Che Guevaras Ceviche Recipes

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ITALIAN-INSPIRED CEVICHE



Italian-Inspired Ceviche image

Provided by Martita Jara, Food Network Star Season 12 Finalist

Categories     appetizer

Time 4h30m

Yield 6 servings

Number Of Ingredients 15

50 littleneck clams, scrubbed clean
25 Blue Point oysters, cleaned
3/4 cup lemon juice
2/3 cup lime juice
2 pounds large shrimp, peeled, deveined, tails removed
1 cup diced cucumber, seeds removed
1 cup diced red onion
Corn tortilla chips, for serving
1/3 cup chopped fresh cilantro
1/3 cup chopped Italian flat-leaf parsley
1/4 cup diced tomato, seeds removed
1 habanero chile, finely diced
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper

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



Ceviche image

This Latin American dish of fish cured in lime juice by James Martin is fresh, vibrant and healthy

Provided by James Martin

Categories     Dinner

Time 1h50m

Yield Serves 6 as a starter

Number Of Ingredients 10

500g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced
juice 8 limes (250ml/9fl oz), plus extra wedges to serve
1 red onion , sliced into rings
handful pitted green olives , finely chopped
2-3 green chillies , finely chopped
2-3 tomatoes , seeded and chopped into 2cm pieces
bunch coriander , roughly chopped
2 tbsp extra-virgin olive oil
good pinch caster sugar
tortilla chips , to serve

Steps:

  • In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.
  • Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.

Nutrition Facts : Calories 154 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.3 milligram of sodium

CHE GUEVARA'S CEVICHE



Che Guevara's Ceviche image

An appetizer of revolutionary proportions. Ceviche includes 'raw' fish that is 'cooked' in lime juice, prep time is a bit long but worth it. Shrimp is optional but suggested.

Provided by Stalin

Time P1DT13h

Yield 4

Number Of Ingredients 12

1 (6 ounce) fillet orange roughy, or other firm white fish fillet
15 fruit (2" dia)s limes, juiced
½ pound cooked shrimp
2 tablespoons chopped cilantro
5 medium (4-1/8" long)s green onions, chopped
1 red onion, diced
2 avocado, NS as to Florida or Californias avocados - peeled, pitted, and chopped
2 each fresh tomatoes, chopped
2 stalk (blank)s celery ribs, chopped
1 cup pico de gallo
2 teaspoons salt
1 pinch black pepper

Steps:

  • Cut the raw fish into cubes and spread out in the bottom of a lasagna pan. Pour in enough lime juice to cover the fish; cover dish, and refrigerate for 24 hours.
  • Remove fish from the refrigerator, and mix in shrimp, cilantro, green onions, red onions, avocados, tomatoes, and celery. Stir in pico de gallo to taste, and season with salt and pepper. Cover, and refrigerate for 12 hours.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 45.7 g, Cholesterol 136.2 mg, Fat 16.4 g, Fiber 16.3 g, Protein 24.3 g, SaturatedFat 2.4 g, Sodium 1686.5 mg, Sugar 11.4 g

CHE GUEVARA'S CEVICHE



Che Guevara's Ceviche image

An appetizer of revolutionary proportions. Ceviche includes 'raw' fish that is 'cooked' in lime juice, prep time is a bit long but worth it. Shrimp is optional but suggested.

Provided by Stalin

Time P1DT13h

Yield 4

Number Of Ingredients 12

1 (6 ounce) fillet orange roughy, or other firm white fish fillet
15 fruit (2" dia)s limes, juiced
½ pound cooked shrimp
2 tablespoons chopped cilantro
5 medium (4-1/8" long)s green onions, chopped
1 red onion, diced
2 avocado, NS as to Florida or Californias avocados - peeled, pitted, and chopped
2 each fresh tomatoes, chopped
2 stalk (blank)s celery ribs, chopped
1 cup pico de gallo
2 teaspoons salt
1 pinch black pepper

Steps:

  • Cut the raw fish into cubes and spread out in the bottom of a lasagna pan. Pour in enough lime juice to cover the fish; cover dish, and refrigerate for 24 hours.
  • Remove fish from the refrigerator, and mix in shrimp, cilantro, green onions, red onions, avocados, tomatoes, and celery. Stir in pico de gallo to taste, and season with salt and pepper. Cover, and refrigerate for 12 hours.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 45.7 g, Cholesterol 136.2 mg, Fat 16.4 g, Fiber 16.3 g, Protein 24.3 g, SaturatedFat 2.4 g, Sodium 1686.5 mg, Sugar 11.4 g

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