Classic Ceviche Recipes
BASIC CEVICHE
Super light and refreshing. I use the recipe without the fish (reduce the lime juice) as a topper for grilled tuna. Serves 4 as a lunch, 8 as an appetizer.
Provided by Spencer & Serena
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 4h20m
Yield 8
Number Of Ingredients 9
Steps:
- Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.
- Mix tomato, cilantro, green bell pepper, green onion, jalapeno pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.
Nutrition Facts : Calories 78.1 calories, Carbohydrate 3.6 g, Cholesterol 21.1 mg, Fat 1.2 g, Fiber 0.8 g, Protein 12.8 g, Sodium 37.4 mg, Sugar 1.2 g
CEVICHE CLáSICO (CLASSIC CEVICHE)
Provided by Gaston Acurio
Categories Fish Onion Appetizer Kid-Friendly Lime Summer Chile Pepper Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 11
Steps:
- Cut the fish into 3/4-inch cubes, place in a bowl, and season with salt and pepper. After 1 minute, add the garlic and limo chile. Mix together well.
- Pour over the lemon juice and add the chopped cilantro leaves and ice cubes. Stir and let stand for a few seconds. Add the red onion and remove the ice cubes. Mix together and adjust the seasoning to taste.
- Serve in a large shallow bowl with cooked corn kernels and boiled sweet potato slices.
CEVICHE CLASSICO
Preparing a great ceviche is a bit like making soup: tasting it along the way allows you build and balance the flavors without overpowering the delicate flavor of the fish. Serve it as cold as possible to keep it tasting fresh and clean. (Note: Recipe can easily be doubled or tripled.)
Provided by Erik Ramirez
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Umami Bomb: Dice onion and celery (pieces should be roughly the same size); set aside in a bowl. Slice the outer flesh from a habanero pepper and discard the stem and seeds. Dice the habanero, add to the bowl, and wash hands thoroughly (to avoid burning eyes and face). Peel and thinly slice garlic, and add to the bowl. Peel ginger, roughly chop, and add to the bowl. Add salt and stir to combine. Cover with plastic wrap and let rest at room temperature, 30 minutes.
- Add the vegetables and their liquid to a blender. Purée until smooth, adding water a few tablespoons at a time as necessary to help blend. Pour the Umami Bomb into a bowl and set aside.
- Ceviche and Leche de Tigre: Remove the skin and bloodline (dark flesh) from the fish and discard. Cut fish into ¾-inch cubes and place in a medium bowl. Add salt and stir to coat. Roll limes against the counter to release juice inside; slice 2 limes in half and lightly squeeze juice into bowl. Add fish stock and toss to coat. At this point, Chef Ramirez builds flavor by tasting and adjusting ingredients as he goes. First, add more lime juice, then ice cubes to both chill and dilute the Leche de Tigre. Add the Umami Bomb, ½-1 teaspoon at a time, followed by stirring, seasoning with salt, adding more ice cubes and lime juice, and tasting after each addition.
- Slice the outer flesh from half a habanero pepper; thinly slice and add to ceviche, along with the sliced cilantro, mix and set aside. Fill a medium bowl with ice water. Thinly slice red onion on a mandoline and shock in ice water to both mellow and crisp up the onion, 30 seconds. Remove onions, pat dry on a paper towel, and add to the ceviche. Taste and adjust seasoning as necessary with more salt, lime juice, and Umami Bomb.
- Assembly: Place ceviche into a shallow bowl, piling the fish and vegetables in the middle. Spoon the Leche de Tigre around the edges and serve immediately, chilled.
CLASSIC CEVICHE
This is a Rick Bayless recipe from Food and Wine Magazine, June 2002. The fish can actually be made the day before serving. Serving suggestions: Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or saltines; spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates. Garnish the ceviche with cilantro leaves before serving.
Provided by cookiedog
Categories Mexican
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
- In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.
- MAKE AHEAD Working ahead: The fish may be marinated a day in advance; after about 4 hours, when the fish is "cooked," drain it so that it will not become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving.
Nutrition Facts : Calories 180.2, Fat 8.6, SaturatedFat 1.3, Cholesterol 26.6, Sodium 126.2, Carbohydrate 11.5, Fiber 4.1, Sugar 3.2, Protein 16.6
More about "classic ceviche recipes"
CLASSIC CEVICHE RECIPE | FOOD & WINE
From foodandwine.com
Servings 4Total Time 45 minsCategory Seafood
- Place fish in a medium-size nonreactive bowl. Add lime juice; gently fold to combine, making sure fish is covered with juice. Cover and chill until fish is opaque and firm, about 30 minutes.
- Drain and discard liquid. Gently fold in tomato, radishes, orange juice, chile, and salt. Top with cilantro and pepitas, and, if desired, sprinkle with salt to taste. Serve immediately with plantain chips.
CLASSIC CEVICHE RECIPE - JESSICA GAVIN
From jessicagavin.com
4.9/5 (7)Total Time 1 hrCategory AppetizerCalories 127 per serving
- Cut the snapper filets into ½-inch cubes, there should be about 2 cups of diced fish. For a quicker cook, cut fish into ¼-inch cubes. Transfer fish to a non-reactive medium bowl, like glass or ceramic.
