Ceviche De Pescado Fish Salad Cooked In Lime Juice Recipes

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 (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 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.

CEVICHE DE PESCADO - FISH CEVICHE

Steps:

• 1. In a medium bowl, combine fish, jalapeño peppers, garlic, and 2 tbsp. chopped cilantro; stir well. Pour in lime juice just enough to cover and gently press down with a spoon to make sure the fish is submerged. Cover the bowl and refrigerate for 2 ½ to 3 hours.
• 2. About ½ hour before removing the fish from the fridge, in a large bowl add shallot with a pinch salt and pour warm water (enough to cover onion); let it rest for about 10 minutes. Drain in a fine sieve and transfer back to the bowl.
• 3. Combine the rinsed onions with peppers and tomatoes. Add ¼ cup lime juice, stir and let the mix marinate for at least 10 minutes. It can be also prepared ahead of time and refrigerated until ready to mix with fish.
• 4. Once the fish is cooked, it should be completely white. Remove the flesh with a slotted spoon and discard jalapeños, seeds and garlic cloves; reserved ¼ cup lime juice. Add the marinated onion, tomato, pepper mixture to the fish. Add remaining chopped cilantro, reserved lime juice, oil, and ground sea salt; stir. Taste and adjust if needed, add ground black pepper and hot sauce. Let it rest for 25 to 30 minutes on the counter before serving.
• 5. NOTE: The total amount of both peppers together should be ¾ cup
• 6. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=q1njRd-5SsY

PERUVIAN CEVICHE DE PESCADO

Steps:

• Soak fish and/or shrimp (do not include lump crab if you're including it) in salted water for 1 hour to tenderize. Drain well.
• Add lemon/lime juice until fish is covered (using more, if necessary) Add the salt, garlic, onion and peppers and refrigerate for 20 minutes.
• Before serving, fold in cilatro and parsley.
• 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.
• My personal method: pour off extra citrus mixture from ceviche (to desired combination, myself I prefer extra a little extra juice in the bottom to toss the fish back into as I'm eating); use the citrus to soak the corn, potatoes, and yuca for another 10 or 15 minutes, then drain off before serving.

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.