City Ceviche Recipes

CITY CEVICHE

City Ceviche image

A wonderful appetizer to enjoy with friends when San Francisco's Indian summer warms the city. The true way to 'cook' the fish is to marinate it in citrus juice overnight, but I find that the poaching process is faster and an easy way to judge if it is indeed cooked. I often buy precooked shrimp (but NOT frozen!) and just poach the scallops. Best when served with cold beer (we prefer Pacifico®) and fresh limes. Using quality and sturdy tortilla chips is essential. Please note that the serving size is meant for appetizer portions.

Provided by LADYJANE1

Categories Appetizers and Snacks Tapas

Time 1h35m

Yield 12

Number Of Ingredients 16

Ingredients

½ pound sea scallops
½ pound shrimp, peeled and deveined
½ cup fresh lime juice
2 tablespoons fresh orange juice
1 tablespoon grated orange zest
½ cup halved, thinly sliced red onion
1 finely chopped red bell pepper
1 finely chopped yellow bell pepper
1 cup diced seeded tomato
1 small serrano chile pepper, seeded and minced
½ cup coarsely chopped fresh cilantro
kosher salt to taste
⅛ teaspoon ground cumin
⅛ teaspoon cayenne pepper
1 avocado, diced
1 tablespoon olive oil

Steps:

Remove the tough side muscles from scallops, if necessary; slice scallops in half horizontally.
Fill a 1-quart saucepan 3/4 full with salted water and bring it to a boil. Add scallops and reduce heat to a bare simmer. Poach scallops until just cooked through, about 1 minute. Use a slotted spoon to transfer the scallops to a bowl of ice water to stop the cooking process.
Return the water to a boil and poach shrimp in the same manner, transferring them to a bowl of ice water after they become opaque inside and turn pink, 2 to 3 minutes.
Drain the scallops and shrimp well and pat dry; place them in a glass or ceramic bowl and pour in lime juice and orange juice. Cover and refrigerate for 30 minutes.
Pour off most of the juice from the seafood (just leave it moist) and mix in orange zest, red onion, red and yellow bell peppers, tomato, chile pepper, cilantro, salt, cumin, and cayenne pepper. Refrigerate an additional 30 minutes. Just before serving, gently mix in avocado and drizzle the ceviche with olive oil. Serve in martini glasses or stemmed margarita glasses.

Nutrition Facts : Calories 83.2 calories, Carbohydrate 5.1 g, Cholesterol 36.6 mg, Fat 4.1 g, Fiber 1.8 g, Protein 7.3 g, SaturatedFat 0.6 g, Sodium 109.4 mg, Sugar 1.8 g

MEXICAN CEVICHE

Mexican Ceviche image

This dish is a regular served on the beaches of Mexico. Serve it as a seafood appetizer or as a side salad dish. You can alter it to suit your own taste. Make it as spicy or as mild as you wish. My friends all love it. I often use shrimp & fish or shrimp & scallops - when I do this I do not marinate the shrimp as the shrimp tend to get tough. I steam the shrimp and add them a few hours before serving as I mix all the ingredients together. In Mexico when they make this they often add sea water (not recommened). If you are using frozen fish, choose a firm-fleshed fish and make sure it is fully thawed with as much moisture as possible removed.

Provided by Bergy

Categories Halibut

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 lb sea bass fillets (or use a mixture of fish and shrimp) or 1 lb red snapper fillet (or use a mixture of fish and shrimp)
5 -6 limes (Enough Juice to cover fish)
1 cup diced fresh tomato
1 green pepper, sweet, chopped
4 tablespoons chopped parsley or 4 tablespoons chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
2 jalapeno peppers, chopped (or more to suit your taste)
2 tablespoons white vinegar
1 medium onion, finely chopped
2 tablespoons fresh cilantro, chopped
1 dash Tabasco sauce
lettuce leaf (to line serving bowls)
avocado (optional)
black olives, sliced (for garnish) (optional)

Steps:

Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
Stir often.
Pour off most of the lime juice (just leave it moist).
Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
If you wish garnish with sliced avocado and sliced black olives.

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