Shrimp Ceviche
Ceviche is an incredibly easy dish that is sure to impress. It’s also the perfect summer recipe because there is no stove or oven needed to prepare. I personally prefer mine with lots of veggies but you can add or remove any of the ingredients I used. #ceviche #shrimp #easyrecipe #summer #seafood
Ingredients
2 Lbs Raw Deveined Shrimp
8-10 Juicy Limes
1/2 Red Onion
1 Cup Minced Cilantro
2 Cucumbers
2 Roma Tomatoes
1-2 Serrano Peppers
1-2 Avocados
Salt & Pepper
1 Tsp Chili Flakes
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CEVICHE | SHRIMP CEVICHE | Ceviche de Camarones *ENGLISH VIDEO* #ceviche #bigmamacooks
#ceviche #shrimpceviche #cevichedecamarones #dominicanfood #bigmamacooks
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Ingredients:
2 lb of clean shrimp (my preference: jumbo, 16/20)
7 limes
1 red onion diced small
1 tbsp salt
1 green bell pepper diced
1 red bell pepper diced
2 yellow sazon packets
2 tbsp olive oil
Black pepper to taste
3 tbsp tomato sauce
Chopped fresh cilantro
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My Shrimp Ceviche - Shrimp Ceviche step by step
Shrimp Ceviche Ecuadorian Style Recipe:
Tostadas:
Ingredients:
2 pounds, about 1 kilo, of cooked shrimp (if you buy it raw, I suggest you cook it in beer or coconut milk for amazing flavor)
2 red onions sliced very thinly
4 tomatoes sliced very thinly or diced
1 bell pepper (red or green), diced - optional
The juice of 10-15 limes
The juice of 1 orange
½ cup of ketchup or ½ cup of freshly blended tomato juice (for a fresher style ceviche)
1 bunch of cilantro chopped very finely
Salt, pepper, and oil (sunflower or light olive oil)
Instructions
Soak the onion slices in salt water for about 10 minutes, rinse well and drain.
Mix all the ingredients together in a large bowl and let it sit in the fridge for 1 to 2 hours.
Serve with chifles (fried green banana or green plantain chips) or patacones (thick fried green plantains).
#Ceviche #ShrimpCeviche #EcuadorianCeviche
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Mexican-Style Shrimp Cocktail - How to Make a Mexican-Style Seafood Cocktail
Learn how to make a Mexican-Style Shrimp Cocktail! Visit or the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy, and delicious Mexican-Style Shrimp Cocktail Recipe!
CEVICHE! Super easy ceviche de pescado (fish ceviche) for summer!
This Ceviche recipe is a light and fresh appetizer (or main meal) that's vibrant, tangy, and perfectly scoopable with tortilla chips.
Learn how to make ceviche! This ceviche de pescado (fish ceviche) is my go-to ceviche recipe for summertime parties and fiestas. It also highlights what I love about Mexican coastal food, where a handful of fresh, healthy ingredients turn into one amazingly flavorful meal. I'm using white fish today, though shrimp can also be used.
I've eaten endless amounts of ceviche across Mexico, so I'm excited to share my take on this classic ceviche. It's naturally simple yet touches on all the fresh flavors of Mexico. Side note - I need to visit Peru to make a classic Peruvian ceviche next!
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► TIMESTAMPS:
00:00 Intro
01:00 Dice up the fish
01:50 Marinate the fish in lime juice
02:38 Dice the other ingredients (tomatoes, cucumber, red onion, avocado, jalapeno or serrano pepper, and cilantro)
04:30 Ceviche recipes I enjoyed in Cabo San Lucas, Mexico
05:40 Stir and serve the ceviche
07:25 Taste test
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COOL, REFRESHING SEAFOOD CEVICHE WITH SHRIMP, SCALLOPS, FISH, AND OCTOPUS
Tons of citrus, avocado, and serrano chiles make this Seafood Ceviche Recipe perfect for a light dinner or an impressive appetizer at your next Mexican-inspired feast.
THE ONLY CEVICHE RECIPE YOU WILL EVER NEED!
INGREDIENTS
4 ounces fresh halibut
4 ounces fresh sea scallops (about 5 scallops)
4 ounces fresh shrimp, peeled and devined
4 ounces cooked octopus tentacles
2 serrano chiles, stemmed and minced, seeds removed if you'd like it less spicy
1 medium tomato, cored and small dice
1/2 cup chopped cilantro
1/4 cup minced red onion
3/4 cup fresh lime juice
1/4 cup fresh orange juice
1 teaspoon kosher salt
1 small ripe avocado, peeled, pitted and chopped
Tortilla chips or baked tostadas, for serving
INSTRUCTIONS
Cut the fish and seafood. Cut all the fish and seafood into the same-sized pieces. I like to make them about 1/2-inch thick. Place in a large glass bowl.
Add the veggies. Add the tomatoes, cilantro, red onion, lime juice, orange juice, and salt to the bowl with the seafood. Stir well to combine.
Marinate. Push seafood beneath the citrus juice, cover and refrigerate. If you'd like the fish rare only marinate for 10-15 minutes. If you'd like it more well done let it marinate for 1 hour and up to 4 hours.
Add avocado. Right before serving, stir in the avocado. Taste and add more salt or lime juice if needed.
Serve. Serve cold with tortilla chips or baked tostadas.
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My name is Kate Ramos and ¡Hola! Jalapeño is where we celebrate Mexican flavors!
I’m a white girl from the Midwest who dreamed of being a chef. So I moved to Napa Valley, did just that, and at the same time fell in love with the most charming Mexican-American man you’ll ever meet.While working in restaurant kitchens in California I also fell hard for Mexican cuisine, it’s ingredients, and the beauty, depth and vibrance of Mexican food.¡Hola! Jalapeño is a true expression of my love for this way of cooking. I am deeply reverent and very respectful of its traditions and its culture and I’m honored to be able to share its beauty with all of you.As the proud mother of two Mexican-American children, I also feel it is my responsibility to enrich their lives with the flavors of Mexico and so, selfishly, ¡Hola! Jalapeño is also a journal of the recipes they have grown up eating. One I hope they will turn to when they need a bit of home.My intention is to create easy Mexican dishes that merge authentic ingredients and flavors with modern preparations; embracing the fresh, healthy, simple cooking that is at the root of traditional Mexican cuisine.You can find more of my recipes and stories by clicking the links below. Thanks so much for WATCHING!
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