Lime Ceviche Recipes

CEVICHE

This Latin American dish of fish cured in lime juice by James Martin is fresh, vibrant and healthy

Provided by James Martin

Categories Dinner

Time 1h50m

Yield Serves 6 as a starter

Number Of Ingredients 10

Ceviche image

Steps:

In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.
Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.

Nutrition Facts : Calories 154 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.3 milligram of sodium

Ingredients

500g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced
juice 8 limes (250ml/9fl oz), plus extra wedges to serve
1 red onion , sliced into rings
handful pitted green olives , finely chopped
2-3 green chillies , finely chopped
2-3 tomatoes , seeded and chopped into 2cm pieces
bunch coriander , roughly chopped
2 tbsp extra-virgin olive oil
good pinch caster sugar
tortilla chips , to serve

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

Ceviche image

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

Ingredients

1 pound bay scallops
8 limes, juiced
2 tomatoes, diced
5 green onions, minced
2 stalks celery, sliced
½ green bell pepper, minced
½ cup chopped fresh parsley
freshly ground black pepper
1 ½ tablespoons olive oil
⅛ cup chopped fresh cilantro

CITRUS CEVICHE

Provided by Food Network

Time 2h10m

Yield 4 servings

Number Of Ingredients 10

Citrus Ceviche image

Steps:

In a medium bowl, combine the lemon juice, lime juice, orange juice, ginger and olive oil. Add the sea bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be opaque. Add the cilantro, onion, and avocado. Season, to taste, with salt and pepper.

Ingredients

1/2 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1 teaspoon grated fresh ginger
2 tablespoons extra virgin olive oil
1 pound fresh sea bass, skinless and cut into 1/4-inch slices
1/4 cup chopped fresh cilantro
1 small onion, thinly sliced
2 avocados, peeled, pitted and cut into chunks
Salt and pepper

BASIC CEVICHE

Super light and refreshing. I use the recipe without the fish (reduce the lime juice) as a topper for grilled tuna. Serves 4 as a lunch, 8 as an appetizer.

Provided by Spencer & Serena

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes

Time 4h20m

Yield 8

Number Of Ingredients 9

Basic Ceviche image

Steps:

Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.
Mix tomato, cilantro, green bell pepper, green onion, jalapeno pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.

Nutrition Facts : Calories 78.1 calories, Carbohydrate 3.6 g, Cholesterol 21.1 mg, Fat 1.2 g, Fiber 0.8 g, Protein 12.8 g, Sodium 37.4 mg, Sugar 1.2 g

Ingredients

1 pound halibut, cut into bite-size pieces
½ cup lime juice
1 large tomato, seeded and diced
1 bunch fresh cilantro, chopped
⅓ cup diced green bell pepper
⅓ cup chopped green onion
1 jalapeno pepper, chopped, or to taste
4 cloves garlic, minced
salt and ground black pepper to taste

LIME CEVICHE

Jalapeno, ginger, and lime enliven this "cooked" seafood dish; cool mint, cilantro, cucumber, and avocado round it out.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 11

Lime Ceviche image

Steps:

In a nonreactive bowl, combine juice, jalapeno, ginger, and oil. Add fish, and toss. Cover with plastic. Chill until flesh is opaque, 1 hour or overnight, stirring occasionally.
Add remaining ingredients. Season with salt and pepper. Toss, and serve.

Nutrition Facts : Calories 154 g, Cholesterol 33 g, Fat 8 g, Protein 15 g

Ingredients

1/4 cup freshly squeezed lime juice
1 jalapeno pepper, seeded and diced
1 teaspoon freshly grated ginger
1 tablespoon extra-virgin olive oil
1 pound firm sea bass, or halibut, skins removed and cut into 1/2-inch dice
3 scallions, white and light-green parts only, thinly sliced on the bias
1 cucumber, cut into matchsticks
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1 avocado, peeled, pitted, and cut into 1/2-inch dice (optional)
Salt and freshly ground black pepper

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Slice the red onion very thinly and salt generously and let stand 15 minutes until it begins to release its liquid (this will remove the bitterness). Rinse well, squeeze dry.
Place fish, garlic, onion, salt, pepper, fresh chilies, and lime juice in a shallow serving bowl, gently mix, and marinate in the refrigerator for at least 30 minutes before serving. The longer you marinate the firmer and more “cooked” the fish will become.
Before serving, gently toss in the fresh cilantro, cucumber and tomato and a drizzle of olive oil, gently mix.
Taste for salt and add more if necessary. If adding avocado, gently fold it in at the end, after everything is mixed, making sure to use one that is not too soft.

Lime Ceviche Recipes

CEVICHE

This Latin American dish of fish cured in lime juice by James Martin is fresh, vibrant and healthy

CEVICHE

CITRUS CEVICHE

BASIC CEVICHE

Super light and refreshing. I use the recipe without the fish (reduce the lime juice) as a topper for grilled tuna. Serves 4 as a lunch, 8 as an appetizer.

LIME CEVICHE

Jalapeno, ginger, and lime enliven this "cooked" seafood dish; cool mint, cilantro, cucumber, and avocado round it out.

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