Traceys Fish Free Summer Ceviche Recipes

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TRACEY'S FISH-FREE SUMMER CEVICHE

This light, refreshing dish is versatile enough to serve in a martini glass for an elegant appetizer or as the perfect side at a summer grill.

Provided by Tracey Antognazzi

Categories     Ceviche

Time 2h20m

Yield 6

Number Of Ingredients 10



Tracey's Fish-Free Summer Ceviche image

Steps:

  • Gently toss tomatoes, mozzarella cheese, onion, cucumber, and avocado together in a large bowl.
  • Mix orange juice, olive oil, cilantro, and lemon juice in a small bowl; drizzle over tomato mixture and toss to coat. Season mixture with salt and pepper.
  • Cover bowl with plastic wrap and refrigerate at least 2 hours.

Nutrition Facts : Calories 350.8 calories, Carbohydrate 14 g, Cholesterol 59.5 mg, Fat 25.9 g, Fiber 3.8 g, Protein 15.5 g, SaturatedFat 12.2 g, Sodium 142 mg, Sugar 7.4 g

2 tomatoes, diced
1 (16 ounce) package fresh mozzarella cheese, diced
1 onion, diced
1 cucumber, peeled and diced
1 avocado - peeled, pitted, and diced
½ cup orange juice
2 tablespoons olive oil
2 tablespoons minced fresh cilantro
2 teaspoons lemon juice
salt and ground black pepper to taste

TRACEY'S FISH-FREE SUMMER CEVICHE

This light, refreshing dish is versatile enough to serve in a martini glass for an elegant appetizer or as the perfect side at a summer grill.

Provided by Tracey Antognazzi

Categories     Ceviche

Time 2h20m

Yield 6

Number Of Ingredients 10



Tracey's Fish-Free Summer Ceviche image

Steps:

  • Gently toss tomatoes, mozzarella cheese, onion, cucumber, and avocado together in a large bowl.
  • Mix orange juice, olive oil, cilantro, and lemon juice in a small bowl; drizzle over tomato mixture and toss to coat. Season mixture with salt and pepper.
  • Cover bowl with plastic wrap and refrigerate at least 2 hours.

Nutrition Facts : Calories 350.8 calories, Carbohydrate 14 g, Cholesterol 59.5 mg, Fat 25.9 g, Fiber 3.8 g, Protein 15.5 g, SaturatedFat 12.2 g, Sodium 142 mg, Sugar 7.4 g

2 tomatoes, diced
1 (16 ounce) package fresh mozzarella cheese, diced
1 onion, diced
1 cucumber, peeled and diced
1 avocado - peeled, pitted, and diced
½ cup orange juice
2 tablespoons olive oil
2 tablespoons minced fresh cilantro
2 teaspoons lemon juice
salt and ground black pepper to taste

SUMMER SEAFOOD CEVICHE

My favorite low-cal dish. I fell in love with this on vacation in Puerto Vallarta at the LeKliff restaurant. They served it in the shell of a coconut. Cool, spicy, light, fresh and delish! Not to mention low-cal, high protein, low carb and low fat! Measurements aren't exact and cooking time is chilling time. This is not traditional as I don't live near an ocean so I precook my seafood.. but you can cook the seafood by soaking in the lime juice for an hour if you prefer.

Provided by BETHANY T.

Categories     Lunch/Snacks

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 17



Summer Seafood Ceviche image

Steps:

  • Bring a large pot of salted water to a boil.
  • Fill a large bowl with ice water, set aside.
  • Add shrimp to boiling water, boil until pink then quickly remove and place shrimp in cold water to stop cooking.
  • Put squid into boiling water, count to 5 then remove to cold water.
  • Put scallops into boiling water, cook 1 minute then remove to cold water.
  • Drain seafood and place into a non-metal bowl. Cover seafood with lime juice.
  • Refrigerate one hour.
  • Drain Rotel tomatoes well in colander.
  • In a large glass or plastic bowl, mix together Rotel tomatoes and all other ingredients. Pour seafood, lime juice and all, into the mixture.
  • Refrigerate at least 3 hours.
  • Serve cold.

Nutrition Facts : Calories 122.8, Fat 2.8, SaturatedFat 0.5, Cholesterol 130.7, Sodium 340.1, Carbohydrate 8.8, Fiber 1, Sugar 2.6, Protein 16.2

1/2 lb shrimp, peeled and deveined
1/2 lb squid, cleaned and sliced into rings
1/2 lb scallops, quartered if large
1 (10 ounce) can Rotel Tomatoes
2 medium ripe tomatoes, seeded and diced
1/2 large cucumber, peeled and diced
1/2 large green pepper, diced
1/2 medium red sweet onion, finely diced
1/2 cup chopped fresh cilantro
1 teaspoon minced garlic
3/4 cup lime juice
1/2 teaspoon cumin
1 tablespoon capers, chopped
1/2 cup hot and spicy hot V8
1 tablespoon extra virgin olive oil
1 teaspoon Accent seasoning (optional)
salt & pepper

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