Guatemalan Ceviche Recipes

TILAPIA CEVICHE

Steps:

• Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.
• Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice and the hot sauce and chile, if using.
• Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside.
• Heat a grill or grill pan over medium heat.
• Put the tortillas on the grill or grill pan, and let them dry out until they are crunchy. Purchased tostadas can be substituted.

MEXICAN CEVICHE

Steps:

• Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
• Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.

GUATEMALA'N CEVICHE!!!!!

Steps:

• Blanche shrimp in boiling water for 5 minutes, then shock in ice cold water. Strain when cooled.
• Add shrimps to the a bowl.
• Add lemon juice and marinate for 2 hours.
• Add salt, pepper, Ketchup,Worcestershire sauce, onion, tomatoes, chilies and cilantro, marinate for 2 more hours.
• Remember to always refrigerate when your marinating!
• Serve with some nice crackers -- .

GUATEMALAN CEVICHE

Steps:

• Cut the shrimp, crab, and fish in small pieces, bit size.Chop the onion, tomatoes, cilantro, avocadoes, celery, mint and peppers. Mix all together, add lemon - lime juice, Worcestershire sauce, marinate for at least 3 hours, if not cooking the seafood should marinate overnight, so the lime juice can cook the seafood. Serve in small bowls, with the tostadas or crackers, for a better bite, add Clear hot sauce. CLEAR CHILI SAUCE: PREPARATION: Add the chopped peppers into a small bowl, with a Potatoe smasher, smash the chilies, so they can release their oils, add salt pepper, lime juice and onion, at last, add the lukewarm water to the mix, and serve, careful this is very hot, you either can use the clear water to the ceviche, or to your taste you can add some chilies also. This can be in the fridge for about 2 weeks, do not worry about the discoloration of the chilies is normal.