San Antonio Ceviche Recipes
CEVICHE VERDE
Provided by Johnny Hernandez
Categories Fish Appetizer Quick & Easy Lunch Halibut Avocado Summer Healthy Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes
Number Of Ingredients 12
Steps:
- Chop fish into 1/2" cubes; place in medium bowl. Add kosher salt; toss to coat. Add lime juice; toss to coat. Marinate until the edges of the cubes begin to turn opaque, tossing occasionally, about 30 minutes.
- Dice avocados; add to bowl along with green olives, tomatillos, onion, cilantro, and jalapeño Add olive oil and season to taste with salt.
- Serve over tostadas or with tortilla chips for dipping.
SAN ANTONIO CEVICHE
I lived in San Antonio in 1980 and this recipe was posted in the local newspaper then. Found it in an old recipe box and want to put it here so I don't lose it again.
Provided by Bren in LR
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the fish filets into one-half-inch cubes.
- Combine remaining ingredients and pour over fish cubes; cover and refrigerate for 12 to 24 hours.
- Remove bay leaves before serving.
- Serve on a bed of shredded lettuce and thinly sliced celery.
Nutrition Facts : Calories 403, Fat 37.6, SaturatedFat 5.3, Cholesterol 34.1, Sodium 350.6, Carbohydrate 8, Fiber 1.2, Sugar 2.9, Protein 10.2
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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.
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