Cevichemarinatedfish Recipes

PERUVIAN CEVICHE

Peruvian ceviche image

During my time in New York I got to visit all sorts of wonderful and fascinating places, and on one occasion I was lucky enough to be taken to an illegal Peruvian restaurant - it was great fun. This ceviche was on the menu that night. Ceviche is a lovely little appetizer of fresh fish marinated in citrus juices. As long as you've got mega fresh fish it's an absolute dream and delight to make and eat.

Provided by Jamie Oliver

Categories Quick fixes Jamie's America Seafood Alfresco Dinner Party Romantic meals Peruvian

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

1 red or yellow pepper
2 spring onions
400 g skinless sea bass, lemon sole or snapper, pinboned, from sustainable sources
juice of 3 lemons
1-2 fresh red chillies
8 sprigs of fresh mint
8 sprigs of fresh coriander
1 punnet of mustard cress
a few fennel tops, (optional)
extra virgin olive oil

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.

Nutrition Facts : Calories 146 calories, Fat 6.4 g fat, SaturatedFat 1 g saturated fat, Protein 20 g protein, Carbohydrate 2 g carbohydrate, Sugar 1.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre

SALMON CEVICHE

Salmon Ceviche image

Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas. Fresh ingredients are what makes this simple, easy dish amazing. The hardest part of it is the slicing and dicing. With minimal effort and no cooking you'll get rave reviews. This can just as easily pass for an appetizer in smaller portions.

Provided by Sarah Z

Categories Appetizers and Snacks Seafood Ceviche Recipes

Time 4h25m

Yield 6

Number Of Ingredients 13

Ingredients

¼ teaspoon white sugar
2 ½ tablespoons sea salt
½ teaspoon chili paste or sauce
¼ cup fresh lime juice
¼ teaspoon fresh ground pepper
¼ teaspoon cumin
¼ cup extra virgin olive oil
1 clove garlic, minced
¼ cup minced red onion
1 ripe tomato, finely diced
2 tablespoons minced fresh cilantro
1 pound very fresh salmon fillets (sushi-grade preferred), thinly sliced
1 avocado, sliced

Steps:

In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste in the lime juice. Season with pepper and cumin. Stir in the olive oil, garlic, onion, tomato, and cilantro. Gently mix in the salmon, then cover, and refrigerate for 4 hours.
To serve, drain the excess liquid from the salmon, then gently stir in the avocado slices, and allow to rest at room temperature for 15 minutes.

Nutrition Facts : Calories 288.3 calories, Carbohydrate 5.9 g, Cholesterol 44.6 mg, Fat 22.6 g, Fiber 2.7 g, Protein 16.1 g, SaturatedFat 3.7 g, Sodium 2252.8 mg, Sugar 1.5 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

Ingredients

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 MARINATED SCALLOPS

Ceviche Marinated Scallops image

Provided by Mark Bittman

Categories Fish Appetizer Cocktail Party Lime Scallop Summer Raw Fat Free Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 to 8 servings

Number Of Ingredients 7

Ingredients

1 pound perfectly fresh sea scallops or a mixture of fish, cut into 1/4-inch dice
1/2 cup minced bell pepper
1 teaspoon minced lime zest
1/4 cup fresh lime juice
Salt to taste
Cayenne to taste
Chopped fresh cilantro leaves for garnish

Steps:

1. Toss together all the ingredients except the cilantro and let sit at room temperature for 15 minutes.
2. Taste, adjust the seasoning, and serve, garnished with the cilantro.

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