Ceviche Recipes

Halibut-Mango Ceviche. Rating: 4.53 stars. 19. This is a colorful and flavorful recipe for ceviche, with a lot of room for variation. This dish requires fresh ingredients. Serve in a martini glass, with extra lime on the rim for squeezing. By Vella. Ceviche Peruano.

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Ceviche always delivers the perfect balance of flavors: sweet, savory, bright — and sometimes spicy. Whether you serve it on tortillas or scoop it up with chips, these no-fuss ceviche recipes

Author: By: Kristie Collado

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Recipe contributor JAVI19 says this ceviche recipe "is one of my family's favorites." Fresh shrimp, scallops, cucumber, cilantro, chili peppers, and lots of fresh lime and lemon juice feature in this Mexican ceviche. Serve this no-cook appetizer on top of corn tostadas, or in a glass tumbler with tortilla chips, and a cold beer on the side.

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Traditional Ceviche Recipe Fresh, Authentic Ceviche Alicia Wood Lifestyle. mild white fish, pepper, chopped cilantro, chopped onion, grated carrots and 5 more. Ramon's Fish Ceviche {ceviche De Pescado} Laylita's Recipes. nuts, hot …

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Advertisement. Step 2. Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, …

Rating: 4.4/5(117)
Calories: 211 per serving
1. Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them).
2. Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.

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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.

Rating: 5/5(3)
Author: Scott Leibfried
Servings: 15-18
Category: Appetizer

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Step 2. In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the …

Rating: 5/5
Category: Seafood Recipes
1. In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
2. In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.

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Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice. …

Rating: 5/5(8)
Total Time: 4 hrs 20 mins
Servings: 8
Calories: 78 per serving
1. Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.
2. Mix tomato, cilantro, green bell pepper, green onion, jalapeno pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.

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Ceviche This classic ceviche recipe is the traditional Latin American method for preparing fresh fish. “Cook” cubes of red snapper with …

Rating: 4.6/5(33)
Calories: 310 per serving

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Ceviche is loaded with shrimp, avocados, tomatoes and cucumbers; all marinated in fresh lime juice. You can use cooked or raw shrimp …

Rating: 4.9/5(23)
Total Time: 2 hrs 15 mins
Category: Easy
Calories: 277 per serving
1. Dice shrimp and place into a large glass (non-metamixing bowl. Squeeze 1 to 1 1/4 cups lime juice from 6 limes over shrimp. Stir to combine then cover and marinate in the refrigerator (marinate 1 1/2 to 2 hours for raw shrimp or until no longer translucent and marinate 15 minutes for cooked shrimp), stirring halfway through.
2. Chop the vegetables: cucumber, avocado, tomatoes, red onion, jalapeno and cilantro.
3. When shrimp are done marinating, add vegetables to the bowl.
4. Add 1/4 tsp black pepper or season to taste and gently stir to combine. Lastly, stir in 1 cup clamato juice, mixing just to combine. Serve with tortilla chips or over tostadas.

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Step 3. Bring a 1- to 2-quart pot of water to a boil. Place shrimp into the boiling water for 45 seconds. Quickly remove from the water using a …

Rating: 5/5(8)
Total Time: 40 mins
Servings: 4
Calories: 163 per serving
1. Combine cucumber, tomatoes, red onion, serrano peppers, and cilantro in a bowl. Add 1 teaspoon salt and squeeze 1 lime. Gently mix and set aside.
2. Squeeze the remaining limes into another bowl. Add remaining salt and pepper.
3. Bring a 1- to 2-quart pot of water to a boil. Place shrimp into the boiling water for 45 seconds. Quickly remove from the water using a strainer.
4. Chop the partially cooked shrimp into small pieces and add to the bowl with the seasoned lime mixture. Let sit for 20 minutes. Combine with the cucumber mixture and top with avocados.

