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Spicy Shrimp Ceviche

Spicy Shrimp Ceviche



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Ingredients

  • 2 Pounds wild-caught Gulf shrimp, poached
  • 1/3 Cup finely chopped red onion
  • 1/2 Cup finely chopped celery
  • 1 Cup quartered cherry tomatoes
  • 3/4 Cups peeled, seeded, and chopped cucumber
  • 1 Teaspoon finely chopped seeded jalapeño
  • 2 Teaspoons finely chopped garlic
  • 2 Teaspoons finely chopped fresh ginger
  • 1/3 Cup finely chopped fresh cilantro, plus 1/4 cup for serving, if desired
  • Juice of 5 limes (about 1 cup)
  • Juice of 2 lemons (about 1/2 cup)
  • Juice of 1 orange (about 1/2 cup)
  • 2 Tablespoons extra-virgin olive oil
  • 1/2 Teaspoon sea salt
  • 1/4 Teaspoon white pepper
  • 1/2 Teaspoon sugar
  • 1 avocado, pitted, peeled, and sliced (optional)
  • 2 limes, quartered (optional)

Directions

Chop the shrimp into thirds or bite-size pieces, or leave them whole if you prefer, and place in a large bowl.

Add the red onion, celery, tomatoes, cucumber, jalapeño, garlic, ginger, cilantro, lime juice, lemon juice, orange juice, olive oil, salt, white pepper, and sugar and stir well.

Transfer to an airtight container and refrigerate overnight. While the mixture marinates, occasionally turn the container to evenly coat the shrimp in the liquid.

Transfer the shrimp and liquid to a glass bowl to serve or divide among eight martini glasses. If desired, garnish with avocado, cilantro, and lime.

Adapted from Gumbo Love by Lucy Buffett (Grand Central, 2017)

Nutritional Facts

Servings8

Calories Per Serving135

Folate equivalent (total)34µg9%


Kilawing na Hipon (Spicy Shrimp Ceviche)

This is Kilawing na Hipon (Spicy Shrimp Ceviche). This is a variation of the common, Filipino style shrimp ceviche, Kilawing na Hipon. In this version, we add some serrano or jalapeno peppers to the mix to bring some heat into this dish. Give it a try. You will love it. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

  • 1 pound of shrimp, steamed with shells removed and deveined
  • 1 small bundle of radishes, thinly sliced and coarsely chopped
  • 1 cucumber, peeled, thinly sliced and coarsely chopped
  • 1 small onion, finely diced
  • 1-2 serano or jalepeno peppers, finely diced
  • 3 inch piece of ginger, minced
  • 1⁄2 cup of lemon juice
  • 1⁄2 cup of lime juice
  • 2 tablespoons of white vinegar
  • 1 teaspoon of salt
  • freshly ground black pepper

Instructions

  1. Chop the shrimp into smaller pieces to begin your preparation.
  2. Combine the shrimp, radishes, cucumber, onions, and ginger in a large mixing bowl.
  3. Pour the lemon and lime juice into the mixing bowl, then stir until all of these ingredients are well blended.
  4. Add the salt and a little black pepper to the mixing bowl.
  5. Now add the vinegar and half of the chopped pepper to the mixing bowl and mix the ingredients together again.
  6. Let this sit and soak in for a few minutes.
  7. Stir the ingredients again, then do a taste test to check the flavor.
  8. Adjust the flavor to your liking by adding the remaining pepper, salt, and black pepper.
  9. Be careful not to add too much spice. The flavors will get stronger as this marinates.
  10. Stir the ingredients really well one last time.
  11. Then cover the mixing bowl and place it in the refigerator.
  12. Let this sit for about 30 minutes.
  13. Take the Kilawin out of the refigerator and transfer it to a serving dish.
  14. Best served with chips.

To speed up the slicing process for the radishes and cucumber, I used a mandolin slicer. This gives you a consistent thickness on the slices too. Also, when you go to add the vinegar and lemon juice, don't add it all at once. You want to be able to adjust the flavoring of the mixture to your taste. So add it a little bit at a time.


