Ceviche With Cabbage Recipes

THE BEST CEVICHE RECIPE!

Steps:

• Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.
• Add the fish, garlic and fresh chilies, and gently mix.
• Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more "cooked" the fish will become.
• Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
• To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.

CRAB CEVICHE

Steps:

• Place the shredded imitation crab into a glass or porcelain bowl. Plastic or metal are not recommended. Stir olive oil into the crabmeat until well coated, then stir in the cilantro, onion, tomato and serrano peppers. Squeeze the lime juice over everything, and mix well. Season with plenty of salt and pepper. Refrigerate for about 1 hour before serving.

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.

CEVICHE WITH CABBAGE

Steps:

• In 13"x9" casserole add prepared veges and fruits, add lime juice, cilantro, salt and pepper to taste.
• Cook shrimp in boiling water for 1-2 minute and then immerse in ice water. Chop shrimp and stir into the above ingredients.
• This can be made ahead of time and refrigerated. Serve as is or eat with corn chips or tostadas.

CAULIFLOWER CEVICHE

Steps:

• In a large skillet, bring 1 cup water to a boil. Add cauliflower; cook, uncovered, just until crisp-tender, 5-8 minutes. Remove with a slotted spoon; drain and pat dry. Meanwhile, stir together ketchup and orange juice., In a large bowl, combine cauliflower with tomatoes and onion. Add ketchup mixture, cilantro, salt and pepper; toss to coat. Refrigerate, covered, at least 1 hour., Stir in avocado cubes. If desired, serve with lemon wedges, tortilla chip scoops and hot pepper sauce.