Dec 6, 2012

Shrimp Ceviche Cocktail



Shrimp cocktail is fine, but when I want something special, I like to have my shrimp ceviche style!


Tossed with avocados, cucumbers, tomatoes, cilantro and fresh lime juice... and sometimes I add a serrano pepper for zing. Served in martini glasses, it's the perfect appetizer for any special occasion and perfect for the Holidays.

I do have a few variations of this, zesty lime shrimp can be served as a side dish, but I wanted this to be more of a cocktail appetizer. You can easily make this ahead, but I would add the avocados right before serving so they don't get brown.

If you want to make a larger dish to bring to a party, this Mexican Shrimp Cobb Salad in a trifle dish is quite impressive and delicious.


Note: For food safety reasons, I used cooked shrimp. While the citrus juice “cooks” the fish, it doesn’t kill the bacteria. This isn’t an issue with raw fish, but it is with shellfish like shrimp it is. If you have access to fresh shrimp off the boat, then raw shrimp would be fine.


Shrimp Ceviche Cocktail
Skinnytaste.com
Servings:
9 • Size: 1/2 cup salad + 1/4 cup lettuce • Old Points: 3 pts • Points+: 3 pt
Calories:
100 • Fat: 4 g • Carb: 5 g • Fiber: 2 g • Protein: 11 g • Sugar: 1 g
Sodium:
135 mg  (without salt)

Ingredients:

  • 1/4 cup chopped red onion
  • 2 small limes, squeezed
  • 1 tsp olive oil
  • 1 lb large cooked shrimp, peeled and deveined*
  • 1 medium hass avocado, diced into chunks
  • 1 medium tomato, diced
  • 1 cup diced English cucumber, not peeled
  • 1 serrano pepper, seeds removed and minced
  • 2 tbsp chopped cilantro, plus more for garnish
  • salt and fresh black pepper to taste
  • 1 lime cut into wedges for serving
  • 2 1/4 cups shredded iceberg lettuce

Directions:


In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.


In a large bowl combine shrimp, avocado, tomato, cucumber, serrano pepper. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Fill nine martini glasses with shredded lettuce. Top each with 1/2 cup shrimp salad and garnish with a sprig of cilantro. Serve with a wedge of lime.

Makes 4 1/2 cups.

*Weight after shrimp has been peeled.

27 comments :

  1. This looks delicious!! Also that's left to say is mmmmmmm. Xx. Mckenna lou
    www.lynnandlou.blogspot.com

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  2. My hubby loves shrimp ceviche! I've never included olive oil, must try. Thanks!

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  3. It's very colorful and looks delicious!

    http://saborescomtempo.blogspot.pt/

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  4. Do you useFRESH RAW or store bought cooked shrimp. I really find hard time to get fresh shrimp.

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  5. I used store bought cooked shrimp, if you want to cook it yourself you can cook it in boiling water for about 3 - 4 minutes.

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    Replies
    1. Thanks gina, what brand did you use ??? I used 2 different store bought brand but the shrimp was like rubber. I would love to hear your recommendation. I find them all perfect, like better than bullion, la tortilla factory. I use all of your recommended products. THANKS !!!!

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    2. No particular brand, the same shrimp the store sells. You can also cook your own raw shrimp for a few minutes.

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  6. What is the dressing in the jug?

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  7. I am confused. If this is supposed to be Ceviche, then why are you using already cooked shrimp? I have made Ceviche before and the Lime juice cooks the shrimp.

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    Replies
    1. Unless you are getting your shrimp straight off a boat, for food safety reasons it’s best to lightly pre-cook the shrimp. For convenience I used cooked shrimp.

      While the citrus “cooks” the fish, it doesn’t kill the bacteria. This isn’t an issue with raw fish, but it is with shellfish like shrimp.

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  8. Yes, traditional ceviche is "cooked" by the citrus juice. Loved it when my dad's family made it for us when I was young (they are Peruvian).

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    Replies
    1. Yes, Peru has such wonderful fresh shrimp!

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  9. Oooh!! I LOVE Ceviche! This is happening for New Years Eve.

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  10. This looks insanely delicious! : )

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  11. Gorgeous! What a wonderful combination of flavors! This would be great for a Christmas Eve party!

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  12. Do you think you can do this recipe with scallops too?

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  13. How much ahead of time can this be made before the shrimp gets mushy from the lime juice? Thanks

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  14. Looks absolutely delicious!!! I will definitely be trying this in the future!!! =)

    Ergo - Blog

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  15. I would love it if you would join me in linking up at my weekly Clever Chicks Blog Hop: http://www.the-chicken-chick.com/2012/12/clever-chicks-blog-hop-10-rural.html

    I hope you can make it!
    Cheers,
    Kathy Shea Mormino
    The Chicken Chick

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  16. Marissa Rodriguez12/8/12, 10:40 PM

    Is that a dressing in the jar? It looks good, what is it?

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    Replies
    1. Yes, cilantro dressing, click the link for the full recipe.

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  17. We only just had shrimp (or prawns as we call them in Australia) for Sunday brunch! So crunch and fresh. I will remember this for next time!

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  18. Do you need to let this sit in the fridge to 'marinate' in the lime juice for any certain length of time or can you just dig in as soon as you stir it up?

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    Replies
    1. The longer it sits, the better it tastes. At least 30 minutes would be fine.

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  19. What's the dressing in the picture. That looks good too.

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  20. What's the recipe on the dressing in the jug?

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