Skeeters Ceviche Recipes

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CEVICHE SHOOTER



Ceviche Shooter image

Provided by Food Network

Categories     appetizer

Time 2h30m

Yield 12 servings

Number Of Ingredients 13

3 pounds fresh skinless snapper fillet
2 lemons, juiced
2 limes, juiced
1 red pepper, finely diced
1 green pepper, finely diced
1 yellow pepper, finely diced
1 red onion, finely diced
2 jalapenos, seeded and finely diced
1/2 cup whole cilantro leaves
1/2 cup whole parsley leaves
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Creme Fraiche, for garnishing

Steps:

  • Cut fish into small cubes. Spread the fish evenly in a large, non-reactive pan. Mix all of the citrus juice and pour over the fish. Cover and refrigerate for 2 hours. The citrus juice will "cook" the fish throughout.
  • Add the rest of the ingredients and season with salt, pepper and olive oil. Fill shot glass with gazpacho and garnish with a dollop of creme fraiche.

SHRIMP CEVICHE



Shrimp Ceviche image

Provided by Marcela Valladolid

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound high-quality medium raw shrimp, peeled, deveined, tail removed, cut into thin pieces
1 cup freshly squeezed lime juice
1 cup peeled, seeded and finely chopped cucumber
1 cup seeded and finely chopped tomato
1/2 cup chopped fresh cilantro
1/2 cup finely chopped red onion
1 serrano chile pepper, deveined, seeded and minced
Kosher salt, for seasoning
Saltine crackers
Bottled hot sauce
Lime wedges, optional

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.

CEVICHE SKEWERS



Ceviche Skewers image

This recipe is a terrific item as an hors d'oeuvre or appetizer. We have used it several times at wine tastings and parties, and have always gotten rave reviews. (We had a European instructing chef at our culinary school/alma mater tell us that "Americans usually don't know how to do fish, but this is excellent.") We have paired it with Oregon Riesling and pinot gris/grigio

Provided by Rare Affaire

Categories     South American

Time 5h

Yield 50-64 skewers

Number Of Ingredients 10

2 lbs red snapper, cubed (substitutions listed in instructions)
1 pint grape tomatoes, halved
1 large red onion, large dice
2 tablespoons fresh lime juice
2 tablespoons pineapple juice
1 teaspoon fresh cilantro, finely minced
1 teaspoon shallot, finely minced
1 teaspoon jalapeno pepper (seeded, membraned and microplaned)
2 tablespoons seasoned rice vinegar
1 pinch cayenne

Steps:

  • In a glass bowl, mix lime juice, pineapple juice, and rice vinegar.
  • Add shallot, jalapeno, cilantro, and cayenne.
  • Place fish, onion, and grape tomato halves in a heavy ziplock storage bag. Note: the recipe was created for red snapper, but tilapia, small bay scallops, or small peeled and deveined shrimp can all be used in place of the snapper.
  • Pour marinade over fish, tomatoes, and onions. Squeeze air out of bag and seal. Refrigerate 4 hours, turning the bag over every 30 minutes.
  • Skewer a piece of fish, one tomato half, and one piece of red onion on a small skewer or toothpick. (DO NOT use the colored variety as these will bleed into your fish, and trust me, blue is not an attractive color on snapper).
  • Serve chilled.

Nutrition Facts : Calories 21, Fat 0.3, SaturatedFat 0.1, Cholesterol 6.7, Sodium 12.1, Carbohydrate 0.7, Fiber 0.1, Sugar 0.4, Protein 3.8

SKEETER'S CEVICHE



Skeeter's Ceviche image

Ceviche is a wonderful seafood salad marinated in lime juice. This is a recipe that is better the longer it sits. It is best done the day before and allowed to 'cook' in the lime juice overnight.

Provided by Skeeter

Categories     Shrimp Appetizers

Time 3h30m

Yield 6

Number Of Ingredients 11

1 pound peeled and deveined medium shrimp (30-40 per pound)
1 pound bay scallops
1 bunch cilantro leaves, chopped
3 roma (plum) tomatoes, diced
2 stalks celery, diced
5 green onions, sliced
6 limes, juiced
2 small serrano peppers, seeded and minced
¼ teaspoon salt
⅛ teaspoon white pepper
⅛ teaspoon ground black pepper

Steps:

  • Combine the shrimp, scallops, cilantro, tomatoes, celery, green onions, lime juice, and serrano peppers in a bowl. Season with salt, white pepper, and black pepper; stir and pour into a glass or plastic container. Cover, and refrigerate 3 hours to overnight. Serve the seafood with the lime juice marinade.