Kilawing na Hipon (Spicy Shrimp Ceviche)

This is Kilawing na Hipon (Spicy Shrimp Ceviche). This is a variation of the common, Filipino style shrimp ceviche, Kilawing na Hipon. In this version, we add some serrano or jalapeno peppers to the mix to bring some heat into this dish. Give it a try. You will love it. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

  • 1 pound of shrimp, steamed with shells removed and deveined
  • 1 small bundle of radishes, thinly sliced and coarsely chopped
  • 1 cucumber, peeled, thinly sliced and coarsely chopped
  • 1 small onion, finely diced
  • 1-2 serano or jalepeno peppers, finely diced
  • 3 inch piece of ginger, minced
  • 1⁄2 cup of lemon juice
  • 1⁄2 cup of lime juice
  • 2 tablespoons of white vinegar
  • 1 teaspoon of salt
  • freshly ground black pepper

Instructions

  1. Chop the shrimp into smaller pieces to begin your preparation.
  2. Combine the shrimp, radishes, cucumber, onions, and ginger in a large mixing bowl.
  3. Pour the lemon and lime juice into the mixing bowl, then stir until all of these ingredients are well blended.
  4. Add the salt and a little black pepper to the mixing bowl.
  5. Now add the vinegar and half of the chopped pepper to the mixing bowl and mix the ingredients together again.
  6. Let this sit and soak in for a few minutes.
  7. Stir the ingredients again, then do a taste test to check the flavor.
  8. Adjust the flavor to your liking by adding the remaining pepper, salt, and black pepper.
  9. Be careful not to add too much spice. The flavors will get stronger as this marinates.
  10. Stir the ingredients really well one last time.
  11. Then cover the mixing bowl and place it in the refigerator.
  12. Let this sit for about 30 minutes.
  13. Take the Kilawin out of the refigerator and transfer it to a serving dish.
  14. Best served with chips.

To speed up the slicing process for the radishes and cucumber, I used a mandolin slicer. This gives you a consistent thickness on the slices too. Also, when you go to add the vinegar and lemon juice, don't add it all at once. You want to be able to adjust the flavoring of the mixture to your taste. So add it a little bit at a time.


Kilawing na Hipon (Spicy Shrimp Ceviche)

This is Kilawing na Hipon (Spicy Shrimp Ceviche). This is a variation of the common, Filipino style shrimp ceviche, Kilawing na Hipon. In this version, we add some serrano or jalapeno peppers to the mix to bring some heat into this dish. Give it a try. You will love it. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

  • 1 pound of shrimp, steamed with shells removed and deveined
  • 1 small bundle of radishes, thinly sliced and coarsely chopped
  • 1 cucumber, peeled, thinly sliced and coarsely chopped
  • 1 small onion, finely diced
  • 1-2 serano or jalepeno peppers, finely diced
  • 3 inch piece of ginger, minced
  • 1⁄2 cup of lemon juice
  • 1⁄2 cup of lime juice
  • 2 tablespoons of white vinegar
  • 1 teaspoon of salt
  • freshly ground black pepper

Instructions

  1. Chop the shrimp into smaller pieces to begin your preparation.
  2. Combine the shrimp, radishes, cucumber, onions, and ginger in a large mixing bowl.
  3. Pour the lemon and lime juice into the mixing bowl, then stir until all of these ingredients are well blended.
  4. Add the salt and a little black pepper to the mixing bowl.
  5. Now add the vinegar and half of the chopped pepper to the mixing bowl and mix the ingredients together again.
  6. Let this sit and soak in for a few minutes.
  7. Stir the ingredients again, then do a taste test to check the flavor.
  8. Adjust the flavor to your liking by adding the remaining pepper, salt, and black pepper.
  9. Be careful not to add too much spice. The flavors will get stronger as this marinates.
  10. Stir the ingredients really well one last time.
  11. Then cover the mixing bowl and place it in the refigerator.
  12. Let this sit for about 30 minutes.
  13. Take the Kilawin out of the refigerator and transfer it to a serving dish.
  14. Best served with chips.

