Mussel Ceviche Recipes

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MIGUEL'S CEVICHE



Miguel's Ceviche image

Provided by Molly O'Neill

Categories     appetizer

Time 1h25m

Yield 4 appetizers

Number Of Ingredients 14

8 jumbo shrimp, shelled, deveined and cut into 1/2-inch chunks
6 ounces grouper fillet, cut into 1/2-inch chunks
1 tablespoon peeled, minced ginger
1 teaspoon peeled, minced garlic
1 teaspoon salt, plus more to taste
2 lemons
2 limes
2 ears corn, shucked
12 mussels, scrubbed
12 clams, shucked, juice reserved
12 oysters, shucked, juice reserved
Leaves from 1 bunch cilantro, chopped
3 tablespoons minced red onion
1 tablespoon minced celery

Steps:

  • In a small, nonreactive bowl, combine the shrimp, grouper, ginger, garlic and 1 teaspoon of salt. Add the juice of 1 lemon and the juice of 1 lime. Toss to coat. Cover and refrigerate for 1 hour.
  • Meanwhile, bring a large pot of salted water to a boil. Add corn and boil for 5 minutes. Cool in a bowl of cold water. Remove, pat dry and use a large knife to cut the kernels from the cob. Discard the cobs and refrigerate the kernels.
  • Place a cup of water in a large saucepan and bring to a boil. Add the mussels, cover the pan and steam until the mussels just open, 2 to 3 minutes. Drain immediately and set aside. When cool enough to handle, remove the mussel meat and refrigerate, discarding the shells and any unopened mussels.
  • Drain excess liquid from the shrimp and grouper and transfer to a large bowl. Add the corn, mussels, clams and oysters with their juice, cilantro, onion and celery. Add juice of the remaining lime and lemon and toss. Season with salt to taste. Divide the mixture among 4 small plates or martini glasses and serve.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 1 gram, Sodium 983 milligrams, Sugar 5 grams, TransFat 0 grams

SMOKED MUSSEL CEVICHE TOSTADAS



Smoked Mussel Ceviche Tostadas image

This interestingly flavored ceviche combines silky smoked mussels with crunchy vegetables whose sweetness sets off a flavor explosion in your mouth. It's also great for anyone squemish about eating raw fish since the mussels are fully cooked.

Provided by Food Network

Categories     appetizer

Time 3h

Yield 6 to 8 tostadas

Number Of Ingredients 13

3 medium golden beets
1 medium jicima, peeled and diced into 1/2-inch squares
1 small red onion, peeled and diced finely
2 to 3 jalepeno chilies, stemmed, seeded and finely diced
12 ounces smoked mussels
1/4 cup extra virgin olive oil
1 bunch cilantro leaves, washed, fried and roughly chopped
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 to 10 crispy flat corn tortillas
1 avocado, peeled and seeded, mashed

Steps:

  • In a 350 degree oven, roast beets until cooked through, about 45 minutes. When cool enough to handle, rub skins off and dice into 1/2-inch squares. Place beets, jicima, onion, chilies, and mussels in a bowl with the olive oil, cilantro, juices, salt, and pepper. Refrigerate a few hours to blend flavors. Divide ceviche evenly on tostadas and garnish with a dollop of mashed avocado on each. Serve immediately.

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