Shrimpsevicheceviche Recipes

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.

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.

Steps:

• Halve the limes, then juice using a citrus press or a pair of kitchen tongs. You should have about 1 cup (240 ML) total.
• In a medium bowl, combine the shrimp, lime juice, salt, jalapeños, onion, and tomatoes. Mix well.
• Cover and refrigerate for about 4 hours, until the shrimp is opaque and firm.
• Serve the ceviche chilled. Garnish with cilantro, if desired, and serve with tortilla chips.
• Enjoy!

Steps:

• Cooking and marinating the shrimp: Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, set pot lid askew and pour off all liquid. Replace lid and set aside, letting shrimp steam in closed pot for 10 minutes. Spread out shrimp in large glass or stainless steel bowl to cool completely. Peel shrimp (and devein, if desired). Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.
• The flavorings: In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately.
• Serving the ceviche: Spoon the ceviche into sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines.

Steps:

• Thaw shrimp in refrigerator overnight. Squeeze juice from shrimp and place in colander. Rinse shrimp with cold water and squeeze shrimp again to remove excess water. This step is important to remove the "fishy taste", from the shrimp. Repeat this process once more and place shrimp in a medium bowl. Add remaining ingredients and mix with a spoon. Dump ceviche into a ziploc bag and place in fridge, turning over the bag every 30 minutes or so to mix ingredients. After marinading for 2-3 hours, drain excess juice from bag and place ceviche back into the medium bowl. Enjoy on top of tostadas or saltine crackers topped with avacado slices. Feel free to double the recipe for potlucks or bbqs.

Steps:

• Preheat the oven to 500 degrees and line a sheet pan with aluminum foil. Place the tomato, jalapenos, bell pepper and onion, cut sides down, on the pan and roast until charred, about 30 minutes. Set aside to cool.
• Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the shrimp and immediately turn off the heat. Allow the shrimp to sit in the water 1 1/2 minutes. Immediately drain the shrimp and submerge in a large bowl of very cold water. When cool, drain and transfer shrimp to another large bowl and set aside.
• Slip the skins off the tomato and peppers and place the tomato, peppers and onion in a blender with the lime juice, orange juice, tomato juice, sugar and salt. Blend until smooth. Taste and season with Tabasco and salt to taste. Pour the sauce over the shrimp and toss. Chill until ready to serve. Serve in small bowls garnished with chives, scallions, cilantro, popcorn and corn nuts.

Steps:

• Slice the ends off the cucumbers, then slice four strips lengthwise. The goal here is to get strips of cucumber with no seeds. Cut each strip into smaller (approximately 1/4") strips using a small, sharp knife.
• Using a chef's or santoku knife, dice the cucumber strips into 1/4" cubes.
• Place diced cucumber into a large, sealable bowl. Discard the center portion of the cucumbers.
• Dice each of the three bell peppers similarly, using as much of the flesh as possible. Add to bowl.
• Cut a large red onion in half, peel it, and place the flat side down on a cutting board. Cut off the top and bottom, then using your small knife, make a series of parallel cuts 1/4" apart, perpendicular to the top/bottom cuts. The use your chef's knife to cut perpendicularly to THESE cuts and you'll have perfectly diced onions. Add to bowl.
• Finally, dice the chili pepper. Care should be taken not to add seeds to the ceviche.
• If using fresh limes, zest one or two and add the lime zest to the bowl.
• Rinse peeled, deveined, and butterflied raw shrimp and put in a large Ziploc bag. Pour in approximately 2/3 c lime juice. You can add a bit of lemon juice here, too, if desired, but lime should be predominant. If using fresh lime juice, you can throw a couple of the juiced lime halves into the bag as well. Seal and lay flat in the refrigerator.
• Finely chop the fresh cilantro, reserving enough whole leaves for garnish. Add chopped cilantro to bowl.
• Seal bowl and shake vigorously to thoroughly mix all ingredients. Open and add the remaining lime juice. Reseal and refrigerate.
• The chemical "cooking" process begins immediately and usually takes several hours. I like the lime flavoring to be fairly pronounced, so I let the process carry on overnight. You'll want to flip the bag and shake the bowl a couple of times during the process.
• The shrimp can be served whole (as pictured) or chopped into large pieces and incorporated into the ceviche.
• Garnish with cilantro leaves and serve with fresh tortilla chips or thinly sliced, toasted baguette bread.