Nutrition Facts : Calories 181.4 calories, Carbohydrate 12.6 g, Cholesterol 140 mg, Fat 2.2 g, Fiber 3.1 g, Protein 29.4 g, SaturatedFat 0.3 g, Sodium 350.7 mg, Sugar 2.6 g

SKEETER'S CEVICHE



Skeeter's Ceviche image

Ceviche is a wonderful seafood salad marinated in lime juice. This is a recipe that is better the longer it sits. It is best done the day before and allowed to 'cook' in the lime juice overnight.

Provided by Skeeter

Categories     Shrimp Appetizers

Time 3h30m

Yield 6

Number Of Ingredients 11

1 pound peeled and deveined medium shrimp (30-40 per pound)
1 pound bay scallops
1 bunch cilantro leaves, chopped
3 roma (plum) tomatoes, diced
2 stalks celery, diced
5 green onions, sliced
6 limes, juiced
2 small serrano peppers, seeded and minced
¼ teaspoon salt
⅛ teaspoon white pepper
⅛ teaspoon ground black pepper

Steps:

  • Combine the shrimp, scallops, cilantro, tomatoes, celery, green onions, lime juice, and serrano peppers in a bowl. Season with salt, white pepper, and black pepper; stir and pour into a glass or plastic container. Cover, and refrigerate 3 hours to overnight. Serve the seafood with the lime juice marinade.

Nutrition Facts : Calories 181.4 calories, Carbohydrate 12.6 g, Cholesterol 140 mg, Fat 2.2 g, Fiber 3.1 g, Protein 29.4 g, SaturatedFat 0.3 g, Sodium 350.7 mg, Sugar 2.6 g

CEVICHE



Ceviche image

This Latin American dish of fish cured in lime juice by James Martin is fresh, vibrant and healthy

Provided by James Martin

Categories     Dinner

Time 1h50m

Yield Serves 6 as a starter

Number Of Ingredients 10

500g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced
juice 8 limes (250ml/9fl oz), plus extra wedges to serve
1 red onion , sliced into rings
handful pitted green olives , finely chopped
2-3 green chillies , finely chopped
2-3 tomatoes , seeded and chopped into 2cm pieces
bunch coriander , roughly chopped
2 tbsp extra-virgin olive oil
good pinch caster sugar
tortilla chips , to serve

Steps:

  • In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.
  • Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.

Nutrition Facts : Calories 154 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.3 milligram of sodium

BEST EVER CEVICHE!!!



Best Ever Ceviche!!! image

This recipe is so simple and oh so good....and all the meat is already cooked (for those of you who are kind of weary to the lime juice method)TRY IT...I hope you LOVE it!!! NO COOKING REQUIRED!!!! READY IN MINUTES!!!!

Provided by AZRoxy63

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb shrimp, cooked peeled, and chopped to bite size pieces
1 cup squeezed fresh lime juice
3 cups finely diced fresh tomatoes
1 diced green sweet pepper
1 1/2 cups chopped fresh cilantro
1 teaspoon salt
4 diced jalapeno peppers (take the seeds out if you like it mild, and leave them in for HOT)
1 tablespoon white vinegar
1 large onion, finely chopped
1 chopped green onion
1/2 lb imitation crabmeat, chopped

Steps:

  • combine all ingredients in a large bowl and mix together well.
  • Best to let it sit in the fridge for a few hours to allow the flavors to fully blend together but can be served as soon as it's made if desired.
  • serve cold either on tostada shells, as a dip with chips, or in a dish to eat alone.
  • May be garnished with lettuce, avacado, and black olive if desired.

Nutrition Facts : Calories 119.5, Fat 1.2, SaturatedFat 0.3, Cholesterol 116.1, Sodium 663, Carbohydrate 11.4, Fiber 1.8, Sugar 3.8, Protein 16.5

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