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Shrimp Ceviche On Endive

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Ingredients

Adjust Servings:
3 lbs small raw shrimp, cleaned and minced
4 large tomatoes, seeded and minced
4 limes, juice of
3 lemons, juice of
1 cup cilantro leaf, chopped
1 serrano chili pepper, seeded and minced
1/2 cucumber, peeled and minced
1 red onion, minced
salt and pepper, to taste
3 tablespoons tomato sauce

Nutritional information

58
Calories
7 g
Calories From Fat
0.8 g
Total Fat
0.2 g
Saturated Fat
69.1 mg
Cholesterol
77 mg
Sodium
2.9 g
Carbs
0.5 g
Dietary Fiber
1.1 g
Sugars
9.6 g
Protein
2739g
Serving Size

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Shrimp Ceviche On Endive

Features:
    Cuisine:

    I had my hands in this recipe. This is the one my mom and I made! Very good and very simple to make. Again, squeezing the lemons and limes is the most difficult part. We served these on endive leaves, which was a very pretty presentation, but it would also look lovely served in a martini glass. A jalapeno pepper may be substituted for the serrano pepper if desired. And remember, the lemon and lime juice are what cook the shrimp in this recipe, so the smaller the pieces of shrimp the quicker it will cook . The servings are an estimate, we doubled the recipe in class. It does make quite a bit though.

    • 115 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Shrimp Ceviche on Endive, I had my hands in this recipe This is the one my mom and I made! Very good and very simple to make Again, squeezing the lemons and limes is the most difficult part We served these on endive leaves, which was a very pretty presentation, but it would also look lovely served in a martini glass A jalapeno pepper may be substituted for the serrano pepper if desired And remember, the lemon and lime juice are what cook the shrimp in this recipe, so the smaller the pieces of shrimp the quicker it will cook The servings are an estimate, we doubled the recipe in class It does make quite a bit though , I had my hands in this recipe This is the one my mom and I made! Very good and very simple to make Again, squeezing the lemons and limes is the most difficult part We served these on endive leaves, which was a very pretty presentation, but it would also look lovely served in a martini glass A jalapeno pepper may be substituted for the serrano pepper if desired And remember, the lemon and lime juice are what cook the shrimp in this recipe, so the smaller the pieces of shrimp the quicker it will cook The servings are an estimate, we doubled the recipe in class It does make quite a bit though


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    Steps

    1
    Done

    Put the Minced Shrimp in a Large Glass Bowl.

    2
    Done

    Pour the Lemon and Lime Juice Over the Shrimp and Refrigerate While Prepping the Rest of the Ingredients. the Juice Will "cook" the Shrimp.

    3
    Done

    Toss the Remaining Ingredients in With the Shrimp, Cover and Refrigerate For 1 Hour or Longer - Depending on the Size of the Shrimp.

    4
    Done

    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.

    Avatar Of Benjamin Murphy

    Benjamin Murphy

    Grilling guru passionate about creating perfectly cooked meats over an open flame.

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