Best 9 Shrimp Ceviche With Ketchup Recipes

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Shrimp ceviche is a refreshing and flavorful dish that is perfect for a light lunch or dinner. Made with fresh shrimp, tangy lime juice, and a variety of spices, this dish is packed with flavor and nutrients. While traditional ceviche recipes often use aji amarillo or serrano peppers, this recipe uses ketchup as a substitute for a milder, yet still flavorful, version of the classic dish. Served with crispy tortilla chips or tostadas, this shrimp ceviche with ketchup is sure to be a hit at your next party or gathering.

Let's cook with our recipes!

BEST EVER SHRIMP CEVICHE RECIPE



Best Ever Shrimp Ceviche Recipe image

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

1 lb raw or cooked shrimp (peeled, deveined & tails off)
3/4 cup fresh lime juice (6 large limes)
1 large tomato (diced)
1 large avocado (diced)
1/2 cup red onion (minced)
1/2 cup cilantro (minced)
1 jalapeno (seeded & diced)
Salt and pepper (to taste (I added about 1/2 tsp salt))

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



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.

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

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

SHRIMP CEVICHE "COCKTAIL"



Shrimp Ceviche

Bayless: "Ceviche is best made the day it is served. Flavorings can be added to the shrimp a few hours in advance."

Provided by Food Network

Categories     appetizer

Time 32m

Yield 3 cups, serving 6 as an appetizer

Number Of Ingredients 13

1 quart salted water
1/2 cup plus 2 tablespoons freshly squeezed lime juice
1 generous pound unpeeled small shrimp (about 41 to 50 count to a pound)
1/2 medium white onion, chopped into 1/4-inch pieces
1/3 cup chopped fresh cilantro, plus several sprigs for garnish
1/2 cup ketchup
1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Bufalo)
About 2 tablespoons olive oil, preferably extra-virgin (optional, but smoothes out sharpness)
1 cup peeled, diced cucumber or jicama (or 1/2 cup each)
1 small ripe avocado, peeled, pitted and cubed
Salt
Several lime slices, for garnish
Tostadas or tortilla chips or saltine crackers, for serving

Steps:

  • Cooking and marinating the shrimp: Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, set pot lid askew and pour off all liquid. Replace lid and set aside, letting shrimp steam in closed pot for 10 minutes. Spread out shrimp in large glass or stainless steel bowl to cool completely. Peel shrimp (and devein, if desired). Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.
  • The flavorings: In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately.
  • Serving the ceviche: Spoon the ceviche into sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines.

SHRIMP CEVICHE "COCKTAIL"



Shrimp Ceviche

From Rick Bayless's "Mexico One Plate at a Time". I haven't tried it yet, posting it here for safekeeping.

Provided by Jmommy209

Categories     Mexican

Time 1h10m

Yield 3 cup, 6 serving(s)

Number Of Ingredients 13

1/2 cup fresh lime juice
2 tablespoons fresh lime juice
1 lb raw shrimp in shells (preferably 41/50)
1/2 medium white onion, chopped into 1/4 in pieces
1/3 cup cilantro, fresh, plus several sprigs for garnish
1/2 cup ketchup
1 -2 tablespoon vinegary mexican bottled hot sauce (Tamazula, Valentina or Bufalo)
2 tablespoons extra virgin olive oil (optional but recommended to smooth out sharpness)
1 cup cucumbers or 1 cup jicama, peeled and diced
1 avocado, peeled, pitted and cubed
salt
lime (to garnish)
tostadas, tortilla chips or saltine, for serving

Steps:

  • Bring 1 qt salted water to a boil and add 2 tbsp of the lime juice.
  • Scoop in the shrimp, cover and let the water return to the boil.
  • Immediately remove from the heat, set the lid askew and pour off all the liquid.
  • Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely.
  • Peel and devein the shrimp if you wish.
  • Toss the remaining shrimp with the remaining 1/2 cup lime juice, cover and refrigerate for about an hour.
  • In a small strainer, rinse the onion under cold water, then shake off the excess liquid.
  • Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado.
  • Taste and season with salt, usually about 1/2 teaspoon.
  • Cover and refrigerate if not serving immediately.
  • Spoon the ceviche into sundae glasses, martini glasses, or small bowls.
  • Garnish with sprigs of cilantro and slices of lime.
  • Serve with tostadas, tortilla chips or saltines to enjoy alongside.

