Miguels Ceviche Recipes

Steps:

• In a small, nonreactive bowl, combine the shrimp, grouper, ginger, garlic and 1 teaspoon of salt. Add the juice of 1 lemon and the juice of 1 lime. Toss to coat. Cover and refrigerate for 1 hour.
• Meanwhile, bring a large pot of salted water to a boil. Add corn and boil for 5 minutes. Cool in a bowl of cold water. Remove, pat dry and use a large knife to cut the kernels from the cob. Discard the cobs and refrigerate the kernels.
• Place a cup of water in a large saucepan and bring to a boil. Add the mussels, cover the pan and steam until the mussels just open, 2 to 3 minutes. Drain immediately and set aside. When cool enough to handle, remove the mussel meat and refrigerate, discarding the shells and any unopened mussels.
• Drain excess liquid from the shrimp and grouper and transfer to a large bowl. Add the corn, mussels, clams and oysters with their juice, cilantro, onion and celery. Add juice of the remaining lime and lemon and toss. Season with salt to taste. Divide the mixture among 4 small plates or martini glasses and serve.

Steps:

• Place a dry nonstick or cast-iron skillet over medium heat. Roast unpeeled garlic cloves and chilies, turning frequently, until soft, about 10 minutes for the chilies and 15 minutes for the garlic. Cool, then remove skins from garlic and stems from chilies.
• In a food processor, combine chilies, garlic, cilantro, parsley, olive oil and salt. Process until nearly smooth. Cover the herb paste and refrigerate until needed.
• To finish ceviche: In a large bowl, whisk together the lime juice and 1/2 cup of herb paste. Add fish and cucumber, and stir to combine. Cover and refrigerate for 30 minutes (or up to an hour). Transfer remaining herb paste to a jar, cover with a film of oil, refrigerate and save for another use, like stirring into eggs or smearing on chicken before roasting or grilling.
• Taste and season with additional lime juice or salt as desired. Gently fold in most of the avocado, reserving a few cubes as a garnish. Line plates or cocktail glasses with lettuce leaves, and top with ceviche and remaining avocado.

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.