Description
Shrimp Ceviche includes jumbo shrimp marinated in a spicy tomato based sauce. Tossed with jalapenos, cucumbers, onions, avocados, cilantro, and tomatoes.
Scale
Ingredients
- 1 lb shrimp, jumbo, peeled and deveined
- 1/4 teaspoon creole seasoning or seasoning salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon oregano, crushed
- 1/4 teaspoon chili powder
- extra virgin olive oil
For the Vegetable Mixture:
- 1 cup V-8 juice or clamato
- 1 cup hot tomato sauce
- 4 tablespoons lime juice
- 4 tablespoons lemon juice
- 2 tablespoons cilantro or parsley minced
- 1 large tomato, seeded, chopped
- 1 cucumber, seeded, diced, peeled if non organic
- 1 jalapeno, chopped
- 1 Serrano pepper, chopped
- 1 avocado, diced
- Tortilla chips to serve
Instructions
- Peel and devein shrimp, rinse well.
- Cut shrimp into three pieces each and place into a bowl.
- Mix seasoning blend and set aside.
- Coat shrimp with about 1 tablespoon of extra virgin olive oil.
- Top with seasoning blend and mix well.
- In a large skillet add about 2 tablespoons of olive oil over medium heat.
- Add shrimp and cook for about 4-5 minutes until shrimp are no longer translucent but pink and opaque.
- Allow shrimp to cool while you prepare the remaining ingredients.
For the Vegetable Mixture:
- Mix all the ingredients together, stir in the cook shrimp.
- Chill in the refrigerator for about an hour to blend the flavors together.
- Serve with tortilla chips.
Notes
For a sweeter version why not stir in a large diced mango?
Keywords: shrimp cevice, mexican food, shrimp, avocados, seafood appetizers, healthy snacks