Spicy Shrimp Ceviche Recipe 465

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JUICY AND SPICY CEVICHE

This is a super juicy and moist ceviche! It is so good! Serve with tortilla chips.

Provided by Kasey

Categories     Appetizers and Snacks     Tapas

Time 2h

Yield 6

Number Of Ingredients 13



Juicy and Spicy Ceviche image

Steps:

  • Stir the seafood mix and lime juice together in a large, non-metallic bowl; let stand 10 minutes. Fold in the diced tomatoes and onion; cover, and refrigerate 30 minutes. Whisk together the Worcestershire sauce, hot pepper sauce, tomato paste, cayenne pepper, cumin, chili powder, and salt in a small bowl. Cover, and refrigerate 30 minutes.
  • After 30 minutes, gently stir half of the tomato paste mixture into the seafood mixture. Cover the remaining tomato paste mixture and the seafood mixture. Return both to the refrigerator for 30 minutes.
  • After another 30 minutes, gently stir the remaining tomato paste mixture into the ceviche, cover, and refrigerate another 30 minutes.
  • Gently stir the cilantro and diced avocado into the ceviche before serving.

Nutrition Facts : Calories 198.6 calories, Carbohydrate 11.2 g, Cholesterol 221.3 mg, Fat 6.5 g, Fiber 3.6 g, Protein 25.4 g, SaturatedFat 1.1 g, Sodium 813.3 mg, Sugar 3.4 g

1 ½ pounds cooked seafood mix (such as octopus, squid, shrimp, and surimi)
1 cup lime juice
2 roma (plum) tomatoes, diced
1 small red onion, diced
2 tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce (such as Frank's RedHot®)
2 tablespoons tomato paste
1 ½ teaspoons cayenne pepper
½ teaspoon ground cumin
½ teaspoon chili powder
1 teaspoon salt
1 bunch cilantro, chopped
1 avocado - peeled, pitted and diced

SPICY SHRIMP CEVICHE RECIPE - (4.6/5)

Provided by Dr_Mom

Number Of Ingredients 14



Spicy Shrimp Ceviche Recipe - (4.6/5) image

Steps:

  • Combine water, vanilla bean, lemongrass, ginger, whole garlic cloves and star anise in a large pot. Bring to a boil, add shrimp, cover pot and turn off heat. Leave shrimp in pot until cooked through (i.e. opaque) about 3 minutes depending on the size of the shrimp Remove from heat, strain and cool shrimp in a bowl of ice. Once cool, peel and devein if they weren't already deveined Cut shrimp into 2" pieces Combine yellow pepper, scallions, minced garlic, herbs, lime juice, mayo and Chinese chili paste. Mix in the shrimp and let chill for about 30 minutes before serving

1 pound shrimp, heads off but unpeeled, easy peel is fine
2 quarts water
1 vanilla bean, split
1 stalk lemon grass, chopped
1-inch piece peeled ginger, chopped
2 garlic cloves
2 whole star anise (or the equivalent of the 6 'points' per anise if they are broken)
1/2 cup finely diced yellow pepper
1/2 cup chopped scallions
1 to 2 cloves garlic, minced
1/4 chopped cilantro, basil or mint or a combination of all three, which ever you like
Juice of two limes or about 1 1/2 tablespoons of lime juice
1/4 cup mayonnaise
1 to 2 teaspoons Chinese chili paste (sambal olek) There's really no substitute for this Indian chili paste doesn't taste remotely similar

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