Mexican Ceviche Ceviche Mexicano Recipes

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.

MEXICAN CEVICHE

Steps:

• Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
• Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
• Stir often.
• Pour off most of the lime juice (just leave it moist).
• Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
• Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
• If you wish garnish with sliced avocado and sliced black olives.

JAVI'S REALLY REAL MEXICAN CEVICHE

Steps:

• In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque.

AUTHENTIC MEXICAN SHRIMP CEVICHE

Steps:

• Start by squeezing the limes and pour the juice in a bowl, add salt and pepper. Add the chopped up shrimp, and while the shrimp cooks itself with the lime juice that's the time where you start chopping the rest of the ingredients.
• Before you put the vegetables in, add the ketchup and the valentina hot sauce, then add all your vegetables.
• Let it stand for 30 minutes. You can eat as tostadas or pour in a bowl and use chips or crackers!!

MEXICAN MANGO AND WHITE FISH CEVICHE

Steps:

• Combine white fish, lime juice, orange juice, oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.
• Mix in mangoes and green onions, cover, and chill for 10 minutes more.
• Gently fold in tomatoes and cilantro. Season with salt and pepper and serve immediately.

CAULIFLOWER CEVICHE | THE BEST VEGAN CEVICHE RECIPE

Steps:

• Remove the stem from the cauliflower and then carefully separate the individual florets from the upper part of the stem. You can save the hard stems for stock or composting. Chop the small florets into small odd shaped pieces but that are still similar in size.
• Bring about 6 cups of water to the boil, add some salt then carefully drop in the bits of chopped cauliflower and parboil or blanch for about 3 to 4 minutes. You want it to have soften a bit but not turn completely soft and mushy. Drain and rinse under cold water.
• In a large glass mixing bowl add the rinsed cauliflower bits, then begin mixing in the onion, garlic if using, the chile peppers, wakame, and salt until well combined. Then add the chopped tomatoes and mix to combine. Next, add the cilantro and again mix, lastly add the lime juice and mix well. Marinate in the refrigerator for at least 30 minutes.
• After marinating taste and if needed adjust the seasoning as desired. Serve as an appetizer with corn chips or saltine crackers or with tostadas. Enjoy!

MEXICAN CEVICHE (CEVICHE MEXICANO)

Steps:

• 1. Have the fish market give you 4 fresh firm white fleshed fillets that have no bones. Cut in bite sized pieces. place into a glass or ceramic bowl. Do not use a metal bowl and avoid metal untencils if possible. Use a wooden spoon or fork to mix ceviche.
• 2. put all the diced veggies, onion, jalapenos, tomato, cilantro, and corn in the bowl with the raw fish. Add the salt, garlic powder, and black pepper. Pour the mixture of fresh lemon and lime juice over all the fish and veggies. With the wooden spoon mix everything very well being carful not to break up the tomatos. Add a little more salt. Cover with saran wrap and refrigerate for at least four hours. Better if left in the juice over night. Serve on top of fresh lettuce leaf with crackers. I usually boil two or three sweet potatoes after potatoes have cooked. I peel and slice and refrigerate and serve alongside the ceviche or serve with avacado slices. Enjoy

MEXICAN CEVICHE

Steps:

• Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
• Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.