Best 10 Boozy Shrimp Ceviche Toast Recipes

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Welcome to the world of culinary delight! Are you ready to embark on a taste adventure that will tantalize your palate and leave you craving for more? Look no further than the boozy shrimp ceviche toast, a dish that perfectly blends the zest of fresh shrimp, the tanginess of zesty citrus, and the subtle kick of alcohol. With a perfect balance of flavors and textures, this dish is sure to become a favorite in your recipe collection. So, let's dive into the world of flavors and discover how to create this exquisite dish that will impress your friends and family at any gathering.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

NORDIC SHRIMP TOAST



Nordic Shrimp Toast image

These decorative toasts have all the flavors of Nordic cuisine and no foraging is required! Delicate shrimp get double-hacked: first, they are quickly cooked in a covered pot off the stovetop and then sliced en masse using a trick involving two plastic lids. A protein-packed snack or part of lunch.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 teaspoon whole coriander seed, toasted
1/4 cup fresh dill fronds plus 2 sprigs
1 lemon, zested and halved
Kosher salt and freshly ground black pepper
8 ounces small shrimp, peeled, deveined and tails removed
1/2 cup cream cheese, at room temperature
1/2 cup 2 percent Greek yogurt
4 slices pumpernickel bread, toasted
1 Persian cucumber, very thinly sliced into half moons
3 radishes, very thinly sliced into half moons

Steps:

  • Bring a medium saucepan of water to a boil. Add the coriander, 2 dill sprigs, half of the lemon zest and 1 teaspoon each salt and pepper. Let boil for 1 minute, remove the saucepan from the heat, add the shrimp and cover the pot. Let the shrimp sit, covered, until cooked through, about 2 minutes. Drain the shrimp and chill in ice water. Once chilled, remove and blot dry. Refrigerate until ready to use.
  • Chop 2 tablespoons dill fronds and add it to a small bowl along with the juice of half the lemon and the remaining zest. Add the cream cheese and yogurt to the bowl and stir to combine. Spread each slice of toast with the cream cheese mixture.
  • Lay as many shrimp as will fit flat between 2 plastic deli container lids; the tops of the lids should be facing each other. Making a fist, press down on the top lid to keep the shrimp in place. Position a sharp knife between the narrow opening of the lids and use a sawing motion to slice the shrimp in half at one time. Repeat with the remaining shrimp. Alternatively, slice on a cutting board.
  • Arrange the shrimp (cut-side down), cucumber and radish slices in overlapping decorative rows -- think fish scales -- to cover each toast. Sprinkle each with the remaining dill fronds.

Nutrition Facts : Calories 250, Fat 12 grams, SaturatedFat 6 grams, Cholesterol 105 milligrams, Sodium 630 milligrams, Carbohydrate 21 grams, Fiber 3 grams, Protein 15 grams, Sugar 4 grams

SHRIMP CEVICHE



Shrimp Ceviche image

Provided by Marcela Valladolid

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

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.

MARINATED RAW SHRIMP (SHRIMP CEVICHE)



Marinated Raw Shrimp (Shrimp Ceviche) image

This is a ceviche-style dish that calls for letting the fish stay in the marinade before serving. One of my favorite things to do is to suck out the heads of the shrimp. In Italy this is a major compliment to the chef. It's also very flavorful.

Provided by Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 pounds fresh shrimp
Juice of 2 lemons
Kosher salt and freshly ground black pepper
Chili pepper flakes, optional
Extra-virgin olive oil, to taste
Fresh flat-leaf parsley, for garnish

Steps:

  • Shell and clean your shrimp, leaving the heads on. Lay the shrimp out on a plate and squeeze the lemon juice on top, followed by some salt, black pepper, chili flakes, if using, and a good splash of olive oil (this will partially cook the shrimp). Let the shrimp marinate 10 minutes, if desired, or serve immediately. Garnish with fresh parsley.

