Besteverceviche Recipes

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BEST EVER CEVICHE!!!



Best Ever Ceviche!!! image

This recipe is so simple and oh so good....and all the meat is already cooked (for those of you who are kind of weary to the lime juice method)TRY IT...I hope you LOVE it!!! NO COOKING REQUIRED!!!! READY IN MINUTES!!!!

Provided by AZRoxy63

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb shrimp, cooked peeled, and chopped to bite size pieces
1 cup squeezed fresh lime juice
3 cups finely diced fresh tomatoes
1 diced green sweet pepper
1 1/2 cups chopped fresh cilantro
1 teaspoon salt
4 diced jalapeno peppers (take the seeds out if you like it mild, and leave them in for HOT)
1 tablespoon white vinegar
1 large onion, finely chopped
1 chopped green onion
1/2 lb imitation crabmeat, chopped

Steps:

  • combine all ingredients in a large bowl and mix together well.
  • Best to let it sit in the fridge for a few hours to allow the flavors to fully blend together but can be served as soon as it's made if desired.
  • serve cold either on tostada shells, as a dip with chips, or in a dish to eat alone.
  • May be garnished with lettuce, avacado, and black olive if desired.

Nutrition Facts : Calories 119.5, Fat 1.2, SaturatedFat 0.3, Cholesterol 116.1, Sodium 663, Carbohydrate 11.4, Fiber 1.8, Sugar 3.8, Protein 16.5

BASIC CEVICHE



Basic Ceviche image

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

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

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

CEVICHE



Ceviche image

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

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

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

CEVICHE



Ceviche image

Provided by Ben Robinson

Categories     appetizer

Time 40m

Yield 2 servings

Number Of Ingredients 14

1 quart vegetable oil
One 6-ounce red snapper fillet
1/2 cup fresh lime juice (from 4 limes)
Kosher salt
1 large sweet potato, peeled and diced into 1/4-inch cubes
1 tablespoon rice wine vinegar
2 tablespoons coconut cream
1 green plantain
1/2 red bell pepper, finely diced (about 1/4 cup)
1/2 small red onion, thinly sliced into half moons
1/2 to 1 jalapeno, thinly sliced into rounds
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh chives
1 plum tomato, halved through the stem, seeds and pulp removed

Steps:

  • Bring a medium pot of water to a boil. Heat the oil to 340 degrees F in a medium Dutch oven.
  • Remove all skin, pin bones, blood lines and sinew from the red snapper fillet. Chop as evenly as possible into 1/4-inch cubes and transfer to a medium non-reactive bowl.
  • Add the lime juice and some salt; cover and refrigerate for 15 to 20 minutes.
  • Cook the sweet potatoes in the boiling water until tender, about 5 minutes. Drain the sweet potatoes, then mash with the rice wine vinegar and some salt in a medium bowl. Cool in the refrigerator until ready to serve. Stir in 1 tablespoon coconut cream just before serving.
  • Peel the plantain and use a vegetable peeler to slice the plantain into long, thin strips. Fry the plantain strips in the oil until lightly golden and crisp, about 3 to 4 minutes. Transfer to a paper towel-lined plate and season with salt.
  • Drain the fish, reserving the lime juice. Add the onion, bell pepper and jalapeno to the lime juice and let sit until slightly softened, about 5 minutes. Drain the vegetables, reserving the lime juice. Combine the fish with the vegetables and add the remaining 1 of tablespoon coconut cream. Season with salt and add the reserved lime juice as needed.
  • To assemble, spoon the sweet potato puree onto 2 plates, making a shallow well in the center. Place a 3-inch round ring mold in the center and fill with the ceviche. Top with the chopped cilantro and chives, then remove the ring mold. Place a tomato half, cut-side up, on top, then top with 2 fried plantain strips.

CEVICHE



Ceviche image

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

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

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

CEVICHE



Ceviche image

Provided by Food Network

Categories     appetizer

Time 2h20m

Yield 15 to 18 servings

Number Of Ingredients 13

5 pounds fresh skinless snapper fillet, cut into cubes
2 lemons, juiced
2 limes, juiced
1 red pepper, finely diced
1 green pepper, finely diced
1 yellow pepper, finely diced
1 red onion, finely diced
2 jalapenos, seeded and finely diced
1/2 cup whole cilantro leaves
1/2 cup whole parsley leaves
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Tortilla chips or crackers

Steps:

  • Spread the fish evenly in a large, non reactive pan. Mix all of the citrus juice and pour over the fish. Cover and refrigerate for 2 hours. The citrus juice will cook the fish throughout. Add the rest of the ingredients and season with salt and pepper. Serve with tortilla chips or your favorite cracker.

SIMPLE CEVICHE



Simple Ceviche image

Provided by Ingrid Hoffmann

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound yellowtail snapper or sea bass fillets, cut into 1/2-inch pieces
1/2 medium red onion, very thinly sliced
3 limes, juiced
1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero
Kosher salt and freshly ground black pepper
1/2 cup fresh cilantro leaves, coarsely chopped, for garnish
Canchita, recipe follows
Vegetable oil, for frying (about 2 cups)
1 to 2 cups canchita corn (also known as chulpe)
Salt

Steps:

  • In a large mixing bowl, combine the fish with the onion, lime juice, and chile; season with salt and pepper. Toss gently to combine, being sure to coat the fish with the lime juice. Cover and refrigerate for 30 to 45 minutes, do not marinate longer or the acids from the lime will make the fish mushy. Serve cold with cilantro and canchita on top. .
  • Heat the oil in a large pot over medium-high heat for 2 minutes. Add the chulpe corn, cover the pot and reduce the heat to medium. Once you hear the kernels pop (like popcorn), shake the pot vigorously to prevent the kernels on the bottom from burning. Once the popping slows, after about 6 to 8 minutes, drain the canchita on a platter lined with paper towels to remove excess oil. Season with salt while the corn is still warm and serve with ceviche.

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