Ceviche Especial Recipes

CEVICHE SELF-PORTRAIT

Ceviche Self-Portrait image

If I were ceviche, I would want to be this recipe for its flawless simplicity and popular appeal! Although this recipe says it serves six, two of us polished off the whole bowl, no problem! Goes great topped with a dash of your favorite hot pepper sauce.

Provided by big surprise

Categories Spicy Appetizers

Time 1h15m

Yield 6

Number Of Ingredients 9

Ingredients

1 pound shrimp, peeled and deveined
4 limes, juiced
4 roma tomatoes, seeded and diced
½ yellow onion, finely diced
1 cucumber, peeled, seeded, and diced
4 serrano peppers, seeded and minced
salt and pepper to taste
12 tostada shells
1 tablespoon hot pepper sauce

Steps:

Dice shrimp and place in a mixing bowl. Squeeze lime juice over shrimp until they are completely covered, about 4 limes. Stir in the tomatoes, onion, cucumber, serrano peppers, and salt and pepper. Cover, and refrigerate 1 hour.
When ready to serve, adjust seasoning with salt and pepper as needed. Serve on top of tostada shells with a splash of hot sauce, if desired.

Nutrition Facts : Calories 189.6 calories, Carbohydrate 22 g, Cholesterol 115.2 mg, Fat 5.6 g, Fiber 2.9 g, Protein 14.8 g, SaturatedFat 1.2 g, Sodium 629.2 mg, Sugar 2.9 g

PERUVIAN CEVICHE

Peruvian Ceviche image

This Peruvian ceviche recipe is loaded with flavor. Every single bite is uniquely delicious. It is sure to wake up all of those taste buds! -Melissa Rodriguez, Melissa is Hungry

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds halibut, tilapia or mahi mahi fillets, cut into 1/2-in. pieces
2 cups cold water
1-1/2 teaspoons sea salt, divided
1 medium red onion, thinly sliced
1 celery rib, finely chopped, divided
2 tablespoons minced fresh cilantro, divided
3/4 teaspoon pepper, divided
3 garlic cloves, minced
1 cup lime juice (10-12 limes)
1 minced seeded rocoto pepper
2 teaspoons minced fresh gingerroot
2 tablespoons evaporated milk
Optional: cooked sweet potatoes, lettuce, toasted corn chulpe and corn on the cob

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.

Nutrition Facts : Calories 155 calories, Fat 2g fat (1g saturated fat), Cholesterol 69mg cholesterol, Sodium 677mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

CLASSIC CEVICHE

Classic Ceviche image

This is a Rick Bayless recipe from Food and Wine Magazine, June 2002. The fish can actually be made the day before serving. Serving suggestions: Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or saltines; spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates. Garnish the ceviche with cilantro leaves before serving.

Provided by cookiedog

Categories Mexican

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb halibut fillets or 1 lb other ocean fish fillet, cut into 1/2-inch dice
1 1/2 cups fresh lime juice
1 medium white onion, chopped into 1/2-inch pieces
2 medium tomatoes (about 1 pound) or 2 large tomatoes, chopped into 1/2-inch pieces (about 1 pound)
1 -3 fresh hot green chili pepper, stemmed, seeded and finely chopped (2 to 3 serranos or 1 to 2 jalapenos)
1/3 cup chopped cilantro, plus a few leaves for garnish
1/3 cup chopped pitted green olives (manzanillos for a typical Mexican flavor)
1 -2 tablespoon extra virgin olive oil (optional)
salt
3 tablespoons fresh orange juice or 1/2 teaspoon sugar
2 small avocados, peeled, pitted and diced
tostadas, tortilla chips or saltine crackers, for serving

Steps:

In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.
MAKE AHEAD Working ahead: The fish may be marinated a day in advance; after about 4 hours, when the fish is "cooked," drain it so that it will not become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving.

Nutrition Facts : Calories 180.2, Fat 8.6, SaturatedFat 1.3, Cholesterol 26.6, Sodium 126.2, Carbohydrate 11.5, Fiber 4.1, Sugar 3.2, Protein 16.6

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