Island Ceviche Salad With Pink Pickled Onions Recipes

ISLAND CEVICHE WITH TROPICAL FRUIT

Steps:

• Blanch the shrimp in boiling water until no longer translucent, 1 to 2 minutes. Drain and refresh in cold water. Cut into 1/2-inch pieces.
• Combine the shrimp, scallops, salmon, red pepper, scallions, jalapeno, and lime juice in a large bowl. Refrigerate, covered, for 2 to 3 hours, stirring occasionally. Drain off most of the liquid.
• Whisk together the olive oil, orange juice, and cilantro. Pour over fish and add diced mango, grapefruit, orange pieces, and their juices. Season with salt and pepper. Refrigerate until ready to serve.

CEVICHE SALAD

Steps:

• Put fish or shrimp in a bowl and stir in the lime juice.
• Add remaining ingredients and mix well. Stir carefully if using seabass to prevent it from breaking apart.
• Refrigerate for 2-3 hours, serve cold.

CEVICHE SALAD

Steps:

• 1. In a large bowl add chopped tomatoes, cilantro, sweet onion, seeded jalapenos, garlic, and shrimp. Add sea salt, olive oil, a dash of white wine vinegar, and lime juice into a bowl. Mix well.
• 2. Add chopped avocado and mix again. Taste to see if you need more salt or more lime juice. Best to let it sit in the refrigerator for about 30 minutes before serving. Serve over an avocado half with crushed tortilla chips on top.

CEVICHE SALAD

Steps:

• Combine ingredients, tossing lightly.
• Chill.
• Serve with tortilla chips.

PERUVIAN CEVICHE WITH PICKLED RED ONIONS

Steps:

• The day before making the ceviche, place sliced onions in a medium saucepan and cover with water; bring to a boil, remove from heat, then strain onions and set aside.
• In the saucepan, combine vinegar, black pepper, cumin seeds, oregano, garlic, sugar, salt and beet; bring to a boil, reduce heat and simmer 7 minutes.
• Add the onions and simmer an additional 7 minutes.
• Place mixture in a covered container and refrigerate at least one day.
• This makes more than is needed for the ceviche, but the pickled onions can kept up to a month, in the refrigerator, and used in other dishes, like salad, and as a garnish.
• To make the ceviche, place fish in a large glass or other nonreactive bowl; cover with lime juice and allow to marinate for about 20 minutes, stirring occasionally.
• Drain fish, but reserve 1/4 cup of the lime juice.
• To the fish, add the onion, chile peppers, ginger, oil, cilantro and chile paste; stir in the reserved lime juice.
• Chill thoroughly (I chill overnight).
• Drain ceviche and season to taste with salt.
• Serve in a chilled martini glass, if desired, and garnish with plantain chips or tortilla chips, pickled red onions, and slices of avocado.