Swai Ceviche Recipes

CEVICHE DE PESCADO (FISH CEVICHE RECIPE)

Ceviche de Pescado (Fish Ceviche Recipe) image

The perfect Classic Ceviche Recipe - Fresh and vibrant with punch of heat. Serve with tortilla chips or on a salad. Low carb, gluten free and paleo!

Provided by Sommer Collier

Time 10m

Number Of Ingredients 9

Ingredients

1 pound grouper fillets (or swai, diced)
2 limes (juiced)
1 tomato (diced)
1 avocado (diced)
1 shallot (diced (or 1/4 cup red onion))
1 tablespoon chopped cilantro
Olive oil
1/4 teaspoon chili garlic paste
Salt and pepper

Steps:

Place the diced fish in a bowl and cover with 3/4 of the lime juice. Toss well. Cover and refrigerate for at least 1 hour. When ready to proceed, strain off the lime juice.
In a mixing bowl, mix the veggies with the remaining lime juice. Stir in the fish and cilantro. Drizzle with olive oil and add chili garlic sauce. Gently toss.
Salt and pepper to taste. Serve with tortilla chips or a salad.

Nutrition Facts : ServingSize 1 g, Calories 103 kcal, Carbohydrate 5 g, Protein 12 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 41 mg, Fiber 2 g, Sugar 1 g

DELISH SWAI CEVICHE

Delish Swai Ceviche image

This recipe is awesome! So delicious! Grinding the fish is key! It absorbs all the flavors and the lime juice cooks the fish! People will ask you for the recipe! My bf asks for it at least very other week and my family expects it at every gathering! I usually cook it overnight! The flavor is amazing! Serve with chips or tostadas, sliced avocados, and for those spice seekers a whole serrano. Hope you guys enjoy!

Provided by Tinkk79

Categories Appetizers and Snacks Seafood Ceviche Recipes

Time 2h25m

Yield 6

Number Of Ingredients 7

Ingredients

2 pounds limes, juiced
2 pounds swai fish
1 pound Roma tomatoes, chopped
1 large red onion, chopped
1 bunch cilantro, chopped
1 serrano chile peppers, or more to taste
sea salt and ground black pepper to taste

Steps:

Pour lime juice into a large bowl.
Process swai fish in a food processor until pureed and mushy; transfer to lime juice, stirring until all fish is covered in juice. Add tomatoes to fish mixture.
Blend red onion, cilantro, and serrano chile peppers in a blender until desired consistency is reached; spoon into fish mixture. Season mixture with salt and black pepper. Cover bowl with aluminum foil.
Refrigerate until fish is tender and "cooked", at least 2 hours.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 18.3 g, Cholesterol 71.1 mg, Fat 11.8 g, Fiber 2.2 g, Protein 25.3 g, SaturatedFat 2.7 g, Sodium 145.7 mg, Sugar 5.7 g

SWAI CEVICHE

Swai Ceviche image

Great cocktail appetizer, enjoy with saltine crackers.

Provided by Monika Rosales

Categories Seafood Appetizers

Time 20m

Number Of Ingredients 7

Ingredients

1 lb swai fillet
6 limes, juiced
1/2 red onion, diced
1 bunch cilantro, fresh chopped
1/2 jalapeno,seeded and diced
1 tomato, seeded and diced
salt and pepper

Steps:

1. Dice the swai fillets in small pieces.
2. Place in a glass dish, add all ingredients and toss.
3. let cure overnight, the lime will "cook" the fish and it will be a delish appetizer..Enjoy with cocktails

FRESH AND SIMPLE SWAI CEVICHE

Fresh and Simple Swai Ceviche image

A wonderful Latin salsa the incorporates raw, or actually "citrus seared" fish. It is extremely healthy and delicious! AND easy to make!

Provided by spicyperspective

Categories South American

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 swai fish fillets, diced (about 1 lb.)
2 limes, juiced
1 tomatoes, diced
1 avocado, diced
1 shallot, diced (or 1/4 cup red onion)
1 tablespoon chopped cilantro
olive oil
1/4-1/2 teaspoon chili paste with garlic
salt, to taste
pepper, to taste

Steps:

Place the diced fish into 3/4 of the lime juice and refrigerate for at least 3 hours. Strain when ready to proceed.
Mix the veggies with the remaining lime juice.
Stir in the fish and cilantro. Drizzle with olive oil and add the chile-garlic sauce. Gently toss.
Salt and pepper to taste. Serve with tortilla chips or a salad.

CEVICHE DE PESCADO

Ceviche de Pescado image

Provided by Copeland Marks

Categories Fish Appetizer No-Cook Lime Corn Hot Pepper Sweet Potato/Yam Summer Yuca Lettuce Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 14

Ingredients

2 pounds white-fleshed skinless fish fillets such as flounder, sole, or corvina (cod)
Salt
1 cup fresh lime juice (about 12 limes)
1/2 teaspoon salt
1 small clove garlic, chopped very fine
1 or 2 fresh aji amarillo (yellow Peruvian chili), seeded and chopped fine, or substitute the canned aji
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 medium onion, chopped fine (1/2 cup)
3 or 4 lettuce leaves
4 ears of corn, cooked and cut into 2-inch pieces
1 pound sweet potatoes, roasted in the skin, peeled, and sliced into 1/2-inch-thick rounds
1 pound yuca, peeled, cut into little-finger-sized slices, and boiled until soft
A few strands of yuyo (a tangy seaweed, optional)

Steps:

1. Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
2. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
3. Just before serving, mix in the parsley, cilantro, and onion.
4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with the seaweed, if using.

TOMATO BASIL BAKED SWAI

Tomato Basil Baked Swai image

not set

Provided by AmandaKanada

Categories Main Dish

Time 30m

Yield 2

Number Of Ingredients 9

Ingredients

2-3 Roma Tomatoes Sliced
2 Swai fillets
Fresh Basil Leaves
2 teaspoons Onion powder
2 teaspoons Garlic Powder
2 teaspoons Dried oregano
2 teaspoons Italian seasoning
2 tablespoons Extra virgin olive oil
Balsamic Vinegar

Steps:

Preheat oven to 350 Line a cookie sheet with tin foil and spray with cooking spray (easy cleanup) Lay the fillets on cookie sheet Brush one side with olive oil and sprinkle spices-------(I eyeball the amount of spice I use, the 2 teaspoons is an estimate) Turn fish over and do the same to the other side Layer the sliced tomato and fresh basil leaves over the fish sprinkle with balsamic vinegar Cook in preheated oven for 20 mins or until fish flakes easily

Nutrition Facts : Calories 74 calories, Fat 6.60538298060523 g, Carbohydrate 3.53244836435374 g, Cholesterol 0 mg, Fiber 0.840168250561414 g, Protein 0.803161730593231 g, SaturatedFat 0.92269437495744 g, ServingSize 1 1 Serving (18g), Sodium 7.33074999976 mg, Sugar 2.69228011379232 g, TransFat 0.208725980742191 g

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