Asparagus Ceviche Recipes

CEVICHE à LA MINUTE

This recipe is from Javier Wong, the owner of Chez Wong, a lunch-only restaurant that he runs from his home in Lima, Peru. His recipe is one of astonishingly pared-down simplicity and speed. He demonstrated it on a recent trip to New York, filleting a seven-pound fluke he had bought that morning in Chinatown, mixing ingredients and setting the finished dish out on a platter at Raymi, a Peruvian restaurant in Chelsea. The entire process took all of five minutes. That's not counting slicing onions and squeezing lime juice; he had helpers for that. So at home you may have to allocate a mighty 10 minutes. "Over the years, it's become simpler and simpler," he said. "If I could leave off another ingredient I would." It's important to serve it just as soon as it's ready.

Provided by Florence Fabricant

Categories appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 6

Ceviche à la Minute image

Steps:

Cut fish in 1-inch chunks. Place in a bowl. Toss with onions, then lime juice. Season with salt and pepper.
Place on a rimmed platter and serve at once, with a small dish of minced chile on the side for guests to add.

Nutrition Facts : @context http, Calories 70, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 2 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 0 grams, Sodium 285 milligrams, Sugar 2 grams, TransFat 0 grams

Ingredients

1 pound skinless fluke fillets
1 1/3 cups red onion sliced paper-thin
1/3 cup fresh lime juice
1/4 teaspoon salt, or to taste
Black pepper, to taste
1 habanero chile, seeded and finely minced

CEVICHE

Provided by Craig Claiborne And Pierre Franey

Categories appetizer

Time 10m

Yield Six to eight servings

Number Of Ingredients 14

Ceviche image

Steps:

Cut the fish into cubes of about one-half inch in diameter. If bay scallops are used, cut them into quarters. Put the pieces in a bowl and add the lime juice. Cover and refrigerate, stirring occasionally, 12 hours or longer.
Add the remaining ingredients and chill until ready to serve

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 2 grams, Sodium 289 milligrams, Sugar 3 grams

Ingredients

1 pound skinless, boneless fillets of fish such as bluefish, red snapper, mackerel or seafood such as bay scallops
7 tablespoons lime juice
1 cup peeled, seeded, fresh, red, ripe tomatoes cut into 1/4-inch cubes and drained
4 or more canned serrano chilies, drained and chopped
1/2 cup finely chopped red onions
1 tablespoon olive oil
2 teaspoons finely chopped fresh coriander
1/2 teaspoon crumbled dried oregano
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup avocado cut into small cubes
1/4 cup finely diced heart of celery
1/4 cup tomato ketchup
Grated rind of one lime

PERUVIAN CEVICHE

Ceviche is Peru's national dish. Walking the streets of Lima, it is hard to go three blocks without finding a cevicheria serving up the popular delicacy. Versions are also sold from mobile vending wagons pushed along the dusty streets of the capital's shantytowns and at fine eating establishments in the most affluent residential areas. This one, with its spicy red peppers and tart lemon juice, would go well with corn and sweet potatoes, a light and refreshing meal.

Provided by Nathaniel C. Nash

Categories dinner, easy, lunch, appetizer, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

Peruvian Ceviche image

Steps:

In separate pots, boil the corn and the sweet potato until tender. Peel the sweet potato. Let both cool, then cut corn into 2-inch sections and potato into 1-inch sections.
Place cubed raw fish in a bowl with the garlic, coriander and chili pepper. Add enough lemon juice to cover the fish. Season with salt and pepper. Let marinate for 10 to 45 minutes, until the fish is milky white.
For each serving, place a mound of the fish on a leaf of lettuce. Top with onions and a ring of red pepper, and add corn and sweet potato.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 3 grams, Carbohydrate 41 grams, Fat 6 grams, Fiber 8 grams, Protein 47 grams, SaturatedFat 1 gram, Sodium 1239 milligrams, Sugar 10 grams

Ingredients

2 ears of corn
1 large sweet potato
2 pounds of fresh sole or sea bass, cut into half-inch cubes
2 teaspoons crushed garlic
2 teaspoons chopped coriander
2 teaspoons spicy red chili pepper, chopped in a blender
Juice of 8 to 10 small lemons
Salt and pepper to taste
4 large leaves of lettuce
2 medium onions, thinly sliced
1 large hot red pepper, sliced into quarter-inch rings

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Asparagus Ceviche Recipes

CEVICHE à LA MINUTE

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