Baja Ceviche Recipes

SHRIMP CEVICHE BAJA STYLE

Shrimp Ceviche Baja Style image

This ceviche will give you a hint of Baja California. This is my grandma Isabel Flores' recipe. Garnish with fresh oregano. Enjoy with tostadas and ketchup. I enjoy my ceviche spreading a thin layer of mayonnaise in my tostada prior to add the ceviche. From my table to yours. Enjoy.

Provided by Isabel Cruz

Categories Appetizers and Snacks Seafood Ceviche Recipes

Time 1h40m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound shrimp, deveined and chopped
salt and pepper to taste
2 cups lime juice
1 ½ cups chopped white onion
1 cup pickled jalapeno peppers and juice, divided
2 cups grated carrots
1 cup finely chopped cucumber
1 cup finely chopped celery
1 ½ tomatoes, finely chopped
⅓ cup finely chopped cilantro

Steps:

Place shrimp in a single layer in a deep serving dish. Add a generous amount of salt and black pepper. Add lime juice and let sit until shrimp become white, about 30 minutes.
Add onion and vinegar from the jalapeno peppers. Let sit 15 to 20 minutes more.
Add jalapeno peppers, carrots, cucumber, celery, tomatoes, and cilantro. Let ceviche sit another 10 minutes.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 28.1 g, Cholesterol 172.6 mg, Fat 1.4 g, Fiber 4.5 g, Protein 21.3 g, SaturatedFat 0.3 g, Sodium 545.9 mg, Sugar 11.7 g

BAJA CEVICHE

Baja Ceviche image

Provided by Mark Bittman

Categories dinner, quick, appetizer

Time 25m

Yield 2 servings

Number Of Ingredients 11

Ingredients

1/4 pound fish bones or meat bones
4 slices red onion
1 slice fennel
4 sprigs cilantro, roughly chopped
1 slice habanero chili, seeded
1/4 teaspoon salt, or more to taste
4 ounces raw whitefish, cut in 1/4-inch-thick slices
1 radish, thinly sliced
Good-quality olive oil
Lime juice to taste
1 tablespoon shredded scallions

Steps:

Put the fish or meat bones and 2 slices of red onion in a medium saucepan with water to cover. Turn the heat to high, and bring the mixture just to a boil. Remove from heat, strain and chill the liquid with an ice cube. Discard the bones and onion.
In a blender or food processor, combine the strained, cooled liquid with 1 slice red onion, fennel, cilantro, habanero and salt; purée. Skim the foam off the top.
Put the fish, radish and remaining onion slice on a plate and cover with the purée. Taste and adjust the seasoning, then let rest for 2 minutes. Drizzle with olive oil and lime juice, sprinkle with scallions and serve.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 1 gram, Sodium 403 milligrams, Sugar 2 grams