ROCK SHRIMP CEVICHE



Rock Shrimp Ceviche image

Provided by Food Network

Time 6h25m

Yield 2 servings

Number Of Ingredients 17

4 black peppercorns
1/2 lime
2 cups peeled and deveined fresh rock shrimp or red shrimp (about 12 ounces)
1/2 cup Pickled Peppers, recipe follows
1 cup freshly squeezed lime juice
1 cup freshly squeezed orange juice
1/2 small red onion, sliced
3 sprigs fresh cilantro, chopped
1 scallion, sliced
2 teaspoons ketchup
Kosher salt
2 cups distilled white vinegar
1/4 cup salt
1/4 cup sugar
1 jalapeño, sliced
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced

Steps:

  • Bring 6 cups water to a boil in a large pot. Add the peppercorns and lime and return to a boil. Add the shrimp, then turn off the heat. Stir and let sit until the shrimp is pink, 1 to 2 minutes. Immediately transfer the shrimp to an ice bath. When cold, drain thoroughly.
  • Place the shrimp, Pickled Peppers, lime juice, orange juice, onions, cilantro, scallions, ketchup and salt to taste in a large bowl. Stir until completely combined, then serve.
  • Heat the vinegar, salt and sugar in a small saucepan over medium heat until the salt and sugar dissolve. Pour the brine into a heatproof container and add 1 cup ice. Stir until cool. Place the jalapeños, red peppers and yellow peppers in another container and pour the brine over them. Let sit for at least 6 hours. The pickles will keep, covered in the refrigerator, for about 1 month.

SHRIMP CEVICHE BAJA STYLE



Shrimp Ceviche Baja Style image

This ceviche will give you a hint of Baja California. This is my grandma Isabel Flores' recipe. Garnish with fresh oregano. Enjoy with tostadas and ketchup. I enjoy my ceviche spreading a thin layer of mayonnaise in my tostada prior to add the ceviche. From my table to yours. Enjoy.

Provided by Isabel Cruz

Categories     Appetizers and Snacks     Seafood     Ceviche Recipes

Time 1h40m

Yield 4

Number Of Ingredients 10

1 pound shrimp, deveined and chopped
salt and pepper to taste
2 cups lime juice
1 ½ cups chopped white onion
1 cup pickled jalapeno peppers and juice, divided
2 cups grated carrots
1 cup finely chopped cucumber
1 cup finely chopped celery
1 ½ tomatoes, finely chopped
⅓ cup finely chopped cilantro

Steps:

  • Place shrimp in a single layer in a deep serving dish. Add a generous amount of salt and black pepper. Add lime juice and let sit until shrimp become white, about 30 minutes.
  • Add onion and vinegar from the jalapeno peppers. Let sit 15 to 20 minutes more.
  • Add jalapeno peppers, carrots, cucumber, celery, tomatoes, and cilantro. Let ceviche sit another 10 minutes.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 28.1 g, Cholesterol 172.6 mg, Fat 1.4 g, Fiber 4.5 g, Protein 21.3 g, SaturatedFat 0.3 g, Sodium 545.9 mg, Sugar 11.7 g

EASY SHRIMP CEVICHE RECIPE BY TASTY



Easy Shrimp Ceviche Recipe by Tasty image

Here's what you need: limes, shrimp, kosher salt, jalapeñoes, small red onion, cherry tomato, fresh cilantro leaf, tortilla chip

Provided by Rie McClenny

Categories     Appetizers

Yield 2 cups

Number Of Ingredients 8

10 limes
1 lb shrimp, peeled, deveined, and diced
2 teaspoons kosher salt
2 jalapeñoes, seeded and minced
1 small red onion, diced
2 cups cherry tomato, chopped
fresh cilantro leaf, for garnish, optional
tortilla chip, for serving

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!

Nutrition Facts : Calories 451 calories, Carbohydrate 68 grams, Fat 5 grams, Fiber 16 grams, Protein 52 grams, Sugar 17 grams

JOSE'S SHRIMP CEVICHE



Jose's Shrimp Ceviche image

I've looked all over the net and haven't found a shrimp ceviche quite like this one! My friends absolutely love it and beg me for the recipe! You can always double it for larger parties--it goes FAST! Serve as a dip with tortilla chips or as a topping on a tostada spread with mayo. The fearless palate might like this with hot sauce.

