Shrimp ceviche baja style is a classic Mexican dish that is both refreshing and flavorful. Made with fresh shrimp, zesty citrus juices, crisp vegetables, and aromatic herbs, this dish is perfect for a light lunch or dinner. The shrimp is marinated in a mixture of lime juice, lemon juice, orange juice, and grapefruit juice, which helps to tenderize the shrimp and give it a bright, citrusy flavor. The vegetables, such as cucumbers, tomatoes, onions, and cilantro, add freshness and crunch to the dish, while the herbs, such as oregano and chili peppers, provide a hint of warmth and spice. Served chilled, shrimp ceviche baja style is a delicious and healthy way to enjoy the flavors of Mexico.
Check out the recipes below so you can choose the best recipe for yourself!
SHRIMP CEVICHE - MEXICAN STYLE CEVICHE RECIPE
Shrimp Ceviche made with shrimp, lime juice, avocado, jalapeño, cilantro and finished off with Frank's RedHot for some delicious heat.
Provided by Charbel Barker
Categories Appetizer Main Course
Time 1h15m
Number Of Ingredients 13
Steps:
- Combine all of the shrimp with 1 cup of lime juice in a large bowl. Cover and let rest in the refrigerator for at least one hour until the shrimp are mostly pink.
- In a separate bowl, combine the onion, cucumber, tomatoes, jalapeño, and cilantro.
- Add the shrimp and mix well.
- Add the Worcestershire sauce, and season with salt and pepper and additional lime and lemon juice.
- Mix well and serve on the tostadas adding hot sauce to taste and avocados.
Nutrition Facts : ServingSize 125 g, Calories 216 kcal, Carbohydrate 10 g, Protein 26 g, Fat 8 g
BEST EVER SHRIMP CEVICHE RECIPE
Best ever Shrimp Ceviche with raw or cooked shrimp that is cool, zesty and refreshing. Dip into with tortilla chips, spread on a tostada or add to tacos.
Provided by Olena Osipov
Categories Appetizer
Time 1h30m
Number Of Ingredients 8
Steps:
- If using frozen shrimp, add it to a medium bowl and cover with warm tap water. Let thaw for 10 minutes.
- In the meanwhile, squeeze juice from limes and add to a large bowl. Please do not use bottled juice.
- Drain shrimp and give it a gentle squeeze. Dice it and add to the bowl with lime juice.
- Marinate: Cooked shrimp for 15 minutes; raw shrimp for 1.5 hours or until opaque and pink. Acid will "cook" the shrimp.
- While shrimp is marinating, dice tomato, avocado, red onion, cilantro and jalapeno and add to another bowl. Refrigerate if making ceviche with raw shrimp. I also recommend to dice avocado right before combining shrimp with veggies to avoid brown avocado.
- Add vegetables to the bowl with shrimp, stir and add salt and pepper to taste. Remember tortilla chips are salty. So I would salt after the taste test with a chip.
- Serve cold with chips, on a tostada and even in tacos.
Nutrition Facts : Calories 110 kcal, Sugar 1 g, Sodium 444 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 6 g, Fiber 2 g, Protein 12 g, Cholesterol 143 mg, ServingSize 1 serving
SHRIMP CEVICHE BAJA STYLE
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
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
SHRIMP CEVICHE
Provided by Marcela Valladolid
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
Tips:
- Use fresh, high-quality shrimp. This is the most important ingredient in ceviche, so it's worth splurging on the best you can find. Look for shrimp that are firm and have a bright, translucent color.
- Clean the shrimp properly. Remove the heads, tails, and shells from the shrimp. Then, devein them by making a shallow cut down the back of each shrimp and removing the black vein.
- Marinate the shrimp in a citrus-based marinade. This will help to cook the shrimp and give it a bright, tangy flavor. The most common citrus fruits used for ceviche are lime, lemon, and orange. You can also add other ingredients to the marinade, such as chopped onions, cilantro, and chili peppers.
- Let the shrimp marinate for at least 30 minutes. The longer you marinate the shrimp, the more flavorful it will be. However, don't marinate the shrimp for more than 2 hours, or it will become overcooked.
- Serve the ceviche immediately. Ceviche is best served fresh, so it's best to make it just before you're ready to eat it. You can garnish the ceviche with chopped cilantro, onions, and avocado.
Conclusion:
Shrimp ceviche is a delicious and refreshing dish that is perfect for a summer party or gathering. It's easy to make and can be tailored to your own personal taste. So next time you're looking for a light and healthy meal, give shrimp ceviche a try.
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