- Add ¾ cup lime juice, 2 tablespoons lemon juice, and 2 tablespoons orange juice to the bowl. The fish should be submerged in the juices. Cover and marinate in the refrigerator until the surface is opaque, about 30 to 45 minutes. Stir halfway through for even cooking. Drain the juices.
- To the drained fish, add ¼ cup lime juice, 2 tablespoons lemon juice, 2 tablespoons orange juice, tomatoes, red onion, cilantro, jalapeno, lime zest, avocado, salt, and pepper. Stir to combine. Taste and season with more salt and pepper as desired.
CLASSIC CEVICHE RECIPE | FOOD & WINE
From foodandwine.com
4/5 Category Seafood
- In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
- In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.
CLASSIC PERUVIAN CEVICHE RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.6/5 (49)Total Time 4 hrs 15 minsCategory Appetizer, LunchCalories 99 per serving
10 SIMPLE CEVICHE RECIPES | HOW TO MAKE CEVICHE
From foodnetwork.com
Author By
THE BEST CEVICHE RECIPE! | FEASTING AT HOME
From feastingathome.com
CLASSIC CEVICHE - ANDREW ZIMMERN
From andrewzimmern.com
CEVICHE DE PESCADO (FISH CEVICHE RECIPE) - A SPICY …
From aspicyperspective.com
10 BEST CEVICHE RECIPES | YUMMLY
From yummly.com
CLASSIC PERUVIAN CEVICHE RECIPE | BON APPéTIT
From bonappetit.com
CEVICHE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CEVICHE CLASICO (CLASSIC CEVICHE) | PISCO TRAIL
From piscotrail.com
THE EASIEST-EVER HOMEMADE CEVICHE RECIPE | REAL SIMPLE
From realsimple.com
CLASSIC PERUVIAN CEVICHE | FOOD CHANNEL
From foodchannel.com
AUTHENTIC PERUVIAN CEVICHE RECIPE BY EAT PERU
From eatperu.com
CLASSIC CEVICHE RECIPE | FLIPBOARD
From flipboard.com
THE 11 CEVICHE RECIPES YOU CAN SAFELY, DELICIOUSLY MAKE AT HOME
From wideopeneats.com
CLASSIC HALIBUT CEVICHE - THE ROASTED ROOT
From theroastedroot.net
EASY CLASSIC SEAFOOD CEVICHE - FRAMED COOKS
From framedcooks.com
THE SECRET INGREDIENT FOR CLASSIC CEVICHE
From tastingtable.com
CLASSIC CEVICHE RECIPE (FISH & SHRIMP) - VINDULGE
From vindulge.com
CLASSIC CEVICHE RECIPE
From petitegourmets.com
CEVICHE: THE ORIGINAL RECIPE AND 5 VARIATIONS - LA CUCINA …
From lacucinaitaliana.com
CLASSIC CEVICHE - THE PETIT GOURMET
From thepetitgourmet.com
CLASSIC CEVICHE - JOANNE WEIR
From joanneweir.com
PERFECT CLASSIC PERUVIAN CEVICHE RECIPE | LEMONTREND
From lemontrend.com
CLASSIC CEVICHE
From starfinefoods.com
WHAT IS CEVICHE? - THE SPRUCE EATS
From thespruceeats.com
SHRIMP CEVICHE RECIPE | HOW TO MAKE SHRIMP CEVICHE — THE …
From themom100.com
TRADITIONAL CEVICHE RECIPE | FRESH, AUTHENTIC CEVICHE
From aliciawoodlifestyle.com
PIGGLY WIGGLY - CLASSIC CEVICHE RECIPE
From mypigglywiggly.com
CLASSIC CEVICHE - BORGES
From borges1896.com
CLASSIC CEVICHE RECIPE
From bosskitchen.com
CLASSIC CEVICHE RECIPE
From pinterest.ca
CLASSIC CEVICHE RECIPE
From livinginperu.com
CLASSIC CEVICHE RECIPE
From tastingtable.com
DISCOVERNET | CLASSIC CEVICHE RECIPE
From discovernet.io
CLASSIC PERUVIAN-STYLE FISH CEVICHE RECIPE - SERIOUS EATS
From seriouseats.com
10 AUTHENTIC MEXICAN CEVICHE RECIPES | ALLRECIPES
From allrecipes.com
10 BEST CEVICHE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
GASTóN ACURIO’S CLASSIC CEVICHE RECIPE. DISCOVER ... - GRAPHIC RECIPES
From graphicrecipes.com
CEVICHE RECIPE (SHRIMP OR FISH) - COOKING CLASSY
From cookingclassy.com
EASY CLASSIC SHRIMP CEVICHE RECIPE - JETT'S KITCHEN
From jettskitchen.com
RICK BAYLESSCLASSIC CEVICHE - RICK BAYLESS
From rickbayless.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search