Shrimp Ceviche?

Question

im trying to make ceviche and im getting alot of recipes that is not the original one.... I need a recepie for the Real Shrimp Ceviche the one that has spicy peppers and tomatos , etc and also that the shrimp is actually cooked please help me find a recipe that is just the shrimp and nothing else please and thank you

Answer 1

Ceviche de Camaron (Shrimp Ceviche Cocktail)
1/2 cup chopped onion
6 cups water
3/4 cup fresh lime juice, divided
1 pound medium shrimp
1 cup chopped peeled cucumber
1/2 cup ketchup
1/3 cup chopped fresh cilantro
2 tablespoons Mexican hot sauce (such as Tamazula)
1 tablespoon olive oil
1/4 teaspoon salt
Place chopped onion in a colander, and rinse with cold water. Drain.
Bring 6 cups water and 1/4 cup juice to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel shrimp. Combine shrimp and 1/2 cup juice in a large bowl; cover and chill 1 hour. Stir in onion, cucumber, and remaining ingredients. Serve immediately or chilled.


LEMON SHRIMP CEVICHE SALAD
1 lb. raw medium-large shrimp, or shelled cooked tiny shrimp
3/4 c. each lemon juice and cider vinegar
1 tbsp. drained capers
1 tsp. Dijon mustard
4 green onions (ends trimmed), thinly sliced
2 med. size Roma-type tomatoes, cored and diced
1 sm. yellow bell pepper, cored, seeded and thinly sliced
Lemon wedges
Salt and pepper
Peel, devein and rinse raw shrimp. In a 12 inch frying pan, mix lemon juice, vinegar, capers and mustard, bring to a boil over high heat. Add raw shrimp and simmer, covered, just until shrimp are opaque but still moist looking in thickest part (cut to test), approximately 3 to 4 minutes; with slotted spoon, transfer shrimp to a bowl. (Do not cook tiny shrimp.)
Boil liquid over high heat, uncovered, until reduced to 1 cup, about 4 minutes. Pour liquid over shrimp (either kind) and chill until cool, at least 1 1/2 hours and up to 8 hours.
Mix onion, tomatoes and bell pepper with shrimp and spoon into 4 to 6 shallow soup bowls; distribute liquid equally among bowls. Garnish with wedges of lemon. Offer salt and pepper to add to taste. Makes 6 first course or 4 entree servings.

Caribbean Shrimp Ceviche
2 lb Shrimps, small, fresh w/ head 31-40's
6 floz LAWRY'S® Caribbean Jerk with Papaya Juice
1 cup Bell pepper, red , julienne
1/8 tsp Dried red chile flakes
8 oz Onions, red , thinly sliced
1/2 tbsp Garlic(1) , minced
6 Citrus, lime , zest and juice
6 tbsp Cilantro(1) , chopped

1. Shell and devein shrimp. Toss with Caribbean Jerk Sauce and marinate under refrigeration for 1 hour.
2. Heat shrimp in sauce just until shrimp turns pink. Do not overcook.
3. Drain shrimp. Toss shrimp with remaining ingredients and chill.
4. Serve as soon as possible after chilling.
Serving suggestions - Serve in cocktail glasses or stemmed goblets.

nfd♥

Answer 2

This is a quite effortless shrimp recipe I use as an appetizer. In a meals processor combine up a million chipotle pepper in adobo you've seeded, the juice of a million recent lime, approximately a million/four olive oil, approximately two tbsp. recent cilantro leaves, approximately a million/two tsp. of the adobo sauce, and approximately a million tsp. every salt and pepper. Marinate the shrimp on this blend for approximately a million/two hour. Don't cross to a long way the lime juice will start to cook dinner the shrimp. Then broil them for approximately three mins. It's quite rapid, so do not depart them. Then squeeze with slightly extra recent lime juice. I simply serve them on a mattress of unpolluted bibb lettuce, so folks can use the lettuce to wrap if they prefer, or they are able to consume identical to that. It's quite well and is going over good at events.

Answer 3

I never knew there was a "real" ceviche. Every country seems to do it differently. I personally like the one from Ecuador... and i like mine cooked too.
Boil your shrimp just until they change color, reserve a bit of the juice you cooked it in and add the same amount of lime juice and some olive oil. Throw in however much you want of diced tomatoes, cucumbers, purple onion, cilantro, and your peppers if you want that. Throw in some salt. Add a slice of avocado. And of course a bit of mustard and ketchup. Chill and serve with fried plantains.

Answer 4

Shrimp Ceviche:

Prep Time: 30 min
Total Time: 3 hr 30 min
Makes: 16 servings, 4 topped chips each


1 lb. cooked frozen shrimp (36-45 count), thawed, drained, chopped

1 cup fresh lime juice

1/2 cup KRAFT Zesty Italian Dressing

1 red pepper, seeded, chopped

1 celery stalk, chopped

1 Tbsp. chopped cilantro

tortilla chips

PLACE shrimp in large glass or plastic bowl. Pour combined lime juice and dressing over shrimp. Add red pepper, celery and cilantro; mix lightly. Cover. Refrigerate several hours to marinate.

DRAIN shrimp mixture; discard marinade. Spoon 1 tsp. of the shrimp mixture onto each tortilla chip. Serve immediately.

Answer 5

is this the one you are looking for?

Tomato Shrimp Ceviche

Submitted by: THERESA GRAHAM

Rated: 4 out of 5 by 1 members

Prep Time: 30 Minutes
Ready In: 1 Hour 30 Minutes
Yields: 12 servings

"Baby shrimp are marinated in tomato sauce, creating a great dip for parties and entertaining!"

INGREDIENTS:
1 medium cucumber, peeled
and diced
1 large avocado, diced
3/4 cup diced red onion
3/4 cup chopped green onion
1 1/2 pounds cooked small
shrimp
1 (15 ounce) can tomato sauce 1 (6 ounce) can tomato paste
1/2 cup water
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic salt
hot pepper sauce to taste
salt to taste

DIRECTIONS:
1. Combine the cucumber, avocado, red onion, green onion, and shrimp in a large bowl. Pour in the tomato sauce, tomato paste, and water, mix well, thinning with additional water if needed. Season to taste with salt, pepper, garlic salt, and hot pepper sauce. Cover, and refrigerate for one hour.

---------> this is another recipe I found

Avocado Shrimp Ceviche-Estillo Sarita

Submitted by: cafe luna Antigua

Rated: 5 out of 5 by 27 members

Prep Time: 1 Hour 30 Minutes
Ready In: 1 Hour 30 Minutes
Yields: 4 servings

"Shrimp is marinated in lime juice to cook, then mixed with tomato, cilantro, onion and a special sauce. You can save a couple of whole shrimps to dangle on the edge of the tumbler for a special presentation. The lime and the cilantro are the key, and of course fresh shrimp."

INGREDIENTS:
2 pounds large shrimp -
peeled, deveined and chopped
3/4 cup fresh lime juice
5 roma (plum) tomatoes, diced
1 white onion, chopped
1/2 cup chopped fresh cilantro
1 tablespoon Worcestershire
sauce 1 tablespoon ketchup
1 teaspoon hot pepper sauce
salt and pepper to taste
1 avocado - peeled, pitted and
diced
2 (4 ounce) packets saltine
crackers

DIRECTIONS:
1. Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
2. Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
3. Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.

Answer 6

sounds delicious