To speed up the slicing process for the radishes and cucumber, I used a mandolin slicer. This gives you a consistent thickness on the slices too. Also, when you go to add the vinegar and lemon juice, don't add it all at once. You want to be able to adjust the flavoring of the mixture to your taste. So add it a little bit at a time.


Kilawing na Hipon (Spicy Shrimp Ceviche)

This is Kilawing na Hipon (Spicy Shrimp Ceviche). This is a variation of the common, Filipino style shrimp ceviche, Kilawing na Hipon. In this version, we add some serrano or jalapeno peppers to the mix to bring some heat into this dish. Give it a try. You will love it. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

  • 1 pound of shrimp, steamed with shells removed and deveined
  • 1 small bundle of radishes, thinly sliced and coarsely chopped
  • 1 cucumber, peeled, thinly sliced and coarsely chopped
  • 1 small onion, finely diced
  • 1-2 serano or jalepeno peppers, finely diced
  • 3 inch piece of ginger, minced
  • 1⁄2 cup of lemon juice
  • 1⁄2 cup of lime juice
  • 2 tablespoons of white vinegar
  • 1 teaspoon of salt
  • freshly ground black pepper

Instructions

  1. Chop the shrimp into smaller pieces to begin your preparation.
  2. Combine the shrimp, radishes, cucumber, onions, and ginger in a large mixing bowl.
  3. Pour the lemon and lime juice into the mixing bowl, then stir until all of these ingredients are well blended.
  4. Add the salt and a little black pepper to the mixing bowl.
  5. Now add the vinegar and half of the chopped pepper to the mixing bowl and mix the ingredients together again.
  6. Let this sit and soak in for a few minutes.
  7. Stir the ingredients again, then do a taste test to check the flavor.
  8. Adjust the flavor to your liking by adding the remaining pepper, salt, and black pepper.
  9. Be careful not to add too much spice. The flavors will get stronger as this marinates.
  10. Stir the ingredients really well one last time.
  11. Then cover the mixing bowl and place it in the refigerator.
  12. Let this sit for about 30 minutes.
  13. Take the Kilawin out of the refigerator and transfer it to a serving dish.
  14. Best served with chips.

To speed up the slicing process for the radishes and cucumber, I used a mandolin slicer. This gives you a consistent thickness on the slices too. Also, when you go to add the vinegar and lemon juice, don't add it all at once. You want to be able to adjust the flavoring of the mixture to your taste. So add it a little bit at a time.


Kilawing na Hipon (Spicy Shrimp Ceviche)

This is Kilawing na Hipon (Spicy Shrimp Ceviche). This is a variation of the common, Filipino style shrimp ceviche, Kilawing na Hipon. In this version, we add some serrano or jalapeno peppers to the mix to bring some heat into this dish. Give it a try. You will love it. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

  • 1 pound of shrimp, steamed with shells removed and deveined
  • 1 small bundle of radishes, thinly sliced and coarsely chopped
  • 1 cucumber, peeled, thinly sliced and coarsely chopped
  • 1 small onion, finely diced
  • 1-2 serano or jalepeno peppers, finely diced
  • 3 inch piece of ginger, minced
  • 1⁄2 cup of lemon juice
  • 1⁄2 cup of lime juice
  • 2 tablespoons of white vinegar
  • 1 teaspoon of salt
  • freshly ground black pepper