Nutrition Facts : Calories 179.5, Fat 10.3, SaturatedFat 1.4, Cholesterol 95.3, Sodium 717.2, Carbohydrate 12.2, Fiber 2.7, Sugar 5.9, Protein 11.7

AUTHENTIC MEXICAN SHRIMP CEVICHE



Authentic Mexican Shrimp Ceviche image

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Number Of Ingredients 11

10 or 15 limes
Salt and pepper
1 lb shrimp deveined and peeled, chopped into small pieces
4 tomatoes, chopped
1 cucumber, chopped
1 or 2 avocados, chopped
1/4 cup cilantro, chopped
1/4-1/2 cup ketchup
1/4 cup onion chopped
Tostadas, tostitos or saltine crackers
Valentina Hot sauce (can find it in the Mexican Food aisle)

Steps:

  • Start by squeezing the limes and pour the juice in a bowl, add salt and pepper. Add the chopped up shrimp, and while the shrimp cooks itself with the lime juice that's the time where you start chopping the rest of the ingredients.
  • Before you put the vegetables in, add the ketchup and the valentina hot sauce, then add all your vegetables.
  • Let it stand for 30 minutes. You can eat as tostadas or pour in a bowl and use chips or crackers!!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SPICY ORANGE SHRIMP CEVICHE



Spicy Orange Shrimp Ceviche image

Makes a great appetizer, party snack, side dish or main course! Also try using assorted seafood such a tilapia, crab, scallops, etc. I included the ketchup, but you can use sweet Ecuadorian tomato sauce as traditional or skip it altogether as I prefer! Some also like it on the side and let the guests choose. You can also place a dollop on the side of the martini glass as some restaurants do. You can flash cook the shrimp if preferred by placing in boiling water for 2 minutes before peeling and deveining them. You can make this with only an hour or so of "cooking" in the citrus juices, as you prefer. Also...I use 2-3 jalapenos and occasionally habenero for extra pep! Serve with a crisp but fruity sauvignon blanc (rochioli or girard)

Provided by GoldsmithLissa

Categories     South American

Time 8h15m

Yield 4-8 serving(s)

Number Of Ingredients 18

1 lb large shrimp
3/4 cup fresh orange juice
1/4 cup fresh lime juice
3 tablespoons fresh lemon juice
2 large garlic cloves, minced
1 -2 jalapeno, seeded and thinly sliced
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground cumin
1 pinch ground cinnamon
1 pinch ground cloves
sea salt
hot sauce
1 medium red onion, thinly sliced
1 medium tomatoes, seeded and cut into 1/2-inch dice
1/2 cup chopped cilantro, plus leaves for garnish
1 Belgian endive, spears separated
1/2 cup ketchup

Steps:

  • Peel and devein shrimp. Pat dry.
  • In a large bowl, whisk the ketchup with the orange juice. Add the lime and lemon juices, garlic, jalapeño, oregano, pepper, cumin, cinnamon and cloves and season generously with salt and hot sauce. Add the shrimp, red onion, tomato and chopped cilantro. Cover and refrigerate for at least 8 hours or overnight; stir once or twice.
  • Spoon the shrimp and sauce into martini glasses or onto small plates, garnish with endive spears and cilantro leaves and serve.

Tips:

  • Use the freshest shrimp possible. This will ensure that your ceviche is flavorful and delicious.
  • Make sure to devein and clean the shrimp before using them.
  • Cut the shrimp into small pieces so that they are easy to eat.
  • Use a sharp knife to cut the shrimp so that you don't crush them.
  • Do not overcook the shrimp, as this will make them tough.
  • Use a variety of vegetables in your ceviche. This will add flavor and color to the dish.
  • Be sure to use fresh lime juice. Bottled lime juice will not have the same flavor.
  • Let the ceviche marinate for at least 30 minutes before serving. This will allow the flavors to meld together.
  • Serve the ceviche with your favorite garnishes, such as cilantro, avocado, and red onion.

Conclusion:

Shrimp ceviche is a refreshing and delicious dish that is perfect for a summer party or potluck. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a delicious and healthy dish that everyone will enjoy.

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