Ceviche Mixto Del Mar Cubano 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.
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
CEVICHE MIXTO DEL MAR (CUBANO)
Make and share this Ceviche Mixto Del Mar (Cubano) recipe from Food.com.
Provided by jobrien1990
Categories < 4 Hours
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 1. Boil water. Blanch prawns for 30 seconds then transfer to ice water immediately. Drain.
- 2. Combine all seafood with tomato, mango, onion and chilli in a large bowl and cover with lime and orange juice. Toss gently and ensure all seafood is submerged in juices.
- 3. Cover and refrigerate for 3 hours.
- 4. Drain seafood and discard marinate.
- 5. Add coriander, sugar and orange/grapefruit, season to taste.
- 6. Spoon into serving bowls and top with coriander. Pass popcorn separately.
- Note: I used Moreton Bay bugs instead of the salmon.
Nutrition Facts : Calories 341.8, Fat 4.9, SaturatedFat 0.8, Cholesterol 179.6, Sodium 290.4, Carbohydrate 30.3, Fiber 3, Sugar 19.7, Protein 44.9
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).
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