Mock Ceviche Recipes

MOCK CEVICHE

Mock Ceviche image

found this in my email from lifescript.com. it sounded very yummy and I want to save to try it later.

Provided by Halliy

Categories Vegetable

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb tilapia fillet, cut into 2-inch pieces
1 -2 jalapeno pepper, minced
1/2 cup lime juice
1/2 cup fresh cilantro, chopped and divided
1 teaspoon fresh oregano, chopped
1/4 teaspoon salt
1 large green bell pepper, halved crosswise and thinly sliced
1 large tomatoes, chopped
1/2 cup white onion, very thinly sliced
1/4 cup green olives, quartered
1 avocado, chopped

Steps:

Place tilapia in a medium skillet. Cover with water.
Bring to a boil over high heat, remove from the heat,.
cover and let stand for 5 minutes.
Meanwhile, place jalapeño to taste in a small bowl and whisk in lime juice, 2 tablespoons cilantro, oregano and salt.
Transfer the tilapia to a large, shallow, nonreactive dish with a slotted spoon and pour the lime juice mixture over the top.
Add bell pepper, tomato, onion and olives; gently mix to combine. (It's OK if the tilapia breaks apart.)
Cover and chill for at least 20 minutes.
Sprinkle with the remaining cilantro and avocado just before serving.

Nutrition Facts : Calories 236.9, Fat 10.9, SaturatedFat 1.9, Cholesterol 56.8, Sodium 344.3, Carbohydrate 13.5, Fiber 5.6, Sugar 4.1, Protein 25.1

MOCK CEVICHE

Mock Ceviche image

Provided by Mark Bittman

Categories dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Salt and pepper
1/2 pound shrimp, any size
1/2 pound sea scallops
1/2 pound cleaned squid, cut into rings (tentacles left whole)
2 tablespoons olive oil
1 small chili, like Thai or jalapeño, seeded, stemmed and minced
1/2 cup chopped red onion
1 small clove garlic, minced
2 tablespoons minced red or yellow bell peppers, optional
1/4 cup diced tomato flesh, optional
1/4 cup diced avocado, optional
1/4 cup fresh lime juice
1/2 cup cilantro leaves, barely chopped

Steps:

Bring a large pot of water to a boil, and salt it. Add shrimp, reduce heat to medium, and cook about 4 minutes, until pink and firm. Remove and run under cold water. Peel and set aside. Cook scallops and squid together in same water for 2 minutes, or until scallops are firm and not quite cooked through and squid is fairly tender. Remove and run under cold water, then combine with shrimp.
Toss seafood with olive oil and, if you like, cover and refrigerate until ready to serve (up to 24 hours). Toss with remaining ingredients except cilantro, then taste, and adjust seasoning. Stir in most of cilantro, then garnish with remainder.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 1 gram, Sodium 571 milligrams, Sugar 1 gram, TransFat 0 grams

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