Island Ceviche With Pickled Onions Recipes

PICKLED ONIONS

Steps:

• Place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool. Once cool, trim roots and tops and peel. Sprinkle the salt over the peeled onions, stir and leave overnight.
• Next day rinse the onions well and dry with kitchen towel. Place the vinegar and honey into a large pan and gently heat just to dissolve the honey into the vinegar, but do not boil.
• Pack the onions into clean, sterilized jars. Pour over the hot vinegar mixture to fill the jars, and check there are no air pockets. Seal the jars and leave to cool. The onions will be ready to eat after about 1 month or better if kept for 2. Once opened store in the fridge.

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.

PICKLED ONIONS

Steps:

• Bring the onion, red wine vinegar, white vinegar, salt, and sugar to a boil in a saucepan over medium-high heat. Remove from heat and allow mixture to steep until the onion is tender, about 20 minutes. Cool completely before serving.

ISLAND CEVICHE SALAD WITH PINK PICKLED ONIONS

Steps:

• Pickled Onions: Bring vinegar, sugar, and chiles to a boil in a small saucepan, stir until sugar is dissolved.
• Place the onions in a plastic container and pour the hot liquid over them.
• Move the container to an ice bath to cool.
• Serve chilled.
• Ceviche: Add scallops and fish to lime juice and toss to coat.
• Marinate overnight in refrigerator.
• Drain off lime juice.
• Toss papaya, tomatoes, peppers, cilantro, and jalapeño evenly to combine.
• Add Worcestershire, hot sauce, and tomato juice.
• Toss to combine.
• Fill papaya skins with mixture, top with pink pickled onions.

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.