Classic Ceviche Recipes
CLASSIC CEVICHE
This is a Rick Bayless recipe from Food and Wine Magazine, June 2002. The fish can actually be made the day before serving. Serving suggestions: Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or saltines; spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates. Garnish the ceviche with cilantro leaves before serving.
Provided by cookiedog
Categories Mexican
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
- In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.
- MAKE AHEAD Working ahead: The fish may be marinated a day in advance; after about 4 hours, when the fish is "cooked," drain it so that it will not become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving.
Nutrition Facts : Calories 180.2, Fat 8.6, SaturatedFat 1.3, Cholesterol 26.6, Sodium 126.2, Carbohydrate 11.5, Fiber 4.1, Sugar 3.2, Protein 16.6
BASIC CEVICHE
Super light and refreshing. I use the recipe without the fish (reduce the lime juice) as a topper for grilled tuna. Serves 4 as a lunch, 8 as an appetizer.
Provided by Spencer & Serena
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 4h20m
Yield 8
Number Of Ingredients 9
Steps:
- Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.
- Mix tomato, cilantro, green bell pepper, green onion, jalapeno pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.
Nutrition Facts : Calories 78.1 calories, Carbohydrate 3.6 g, Cholesterol 21.1 mg, Fat 1.2 g, Fiber 0.8 g, Protein 12.8 g, Sodium 37.4 mg, Sugar 1.2 g
CEVICHE CLáSICO (CLASSIC CEVICHE)
Provided by Gaston Acurio
Categories Fish Onion Appetizer Kid-Friendly Lime Summer Chile Pepper Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 11
Steps:
- Cut the fish into 3/4-inch cubes, place in a bowl, and season with salt and pepper. After 1 minute, add the garlic and limo chile. Mix together well.
- Pour over the lemon juice and add the chopped cilantro leaves and ice cubes. Stir and let stand for a few seconds. Add the red onion and remove the ice cubes. Mix together and adjust the seasoning to taste.
- Serve in a large shallow bowl with cooked corn kernels and boiled sweet potato slices.
CEVICHE CLASSICO
Preparing a great ceviche is a bit like making soup: tasting it along the way allows you build and balance the flavors without overpowering the delicate flavor of the fish. Serve it as cold as possible to keep it tasting fresh and clean. (Note: Recipe can easily be doubled or tripled.)
Provided by Erik Ramirez
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Umami Bomb: Dice onion and celery (pieces should be roughly the same size); set aside in a bowl. Slice the outer flesh from a habanero pepper and discard the stem and seeds. Dice the habanero, add to the bowl, and wash hands thoroughly (to avoid burning eyes and face). Peel and thinly slice garlic, and add to the bowl. Peel ginger, roughly chop, and add to the bowl. Add salt and stir to combine. Cover with plastic wrap and let rest at room temperature, 30 minutes.
- Add the vegetables and their liquid to a blender. Purée until smooth, adding water a few tablespoons at a time as necessary to help blend. Pour the Umami Bomb into a bowl and set aside.
- Ceviche and Leche de Tigre: Remove the skin and bloodline (dark flesh) from the fish and discard. Cut fish into ¾-inch cubes and place in a medium bowl. Add salt and stir to coat. Roll limes against the counter to release juice inside; slice 2 limes in half and lightly squeeze juice into bowl. Add fish stock and toss to coat. At this point, Chef Ramirez builds flavor by tasting and adjusting ingredients as he goes. First, add more lime juice, then ice cubes to both chill and dilute the Leche de Tigre. Add the Umami Bomb, ½-1 teaspoon at a time, followed by stirring, seasoning with salt, adding more ice cubes and lime juice, and tasting after each addition.
- Slice the outer flesh from half a habanero pepper; thinly slice and add to ceviche, along with the sliced cilantro, mix and set aside. Fill a medium bowl with ice water. Thinly slice red onion on a mandoline and shock in ice water to both mellow and crisp up the onion, 30 seconds. Remove onions, pat dry on a paper towel, and add to the ceviche. Taste and adjust seasoning as necessary with more salt, lime juice, and Umami Bomb.
- Assembly: Place ceviche into a shallow bowl, piling the fish and vegetables in the middle. Spoon the Leche de Tigre around the edges and serve immediately, chilled.
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CLASSIC CEVICHE RECIPE | FOOD & WINE
From foodandwine.com
Servings 4
Total Time 45 mins
Category Seafood
- Place fish in a medium-size nonreactive bowl. Add lime juice; gently fold to combine, making sure fish is covered with juice. Cover and chill until fish is opaque and firm, about 30 minutes.
- Drain and discard liquid. Gently fold in tomato, radishes, orange juice, chile, and salt. Top with cilantro and pepitas, and, if desired, sprinkle with salt to taste. Serve immediately with plantain chips.
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From foodandwine.com
5/5
Category Seafood
- In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
- In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.
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Category Healthy Mahi Mahi Recipes
Calories 56 per serving
Total Time 6 hrs 15 mins
- Combine fish, lemon, lime and yuzu juices and 1 teaspoon salt in a large nonreactive bowl. Cover and refrigerate, stirring occasionally, until the fish is opaque, about 6 hours or up to 1 day.
- Drain the fish and return to the bowl. Add cucumber, tomato, onion, cilantro, chile to taste and the remaining 1/4 teaspoon salt.
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