In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque.
Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.
Cook the shrimp using recipe Recipe#288186 , chill completely.
Once the shrimp is completely chilled, place 3 shrimp each into 4 schooners or large parfait glasses.
In a bowl mix all the remaining ingredients and pour over shrimp.
Serve at once, well chilled with crackers, crispy tortillas and a wedge of lime!
Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
Stir often.
Pour off most of the lime juice (just leave it moist).
Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
If you wish garnish with sliced avocado and sliced black olives.
o make 4.
Combine shrimp, onion, chili, pepper, garlic, seasoning
o coat all of the shrimp. Or, mix everything in a
aring knife, split each shrimp down the back through the
Thaw shrimp if frozen.
Place shrimp in plastic bag.
Set in bowl.
Put the shells in a small amount of water and boil for 1 minute. Discard the shells and put shrimp into the water.
Cook until done, set aside reserving the liquid. In a small pan, boil sliced onion (to tame the taste a little) for 1 minute and drain. Mix together the onion, tomato and green pepper, add lime juice, parsley, pepper and salt. Then add shrimp and reserved liquid. Add olive oil and stir.
igh heat. Add shrimp and stir just until shrimp turn pink and
Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon. Drain fried shrimp on paper towels lined plate.
In a large bowl combine fried shrimp with prepared sauce until evenly coated. Pile high on a bed of shredded cabbage and garnish with scallions.
In a skillet, saute the onion and garlic in the olive oil just until they begin to soften. Stir in the shrimp, rosemary, paprika, salt and pepper to taste and white wine.
Cook the mixture for a few minutes. Stir in the tomato sauce and the parsley. Cook the mixture for about 5 minutes more or until shrimp are done.
Add the cheese and stir it until it is almost melted. Divide the mixture among 4 earthenware pots and top each serving with a spoonful of sour cream and some finely chopped parsley.
Serves 4.
efrigerator overnight. Squeeze juice from shrimp and place in colander. Rinse
uice.
Scoop in the shrimp, cover and let the water
1. Cooking and Marinating the Shrimp: Bring 1 quart salted water
uice.
Scoop in the shrimp, cover and let the water
Clean and devein the shrimp, cut into 1-inch pieces,
few hours before boil shrimp, sweet potato and corn on
Cut each shrimp into two or three pieces,
Make the ceviche: Put a large pot of