Shrimp Ceviche

Recipe courtesy Maria Lopez
Show: My Grandmother's Ravioli Episode: Casa de Maria Lopez
TOTAL TIME: 1 hr 30 min
Prep: 15 min
Inactive Prep: 1 hr 10 min
Cook: 5 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 12 medium shrimp, shell-on, peeled and deveined with shells reserved
  • Juice of 2 lemons
  • Juice of 2 limes
  • 1 tomato, sliced into thin half-moons
  • 1/2 bunch fresh cilantro, chopped
  • 1/2 small red onion, sliced paper thin
  • 1 1/2 tablespoons cocktail sauce
  • Juice of 1 orange
  • Salt and freshly ground pepper
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Directions

Place the shrimp shells in a pot with just enough water to barely cover them. Bring the water to a boil for a couple minutes, then remove and discard the shells, reserving the broth in the pot.

Place the shrimp in the broth and boil them for 1 to 2 minutes, and then remove and let cool. Mix together the lemon juice, lime juice, tomatoes, cilantro and onions in a bowl. Stir in the shrimp, cocktail sauce and orange juice. Add just enough of the shrimp broth to barely cover the shrimp and stir again. Season with salt and pepper.

Chill the ceviche for at least 1 hour before serving.

Notes

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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  • on June 05, 2013

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    This was soooooooooooooo delicious. I made it last night and kept it in the Refrigerator overnight. I thought keeping it overnight will add even more falvour to the dish. I ate for breakfast with Avacado on the side. It was one of the best sea food dish I ever had. This is an A+ dish.

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