Best Shrimp Seviche Xni Pec Seviche De Camarones Xni Pec Recipes

Seviche de Camaron y Pulpo: Shrimp and Octopus Seviche image

Provided by Food Network

Time 3h10m

Yield 6 appetizer servings

Number Of Ingredients 11

1 pound large size (13-15 count) shrimp, cleaned and deveined
1 pound baby octopus
1/2 cup red onion finely chopped
1 cup fresh plum tomatoes, peeled and seeded, cut in small dice
1 medium habanero chile, seeds and ribs removed, chopped into tiny pieces
1 1/2 cup fresh squeezed orange juice, strained
1/2 cup fresh squeezed lime juice, strained
1 large avocado, peeled and cut in medium-size dice
1/2 teaspoon salt
Chopped cilantro leaves
Crispy corn tortilla chips, for garnish

Steps:

Grill or broil the shrimp until cooked. Set aside until they cool and then chop the shrimp into a medium-size dice.
Clean the baby octopus, and boil for about 40 minutes in salted water, strain and grill. Set aside until they cool, and then chop the octopus into a medium-size dice.
In a large glass bowl mix the onion, tomatoes, habanero, orange juice, lime juice, and salt. Add the shrimp and octopus and mix. Cover very tightly with plastic wrap and refrigerate for 2 hours.
Add the avocado and carefully mix so the avocado doesn't fall apart. Serve in medium-size martini glasses garnished with an orange wedge, lime wedge, cilantro and julienne strips of crispy tortillas.

Shrimp Seviche Cocktail image

Provided by Food Network

Categories appetizer

Time 5h

Yield 46 servings

Number Of Ingredients 9

1 pound shrimp, shelled, deveined and cut into small bite sized pieces
1 tablespoon, freshly toasted and ground black peppercorns
1/2 tablespoon freshly toasted and ground coriander seeds
1 cup freshly squeezed lemon juice
1/2 cup freshly squeezed lime juice
1/2 cup freshly squeezed orange juice
1/4 cup extra virgin olive oil
2 bay leaves, broken
Salt and pepper, to taste

Steps:

Place all of the ingredients in a non-reactive bowl or dish. Refrigerate at least 4 hours. Drain off the liquids and discard them. Serve the shrimp in chilled martini glasses.

Fideo con Camarones (Seared Shrimp with Fideo) image

Provided by Rick Martinez

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

8 ounces fideo, vermicelli or angel hair pasta, broken into 2-inch pieces
1 pound large shrimp (16 to 20), peeled, deveined and tails removed (see Cook's Note)
2 tablespoons bacon fat, lard or extra-virgin olive oil
1/2 medium onion, chopped
1 medium poblano chile, stemmed, seeded and chopped
2 garlic cloves, thinly sliced
1 serrano pepper, stemmed and thinly sliced
4 large tomatillos (8 ounces), husked, rinsed and thinly sliced
4 teaspoons kosher salt
2 1/2 cups low-sodium shrimp stock (see Cook's Note), fish stock, clam juice or water
1 large avocado, sliced
1/4 cup cilantro leaves and tender stems

Steps:

Heat a large skillet over high heat for 2 minutes and toast the fideo, tossing constantly, until most of the fideo has browned, 3 to 4 minutes; transfer to a medium bowl and set aside until ready to use.
Heat the bacon fat in the same skillet over high heat and cook half the shrimp until just beginning to brown, about 1 minute per side; transfer to a plate. Repeat with the remaining shrimp.
Reduce the heat to medium high and add the onion, poblano, garlic, serrano, tomatillos and salt in the same skillet; cook, tossing occasionally, until tender and just beginning to brown, 6 to 8 minutes. Add the stock and fideo and bring to a boil; cover, reduce the heat to low and cook until all of the liquid has been absorbed, 17 to 22 minutes. Remove from the heat and let sit for 5 minutes. Arrange the shrimp on top, cover and let sit for 5 minutes to heat the shrimp through.
Serve the fideo topped with avocado slices and cilantro leaves.

Ceviche de Camaron: Shrimp Ceviche

Provided by Rick Bayless

Yield Makes 3 cups, serving 6 as an appetizer

Number Of Ingredients 13

1/2 cup plus 2 tablespoons fresh lime juice
1 generous pound unpeeled smallish shrimp (I prefer the ones that are 41/50 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
N/A fresh cilantro sprigs
1/2 cup ketchup
1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side)
About 2 tablespoons olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness)
1 cup diced peeled cucumber or jícama (or 1/2 cup of each)
1 small ripe avocado, peeled, pitted and cubed
Salt
Several lime slices for garnish
Tostadas or tortilla chips, store-bought or homemade 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. 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: One by one lay the shrimp on your work surface, make a shallow incision down the back and scrape out the (usually) dark intestinal tract. Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.
The flavorings.
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 jícama and avocado. Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not serving 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 to enjoy alongside.
Working Ahead:
The ceviche is best made the day it is served. The flavorings can be added to the shrimp a few hours in advance.