food

Shrimp Ceviche 4 Ways

Cool down with 4 refreshing ceviches with flavors that include mango, pineapple, avocado and jalapeño.

food

Shrimp Ceviche 4 Ways

Cool down with 4 refreshing ceviches with flavors that include mango, pineapple, avocado and jalapeño.

Ingredients

  • 1 pound peeled and deveined shrimp, chopped
  • 1/2 cup finely chopped white onion
  • 2 1/2 cups lime juice, divided
  • Minced Jalapeño
  • 3/4 cup cucumber, finely chopped
  • 3/4 cup Roma tomatoes, finely chopped
  • 1/4 cup finely chopped cilantro
  • Cooking oil
  • Mini tortillas
  • Salt

Steps

  1. In a large bowl, add the shrimp, onion and half of the lime juice. Cover with plastic wrap and refrigerate for 2 hours.
  2. Remove plastic and drain the lime juice.
  3. Add the remaining lime juice, jalapeños, cucumber, tomatoes, cilantro and salt to taste. Mix well.
  4. In a large dutch oven heat oil to 375* F. Using a metal scooper carefully dip the tortilla 'cup' into the oil. Remove until golden crispy to a paper towel lined plate.
  5. Fill tortilla cups with ceviche mixture.

Ingredients

  • 1 pound peeled and deveined shrimp, chopped
  • 1/2 cup finely chopped white onion
  • 2 1/2 cups lime juice, divided
  • Salt
  • Minced Jalapeño
  • Mangos (halved, gutted into boats, diced)
  • Aleppo chili powder
  • 1/4 cup finely chopped cilantro

Steps

  1. In a large bowl, add the shrimp, onion and half of the lime juice. Cover with plastic wrap and refrigerate for 2 hours.
  2. Remove plastic and drain the lime juice.
  3. Cut mangos in half, gut into boats, and dice into cubes.
  4. Add the remaining lime juice to shrimp, jalapeños, diced mango, chili aleppo, cilantro and salt to taste. Mix well. Add mixture to mango boats.

Ingredients

  • 1 pound peeled and deveined shrimp, chopped
  • 1/2 cup finely chopped white onion
  • 2 1/2 cups lime juice, divided
  • Salt
  • Minced Jalapeño
  • 1/4 cup finely chopped cilantro
  • Whole pineapple (gutted, and cubed)

Steps

  1. In a large bowl, add the shrimp, onion and half of the lime juice. Cover with plastic wrap and refrigerate for 2 hours.
  2. Remove plastic and drain the lime juice.
  3. Gut the pineapple, chop into cubes, and add to ceviche mixture.
  4. Add the remaining lime juice and jalapeños, and chopped cilantro. Add salt to taste and mix well.
  5. Add ceviche mixture to pineapple bowl and enjoy!

Ingredients

  • 1 pound peeled and deveined shrimp, chopped
  • 1/2 cup finely chopped white onion
  • 2 1/2 cups lime juice, divided
  • Salt
  • Minced Jalapeño
  • 3/4 cup cucumber, finely chopped
  • 3/4 cup chopped radishes
  • 1/4 cup finely chopped cilantro
  • Halved avocados

Steps

  1. In a large bowl, add the shrimp, onion and half of the lime juice. Cover with plastic wrap and refrigerate for 2 hours.
  2. Remove plastic and drain the lime juice.
  3. Add the remaining lime juice to shrimp, jalapeños, cucumbers, radish, cilantro and salt to taste. Mix well.
  4. Half avocado, remove pit, and add ceviche mixture.