Guatemalan Ceviche Recipes

27 TRADITIONAL GUATEMALAN FOODS

27 Traditional Guatemalan Foods image

Get a taste of South America with these traditional Guatemalan foods. From enchiladas to stew to tamales and tostadas, these recipes are so irresistible.

Provided by insanelygood

Number Of Ingredients 27

Ingredients

Pepian de Pollo
Enchiladas
Guatemalan Chicken in Coconut Milk
Pulique
Guatemalan Rice Pilaf
Guatemalan Green Chicken Stew's
Pollo en Pina
Guatemalan Chiles Rellenos
Guatemalan Garnachas
Tapado
Guatemalan Tostadas
Guatemalan Tamales
Guatemalan Paches
Shucos (Guatemalan Hot Dogs)
Jocon de Pollo
Chojin Radish Salad
Hilachas
Guatemalan Fiambre Salad
Caldo de Pollo
Chuchitos
Guatemalan Ceviche
Guatemalan Atolillo
Guatemalan Black Bean Soup
Guatemalan Pineapple Empanadas
Guatemalan Torrejas
Champurradas
Pupusas

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a Guatemalan food in 30 minutes or less!

Nutrition Facts :

GUATEMALA'N CEVICHE!!!!!

Guatemala'n Ceviche!!!!! image

hello, i'm a big fant of this site...this is my first contribution. Here in Guatemala we have fnatastic sea food. This is a very easy ceviche recipe. Hope you like it!

Provided by JJ Montoya

Categories One Dish Meal

Time P1DT30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 large tomatoes, diced
2 lbs medium shrimp, peeled and deveined
1 onion, diced
1 bunch cilantro, diced (fresh coriander)
1 jalapeno, diced
12 lemons, squeezed
8 tablespoons ketchup, secret ingredient (yes, ketchup!!!)
1 teaspoon Worcestershire sauce (i add 2 teaspoons But its up to you!)
salt and pepper (how much...up to you!)

Steps:

Blanche shrimp in boiling water for 5 minutes, then shock in ice cold water. Strain when cooled.
Add shrimps to the a bowl.
Add lemon juice and marinate for 2 hours.
Add salt, pepper, Ketchup,Worcestershire sauce, onion, tomatoes, chilies and cilantro, marinate for 2 more hours.
Remember to always refrigerate when your marinating!
Serve with some nice crackers -- .

GUATEMALAN CEVICHE

GUATEMALAN CEVICHE image

Categories Shellfish Vegetable Marinate Low Carb

Yield 10 servings or more if an appetizer

Number Of Ingredients 24

Ingredients

1 pound shrimp, the bigger the better, and the amount depends on the amount of shrimp that you want on a bite, and it can be either cooked or not, if not cooked the lime juice will cook it, but it has to marinate longer, if cooked do not cook for more than 5 minutes, or it will get rubbery.
1 pack imitation crab meat, or the meat of one crab.
2 filets of white fish, orange roughy works fine, cut in little squares
5 hard tomatoes, not mushy, chopped
1 medium onion, chopped.
1 small red onion, chopped.
2 ripe hard, avocadoes
10 limes or 5 lemons, the juice will be needed.
1 bunch of cilantro
4 stacks of celery
2 ounces Worcestershire sauce or to taste.
10 mint leaves.
1 tbsp Garlic powder
Salt and pepper to taste
3 Serrano fresh peppers, devined( no seeds) finely chopped.
12 oz. Ketchup (or if in a low carb diet Use tomatoe paste and add Splenda to sweeten it)
1 packet of tostadas or Saltine crackers, or chips will work.(if on a low carb diet make your own chips with low carb flour tortillas)
CLEAR CHILI SAUCE:
INGREDIENTS:
Serrano peppers, make sure you get red and green ones, for colorfulness.
½ medium onion chopped,
Lime juice, to taste.
Water
Salt and pepper to taste.

Steps:

Cut the shrimp, crab, and fish in small pieces, bit size.Chop the onion, tomatoes, cilantro, avocadoes, celery, mint and peppers. Mix all together, add lemon - lime juice, Worcestershire sauce, marinate for at least 3 hours, if not cooking the seafood should marinate overnight, so the lime juice can cook the seafood. Serve in small bowls, with the tostadas or crackers, for a better bite, add Clear hot sauce. CLEAR CHILI SAUCE: PREPARATION: Add the chopped peppers into a small bowl, with a Potatoe smasher, smash the chilies, so they can release their oils, add salt pepper, lime juice and onion, at last, add the lukewarm water to the mix, and serve, careful this is very hot, you either can use the clear water to the ceviche, or to your taste you can add some chilies also. This can be in the fridge for about 2 weeks, do not worry about the discoloration of the chilies is normal.

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