Amarillo Ceviche Mixto Recipes
AMARILLO CEVICHE MIXTO
Provided by Douglas Rodriguez
Categories Food Processor Citrus Fish Fruit Shellfish Appetizer Marinate Cocktail Party Dinner Lemon Lime Seafood Octopus Scallop Shrimp Chill Cilantro Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place all the sauce ingredients in a blender or food processor and purée until smooth. In a nonreactive bowl, mix together the sauce, shrimp, octopus, scallops, tomato, bell pepper, chives, and green onions. Cover and refrigerate for 1 hour. Before serving, garnish with the chopped cilantro.
CEVICHE PERUANO
This ceviche is the best you will ever have. It is from Peru and I love making it every time I have friends and family over.
Provided by Ana O.
Categories Appetizers and Snacks Tapas
Time 2h10m
Yield 8
Number Of Ingredients 13
Steps:
- Place the potatoes and sweet potatoes in a saucepan and cover with water. Simmer until the potatoes are easily pierced with a fork, then drain, and set aside to cool to room temperature. Place the sliced onion in a bowl of warm water, let stand 10 minutes, then drain and set aside.
- Meanwhile, place the lime juice, celery, cilantro, and cumin into the bowl of a blender, and puree until smooth. Pour this mixture into a large glass bowl, and stir in the garlic and habanero pepper. Season with salt and pepper, then stir in the diced tilapia and shrimp.
- Set aside to marinate for an hour, stirring occasionally. The seafood is done once it turns firm and opaque.
- To serve, peel the potatoes and cut into slices. Stir the onions into the fish mixture. Line serving bowls with lettuce leaves. Spoon the ceviche with its juice into the bowls and garnish with slices of potato.
Nutrition Facts : Calories 236.8 calories, Carbohydrate 28.8 g, Cholesterol 107.3 mg, Fat 2 g, Fiber 4 g, Protein 26 g, SaturatedFat 0.4 g, Sodium 167.8 mg, Sugar 4.8 g
MEXICAN CEVICHE
This is Authentic Mexican Ceviche, I've had it several times in Mexico, and also have learned to cook Mexican food for my husband. Every time I make this it's a hit.
Provided by PHXGURL
Categories Appetizers and Snacks Seafood Shrimp
Time 2h
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 387.1 calories, Carbohydrate 57.6 g, Cholesterol 86.3 mg, Fat 12.4 g, Fiber 7.5 g, Protein 17.7 g, SaturatedFat 1.6 g, Sodium 732.5 mg, Sugar 7.1 g
PERUVIAN MIXED CEBICHE (CEVICHE MIXTO)
Make and share this Peruvian Mixed Cebiche (Ceviche Mixto) recipe from Food.com.
Provided by cherrylips4923
Categories Peruvian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- The night before or a few hours before boil shrimp, sweet potato and corn on separate containers. Refrigerate.
- If you cannot find aji limo chilies then habanero peppers will do fine.
- You can add an assortment of cooked seafood on this recipe, this is a shrimp and fish ceviche.
- Cut fish filets into small cubes.
- Use the tip of the aji chili to rub the bottom of the glass or plastic bowl you wil be using.
- Thinly dice aji chili.
- In glass bowl, add fish, 6 ice cubes, and lime juice. Salt to taste. Stir.
- Let fish cook in lemon juice for about 15 minutes and remove ice cubes,.
- Add aji peppers to taste, add shrimp, stir.
- Chop up cilantro leaves and incorporate, stir.
- Add sliced red onions, refrigerate for about 15 more minutes.
- Serve accompanied with corn and sweet potato. (optional).
CEVICHE MIXTO
Mixed seafood ceviche - another Peruvian classic. Mix and match seafood as desired. Prep and cooking times are estimated since I haven't made this yet. From The Art of Peruvian Cuisine by Tony Custer.
Provided by Wendy H.
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut octopus into bite-size pieces. Leave whole if using baby octopus.
- Cut squid into small rings.
- Mix seafood with onion in large bowl. Wash and drain thoroughly.
- Season mixture with salt and aji limo chiles.
- Toss preparation quickly in lime juice. Refresh with ice cubes, mixing well. Remove ice immediately before it has a chance to melt.
- Serve on bed of lettuce with sweet potato (camote, if you can get it) and boiled corn rounds (choclo, if you can get it).
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