Guatemalan Ceviche Recipes

TILAPIA CEVICHE

Tilapia Ceviche image

Provided by Marcela Valladolid

Time 30m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 pounds tilapia fillets, finely diced* see Cook's Note
1 cup lime juice (about 8 large limes)
1/2 cup seeded chopped tomato
1/2 cucumber, peeled, seeded and finely diced
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
1/2 cup clam-tomato juice (recommended: Clamato), optional
1 tablespoon bottled hot sauce (recommended: Huichol), optional
1 serrano chile, optional
Grilled Tostadas, recipe follows, or 6 purchased tostadas
Mayonnaise, for spreading
1 avocado, halved, pitted, peeled, and thinly sliced
1 lime, cut into wedges
6 corn tortillas

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

Mexican Ceviche image

This is Authentic Mexican Ceviche, I've had it several times in Mexico, and also have learned to cook Mexican food for my husband. Every time I make this it's a hit.

Provided by PHXGURL

Categories Appetizers and Snacks Seafood Shrimp

Time 2h

Yield 8

Number Of Ingredients 11

Ingredients

5 large lemons, juiced
1 pound jumbo shrimp, peeled and deveined
¼ cup chopped fresh cilantro, or to taste
tomato and clam juice cocktail
2 white onions, finely chopped
1 cucumber, peeled and finely chopped
1 large tomatoes, seeded and chopped
3 fresh jalapeno peppers, seeded and minced
1 bunch radishes, finely diced
2 cloves fresh garlic, minced
tortilla chips

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.

Nutrition Facts : Calories 387.1 calories, Carbohydrate 57.6 g, Cholesterol 86.3 mg, Fat 12.4 g, Fiber 7.5 g, Protein 17.7 g, SaturatedFat 1.6 g, Sodium 732.5 mg, Sugar 7.1 g

GUATEMALA'N CEVICHE!!!!!

Guatemala'n Ceviche!!!!! image

hello, i'm a big fant of this site...this is my first contribution. Here in Guatemala we have fnatastic sea food. This is a very easy ceviche recipe. Hope you like it!

Provided by JJ Montoya

Categories One Dish Meal

Time P1DT30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 large tomatoes, diced
2 lbs medium shrimp, peeled and deveined
1 onion, diced
1 bunch cilantro, diced (fresh coriander)
1 jalapeno, diced
12 lemons, squeezed
8 tablespoons ketchup, secret ingredient (yes, ketchup!!!)
1 teaspoon Worcestershire sauce (i add 2 teaspoons But its up to you!)
salt and pepper (how much...up to you!)

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

GUATEMALAN CEVICHE image

Categories Shellfish Vegetable Marinate Low Carb

Yield 10 servings or more if an appetizer

Number Of Ingredients 24

Ingredients

1 pound shrimp, the bigger the better, and the amount depends on the amount of shrimp that you want on a bite, and it can be either cooked or not, if not cooked the lime juice will cook it, but it has to marinate longer, if cooked do not cook for more than 5 minutes, or it will get rubbery.
1 pack imitation crab meat, or the meat of one crab.
2 filets of white fish, orange roughy works fine, cut in little squares
5 hard tomatoes, not mushy, chopped
1 medium onion, chopped.
1 small red onion, chopped.
2 ripe hard, avocadoes
10 limes or 5 lemons, the juice will be needed.
1 bunch of cilantro
4 stacks of celery
2 ounces Worcestershire sauce or to taste.
10 mint leaves.
1 tbsp Garlic powder
Salt and pepper to taste
3 Serrano fresh peppers, devined( no seeds) finely chopped.
12 oz. Ketchup (or if in a low carb diet Use tomatoe paste and add Splenda to sweeten it)
1 packet of tostadas or Saltine crackers, or chips will work.(if on a low carb diet make your own chips with low carb flour tortillas)
CLEAR CHILI SAUCE:
INGREDIENTS:
Serrano peppers, make sure you get red and green ones, for colorfulness.
½ medium onion chopped,
Lime juice, to taste.
Water
Salt and pepper to taste.

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.

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