Ceviche With Tomatoes And Avocados Recipes

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CEVICHE WITH AVOCADO, TOMATO, AND CILANTRO



Ceviche with Avocado, Tomato, and Cilantro image

Marinating fish in citrus adds vibrant flavor, and the juice's acid turns the flesh opaque and firms up its texture, so it looks cooked. Combined with bright aromatics, this dish is cool, light, and simple to make.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

1 1/2 cups fresh lime juice (from 10 limes)
1/2 cup fresh orange juice (from 1 orange)
1 1/4 pounds red snapper fillet, skin removed, flesh cut into 1/4-inch slices
1 avocado, cut into 1/2-inch pieces
1 cup grape tomatoes, halved
1/4 cup thinly sliced red onion
1 small jalapeno, seeded and finely chopped
2 tablespoons roughly chopped fresh cilantro leaves
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
Lime wedges, for serving

Steps:

  • Pour lime juice and orange juice through a sieve set over an 8-inch square glass baking dish. Arrange red snapper fillet in a single layer in dish (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade.
  • Divide fish among four plates. In a large bowl, combine avocado, tomatoes, jalapeno, cilantro, and olive oil. Season with salt and pepper. Serve fish topped with avocado salad and lime wedges alongside.

Nutrition Facts : Calories 322 g, Fat 16 g, Fiber 4 g, Protein 31 g, SaturatedFat 2 g

CEVICHE WITH TOMATOES AND AVOCADOS



CEVICHE WITH TOMATOES AND AVOCADOS image

Categories     Shellfish     Appetizer

Yield 6 as appetizer

Number Of Ingredients 15

1 pound extra-large shrimp (21 to 25 per pound), large sea scallops, skinless fish fillets, or a combination
1 teaspoon grated lime zest from 1 lime
1/2 cup juice from 4 limes
1/2 cup juice from 4 lemons
1 small red bell pepper , stemmed, seeded, and chopped fine
1 jalapeno chile (small), stemmed, seeded, and minced
1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
Salt
1/4 cup extra-virgin olive oil
4 scallions , sliced thin
1 cup cherry tomatoes , quartered
3 tablespoons minced fresh cilantro leaves
1/2 teaspoon sugar
1 ripe avocado , pitted and diced fine
Ground black pepper

Steps:

  • 1. If using shrimp, peel them completely, devein, and slice each shrimp in half lengthwise using a paring knife (through the deveined groove in the back). If using scallops, remove the side tendon (see illustration below) and slice into 1/3-inch-thick rounds. If using fish, remove any bones and slice into 1-inch squares about 1/3 inch thick. 2. Stir the lime zest, lime juice, lemon juice, bell pepper, jalapeño, garlic, and 1/2 teaspoon salt together in a medium bowl. Gently stir in the seafood, cover with plastic wrap, and refrigerate until the seafood is firm, opaque, and appears cooked, 45 to 60 minutes, stirring halfway through the marinating time. 3. Place the mixture in a fine-mesh strainer, leaving it a little wet, then return to the bowl. Gently stir in the oil, scallions, tomatoes, cilantro, and sugar followed by the avocado. Season with salt and pepper to taste before serving.

GRILLED CEVICHE WITH AVOCADO BUTTER



Grilled Ceviche With Avocado Butter image

Provided by Mark Militello

Categories     appetizer

Time 1h45m

Yield 6 servings

Number Of Ingredients 15

1 1/2 pounds fresh Bahamian conch or cleaned calamari
1/2 cup, plus 1 tablespoon fresh lime juice
7 tablespoons extra virgin olive oil
2 tablespoons dry white wine
1/4 cup minced red onion
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper
1/4 cup minced red bell pepper
1/4 cup minced tomato
2 jalapeños, seeded and minced
16 picholine olives, pitted and minced
2 tablespoons minced scallion
2 tablespoons minced cilantro leaves
1 ripe Hass avocado
6 leaves bibb lettuce

Steps:

  • If you use conch, cut off hard narrow end, and discard or grind it for conch cakes or chowder. Slice meat in thirds on the bias, and pound each piece flat between sheets of waxed paper with a meat mallet. For calamari, remove tentacles, and discard or reserve to deep-fry. Cut bodies in half lengthwise, and lightly score surface in crisscross pattern with sharp knife.
  • In a medium bowl combine 1/4 cup lime juice, 2 tablespoons olive oil, wine, half the onion, thyme and salt and pepper. Add conch or calamari. Marinate 30 minutes.
  • Heat grill or stove-top grill pan. Grill conch or calamari about 20 seconds on each side, until lightly seared. Set aside on a plate, 20 to 30 minutes. Mince, and place in bowl with any juices from seafood.
  • Add bell pepper, tomato, jalapeños, olives, scallions, cilantro and remaining red onion. Mix. Dish can be prepared up to this point, covered, and refrigerated.
  • Lightly beat 1/4 cup lime juice and 2 tablespoons olive oil together, and add to seafood. Fold all ingredients together. Season to taste with salt and pepper. Set aside at room temperature until ready to serve, no more than 30 minutes.
  • Halve and pit avocado. Remove flesh, chop, and place in food processor or blender with remaining tablespoon lime juice. Process until smooth, scraping sides of container from time to time. With machine running, drizzle in remaining 3 tablespoons olive oil. Scrape container, and process briefly until well blended. With food processor, mixture may look slightly separated: if so, transfer to a bowl, and beat vigorously with a small whisk about 30 seconds or until mixture is smooth. If you use a blender, you may have to scrape container more often, but mixture will emulsify better. Season to taste with salt. If not for immediate use, cover and refrigerate up to 1 hour. If mixture starts to separate, whisk again before serving.
  • Place a lettuce leaf in each of 6 martini glasses or wine goblets. Spoon in conch or calamari mixture. Top each with dollop of avocado butter and serve.

Nutrition Facts : @context http, Calories 365, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 23 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 488 milligrams, Sugar 1 gram

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