Citrus Ceviche Recipes
PERUVIAN CEVICHE
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
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
CEVICHE - THE ESSENTIAL PERUVIAN FISH DISH
Delicious sea fish marinated in lime juice and chilli, with red onion, hot peppers, thinly sliced plantain, and wedges of sweet potato.
Provided by Eat Peru
Categories Lunch Main Course Main Dish Starter
Number Of Ingredients 11
Steps:
- Wash and dry the fish. Cut the fish into cubes of approximately 2 cm. Remove any remaining skin, scales or spines. It is important that you only have cubes of lean meat similar in size. Put the fish to the side.
- Wash the lemons and limes. Squeeze them into a large bowl. Strain the fresh lime juice and lemon juice to remove any seeds.
- This lime juice will serve to cook the fish by the marination process. Put the fish cubes into the juice marinade. Make sure that all the flesh is covered by the juice. Cover the container and store in the fridge for about 20 to 30 minutes. Use some ice cubes to cool the fish faster. From time to time check that the fish is "cooking" and turn gently so that each piece gets plenty of contact with the lime juice.
- While the fish cooks, prepare the garnish. Wash the sweet potatoes with a brush and place in a steamer for about 30 minutes, until they are tender. When the potatoes are soft, remove from the steamer, remove the skin and cut into large pieces.
- Peel the plantain and cut in half, crosswise. With the help of a potato peeler cut the plantain into very thin slices. Place the slices or chips in a pan with enough oil to deep fry them. Make sure they don't touch. With a wooden pallet, stir from time to time. Carefully remove the plantain from the oil and place them on a plate covered with absorbent paper.
- Wash the red peppers and onion. Open the peppers, remove the seeds and veins and cut into small squares. Peel the onion and cut it into thin strips. Finely cut the coriander.
- Remove the ceviche from the refrigerator - the meat should already look cooked (the flesh should be opaque and about to fall apart). Add onion, chili and coriander, ginger, a pinch of salt and stir. Cover the ceviche again and leave it in the fridge for about 10 more minutes.
- Remove the ceviche from the refrigerator and place in cups or small plates. Serve with the plantain chips, and sweet potatoes. Sprinkle with some coriander and ají limo chili pepper.
Nutrition Facts : Calories 403 kcal, Carbohydrate 57 g, Protein 40 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 136 mg, Fiber 11 g, Sugar 10 g, ServingSize 1 serving
CITRUS CEVICHE WITH SHRIMP AND SCALLOPS
This is a twist on a Emeril Lagasse recipe from 2005. Recipe is healthy, flavorful, and easy to prepare. My family doesn't like "hot" stuff, so this recipe is mild. That being said, feel free to add serrano chiles or jalapeno peppers to your taste. I made about 4 different ceviches the other day for taste testing (yes, my husband is spoiled) and this was our favorite. NOTE: I have made this several times since the original posting and wanted to post a quick update. Feel free to sub sweet bell pepper (diced) for the cucumber. Also add salt and lemon pepper to taste at the end AFTER it is "cooked". I usually let mine "cook" for 6 hours, not the 3 recommended.
Provided by januarybride
Categories Mexican
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium-sized stainless steel or clear glass bowl, place lemon, lime and orange juices.
- Stir in the shrimp, scallops, cucumber and red onion. If you are adding chiles or peppers, add them now as well.
- Refrigerate for 3 hours. The shrimp and scallops should have turned white (from opaque) meaning that the citrus juices have "cooked" them.
- 30 minutes prior to serving, remove from the fridge and stir in the tomato, avocado, chopped cilantro, and olive oil.
- Serve in martini glasses with saltine crackers on the side if you want to be fancy, otherwise just put the bowl out with a few spoons and a whole bunch of saltine crackers and tortilla chips and let everyone dig in!
- To serve, divide the ceviche between 6 chilled martini glasses.
CITRUS CEVICHE
Provided by Food Network
Time 2h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the lemon juice, lime juice, orange juice, ginger and olive oil. Add the sea bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be opaque. Add the cilantro, onion, and avocado. Season, to taste, with salt and pepper.
CITRUS CEVICHE
My take on the classic Peruvian ceviche. The acidity of the citrus fruit 'cooks' the fish. A nice refreshing meal on a hot summer day. It's imperative to use only freshly caught fish!
Provided by Althea
Categories Appetizers and Snacks Tapas
Time 2h40m
Yield 4
Number Of Ingredients 11
Steps:
- In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
- Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.
Nutrition Facts : Calories 439.6 calories, Carbohydrate 17.4 g, Cholesterol 258.5 mg, Fat 29.1 g, Fiber 7.5 g, Protein 29.9 g, SaturatedFat 5.3 g, Sodium 149.5 mg, Sugar 4.7 g
More about "citrus ceviche recipes"
CITRUS SHRIMP CEVICHE - DOWNSHIFTOLOGY
From downshiftology.com
5/5 (8)Calories 170 per servingCategory Appetizer, Main Meal
- Bring a pot of water to a boil. While you're waiting for that, fill up a large bowl with ice and water and set aside.
- Place the shrimp in the boiling water and cook for one minute. Use a skimmer to remove the shrimp to the ice water bath. Once the shrimp have fully cooled, drain the water through a colander.
- Pour the lime juice, lemon juice and orange juice into a large bowl and add the shrimp. Give them a stir and place in the refrigerator for 20 minutes to marinate.
