Ceviche With Confetti Peppers Recipes
CEVICHE WITH CONFETTI PEPPERS
Provided by Florence Fabricant
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cut the flounder into half-inch dice. Mix the fish with the lime juice in a glass or ceramic bowl. Cover and refrigerate for eight to 12 hours.
- Drain any excess liquid from the fish. Mix with the remaining ingredients, seasoning carefully to taste. Refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 76, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 382 milligrams, Sugar 2 grams, TransFat 0 grams
ITALIAN-INSPIRED CEVICHE
Provided by Martita Jara, Food Network Star Season 12 Finalist
Categories appetizer
Time 4h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Scatter the clams and oysters on a baking sheet and roast in the oven just until they begin to open up, 5 to 7 minutes. This will make the shucking process easier.
- In a large bowl, combine the lemon juice and lime juice. Stir to combine.
- Shuck the oysters and clams, with their natural juices, into the bowl. Chop the shrimp and add to the bowl. Stir gently to combine the seafood with the citrus juice. Cover and allow to sit for 2 hours in the refrigerator.
- Add the cucumbers, red onions, cilantro, parsley, tomatoes and chile to the seafood and mix well. Add the olive oil and salt and pepper to taste. Mix again and allow to sit in the refrigerator for an additional 1 1/2 hours before serving.
- Serve chilled, with corn tortilla chips.
CEVICHE DRESSING
Provided by Food Network
Time 20m
Number Of Ingredients 10
Steps:
- Whisk together everything but oil. In a thin stream, whisk in oil to form an emulsion.
- Will keep refrigerated up to 4 days.
CEVICHE SELF-PORTRAIT
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
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
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