Mussel Ceviche Recipes

THE BEST CEVICHE RECIPE!

Steps:

• Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.
• Add the fish, garlic and fresh chilies, and gently mix.
• Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more "cooked" the fish will become.
• Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
• To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.

LEMON AND GARLIC STEAMED MUSSELS

Steps:

• 1. PLACE mussels in large skillet without water. Cover and cook over medium heat, removing the mussels to a warm platter as they open. Discard any that do not open.
• 2. REDUCE liquid in the skillet to about 2 or 3 tablespoons. Return mussels to skillet. Sprinkle with olive oil, lemon juice and garlic. Heat for 1 minute.
• 3. SERVE immediately with crusty bread for dunking.

MIGUEL'S CEVICHE

Steps:

• In a small, nonreactive bowl, combine the shrimp, grouper, ginger, garlic and 1 teaspoon of salt. Add the juice of 1 lemon and the juice of 1 lime. Toss to coat. Cover and refrigerate for 1 hour.
• Meanwhile, bring a large pot of salted water to a boil. Add corn and boil for 5 minutes. Cool in a bowl of cold water. Remove, pat dry and use a large knife to cut the kernels from the cob. Discard the cobs and refrigerate the kernels.
• Place a cup of water in a large saucepan and bring to a boil. Add the mussels, cover the pan and steam until the mussels just open, 2 to 3 minutes. Drain immediately and set aside. When cool enough to handle, remove the mussel meat and refrigerate, discarding the shells and any unopened mussels.
• Drain excess liquid from the shrimp and grouper and transfer to a large bowl. Add the corn, mussels, clams and oysters with their juice, cilantro, onion and celery. Add juice of the remaining lime and lemon and toss. Season with salt to taste. Divide the mixture among 4 small plates or martini glasses and serve.

SMOKED MUSSEL CEVICHE TOSTADAS

Steps:

• In a 350 degree oven, roast beets until cooked through, about 45 minutes. When cool enough to handle, rub skins off and dice into 1/2-inch squares. Place beets, jicima, onion, chilies, and mussels in a bowl with the olive oil, cilantro, juices, salt, and pepper. Refrigerate a few hours to blend flavors. Divide ceviche evenly on tostadas and garnish with a dollop of mashed avocado on each. Serve immediately.

MUSSEL CEVICHE

Steps:

• In a wide, heavy saute pan, bring the wine to a boil with the bay leaves. Put in just enough mussels to cover the bottom of the pan. Cover and cook over medium heat 3 to 5 minutes, or until all the shells are open. Lift out mussels with a slotted spoon and set in a bowl to cool. Cook remaining mussels in the same way, in batches as necessary. Reserve the liquid for another use. Discard shells and place mussels in a bowl with tomatoes, onion, olives, oregano, tomato, orange and lime juices, salt, pepper and olive oil. Refrigerate for a few hours to blend flavors.
• Pour vegetable oil to a depth of 1/2-inch in a small skillet. Fry the tortillas on both sides or about 1 minute, or until crisp. Drain on paper towels.
• Divide ceviche evenly on tostadas with a dollop of mashed avocado on each.

STEAMED MUSSELS WITH GARLIC AND PARSLEY

Steps:

• Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
• Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
• Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.