Best Shrimp Ceviche With Tequila And Lime Recipes

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

Ingredients

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

GRILLED TEQUILA-LIME SHRIMP

Grilled Tequila-Lime Shrimp image

Lime and tequila-marinated shrimp grilled on skewers make an easy appetizer to enjoy all summer.

Provided by kellen.f

Categories Seafood Shellfish Shrimp

Time 1h16m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons lime juice
2 tablespoons tequila
¼ cup olive oil
1 pinch garlic salt
1 pinch ground cumin
ground black pepper to taste
1 pound large shrimp, peeled and deveined
6 (10 inch) wooden skewers
1 large lime, quartered

Steps:

Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling.
Soak skewers at least 30 minutes in water to prevent burning.
Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer.
Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.

Nutrition Facts : Calories 235.2 calories, Carbohydrate 3.8 g, Cholesterol 172.9 mg, Fat 14.6 g, Fiber 0.9 g, Protein 18.8 g, SaturatedFat 2.1 g, Sodium 282.5 mg, Sugar 0.6 g