Ceviche With Tomatoes And Avocados Recipes

AVOCADO SHRIMP CEVICHE

Steps:

• In a large bowl add the shrimp and lime juice. Let stand for 5 minutes until the shrimp turn opaque. The lime juice will cook the shrimp. Add the tomatoes, onion, jalapeno, and cilantro and toss with the lime juice. Cover and refrigerate for an hour.
• Add the chopped avocados and toss right before serving and salt and pepper to taste.

FOOLPROOF SCALLOP CEVICHE WITH TOMATOES AND AVOCADO

Steps:

• Remove the small, connective muscle on the side of each scallop if it is still attached. You can use fresh or frozen scallops. If they are frozen, no need to thaw them.
• Fill a medium saucepan with water and add lemon slices, crab boil mix, and salt. Bring to a boil, then lower heat to a gentle simmer.
• Add scallops and return to a simmer. Cook until just barely cooked through, this can take anywhere from 1-5 minutes depending on your starting with frozen scallops or not. Remove one from the cooking liquid and press gently they should still be a little translucent and have a bit of give. It's better to undercook them than overcook them. They will cook the rest of the way when they get tossed with the lime juice mixture.
• Drain scallops and spread in a single layer on a large plate. Chill in the refrigerator while you make the ceviche marinade.
• Combine lime juice, tomatoes, avocado, jalapeños, tangerine juice, and cilantro in a large bowl.
• Slice each scallop in half horizontally so you have two thinner rounds. Toss scallops in ceviche mixture and chill for at least 1 hour and up to 3 hours in advance.
• Right before serving, stir mixture again and taste to see if it needs any more salt or lime juice. Serve on tostada shells and garnish with radish slices.

THE BEST CEVICHE RECIPE!

Steps:

• Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.
• Add the fish, garlic and fresh chilies, and gently mix.
• Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more "cooked" the fish will become.
• Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
• To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.

CEVICHE WITH AVOCADO, TOMATO, AND CILANTRO

Steps:

• Pour lime juice and orange juice through a sieve set over an 8-inch square glass baking dish. Arrange red snapper fillet in a single layer in dish (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade.
• Divide fish among four plates. In a large bowl, combine avocado, tomatoes, jalapeno, cilantro, and olive oil. Season with salt and pepper. Serve fish topped with avocado salad and lime wedges alongside.

SHRIMP CEVICHE - MEXICAN STYLE CEVICHE RECIPE

Steps:

• Combine all of the shrimp with 1 cup of lime juice in a large bowl. Cover and let rest in the refrigerator for at least one hour until the shrimp are mostly pink.
• In a separate bowl, combine the onion, cucumber, tomatoes, jalapeño, and cilantro.
• Add the shrimp and mix well.
• Add the Worcestershire sauce, and season with salt and pepper and additional lime and lemon juice.
• Mix well and serve on the tostadas adding hot sauce to taste and avocados.

TOMATO SHRIMP CEVICHE

Steps:

• Combine the cucumber, avocado, red onion, green onion, and shrimp in a large bowl. Pour in the tomato sauce, tomato paste, and water, mix well, thinning with additional water if needed. Season to taste with salt, pepper, garlic salt, and hot pepper sauce. Cover, and refrigerate for one hour.

EASY AVOCADO SHRIMP CEVICHE

Steps:

• Start with the shrimp! Peel and clean the shrimp, leaving several with the tails on for garnish, if desired. Preheat a large pot of water to a simmer. Add the shrimp and cook it for 2 minutes, just until they start to turn pink.
• Remove the shrimp immediately and shock it in a large bowl of ice to stop the cooking process. Once the shrimp are cooled, place them into small bowl and pour over the 1 cup lime juice. Cover and refrigerate the shrimp overnight or at least 1 hour.
• To assemble the ceviche, discard lime juice marinade. We'll add fresh lime juice! Chop the shrimp into small chunks and place them into a large bowl along with diced avocado, tomato, green onion, cilantro, salt, and remaining lime juice. If desired, also add diced cucumber for crunchiness.
• Toss the ceviche gently with a rubber spatula or spoon and enjoy!
• Serve the avocado ceviche in small serving bowls with a spoon and a full shrimp on top! This option is perfect for cocktail parties. For a less formal serving option, place the ceviche into a large bowl and serve with a side of tortilla chips!

MEXICAN-STYLE SHRIMP CEVICHE WITH AVOCADO

Steps:

• If the shrimp are raw you may choose to poach them (directions above). If they are large they need to be cut into thirds or fourths.
• Place the shrimp, jalapenos, tomatoes, cucumber, onion, avocados, cilantro, salt and pepper in a bowl and toss to combine.
• Combine all the juices and pour over the shrimp. Let this marinate in the refrigerator for 30 minutes or until ready to serve.
• Drain the marinade before serving.
• Serve with chips or on a tostada with some avocado slices, a drizzle of eel sauce and everything but the bagel seasoning.

EASY SHRIMP CEVICHE RECIPE

Steps:

• Bring a large pot of water to a boil.
• Add shrimp to boiling water and cook for 1-2 minutes, or until shrimp turn a light pink color and are cooked through.
• Immediately remove shrimp so they stop cooking. Once shrimp are cool enough to touch, cut shrimp into bite-sized pieces.
• Combine lime juice, lemon juice, orange juice, olive oil, shrimp and salt in a large bowl. Marinade in the refrigerator for 10 minutes.
• While the shrimp are marinading, finely dice the tomatoes, cucumber, onion, and jalapeño.
• Mix vegetables in with the shrimp. Marinade in refrigerator for at least another 10 minutes.
• Just before serving, stir in avocado and cilantro. Serve with baked tortilla chips or over chicken and enjoy!

RECIPE OF GORDON RAMSAY CEVICHE WITH AVOCADO, CHERRY TOMATOES AND SPRING ONIONS

Steps:

• Start by chopping onions and pepper in very small cubes, it gets tedious but it really makes a difference to stick with it.
• Chop the fish into small cubes and cover with the lime juice. It needs to be fully covered so that the juice 'cooks' the fish. Cover and leave in the fridge for 1 hour
• In the meantime chop the tomatoes removing the seeds and chopping into small cubes. Also prepare the avocado the chili by removing the seeds (or leave them in if you like it more spicy) and the coriander
• Remove the fish from the fridge and drain away the lemon juice leaving the 'cooked' fish in the bowl
• Mix it all well with a bit of extra virgin olive oil and serve with tortilla and a Pisco sour for drink

CEVICHE WITH TOMATOES AND AVOCADOS

Steps:

• 1. If using shrimp, peel them completely, devein, and slice each shrimp in half lengthwise using a paring knife (through the deveined groove in the back). If using scallops, remove the side tendon (see illustration below) and slice into 1/3-inch-thick rounds. If using fish, remove any bones and slice into 1-inch squares about 1/3 inch thick. 2. Stir the lime zest, lime juice, lemon juice, bell pepper, jalapeño, garlic, and 1/2 teaspoon salt together in a medium bowl. Gently stir in the seafood, cover with plastic wrap, and refrigerate until the seafood is firm, opaque, and appears cooked, 45 to 60 minutes, stirring halfway through the marinating time. 3. Place the mixture in a fine-mesh strainer, leaving it a little wet, then return to the bowl. Gently stir in the oil, scallions, tomatoes, cilantro, and sugar followed by the avocado. Season with salt and pepper to taste before serving.