Delish Swai Ceviche Recipes

Steps:

• 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.

Steps:

• Halve the limes, then juice using a citrus press or a pair of kitchen tongs. You should have about 1 cup (240 ML) total.
• In a medium bowl, combine the shrimp, lime juice, salt, jalapeños, onion, and tomatoes. Mix well.
• Cover and refrigerate for about 4 hours, until the shrimp is opaque and firm.
• Serve the ceviche chilled. Garnish with cilantro, if desired, and serve with tortilla chips.
• Enjoy!

Steps:

• Pour lime juice into a large bowl.
• Process swai fish in a food processor until pureed and mushy; transfer to lime juice, stirring until all fish is covered in juice. Add tomatoes to fish mixture.
• Blend red onion, cilantro, and serrano chile peppers in a blender until desired consistency is reached; spoon into fish mixture. Season mixture with salt and black pepper. Cover bowl with aluminum foil.
• Refrigerate until fish is tender and "cooked", at least 2 hours.

Steps:

• Place the diced fish into 3/4 of the lime juice and refrigerate for at least 3 hours. Strain when ready to proceed.
• Mix the veggies with the remaining lime juice.
• Stir in the fish and cilantro. Drizzle with olive oil and add the chile-garlic sauce. Gently toss.
• Salt and pepper to taste. Serve with tortilla chips or a salad.

Steps:

• Pour lime juice into a large bowl.
• Process swai fish in a food processor until pureed and mushy; transfer to lime juice, stirring until all fish is covered in juice. Add tomatoes to fish mixture.
• Blend red onion, cilantro, and serrano chile peppers in a blender until desired consistency is reached; spoon into fish mixture. Season mixture with salt and black pepper. Cover bowl with aluminum foil.
• Refrigerate until fish is tender and "cooked", at least 2 hours.

Steps:

• 1. Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
• 2. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
• 3. Just before serving, mix in the parsley, cilantro, and onion.
• 4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with the seaweed, if using.