Ceviche De Pescado Fish Ceviche Recipes

PERUVIAN CEVICHE

Steps:

• Deseed and very finely chop the pepper, and trim and finely slice the spring onions, then add to a bowl.
• Slice the fish into 1cm cubes, add to the bowl, then cover and place in the fridge until needed.
• Squeeze the lemon juice into a jam jar, add 1 teaspoon of sea salt, then seseed, finely chop and add the chilli.
• Pop the lid on and place in the fridge to chill - this may seem like a lot of salt but most of it gets drained away. Pick the herbs and cress, and place in the fridge.
• You can assemble the ceviche just before your guests are ready to eat, but it's important that you don't leave the fish marinating for too long - you don't want the acids in the juices to cook the fish. Pour the lemon dressing over the fish mixture and immediately mix it up. Leave it to sit for about 2½ minutes while you lay out the plates.
• Throw most of the herb mixture into the bowl with the fish and very quickly toss it together - no more than 10 seconds.
• Divide the ceviche between 4 plates, gently spoon over a little of the dressing (discarding the rest) and sprinkle with the remaining herbs.
• Drizzle over a little oil from a height, sprinkle with freshly ground black pepper, and enjoy.

CEVICHE DE PESCADO (FISH CEVICHE RECIPE)

Steps:

• Place the diced fish in a bowl and cover with 3/4 of the lime juice. Toss well. Cover and refrigerate for at least 1 hour. When ready to proceed, strain off the lime juice.
• In a mixing bowl, mix the veggies with the remaining lime juice. Stir in the fish and cilantro. Drizzle with olive oil and add chili garlic sauce. Gently toss.
• Salt and pepper to taste. Serve with tortilla chips or a salad.

RAMON'S FISH CEVICHE {CEVICHE DE PESCADO}

Steps:

• Place the diced raw fish in a large bowl or dish with the sliced hot peppers, garlic cloves, a tablespoon of chopped cilantro, 1-2 teaspoons of salt, and cover it with lime juice from about 10 limes, the fish should be completely covered or almost completely covered by the lime juice.
• Cover the bowl with plastic wrap and refrigerate it for about 3-4 hours.
• Place the sliced onions or shallots in a bowl, sprinkle them with a few teaspoons of salt and add warm water (enough to cover the onions), let rest for about 10 minutes, drain and rinse well with cold water.
• Combine the rinsed onions with the diced tomatoes and diced bell peppers. Add the juice from about 5 limes and some salt. Let this mix marinate for at least 10 minutes, it can also be prepared ahead of time and refrigerated until ready to mix with the fish.
• Once the fish is "cooked" in the lime juice, it should be completely white, remove the sliced hot peppers and garlic cloves. Based on your preference, and the acidity level, you can keep all the lime juice where the fish cooked in, or just some of it. You can strain the liquid to remove any pieces of hot peppers (or seeds) or garlic.
• Add the marinated onion or shallot, tomato, and bell pepper mix to the fish. Add the chopped cilantro, oil, salt and additional lime juice to taste. You can serve immediately or let it rest for another 20-30 minutes before serving.
• Serve with chifles, patacones, popcorn or corn nuts as well as with some good hot sauce or aji.

CEVICHE DE PESCADO (FISH SALAD COOKED IN LIME JUICE)

Steps:

• Cut the fish into strips 1 ½ inches long by ¼ inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
• Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
• Just before serving, mix in the parsley, cilantro, and onion.
• To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds; corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with a few strands of the local seaweed,yuyu if available.

CEVICHE DE PESCADO- MEXICAN FISH CEVICHE RECIPE

Steps:

• Remove fish from refrigerator and cut into even chunks. There should be no bones or skin on the fish.
• Place fish in a glass dish with lime juice, cover, and refrigerate for at least 2 hours. The fish will cook in the lime juice and turn white.
• While the fish is cooking, chop tomatoes, cucumber, onion, cilantro, and jalapeno into even small pieces.
• Remove fish and drain the lime juice, or some prefer to keep it in there for more liquid. Add remaining ingredients, combine well, add salt. Taste and see if more salt or lime juice is needed. Serve chilled with lettuce, chips, tostadas, and sliced avocado.
• If not eating immediately store in the refrigerator. Ceviche will last 1 day in the refrigerator, but best eaten the first day.

CEVICHE DE PESCADO

Steps:

• 1. Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
• 2. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
• 3. Just before serving, mix in the parsley, cilantro, and onion.
• 4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with the seaweed, if using.

CEVICHE DE PESCADO BLANCO

Steps:

• Place the fish in a bowl with 3 tablespoons of the orange juice and 1 tablespoon of the lime juice. Set aside and let marinate for 1 hour. Remove fish from juices and place in a different bowl. Add the remaining ingredients and the remaining fresh orange and lime juice.