For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
efrigerator overnight. Squeeze juice from shrimp and place in colander. Rinse
Clean and devein the shrimp, cut into 1-inch pieces,
Make the ceviche: Put a large pot of
mix together the chunks of shrimp (and crab if using) and
Place the shrimp and lime juice into a
1. Cooking and Marinating the Shrimp: Bring 1 quart salted water
uice.
Scoop in the shrimp, cover and let the water
o add seeds to the ceviche.
If using fresh limes
Bring a medium pan of water to a boil; cut the shrimp crosswise into thirds.
Drop the shrimp into the boiling water until they just turn pink, about 45 seconds.
Drain immediately and cool under running water.
Put the shrimp in a glass or stainless steel bowl.
Add in tomato, onion, jalapeno, cilantro, lime juice, salt, and pepper; stir.
Cover and refrigerate 3-4 hours.
Shortly before serving, gently stir in the avocado and olive oil.
Serve in small bowls or cocktail glasses.
Peel and devein shrimp. Pat dry.
In a large bowl, whisk the ketchup with the orange juice. Add the lime and lemon juices, garlic, jalapeno, oregano, pepper, cumin, cinnamon and cloves and season generously with salt and hot sauce. Add the shrimp, red onion, tomato and chopped cilantro. Cover and refrigerate for at least 8 hours or overnight; stir once or twice.
Spoon the shrimp and sauce into martini glasses or onto small plates, garnish with endive spears and cilantro leaves and serve.
Place shrimp in a single layer in a deep serving dish. Add a generous amount of salt and black pepper. Add lime juice and let sit until shrimp become white, about 30 minutes.
Add onion and vinegar from the jalapeno peppers. Let sit 15 to 20 minutes more.
Add jalapeno peppers, carrots, cucumber, celery, tomatoes, and cilantro. Let ceviche sit another 10 minutes.
boil.
Add the shrimp and immediately turn off the
Put the minced shrimp in a large glass bowl.
Pour the lemon and lime juice over the shrimp and refrigerate while prepping the rest of the ingredients. The juice will \"cook\" the shrimp.
Toss the remaining ingredients in with the shrimp, cover and refrigerate for 1 hour or longer - depending on the size of the shrimp.
Spoon a Tbs or so onto the end of an endive leaf and arrange on a platter as an appetizer, or fill a martini glass as a first course.
arge bowl together with the shrimp. The juice of the limes
Cook shrimp in boiling, salted water 3 minutes or just until cooked.
Cool, peel, devein, and roughly chop shrimp.
Squeeze limes into a medium bowl.
Add shrimp, shallot, and next 7 ingredients, stirring until well blended.
Chill at least 1 hour and up to 6.
Stir cilantro and diced avocados into chilled shrimp mixture.
Serve with a slotted spoon.
o a boil.
Add shrimp and cook 3-5 minutes
ver high heat, stir in shrimp and turn off heat. Allow
n a saucepan. Stir in shrimp. Cook for 1 minute and
Cook the shrimp in boiling water for about