Provided by carrielee

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Shrimp Dip Recipes

Time 55m

Yield 20

Number Of Ingredients 9

1 pound peeled and deveined medium shrimp
1 cup fresh lime juice
10 plum tomatoes, diced
1 large yellow onion, diced
1 jalapeno pepper, seeded and minced, or to taste
2 avocados, diced
2 ribs celery, diced
chopped fresh cilantro to taste
salt and pepper to taste

Steps:

  • Place shrimp in a glass bowl and cover with lime juice to marinate (or 'cook') for about 10 minutes, or until they turn pink and opaque. Meanwhile, place the plum tomatoes, onion and jalapeno (and avocados and celery, if using) in a large, non-reactive (stainless steel, glass or plastic) bowl.
  • Remove shrimp from lime juice, reserving juice. Dice shrimp and add to the bowl of vegetables. Pour in the remaining lime juice marinade. Add cilantro and salt and pepper to taste. Toss gently to mix.

Nutrition Facts : Calories 72.9 calories, Carbohydrate 5.8 g, Cholesterol 34.5 mg, Fat 3.5 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 0.5 g, Sodium 61.2 mg, Sugar 2 g

SHRIMP CEVICHE



Shrimp Ceviche image

This recipe is from the Jicama Grill, I think this is the best Shrimp Ceviche recipe in the world...it is like a colorful fiesta in a bowl.

Provided by JoJoStar

Categories     Mexican

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 10

2 -3 lbs shrimp, peeled and deveined
2 large tomatoes, diced
1 red onion, diced
1 bunch cilantro, diced
1 serrano peppers or 1 jalapeno, diced
8 limes, squeezed
8 lemons, squeezed
2 oranges, squeezed (preferably sour oranges)
2 large avocados, diced
2 large cucumbers, peeled and diced

Steps:

  • Blanche shrimp in boiling water for about 1 minute, then shock in ice cold water. Strain when cooled.
  • Cut shrimp into 1-inch pieces and add to bowl.
  • Add citrus juice and marinate for 2 hours.
  • Add red onion, tomatoes, chilies and cilantro, marinate for 2 more hours.
  • Add avocados and cucumber before serving.

SHRIMP CEVICHE



Shrimp Ceviche image

This is my twist on the traditional Mexican ceviche (which differs from that of South American cuisine). It's a very colorful and appealing appetizer dish, and is exceptionally low in calories. The shrimp is "cooked" chemically by the acid in the lime juice, rather than physically (with heat). You may substitute a good-quality white fish, such as halibut or mahi-mahi, for the shrimp, if desired. Depending on how fast and skilled you are with your knives, and whether you use fresh-squeezed or bottled lime juice, the initial prep for this ceviche can take anywhere from 15 to 60 minutes.

Provided by Chadley25

Categories     Mexican

Time 18h40m

Yield 10-12 serving(s)

Number Of Ingredients 9

2 medium cucumbers
1 large red bell pepper
1 large orange bell pepper
1 large yellow bell pepper
1 medium poblano chiles or 1 medium serrano chili pepper
1/2 large red onion
1 bunch fresh cilantro
1 cup lime juice (fresh preferred, bottled okay)
1 1/4 lbs raw shrimp, butterflied and deveined (21-30 count)

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.

Nutrition Facts : Calories 94.6, Fat 1.2, SaturatedFat 0.2, Cholesterol 86.4, Sodium 88.8, Carbohydrate 9.2, Fiber 1.5, Sugar 3.4, Protein 12.8

Tips:

  • Use the freshest shrimp possible. This will ensure that your ceviche is the best quality and has the best flavor.
  • Choose a good quality tequila. You don't need to use the most expensive tequila, but you should make sure it's a smooth, flavorful tequila that you enjoy drinking.
  • Use a variety of citrus fruits. This will give your ceviche a more complex flavor. Oranges, limes, lemons, and grapefruit are all good choices.
  • Don't overcook the shrimp. Shrimp cooks very quickly, so it's important to not overcook it. Otherwise, it will become tough and rubbery.
  • Serve the ceviche immediately. Ceviche is best when it's served fresh.

Conclusion:

Boozy shrimp ceviche toast is a delicious and easy-to-make appetizer that is perfect for any occasion. It's made with fresh shrimp, citrus fruits, cilantro, and avocado, and it's served on top of a crispy piece of toast. The tequila gives the ceviche a boozy flavor that makes it extra special.

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