Instructions

  1. Chop the shrimp into smaller pieces to begin your preparation.
  2. Combine the shrimp, radishes, cucumber, onions, and ginger in a large mixing bowl.
  3. Pour the lemon and lime juice into the mixing bowl, then stir until all of these ingredients are well blended.
  4. Add the salt and a little black pepper to the mixing bowl.
  5. Now add the vinegar and half of the chopped pepper to the mixing bowl and mix the ingredients together again.
  6. Let this sit and soak in for a few minutes.
  7. Stir the ingredients again, then do a taste test to check the flavor.
  8. Adjust the flavor to your liking by adding the remaining pepper, salt, and black pepper.
  9. Be careful not to add too much spice. The flavors will get stronger as this marinates.
  10. Stir the ingredients really well one last time.
  11. Then cover the mixing bowl and place it in the refigerator.
  12. Let this sit for about 30 minutes.
  13. Take the Kilawin out of the refigerator and transfer it to a serving dish.
  14. Best served with chips.

To speed up the slicing process for the radishes and cucumber, I used a mandolin slicer. This gives you a consistent thickness on the slices too. Also, when you go to add the vinegar and lemon juice, don't add it all at once. You want to be able to adjust the flavoring of the mixture to your taste. So add it a little bit at a time.


Kilawing na Hipon (Spicy Shrimp Ceviche)

This is Kilawing na Hipon (Spicy Shrimp Ceviche). This is a variation of the common, Filipino style shrimp ceviche, Kilawing na Hipon. In this version, we add some serrano or jalapeno peppers to the mix to bring some heat into this dish. Give it a try. You will love it. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

  • 1 pound of shrimp, steamed with shells removed and deveined
  • 1 small bundle of radishes, thinly sliced and coarsely chopped
  • 1 cucumber, peeled, thinly sliced and coarsely chopped
  • 1 small onion, finely diced
  • 1-2 serano or jalepeno peppers, finely diced
  • 3 inch piece of ginger, minced
  • 1⁄2 cup of lemon juice
  • 1⁄2 cup of lime juice
  • 2 tablespoons of white vinegar
  • 1 teaspoon of salt
  • freshly ground black pepper

Instructions

  1. Chop the shrimp into smaller pieces to begin your preparation.
  2. Combine the shrimp, radishes, cucumber, onions, and ginger in a large mixing bowl.
  3. Pour the lemon and lime juice into the mixing bowl, then stir until all of these ingredients are well blended.
  4. Add the salt and a little black pepper to the mixing bowl.
  5. Now add the vinegar and half of the chopped pepper to the mixing bowl and mix the ingredients together again.
  6. Let this sit and soak in for a few minutes.
  7. Stir the ingredients again, then do a taste test to check the flavor.
  8. Adjust the flavor to your liking by adding the remaining pepper, salt, and black pepper.
  9. Be careful not to add too much spice. The flavors will get stronger as this marinates.
  10. Stir the ingredients really well one last time.
  11. Then cover the mixing bowl and place it in the refigerator.
  12. Let this sit for about 30 minutes.
  13. Take the Kilawin out of the refigerator and transfer it to a serving dish.
  14. Best served with chips.

To speed up the slicing process for the radishes and cucumber, I used a mandolin slicer. This gives you a consistent thickness on the slices too. Also, when you go to add the vinegar and lemon juice, don't add it all at once. You want to be able to adjust the flavoring of the mixture to your taste. So add it a little bit at a time.


Kilawing na Hipon (Spicy Shrimp Ceviche)

This is Kilawing na Hipon (Spicy Shrimp Ceviche). This is a variation of the common, Filipino style shrimp ceviche, Kilawing na Hipon. In this version, we add some serrano or jalapeno peppers to the mix to bring some heat into this dish. Give it a try. You will love it. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

  • 1 pound of shrimp, steamed with shells removed and deveined
  • 1 small bundle of radishes, thinly sliced and coarsely chopped
  • 1 cucumber, peeled, thinly sliced and coarsely chopped
  • 1 small onion, finely diced
  • 1-2 serano or jalepeno peppers, finely diced
  • 3 inch piece of ginger, minced
  • 1⁄2 cup of lemon juice
  • 1⁄2 cup of lime juice
  • 2 tablespoons of white vinegar
  • 1 teaspoon of salt
  • freshly ground black pepper

