Steak Ceviche Recipes

BASIC CEVICHE

Steps:

• Slice the fish into small, bite-sized pieces. Cut the tomatoes into pieces the same size as the fish and set them aside for later. Zest 1 lime, 1 lemon and the grapefruit and grate them fine; I use a microplane grater to do this. Mince the habanero fine. Juice all the citrus. Add all the ingredients except for the tomatoes and the cilantro to a bowl or plastic container with a lid and refrigerate for 30 minutes to 2 hours.
• Add the tomatoes and cilantro, mix well and serve cold with chips.

ASIAN-STYLE TUNA CEVICHE

Steps:

• Finely slice the tuna steak then finely chop and slice the other way until you have a good, evenly-chopped consistency. Scrape it into a bowl with half the coriander leaves and all the stalks.
• In a separate bowl, mix the lime zest and juice with the ginger, sesame oil, extra virgin olive oil and soy sauce to make a delicious dressing. Have a taste, and tweak with extra lime, oil or soy until you've got a good balance.
• Pour the dressing over your tuna and gently mix together - as soon as the acid from the limes hits the tuna it will begin to cook it so you only need to mix lightly.
• Click off the stronger outer leaves of your little gem lettuces - you want about 16 in total. Wash them and spin dry well, then line them up on a board. The leaves are going to act as a vessel to hold your ceviche.
• Divide the tuna ceviche between the lettuce leaves, sprinkle with a little fresh chilli, if using, the reserved coriander leaves, then serve straight away.

CEVICHE

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.

FRESH TUNA CEVICHE

Steps:

• Cut tuna into 1/2 inch cubes, and place into a bowl. Stir in the onion, green onions, ginger, jalapeno, lemon juice, and soy sauce; mix to combine. Cover and refrigerate for 2 to 3 hours. Taste before serving and add more lemon juice or soy sauce as needed.

FLANK STEAK WITH MUSHROOM CEVICHE

Steps:

• In a mixing bowl, toss mushrooms, citrus juices and olive oil.
• Let stand for 1HR, tossing occasionaly.
• Add the onion,bell pepper,garlic, cilantro, salt& pepper and mix well.
• Refrigirate a couple of hours.
• Grill the flank steak for approx 7 minutes per side (med. rare).
• Let stand for 5 minutes, then slice thinly on the diagonal.
• Place mixed greens on plate, top with mushroom mixture, then place steak slices on top.

SWORDFISH CEVICHE

Steps:

• Cut swordfish into 1/2-inch squares. In non-metallic container combine the fish and 1 cup lime juice. Let marinate for 30 minutes in refrigerator. Drain and discard lime juice. Transfer the fish to a mixing bowl. In bowl combine swordfish with 1 tablespoon lime juice and the remaining ingredients. Toss well and chill for at least an hour or as long as overnight. Remove bay leaves. Serve cold in chilled glasses or on lettuce lined plates.

CEVICHE DE CALAMARI

Steps:

• Remove tentacles from Calamari and deep fry with pineapple. Cut Calamaris in half and score the surface of one side. Marinate Calamari in 1/2 the lime juice and 1/4 of olive oil. We are going to briefly sear the Calamari about 30 seconds on each side after marinating and then we will need to put chill them. The rest of the Ceviche ingredients you are going to assemble together in a bowl. Cut flesh of half the Avocado into thumbnail sized pieces. Put in bowl last. After Calamari have been seared put in to Ceviche mix with the juice you marinated it in and gently mix and put in chiller. In the mean time slice and core the pineapple. Prepare the batter by mixing egg and then adding flour a little at a time until batter is a little too thick for coating. Add some coconut milk until the batter clings to the pineapple and not to run but also not to bunch up. Correct seasoning with salt and pepper. Coat the pineapple with batter and quickly dip one side into sliced almonds and immediately into deep fryer. You want to coat about 40% of the pineapple with the almonds on one side. There is no need to do both sides and no need to try and completely cover the pineapple. These will fry quickly, pull out of oil when golden brown. When done quickly batter the calamari tentacles and fry off till they rise to top of oil and are also golden brown. Honey drizzle: Put 1/2 cup honey in pot and warm on top of stove with a little of the wine you may be serving or some of the coconut milk. Add a few sprigs of fresh thyme to mixture. You are going to let this mixture steep. Pineapple slice on bottom, Ceviche in center of Pineapple slightly mounded with larger pieces of Calamari in center. Sprinkle on a few of the thin sliced or shaved almonds and drizzle ceviche with honey mixture. Be sure to drizzle plate with some of the honey Use fried pieces of Calamari tentacles if your intuition tells you they are needed.