Brians Tropical Ceviche Recipes

ISLAND CEVICHE WITH TROPICAL FRUIT

Island Ceviche with Tropical Fruit image

Provided by Food Network

Time 34m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

1/2 pound medium-size raw shrimp, shelled and deveined
1/2 pound bay scallops, trimmed of muscle
1/2 pound salmon fillet, cut in 1/2- inch pieces
1 red pepper, diced
3 scallions, sliced on diagonal
1 jalapeno, minced
1 cup lime juice, or enough to cover
1 tablespoon olive oil
2 tablespoons orange juice
1/4 cup chopped cilantro
1/2 mango, diced
1 pink grapefruit, cut in sections and diced, juice reserved
1 orange, cut in sections and diced, juice reserved
Salt and pepper

Steps:

Blanch the shrimp in boiling water until no longer translucent, 1 to 2 minutes. Drain and refresh in cold water. Cut into 1/2-inch pieces.
Combine the shrimp, scallops, salmon, red pepper, scallions, jalapeno, and lime juice in a large bowl. Refrigerate, covered, for 2 to 3 hours, stirring occasionally. Drain off most of the liquid.
Whisk together the olive oil, orange juice, and cilantro. Pour over fish and add diced mango, grapefruit, orange pieces, and their juices. Season with salt and pepper. Refrigerate until ready to serve.

BRIAN'S TROPICAL CEVICHE

Brian's Tropical Ceviche image

Make and share this Brian's Tropical Ceviche recipe from Food.com.

Provided by RedsoxOCD

Categories Lunch/Snacks

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

12 ounces sea bass, cut into bite sized pieces
6 ounces sea scallops, cut into bite sized pieces
6 ounces shrimp (31-40 count blanched and cut into bite sized pieces)
1 small red onion, peeled, diced fine
2 jalapenos, diced fine (remove seeds for less heat)
1 medium cucumber, peeled, diced
1 yellow bell pepper, seeded, diced
1 teaspoon sea salt
1/2 cup lime juice
1/4 cup lemon juice
1/4 cup pineapple juice
lime wedge, garnish (optional)
pineapple, garnish (cut into wedges)
tortilla chips, garnish (optional)

Steps:

In a large non- metal mixing bowl, combine fish, seafood, and half of the diced vegetables with salt and all 3 juices.
Refrigerate overnight stirring occasionally.
Add remainder of vegetables 1 hour before serving.
Serve in chilled martini glasses with wedges of lime and pineapple.

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