Instructions

  1. Chop the shrimp into smaller pieces to begin your preparation.
  2. Combine the shrimp, radishes, cucumber, onions, and ginger in a large mixing bowl.
  3. Pour the lemon and lime juice into the mixing bowl, then stir until all of these ingredients are well blended.
  4. Add the salt and a little black pepper to the mixing bowl.
  5. Now add the vinegar and half of the chopped pepper to the mixing bowl and mix the ingredients together again.
  6. Let this sit and soak in for a few minutes.
  7. Stir the ingredients again, then do a taste test to check the flavor.
  8. Adjust the flavor to your liking by adding the remaining pepper, salt, and black pepper.
  9. Be careful not to add too much spice. The flavors will get stronger as this marinates.
  10. Stir the ingredients really well one last time.
  11. Then cover the mixing bowl and place it in the refigerator.
  12. Let this sit for about 30 minutes.
  13. Take the Kilawin out of the refigerator and transfer it to a serving dish.
  14. Best served with chips.

To speed up the slicing process for the radishes and cucumber, I used a mandolin slicer. This gives you a consistent thickness on the slices too. Also, when you go to add the vinegar and lemon juice, don't add it all at once. You want to be able to adjust the flavoring of the mixture to your taste. So add it a little bit at a time.


Kilawing na Hipon (Spicy Shrimp Ceviche)

This is Kilawing na Hipon (Spicy Shrimp Ceviche). This is a variation of the common, Filipino style shrimp ceviche, Kilawing na Hipon. In this version, we add some serrano or jalapeno peppers to the mix to bring some heat into this dish. Give it a try. You will love it. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

  • 1 pound of shrimp, steamed with shells removed and deveined
  • 1 small bundle of radishes, thinly sliced and coarsely chopped
  • 1 cucumber, peeled, thinly sliced and coarsely chopped
  • 1 small onion, finely diced
  • 1-2 serano or jalepeno peppers, finely diced
  • 3 inch piece of ginger, minced
  • 1⁄2 cup of lemon juice
  • 1⁄2 cup of lime juice
  • 2 tablespoons of white vinegar
  • 1 teaspoon of salt
  • freshly ground black pepper

Instructions

  1. Chop the shrimp into smaller pieces to begin your preparation.
  2. Combine the shrimp, radishes, cucumber, onions, and ginger in a large mixing bowl.
  3. Pour the lemon and lime juice into the mixing bowl, then stir until all of these ingredients are well blended.
  4. Add the salt and a little black pepper to the mixing bowl.
  5. Now add the vinegar and half of the chopped pepper to the mixing bowl and mix the ingredients together again.
  6. Let this sit and soak in for a few minutes.
  7. Stir the ingredients again, then do a taste test to check the flavor.
  8. Adjust the flavor to your liking by adding the remaining pepper, salt, and black pepper.
  9. Be careful not to add too much spice. The flavors will get stronger as this marinates.
  10. Stir the ingredients really well one last time.
  11. Then cover the mixing bowl and place it in the refigerator.
  12. Let this sit for about 30 minutes.
  13. Take the Kilawin out of the refigerator and transfer it to a serving dish.
  14. Best served with chips.

To speed up the slicing process for the radishes and cucumber, I used a mandolin slicer. This gives you a consistent thickness on the slices too. Also, when you go to add the vinegar and lemon juice, don't add it all at once. You want to be able to adjust the flavoring of the mixture to your taste. So add it a little bit at a time.


