Besteverceviche Recipes

BEST EVER CEVICHE!!!

Steps:

• combine all ingredients in a large bowl and mix together well.
• Best to let it sit in the fridge for a few hours to allow the flavors to fully blend together but can be served as soon as it's made if desired.
• serve cold either on tostada shells, as a dip with chips, or in a dish to eat alone.
• May be garnished with lettuce, avacado, and black olive if desired.

CEVICHE

Steps:

• In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.
• Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.

CEVICHE

Steps:

• Bring a medium pot of water to a boil. Heat the oil to 340 degrees F in a medium Dutch oven.
• Remove all skin, pin bones, blood lines and sinew from the red snapper fillet. Chop as evenly as possible into 1/4-inch cubes and transfer to a medium non-reactive bowl.
• Add the lime juice and some salt; cover and refrigerate for 15 to 20 minutes.
• Cook the sweet potatoes in the boiling water until tender, about 5 minutes. Drain the sweet potatoes, then mash with the rice wine vinegar and some salt in a medium bowl. Cool in the refrigerator until ready to serve. Stir in 1 tablespoon coconut cream just before serving.
• Peel the plantain and use a vegetable peeler to slice the plantain into long, thin strips. Fry the plantain strips in the oil until lightly golden and crisp, about 3 to 4 minutes. Transfer to a paper towel-lined plate and season with salt.
• Drain the fish, reserving the lime juice. Add the onion, bell pepper and jalapeno to the lime juice and let sit until slightly softened, about 5 minutes. Drain the vegetables, reserving the lime juice. Combine the fish with the vegetables and add the remaining 1 of tablespoon coconut cream. Season with salt and add the reserved lime juice as needed.
• To assemble, spoon the sweet potato puree onto 2 plates, making a shallow well in the center. Place a 3-inch round ring mold in the center and fill with the ceviche. Top with the chopped cilantro and chives, then remove the ring mold. Place a tomato half, cut-side up, on top, then top with 2 fried plantain strips.

PERUVIAN CEVICHE

Steps:

• In a large bowl, combine fish, water and 1/4 teaspoon salt. Let stand 15 minutes; drain. Meanwhile, place sliced onion in ice water. , Stir together drained fish, half of the celery, 1 tablespoon cilantro, 1/4 teaspoon each salt and pepper and garlic; set aside. In a blender, combine lime juice, 2 tablespoons fish mixture, rocoto pepper, ginger, remaining celery and cilantro and remaining 1 teaspoon salt and 1/2 teaspoon pepper; blend until smooth. Pour mixture over fish; stir to combine. Let stand 10 minutes; stir in milk. Serve with desired toppings and drained red onions.