Best Shrimp Ceviche With Carrot Orange And Fennel Recipes

Spicy Orange Shrimp Ceviche image

Provided by GoldsmithLissa

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.

Shrimp Ceviche image

Provided by Food Network

Categories appetizer

Time 39m

Yield about 8 first-course servings

Number Of Ingredients 12

Kosher salt
2 pounds medium-small shrimp, peeled and deveined
8 limes, juiced
8 lemons, juiced
2 oranges, juiced, preferably sour oranges
2 large tomatoes, cut into 1/2-inch dice
1 red onion, cut into 1/2-inch dice
1 bunch cilantro, stemmed and roughly chopped
1 serrano chile, roughly chopped
2 large avocados, peeled, seeded, and cut into 1/2-inch dice
1 large cucumber, peeled and cut into 1/2-inch dice
Tortilla chips, for garnish

Steps:

In a large pot of boiling salted water, add the shrimp and simmer until just cooked through, about 5 minutes. Using a slotted spoon, transfer the shrimp to a bowl of ice water to chill.
Drain the shrimp, cut into 1-inch pieces, and transfer to a bowl. Add the lime, lemon, and orange juice, stir to combine, and refrigerate for at least 4 hours and up to 6.
Stir the tomato, onion, cilantro, and chile into the shrimp mixture and let sit at room temperature for about 20 minutes.
When ready to serve, gently stir in the avocado and cucumber. Divide the ceviche among 8 chilled martini glasses and tuck 2 to 3 tortilla chips around the sides of each.

Citrus Ceviche With Shrimp and Scallops image

Provided by januarybride

Categories Mexican

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 lb medium shrimp, peeled and deveined and cut into 1/2 inch pieces
1/2 lb bay scallop (the little ones)
2 lemons, juice of
2 limes, juice of
2 oranges, juice of
1 cup cucumber, peeled and diced into 1/4-inch pieces
1/4 cup red onion, finely chopped
1 cup diced tomato
1 avocado, peeled, seeded, and chopped into 1/2-inch pieces
1 tablespoon roughly chopped cilantro leaf (may add more if you like)
2 tablespoons extra virgin olive oil
1/2 teaspoon salt (optional)
1/2 teaspoon lemon pepper (optional)

Steps:

In a medium-sized stainless steel or clear glass bowl, place lemon, lime and orange juices.
Stir in the shrimp, scallops, cucumber and red onion. If you are adding chiles or peppers, add them now as well.
Refrigerate for 3 hours. The shrimp and scallops should have turned white (from opaque) meaning that the citrus juices have "cooked" them.
30 minutes prior to serving, remove from the fridge and stir in the tomato, avocado, chopped cilantro, and olive oil.
Serve in martini glasses with saltine crackers on the side if you want to be fancy, otherwise just put the bowl out with a few spoons and a whole bunch of saltine crackers and tortilla chips and let everyone dig in!
To serve, divide the ceviche between 6 chilled martini glasses.

Shrimp Ceviche with Carrot, Orange, and Fennel image

Yield Makes 8 first-course servings

Number Of Ingredients 22

For lemon oil
1/2 cup canola oil
1/2 teaspoon turmeric
1 tablespoon finely grated fresh lemon zest (from 2 lemons, grated with a rasplike Microplane zester)
For carrot orange sauce
1 qt fresh carrot juice (from about 3 1/2 lb carrots)
1 qt fresh orange juice
1 tablespoon minced peeled fresh ginger
2 stalks fresh lemongrass (lower 6 inches only), thinly sliced crosswise
2 fresh Thai red chiles, minced, including seeds
For salad
2 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
2 carrots, cut into very thin matchsticks
3 navel oranges
1 fennel bulb, halved lengthwise
1 small red onion, halved lengthwise
3/4 cup fresh lime juice
1/4 cup 1-inch pieces fresh chives
2 tablespoons finely chopped fresh mint
1/2 teaspoon salt, or to taste
Special Equipment
a Japanese Benriner* or other adjustable-blade slicer; a rasplike Microplane zester

Steps:

Make lemon oil:
Cook oil, turmeric, and zest in a 1- to 2-quart saucepan over low heat, stirring frequently, 5 minutes. Transfer to a small bowl and chill at least 1 hour. Pour through a fine-mesh sieve into another small bowl (discard solids).
Make sauce:
Combine sauce ingredients in a 4- to 6-quart pot and boil, stirring occasionally, until reduced to about 2 cups, 30 to 40 minutes. Pour through a medium-mesh sieve into a bowl (discard solids), then set bowl in a larger bowl of ice and cold water to chill sauce.
Make salad:
Cook shrimp in cleaned 4- to 6-quart pot of boiling salted water until just cooked through, 1 to 2 minutes. Drain and transfer to another bowl of ice and cold water to cool. Drain and halve lengthwise, then chill, covered.
Heat 4 tablespoons lemon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté carrots, stirring, until just tender, about 3 minutes. Spread carrots with oil from skillet on a plate and chill.
Grate zest from oranges into a large bowl. Cut remaining rind and white pith from oranges with a sharp paring knife and discard. Cut orange segments free from membranes and add to zest.
Slice fennel and onion very thinly crosswise with slicer.
Stir carrots into orange mixture along with fennel, onion, lime juice, remaining lemon oil, chives, mint, and salt.
Mound salad on 8 plates and top with shrimp. Drizzle about 3 tablespoons carrot sauce around each mound.