Shrimp Ceviche On Endive Recipes

SHRIMP CEVICHE

Shrimp Ceviche image

Provided by Marcela Valladolid

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 pound high-quality medium raw shrimp, peeled, deveined, tail removed, cut into thin pieces
1 cup freshly squeezed lime juice
1 cup peeled, seeded and finely chopped cucumber
1 cup seeded and finely chopped tomato
1/2 cup chopped fresh cilantro
1/2 cup finely chopped red onion
1 serrano chile pepper, deveined, seeded and minced
Kosher salt, for seasoning
Saltine crackers
Bottled hot sauce
Lime wedges, optional

Steps:

Place the shrimp in a large mixing bowl. Add 1/2 cup lime juice and let stand for 15 minutes so the shrimp can "cook" in the lime juice (any less and it won't cook, any more and it toughens).
Meanwhile, in a separate large mixing bowl, mix the remaining 1/2 cup lime juice, cucumbers, tomatoes, cilantro, red onions and serrano chile to incorporate evenly. Transfer the mixed vegetables into the shrimp bowl and mix well to incorporate. Season the ceviche with some salt. Serve with saltine crackers, bottled hot sauce and lime wedges if desired.

SHRIMP CEVICHE ON ENDIVE

Shrimp Ceviche on Endive image

I had my hands in this recipe. This is the one my mom and I made! Very good and very simple to make. Again, squeezing the lemons and limes is the most difficult part. We served these on endive leaves, which was a very pretty presentation, but it would also look lovely served in a martini glass. A jalapeno pepper may be substituted for the serrano pepper if desired. And remember, the lemon and lime juice are what "cook" the shrimp in this recipe, so the smaller the pieces of shrimp the quicker it will "cook". The servings are an estimate, we doubled the recipe in class. It does make quite a bit though.

Provided by SkinnyMinnie

Categories Mexican

Time 1h35m

Yield 30-40 appetizers

Number Of Ingredients 10

Ingredients

3 lbs small raw shrimp, cleaned and minced
4 large tomatoes, seeded and minced
4 limes, juice of
3 lemons, juice of
1 cup cilantro leaf, chopped
1 serrano chili pepper, seeded and minced
1/2 cucumber, peeled and minced
1 red onion, minced
salt and pepper, to taste
3 tablespoons tomato sauce

Steps:

Put the minced shrimp in a large glass bowl.
Pour the lemon and lime juice over the shrimp and refrigerate while prepping the rest of the ingredients. The juice will "cook" the shrimp.
Toss the remaining ingredients in with the shrimp, cover and refrigerate for 1 hour or longer - depending on the size of the shrimp.
Spoon a Tbs or so onto the end of an endive leaf and arrange on a platter as an appetizer, or fill a martini glass as a first course.

Nutrition Facts : Calories 58, Fat 0.8, SaturatedFat 0.2, Cholesterol 69.1, Sodium 77, Carbohydrate 2.9, Fiber 0.5, Sugar 1.1, Protein 9.6

EASY SHRIMP CEVICHE

Easy Shrimp Ceviche image

This is a very simple recipe and will create enough shrimp ceviche for 2 or as an appetizer for 4. The recipe is conservative on salt, you can add more to taste. Serve with chips or alone.

Provided by keonar

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

1 cucumber, diced
2 Roma tomatoes, diced
½ medium red onion, diced
2 serrano peppers, seeded and deveined
¼ cup chopped cilantro
6 medium limes, divided
1 ½ teaspoons salt, divided
½ teaspoon ground black pepper to taste
½ pound raw shrimp, peeled and deveined
1 small avocado, diced

Steps:

Combine cucumber, tomatoes, red onion, serrano peppers, and cilantro in a bowl. Add 1 teaspoon salt and squeeze 1 lime. Gently mix and set aside.
Squeeze the remaining limes into another bowl. Add remaining salt and pepper.
Bring a 1- to 2-quart pot of water to a boil. Place shrimp into the boiling water for 45 seconds. Quickly remove from the water using a strainer.
Chop the partially cooked shrimp into small pieces and add to the bowl with the seasoned lime mixture. Let sit for 20 minutes. Combine with the cucumber mixture and top with avocados.

Nutrition Facts : Calories 162.8 calories, Carbohydrate 19 g, Cholesterol 86.3 mg, Fat 7.1 g, Fiber 6.8 g, Protein 11.7 g, SaturatedFat 1.1 g, Sodium 981 mg, Sugar 4.3 g

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