San Antonio Ceviche Recipes

CITY CEVICHE

City Ceviche image

A wonderful appetizer to enjoy with friends when San Francisco's Indian summer warms the city. The true way to 'cook' the fish is to marinate it in citrus juice overnight, but I find that the poaching process is faster and an easy way to judge if it is indeed cooked. I often buy precooked shrimp (but NOT frozen!) and just poach the scallops. Best when served with cold beer (we prefer Pacifico®) and fresh limes. Using quality and sturdy tortilla chips is essential. Please note that the serving size is meant for appetizer portions.

Provided by LADYJANE1

Categories Appetizers and Snacks Tapas

Time 1h35m

Yield 12

Number Of Ingredients 16

Ingredients

½ pound sea scallops
½ pound shrimp, peeled and deveined
½ cup fresh lime juice
2 tablespoons fresh orange juice
1 tablespoon grated orange zest
½ cup halved, thinly sliced red onion
1 finely chopped red bell pepper
1 finely chopped yellow bell pepper
1 cup diced seeded tomato
1 small serrano chile pepper, seeded and minced
½ cup coarsely chopped fresh cilantro
kosher salt to taste
⅛ teaspoon ground cumin
⅛ teaspoon cayenne pepper
1 avocado, diced
1 tablespoon olive oil

Steps:

Remove the tough side muscles from scallops, if necessary; slice scallops in half horizontally.
Fill a 1-quart saucepan 3/4 full with salted water and bring it to a boil. Add scallops and reduce heat to a bare simmer. Poach scallops until just cooked through, about 1 minute. Use a slotted spoon to transfer the scallops to a bowl of ice water to stop the cooking process.
Return the water to a boil and poach shrimp in the same manner, transferring them to a bowl of ice water after they become opaque inside and turn pink, 2 to 3 minutes.
Drain the scallops and shrimp well and pat dry; place them in a glass or ceramic bowl and pour in lime juice and orange juice. Cover and refrigerate for 30 minutes.
Pour off most of the juice from the seafood (just leave it moist) and mix in orange zest, red onion, red and yellow bell peppers, tomato, chile pepper, cilantro, salt, cumin, and cayenne pepper. Refrigerate an additional 30 minutes. Just before serving, gently mix in avocado and drizzle the ceviche with olive oil. Serve in martini glasses or stemmed margarita glasses.

Nutrition Facts : Calories 83.2 calories, Carbohydrate 5.1 g, Cholesterol 36.6 mg, Fat 4.1 g, Fiber 1.8 g, Protein 7.3 g, SaturatedFat 0.6 g, Sodium 109.4 mg, Sugar 1.8 g

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

SINALOA-STYLE CEVICHE

Sinaloa-Style Ceviche image

I tried many types of ceviche, none to my liking, so I made my own. I hope you enjoy it. It looks appetizing and it's really good, especially for hangovers. It's Sinaloa-style because of the slices of jalapenos and red onions. It's a delicate, classy dish. Serve on tostadas with Tapatio® hot sauce, sliced avocados, and Mexican beer.

Provided by perper72000

Categories Appetizers and Snacks Seafood Shrimp

Time 12h45m

Yield 10

Number Of Ingredients 12

Ingredients

3 pounds raw shrimp - peeled, deveined, and cut into small pieces
½ white onion, finely chopped
14 limes, juiced, divided
1 serrano chile pepper
1 pound imitation crabmeat, shredded
3 tomatoes, seeded and finely chopped
1 cucumber, seeded and finely chopped
½ red onion, thinly sliced
4 jalapeno peppers, sliced
1 bunch cilantro, chopped
½ cup tomato and clam juice cocktail (such as Clamato®)
salt and ground black pepper to taste

Steps:

Combine shrimp, white onion, and juice of 7 limes in a large bowl. Cover with plastic wrap and refrigerate until shrimp is opaque, about 12 hours. Drain, discarding accumulated juices.
Blend juice of remaining 7 limes with serrano chile pepper. Pour into a large bowl.
Combine shrimp and onion mixture, crabmeat, tomatoes, cucumber, red onion, jalapeno peppers, and cilantro in the bowl. Stir in tomato and clam juice cocktail. Season with salt and black pepper.

Nutrition Facts : Calories 223.8 calories, Carbohydrate 17.6 g, Cholesterol 216.1 mg, Fat 2.8 g, Fiber 1.5 g, Protein 32.2 g, SaturatedFat 0.5 g, Sodium 649.3 mg, Sugar 6.2 g