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The easy ceviche recipe is surprisingly very fast and simple to whip up and makes for a tasty, fun appetizer for parties and gatherings. Plus it’s low …

Rating: 5/5(52)
Calories: 149 per serving
Category: Appetizer
1. Slice the red onion very thinly and salt generously and let stand 15 minutes until it begins to release its liquid (this will remove the bitterness). Rinse well, squeeze dry.
2. Place fish, garlic, onion, salt, pepper, fresh chilies, and lime juice in a shallow serving bowl, gently mix, and marinate in the refrigerator for at least 30 minutes before serving. The longer you marinate the firmer and more “cooked” the fish will become.
3. Before serving, gently toss in the fresh cilantro, cucumber and tomato and a drizzle of olive oil, gently mix.
4. Taste for salt and add more if necessary. If adding avocado, gently fold it in at the end, after everything is mixed, making sure to use one that is not too soft.

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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 …

Rating: 5/5(2)
Total Time: 20 mins
Category: Lunch/Snacks
Calories: 120 per serving
1. combine all ingredients in a large bowl and mix together well.
2. 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.
3. serve cold either on tostada shells, as a dip with chips, or in a dish to eat alone.
4. May be garnished with lettuce, avacado, and black olive if desired.

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Ceviche is made by cooking raw fish in an acidic marinade like this grapefruit one. Freezing fish for at least 24 hours kills any parasites, so either buy it frozen or freeze it before making this healthy fish ceviche recipe. For the most sustainable options, buy red snapper from the Gulf of Mexico or Hawaii or use Pacific halibut instead.

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Ceviche Peruano is a citrus-infused raw seafood dish popularised in Peru but found in many coastal areas of Latin America. The appetizer or main …

Rating: 4.8/5(5)
Category: Lunch, Main Course, Main Dish, Starter
Cuisine: Peruvian
Calories: 403 per serving
1. Wash and dry the fish. Cut the fish into cubes of approximately 2 cm. Remove any remaining skin, scales or spines. It is important that you only have cubes of lean meat similar in size. Put the fish to the side.
2. Wash the lemons and limes. Squeeze them into a large bowl. Strain the fresh lime juice and lemon juice to remove any seeds.
3. This lime juice will serve to cook the fish by the marination process. Put the fish cubes into the juice marinade. Make sure that all the flesh is covered by the juice. Cover the container and store in the fridge for about 20 to 30 minutes. Use some ice cubes to cool the fish faster. From time to time check that the fish is “cooking” and turn gently so that each piece gets plenty of contact with the lime juice.
4. While the fish cooks, prepare the garnish. Wash the sweet potatoes with a brush and place in a steamer for about 30 minutes, until they are tender. When the potatoes are soft, remove from the steamer, remove the skin and cut into large pieces.

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12 Bright Ceviche Recipes. Light and refreshing, ceviche is the ultimate summer dish—the simple combination of raw fish (e.g. red snapper, …

Estimated Reading Time: 3 mins

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Deselect All. 1 pound high-quality medium raw shrimp, peeled, deveined, tail removed, cut into thin pieces. 1 cup freshly squeezed lime juice. 1 …

Rating: 5/5(25)
Steps: 2
Difficulty: Easy
Total Time: 25 mins
1. 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).
2. 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.

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Frequently Asked Questions

What are the ingredients used to make ceviche?

In its traditional form, ceviche is made of cubed seafood, lime juice or lemon juice, onion and traditional Andean spices, which include salt and chili peppers. The mixture is allowed to marinate before being served at room temperature.

How do i make ceviche?

Directions: In a medium bowl combine the fish, lemon and lime juices and onion. Put it in the fridge and let it marinade for 20-30 minutes, until the fish looks cooked on the outside but still has a firm sushi-style texture in the middle. Drain. Add avocado, tomato, jalapeno, cilantro, orange juice, olive oil and salt.

Where is the best ceviche?

Ceviche is the best known Peruvian dish. This popular seafood dish claims origins in Lima, Peru but is found in many coastal areas throughout Latin America such as Ecuador, Chile, Mexico, and Colombia.

How long to make ceviche?

Marinating times make a difference when you are making ceviche. Depending on the size of the fish pieces, you will need at least 30 minutes and normally an hour for the citrus to "cook" the fish. Two hours is fine, but beyond that the ceviche, while still good, becomes more of a pickled fish thing.

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