Seafood Ceviche Recipes

SEAFOOD MEDLEY CEVICHE

Steps:

• Combine scallops, shrimp, tilapia, lemon juice, lime juice, orange juice, and serrano in a large bowl. Refrigerate for 1 hour, stirring every so often.
• Combine avocado, tomato, cucumber, red onion, cilantro, and garlic in a medium bowl.
• Whisk tomato and clam juice, vinegar, salt, lemon pepper, Worcestershire sauce, and white pepper together in a small bowl. Pour over avocado mixture and stir well.
• Drain some of the citrus juices off the seafood mixture and fold in avocado-tomato juice mixture. Stir together and refrigerate for another 20 minutes.

SHRIMP CEVICHE

Steps:

• Place the shrimp in a large mixing bowl. Add 1/2 cup lime juice and let stand for 15 minutes so the shrimp can "cook" in the lime juice (any less and it won't cook, any more and it toughens).
• Meanwhile, in a separate large mixing bowl, mix the remaining 1/2 cup lime juice, cucumbers, tomatoes, cilantro, red onions and serrano chile to incorporate evenly. Transfer the mixed vegetables into the shrimp bowl and mix well to incorporate. Season the ceviche with some salt. Serve with saltine crackers, bottled hot sauce and lime wedges if desired.

SHRIMP CEVICHE

Steps:

• Blanche shrimp in boiling water for about 1 minute, then shock in ice cold water. Strain when cooled.
• Cut shrimp into 1-inch pieces and add to bowl.
• Add citrus juice and marinate for 2 hours.
• Add red onion, tomatoes, chilies and cilantro, marinate for 2 more hours.
• Add avocados and cucumber before serving.

SEAFOOD CEVICHE

Steps:

• Toss the seafood with the fresh lime juice, cover and refrigerate for at least 5 hours or until the meat has lost its transparency and becomes opaque. Stir several times. Add the seasonings, tomato and olive oil, stir well and refrigerate for at least another hour. Remove from the refrigerator and allow enough time for the ceviche to become cool so that the olive oil is not coagulated. Traditional serving method is to toss the onion, avocado and cilantro with the ceviche and serve in a tall glass as a first course. Another presentation is to mound the ceviche on a bed of lettuce and sprinkle the avocado, onion and cilantro on top.