PERUVIAN SALMON CEVICHE
This ceviche recipe is from my husband's family from Peru. The ceviche is made with salmon, shrimp, and of course, lots of lime juice. You can substitute other fish, like tilapia, as well. Use fewer chile peppers (or remove the seeds) if you don't like it too spicy. In Peru, it is generally eaten with sweet potatoes.
Provided by Maria_de_Cuba
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 1h45m
Yield 8
Number Of Ingredients 13
Steps:
- Combine salmon and shrimp in a large glass bowl. Combine 2 quarts water and 1/4 cup sea salt; stir until salt has dissolved. Pour salt water over salmon and shrimp and set aside for 30 minutes.
- Mix onions and remaining 1/4 cup sea salt in a bowl and cover with remaining cold water. Set aside for 15 minutes. Drain.
- Combine lime juice, celery, ginger, garlic, and chile peppers in a blender; blend until smooth. Strain mixture through a sieve.
- Rinse salmon and shrimp in a sieve under running cold water to wash off the salt. Rinse red onions. Mix salmon, shrimp, and onions in a large bowl. Cover with lime mixture. Set aside for 30 to 40 minutes. Serve garnished with fresh cilantro, lettuce leaves, and lime wedges.
Nutrition Facts : Calories 441.1 calories, Carbohydrate 17.9 g, Cholesterol 197.7 mg, Fat 19.9 g, Fiber 3.1 g, Protein 48.6 g, SaturatedFat 4 g, Sodium 5499.2 mg, Sugar 4.3 g
SALMON CEVICHE
Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas. Fresh ingredients are what makes this simple, easy dish amazing. The hardest part of it is the slicing and dicing. With minimal effort and no cooking you'll get rave reviews. This can just as easily pass for an appetizer in smaller portions.
Provided by Sarah Z
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 4h25m
Yield 6
Number Of Ingredients 13
Steps:
- In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste in the lime juice. Season with pepper and cumin. Stir in the olive oil, garlic, onion, tomato, and cilantro. Gently mix in the salmon, then cover, and refrigerate for 4 hours.
- To serve, drain the excess liquid from the salmon, then gently stir in the avocado slices, and allow to rest at room temperature for 15 minutes.
Nutrition Facts : Calories 288.3 calories, Carbohydrate 5.9 g, Cholesterol 44.6 mg, Fat 22.6 g, Fiber 2.7 g, Protein 16.1 g, SaturatedFat 3.7 g, Sodium 2252.8 mg, Sugar 1.5 g
SALMON CEVICHE WITH CITRUS, CHILES AND AVOCADO
Ceviches and crudos are some of my favorite things to eat -- light, refreshing and absolutely delicious! Be sure to buy the freshest fish possible so you don't have to over-marinate it. This dish will transport you to the beaches of Mexico with a margarita in your hand and a cool breeze in your hair!
Provided by Josh Capon
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine the salmon with the red onion, jalapenos and citrus juice in a medium bowl. Season with salt and pepper and mix until combined. Refrigerate for at least 10 minutes and up to a few hours.
- Remove the ceviche from the refrigerator and pour out about half of the liquid and reserve. Fold in the tomatoes and 2 tablespoons of the cilantro and the olive oil. Taste for seasoning. Add some of the reserved liquid, as necessary.
- Mash the avocado with a fork in another medium bowl. Season with salt and pepper, add the juice from the whole lime and the remaining 1 tablespoon cilantro. Stir to combine.
- Place the ceviche in a serving vessel with some of the mashed avocado off to the side; drizzle the mashed avocado with olive oil. Serve with some tortilla chips for dipping and garnish with the lemon and/or lime wedges and a sprig of cilantro.
LANGOSTINO CEVICHE
Great flavor using already-cooked seafood and fresh produce. Refreshing! Serve ceviche in chilled glasses, garnished with cilantro leaves and a lime wedge, with tortilla chips for scooping.
Provided by WE2TEXANS
Categories Ceviche
Time 2h15m
Yield 8
Number Of Ingredients 15
Steps:
- Grate 1 teaspoon orange zest into a bowl. Grate 1 teaspoon lime zest into the same bowl. Juice the orange, 4 limes, and both lemons into the same bowl; set aside.
- Place red onion in a non-reactive bowl. Add 1/4 cup kosher salt and cover with warm water. Juice the remaining lime into the bowl. Let sit for 10 minutes. Drain and rinse well with cold water; drain again.
- Return onion to the non-reactive bowl. Add citrus juice and zest, cilantro sprigs, garlic cloves, serrano peppers, sea salt, oregano, and cayenne. Cover and marinate in the refrigerator, stirring occasionally, for 45 minutes.
- Remove from the refrigerator. Remove and discard garlic, serrano peppers, and cilantro sprigs. Add langostino tails and mix gently to combine with the juices. Cover and refrigerate for 45 more minutes.
- Remove from the refrigerator and add cherry tomatoes, chopped cilantro, and olive oil; mix well until thoroughly incorporated.
- Taste and season with additional kosher salt if needed.
Nutrition Facts : Calories 60.9 calories, Carbohydrate 2.9 g, Fat 5.3 g, Fiber 1.4 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 457.4 mg
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