Kilawing na Hipon (Spicy Shrimp Ceviche)

This is Kilawing na Hipon (Spicy Shrimp Ceviche). This is a variation of the common, Filipino style shrimp ceviche, Kilawing na Hipon. In this version, we add some serrano or jalapeno peppers to the mix to bring some heat into this dish. Give it a try. You will love it. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

  • 1 pound of shrimp, steamed with shells removed and deveined
  • 1 small bundle of radishes, thinly sliced and coarsely chopped
  • 1 cucumber, peeled, thinly sliced and coarsely chopped
  • 1 small onion, finely diced
  • 1-2 serano or jalepeno peppers, finely diced
  • 3 inch piece of ginger, minced
  • 1⁄2 cup of lemon juice
  • 1⁄2 cup of lime juice
  • 2 tablespoons of white vinegar
  • 1 teaspoon of salt
  • freshly ground black pepper

Instructions

  1. Chop the shrimp into smaller pieces to begin your preparation.
  2. Combine the shrimp, radishes, cucumber, onions, and ginger in a large mixing bowl.
  3. Pour the lemon and lime juice into the mixing bowl, then stir until all of these ingredients are well blended.
  4. Add the salt and a little black pepper to the mixing bowl.
  5. Now add the vinegar and half of the chopped pepper to the mixing bowl and mix the ingredients together again.
  6. Let this sit and soak in for a few minutes.
  7. Stir the ingredients again, then do a taste test to check the flavor.
  8. Adjust the flavor to your liking by adding the remaining pepper, salt, and black pepper.
  9. Be careful not to add too much spice. The flavors will get stronger as this marinates.
  10. Stir the ingredients really well one last time.
  11. Then cover the mixing bowl and place it in the refigerator.
  12. Let this sit for about 30 minutes.
  13. Take the Kilawin out of the refigerator and transfer it to a serving dish.
  14. Best served with chips.

To speed up the slicing process for the radishes and cucumber, I used a mandolin slicer. This gives you a consistent thickness on the slices too. Also, when you go to add the vinegar and lemon juice, don't add it all at once. You want to be able to adjust the flavoring of the mixture to your taste. So add it a little bit at a time.


Kilawing na Hipon (Spicy Shrimp Ceviche)

This is Kilawing na Hipon (Spicy Shrimp Ceviche). This is a variation of the common, Filipino style shrimp ceviche, Kilawing na Hipon. In this version, we add some serrano or jalapeno peppers to the mix to bring some heat into this dish. Give it a try. You will love it. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

  • 1 pound of shrimp, steamed with shells removed and deveined
  • 1 small bundle of radishes, thinly sliced and coarsely chopped
  • 1 cucumber, peeled, thinly sliced and coarsely chopped
  • 1 small onion, finely diced
  • 1-2 serano or jalepeno peppers, finely diced
  • 3 inch piece of ginger, minced
  • 1⁄2 cup of lemon juice
  • 1⁄2 cup of lime juice
  • 2 tablespoons of white vinegar
  • 1 teaspoon of salt
  • freshly ground black pepper

Instructions

  1. Chop the shrimp into smaller pieces to begin your preparation.
  2. Combine the shrimp, radishes, cucumber, onions, and ginger in a large mixing bowl.
  3. Pour the lemon and lime juice into the mixing bowl, then stir until all of these ingredients are well blended.
  4. Add the salt and a little black pepper to the mixing bowl.
  5. Now add the vinegar and half of the chopped pepper to the mixing bowl and mix the ingredients together again.
  6. Let this sit and soak in for a few minutes.
  7. Stir the ingredients again, then do a taste test to check the flavor.
  8. Adjust the flavor to your liking by adding the remaining pepper, salt, and black pepper.
  9. Be careful not to add too much spice. The flavors will get stronger as this marinates.
  10. Stir the ingredients really well one last time.
  11. Then cover the mixing bowl and place it in the refigerator.
  12. Let this sit for about 30 minutes.
  13. Take the Kilawin out of the refigerator and transfer it to a serving dish.
  14. Best served with chips.

To speed up the slicing process for the radishes and cucumber, I used a mandolin slicer. This gives you a consistent thickness on the slices too. Also, when you go to add the vinegar and lemon juice, don't add it all at once. You want to be able to adjust the flavoring of the mixture to your taste. So add it a little bit at a time.


Watch the video: Ceviche λαβράκι. Άκης Πετρετζίκης (August 2022).