Ceviche De Calamar Recipes

MEXICAN STYLE: OCTOPUS CEVICHE

Steps:

• To prepare the octopus: Wash the octopus under cold water and rinse well. Bring ¾ gallon of water to a boil, add the octopus and reduce the heat to a simmer, skimming off the foam from time to time. When all the foam is gone, add the mirepoix and bay leaf to the water. Continue simmering for approximately 1 hour until the octopus is cooked and tender. (The octopus must always be submerged in water. Add more water, if needed.) When cooked, strain and let cool down. Cut off the tentacles individually and reserve. Note: The head of a small octopus is not substantial-with a sheath-like casing like a balloon. It's also thin and less flavorful than the tentacles. You can choose to dispose of the head and not use it in the ceviche. But if not disposing, the hardest part of prepping the octopus head is removing the "beak" (mouth). Start by slicing off the head (work over the sink) and flip the octopus over to remove the beak, which is in the middle of all the legs. It does actually look like a bird's beak. Use a paring knife to slice around it, then as if coring a tomato, push it through to pop out the other side and remove. Chop and cook with the tentacles. To prepare the ceviche: Mix all ingredients together. Season with salt and pepper, to taste, and serve chilled on crispy corn tostadas or with tortillas chips on the side. Optional: customize your ceviche adding or changing ingredients to your liking such as diced avocado, jalapeño, sweet corn, bell peppers, mango, or pineapple. You can also grill the octopus before cutting and then served as a warm ceviche. Serves 4.

MEXICAN SHRIMP CEVICHE- AGUACHILES DE CAMARóN

Steps:

• In a large bowl, combine shrimp, lime juice, and salt. Toss together, then cover and refrigerate while make the salsa verde.
• In a blender, combine the lime juice, tomatillos, cilantro and 1/2 teaspoon salt. Blend until mixture is smooth with a few small chunks.
• Stir salsa into shrimp and refrigerate for 20 minutes or up to 2 days.
• When ready to serve, stir in sliced avocados, cucumber, and red onion.
• Serve with chips and an ice cold beer.

SHRIMP, BAY SCALLOPS & CALAMARI CEVICHE

Steps:

• 1. In a glass deep dish/container squeeze the limes, add the chopped tomatoes and jalapenos.
• 2. cut the shrimp and calamari in halves (or you can buy the smaller shrimp)..bay scallops( no need to cut)
• 3. add to the lime juice mixture, add salt and pepper...cover and let sit a few hours or better over night...combine well and serve chilled with crackers

MANGO AND CALAMARI CEVICHE

Steps:

• Bring a large pot of water to a boil (do not add salt). While waiting for the water to boil, fill a large bowl with ice and fill halfway with water.
• When the water is boiling, add the calamari and stir. Cook for 1 minute, remove with a slotted spoon and immediately transfer to the ice water.
• Let it sit in the ice bath for about 5 minutes and then lay the pieces on a layer of paper towels.
• Combine the remaining ingredients in a large bowl, add the calamari, and season with salt and pepper.
• Cover and refrigerate for 2 hours or more before serving.
• Serve with additional cilantro and lime wedges.

CEVICHE DE CALAMARI

Steps:

• Remove tentacles from Calamari and deep fry with pineapple. Cut Calamaris in half and score the surface of one side. Marinate Calamari in 1/2 the lime juice and 1/4 of olive oil. We are going to briefly sear the Calamari about 30 seconds on each side after marinating and then we will need to put chill them. The rest of the Ceviche ingredients you are going to assemble together in a bowl. Cut flesh of half the Avocado into thumbnail sized pieces. Put in bowl last. After Calamari have been seared put in to Ceviche mix with the juice you marinated it in and gently mix and put in chiller. In the mean time slice and core the pineapple. Prepare the batter by mixing egg and then adding flour a little at a time until batter is a little too thick for coating. Add some coconut milk until the batter clings to the pineapple and not to run but also not to bunch up. Correct seasoning with salt and pepper. Coat the pineapple with batter and quickly dip one side into sliced almonds and immediately into deep fryer. You want to coat about 40% of the pineapple with the almonds on one side. There is no need to do both sides and no need to try and completely cover the pineapple. These will fry quickly, pull out of oil when golden brown. When done quickly batter the calamari tentacles and fry off till they rise to top of oil and are also golden brown. Honey drizzle: Put 1/2 cup honey in pot and warm on top of stove with a little of the wine you may be serving or some of the coconut milk. Add a few sprigs of fresh thyme to mixture. You are going to let this mixture steep. Pineapple slice on bottom, Ceviche in center of Pineapple slightly mounded with larger pieces of Calamari in center. Sprinkle on a few of the thin sliced or shaved almonds and drizzle ceviche with honey mixture. Be sure to drizzle plate with some of the honey Use fried pieces of Calamari tentacles if your intuition tells you they are needed.