CEVICHE
This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice! Now don't wrinkle your nose! You would never know the seafood was not cooked prior to serving. Make sure to always use the freshest ingredients! You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish.
Provided by Star Pooley
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 8h20m
Yield 4
Number Of Ingredients 10
Steps:
- Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them).
- Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.
Nutrition Facts : Calories 211.1 calories, Carbohydrate 22.4 g, Cholesterol 37.5 mg, Fat 6.5 g, Fiber 5.8 g, Protein 21.4 g, SaturatedFat 0.9 g, Sodium 212.9 mg, Sugar 5.1 g
PERUVIAN CEVICHE
Provided by Food Network
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the salsa: Combine the tomatoes, celery, cucumber, onion and cilantro in a mixing bowl.
- Add the lime juice, ginger, garlic and salt and pepper to taste. Add the corn and aji amarillo paste. Mix well.
- For the ceviche: In a separate bowl, add the bay leaves, lime juice, some salt and pepper and 5 cups water. Add the shrimp and toss to coat. The citric acid in the lime juice will cook the shrimp in about 3 to 5 minutes. Once the shrimp turn opaque, take them out and place them on ice to stop the cooking process.
- To serve, place some avocado on each plate. Top with 6 to 7 shrimp and some of the salsa. Garnish with some Peruvian corn.
BETO'S PERUVIAN-STYLE CEVICHE
Provided by Food Network
Categories appetizer
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the ceviche: Combine the tilapia, lime juice, diced aji amarillo, parsley, olive oil, garlic, aji amarillo paste, salt, pepper and onion in a large mixing bowl and mix well. Cover and chill to marinate, at least 4 hours and up to 24 hours.
- For assembly: Preheat the oven to 325 degrees F. Roast the corn in the oven until tender, about 30 minutes. Let the corn cool 10 minutes before shucking and cutting cross-wise into 1-inch pieces. Set aside.
- Heat a deep-fryer or large skillet with oil to 350 degrees F. Deep fry the sliced sweet potato until tender and set aside.
- Place 4 ounces of the ceviche per bowl. Place 3 slices of fried sweet potato and 3 sections of roasted corn on each plate. Sprinkle the chili powder over the sweet potato and corn, and top the corn with the Cotija cheese. Place one bowl on each plate with the sweet potato and corn, and serve with the tortilla chips, if using.
CEBICHE DE ATUN ( PERUVIAN CANNED TUNA CEVICHE)
Here is a simple appetizer that is popular and easy to make and will appeal to even those who are not ceviche aficionados. Ceviche of many types are popular in Peru. This can also be served as a light lunch, served on crusty French or Italian rolls. Adapted from Spirit of the Earth(Cultural Expeditions).
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Drain the tuna invert it onto a small platter.
- Sprinkle the chile and onion over the tuna and allow it to stand for a few minutes. Then add the tomato, chopped cilantro, and salt and pepper to taste, and gently mix together.
- Sprinkle the lime juice over all, and drizzle with the oil. Serve over lettuce if you like.
- Garnish with sprigs of cilantro and serve. Enjoy!
Nutrition Facts : Calories 263.8, Fat 16.2, SaturatedFat 2.6, Cholesterol 35.7, Sodium 325.8, Carbohydrate 9, Fiber 1.6, Sugar 3.9, Protein 21.2
PERUVIAN MIXED CEBICHE (CEVICHE MIXTO)
Make and share this Peruvian Mixed Cebiche (Ceviche Mixto) recipe from Food.com.
Provided by cherrylips4923
Categories Peruvian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- The night before or a few hours before boil shrimp, sweet potato and corn on separate containers. Refrigerate.
- If you cannot find aji limo chilies then habanero peppers will do fine.
- You can add an assortment of cooked seafood on this recipe, this is a shrimp and fish ceviche.
- Cut fish filets into small cubes.
- Use the tip of the aji chili to rub the bottom of the glass or plastic bowl you wil be using.
- Thinly dice aji chili.
- In glass bowl, add fish, 6 ice cubes, and lime juice. Salt to taste. Stir.
- Let fish cook in lemon juice for about 15 minutes and remove ice cubes,.
- Add aji peppers to taste, add shrimp, stir.
- Chop up cilantro leaves and incorporate, stir.
- Add sliced red onions, refrigerate for about 15 more minutes.
- Serve accompanied with corn and sweet potato. (optional).
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