DAVID BURTKA'S RED SNAPPER + SHRIMP CEVICHE IS HEALTHY, CLEAN + REFRESHING
Actor and chef David Burtka shows how seasoned lime juice and timing are the tips needed to make this easy ceviche from his cookbook "Life Is A Party."
Provided by David Burtka
Number Of Ingredients 23
Steps:
- In a large bowl, stir together the red onion, lime juice, jalapeño, garlic, and 1 teaspoon salt
- Add the snapper and cilantro and stir gently to combine
- Cover and refrigerate until the fish is opaque and just "cooked" through, at least 4 hours but no more than 6 hours (in ceviche, the citric acid in the lime juice breaks down, or denatures, the fish in a way similar to cooking with heat)
- Meanwhile, bring a small saucepan of lightly salted water to a boil
- Line a small baking sheet with parchment paper
- Stir the shrimp into the boiling water, turn off the heat, cover, and let stand for 2 minutes
- Drain the shrimp, then place them in a single layer on the prepared baking sheet and freeze until the shrimp are cool to the touch, about 10 minutes (this stops them from overcooking)
- Cut the cooled shrimp into ⅓-inch pieces and transfer to a small bowl; cover and refrigerate until ready to serve
- When ready to serve, gently stir the shrimp, cucumber, tomatoes, and olive oil into the snapper mixture
- Taste and season with additional salt
- Transfer to a large serving bowl and garnish with cilantro leaves
- Serve immediately with tortilla chips
CEVICHE WITH TROPICAL FRUIT AND HABANERO
Be sure to serve this ceviche immediately after mixing in the fruit: fresh mango and pineapple have enzymes that will break down the fish and make it mushy if left for too long.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Pour lime juice and orange juice through a sieve set over a large glass bowl. Add red snapper fillet and gently stir to combine (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade. Return fish to bowl.
- Add mango, pineapple, tomatoes, chile, red onion, cilantro, and olive oil. Season to taste with salt and pepper and more lime juice, if desired. Serve with tortilla chips.
Nutrition Facts : Calories 311 g, Fat 9 g, Fiber 3 g, Protein 31 g, SaturatedFat 2 g
JAVI'S REALLY REAL MEXICAN CEVICHE
This recipe is one of my family's favorites. It can be served on corn tostadas or with corn chips as a meal or as an appetizer, as it is normally served in most authentic Mexican restaurants. Goes best with cold beer! Don't forget the hot sauce.
Provided by JAVI19
Categories Appetizers and Snacks Seafood Shrimp
Time 1h15m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 203.8 calories, Carbohydrate 10.6 g, Cholesterol 253.3 mg, Fat 3 g, Fiber 2.5 g, Protein 35.1 g, SaturatedFat 0.5 g, Sodium 858.6 mg, Sugar 1.9 g
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