- Add the remaining ingredients to the bowl of shrimp and stir everything together. Garnish with avocado before serving.
WINNING CITRUS RECIPE : RECIPES AND COOKING : FOOD NETWORK ...
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Estimated Reading Time 2 mins
WATERMELON SHRIMP CEVICHE RECIPE | A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
5/5 (1)Total Time 30 minsCategory AppetizersCalories 68 per serving
- In a medium bowl, combine shrimp, 1/4 cup of the orange juice, and 1/4 cup of the lime juice. Cover and refrigerate 1 to 2 hours, or until shrimp are pink and opaque (no longer translucent). The citric acids will "cook" the raw shrimp. Drain. Discard juice.
- In a large bowl, fold together watermelon, red onion, jalapeño pepper, orange zest, lime zest, and remaining orange and lime juices. Sprinkle salt over the top, and then add the shrimp, cilantro, and mint. Fold gently to combine.
CITRUS CEVICHE WITH AVOCADO, JALAPENO, AND CILANTRO
From more.ctv.ca
Cuisine PeruvianCategory DinnerServings 4-6Total Time 40 mins
- In a glass or stainless-steel bowl combine the fish, lime and lemon juice and diced onion. Cover and place in the fridge for 30 minutes or up to four hours.
- Drain the fish and discard the citrus juice. Place the fish into a bowl and add the cilantro, tomatoes, jalapeno, avocado, canola and salt.
AVOCADO & CITRUS "CEVICHE" RECIPE - COOKIE AND KATE
From cookieandkate.com
5/5 (25)Total Time 30 minsCategory AppetizerCalories 161 per serving
- To prepare the citrus: Peel the skin from the grapefruit and oranges. Then slice across the center lines to make 1/4″ thick rounds (see photos). Gently tug the rounds apart to make little wedges of fruit, about 2 segments each.
- In a medium serving bowl, combine the citrus wedges, avocado, onion, cilantro, jalapeño, lime juice and salt. Gently toss to combine. Adjust to taste—be generous with salt (it helps counteract the bitterness of the grapefruit) and add more lime juice if it needs more citrusy punch.
- Serve promptly, with tortilla chips on the side if you’d like. This ceviche is best consumed within a few hours, but there’s enough citrus juice in there to keep the avocado relatively fresh for 1 to 2 days. Store leftovers in the refrigerator, in a Ziploc bag with the air squeezed out to minimize browning.
CITRUS SHRIMP CEVICHE - THAI CALIENTE - MEXICAN RECIPES
From thaicaliente.com
Cuisine MexicanCategory Appetizer, Main Course, SaladServings 4Total Time 35 mins
- Curing the Shrimp: Dice shrimp into smaller chunks and place raw shrimp in a glass or ceramic bowl. Add enough fresh lime juice to cover the shrimp. Mix it well and place in the refrigerator for 20 minutes to cure. Shrimp should be a pale pink afterwards, then drain out the lime juice.
- If you prefer to boil the shrimp, then bring a small pot of water to boiling, add whole raw shrimp, and turn off the heat once added. Stir shrimp around for a minute or 2, remove shrimp and place in cold water to stop cooking. Then cut shrimp into smaller pieces.
- Juice 1 Cara Cara and 1 Blood Orange. Then peel each orange with a knife to remove all the skin and white pith. Then with a paring knife, go in and remove the segments. Cut each segment in half.
- In a clean bowl, add cured or cooked diced shrimp, the orange juices, 1 squeezed lime, segmented orange pieces, diced red onion, chopped cilantro, diced avocado, and chopped jalapeno. Add some salt, I used about ½ tsp. Combine everything well and taste for seasoning. Serve with Tortilla chips, tostadas, or lettuce leaves. Store in refrigerator if not serving immediately.
EASY CITRUS CEVICHE - THE STAY AT HOME CHEF
From thestayathomechef.com
Category Appetizer, Main DishCalories 212 per servingTotal Time 15 mins
- Stir in cilantro, red onion, avocado, and tomato. Season with a pinch of salt. Let sit until fish is no longer translucent. Serve chilled.
CITRUS SCALLOP CEVICHE RECIPE - RAPHAEL LUNETTA | FOOD & WINE
From foodandwine.com
- In a large shallow glass or ceramic dish, spread the scallop slices in a single layer. In a small bowl, combine the celery, kumquat, onion, lime juice and olive oil and season with pepper. Mix well and spoon the lime marinade over the scallops. Cover and refrigerate until the scallops start to turn opaque, at least 1 hour or for up to 4 hours.
- Add the cilantro and chives to the scallops and toss. Season with salt. Arrange the ceviche in a shallow bowl or platter and serve with the toasted bread.
JOY BAUER'S CITRUS CEVICHE RECIPE - TODAY.COM
From today.com
- 1. Combine fish of choice in a glass or nonreactive bowl with lime juice, onion and jalapeño. Cover and marinate ("cook") for 3 to 4 hours, until the fish is opaque all the way through.
- 2. Lift the fish out of lime juice (discard leftover juice) and place fish in a second bowl with the cut-up orange and grapefruit sections plus a tablespoon of each of their juices, olive oil, diced tomato, sliced scallion, cucumber, salt, pepper and cumin, if using. Toss everything together. Season with additional salt and pepper to taste. Then gently fold in the avocado.
- 3. Serve in small glasses and garnish with radicchio and optional flatbread or tortilla chips on the side.
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