Ceviche Acapulqueño Recipes

MEXICAN CEVICHE

Mexican Ceviche image

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

Ingredients

5 large lemons, juiced
1 pound jumbo shrimp, peeled and deveined
¼ cup chopped fresh cilantro, or to taste
tomato and clam juice cocktail
2 white onions, finely chopped
1 cucumber, peeled and finely chopped
1 large tomatoes, seeded and chopped
3 fresh jalapeno peppers, seeded and minced
1 bunch radishes, finely diced
2 cloves fresh garlic, minced
tortilla chips

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

CEVICHE ACAPULQUEñO

Ceviche Acapulqueño image

You can use any type of fish for this recipe, so always choose the freshest and most local. This recipe is part of the [Epicurious Online Cooking School](http://cookingschool.epicurious.com/), in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

Provided by Sergio Remolina

Yield Makes 4 cups

Number Of Ingredients 14

Ingredients

1 pound boneless, skinless fish fillets, cut into 3/4-inch chunks
1 cup freshly squeezed lime juice
1 cup tomato juice
4 tablespoons olive oil
1 teaspoon dried Mexican oregano
Kosher salt
1/2 cup minced onion
2 Roma tomatoes, minced
2 fresh serrano chiles, seeded and minced
20 green Manzanilla olives, pitted
2 tablespoons fresh cilantro leaves, coarsely chopped
Sugar (optional)
1 avocado, diced
Tortilla chips or saltine crackers as desired

Steps:

Place the fish in a stainless-steel or other nonreactive bowl. Add the lime juice and gently stir to coat the fish. Cover the bowl with plastic wrap and refrigerate until the fish is opaque, about 3 hours.
In a small bowl, stir together the tomato juice, olive oil, and oregano. Season to taste with salt, cover, and refrigerate.
Just before serving, drain the fish and stir in the onion, tomatoes, chiles, olives, cilantro, and the tomato juice mixture. Taste for seasoning and add sugar and salt as needed. Add the avocado and toss gently. Serve with tortilla chips or crackers.

CEVICHE FROM ACAPULCO

Ceviche from Acapulco image

Excellent meal for the summer, since there is no cooking involved and it is cool. Any thick, firm white fish can be used. The citrus juice cooks the fish. You can also add shrimp or scallops and substitute for part of the fish. This is adapted from "A Treasury of Great Recipes" by Mary and Vincent Price. Cooking time is the marinating time in the refrigerator. Letting it sit in the vegetable mixture overnight is not included. Posted for ZWT5.

Provided by breezermom

Categories Halibut

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs red snapper fillets or 2 lbs halibut fillets
2 cups lemon juice or 2 cups lime juice, your choice
2 cups onions, chopped
1/2 cup tomato puree
1/2 cup tomato juice
1 tablespoon salt
16 green olives, chopped
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce
2 jalapenos, chopped
3 tomatoes, firm, peeled, seeded and chopped
2 tablespoons cilantro or 2 tablespoons parsley
avocado

Steps:

Cut the fish into 1 inch cubes. Marinate in 2 cups lemon or lime juice in the refrigerator for 6 hours.
In a bowl, mix 2 cups chopped onion, 1/2 cup tomato puree, 1/2 cup tomato juice, 1 tbsp salt, 16 chopped green olives, 2 tbsp Worcestershire sauce, 1 tsp Tabasco, 2 chopped jalapenos, 3 chopped peeled and seeded tomatoes, and 2 tbsp cilantro or parsley.
After 6 hours, remove the fish from the refrigerator. Pour off 1 cup of the lemon or lime juice and add the above sauce to the fish and remaining juice. Mix well and let stand in the refrigerator overnight.
Garnish with avocado if desired.

Nutrition Facts : Calories 203.5, Fat 3.1, SaturatedFat 0.6, Cholesterol 53.2, Sodium 1116, Carbohydrate 13.1, Fiber 2.1, Sugar 6.3, Protein 31.3

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