Dose anyone have a recipe for fish ceviche?!
Answers: or any siete mares recipes?
Classic Ceviche
SERVES: 8
Ingredients
1 pound fresh, skinless snapper, bass, halibut, or other ocean fish fillets, cut into 1/2-inch dice
1 1/2 cups fresh lime juice
1 medium white onion, chopped into 1/2-inch pieces
2 medium-large tomatoes (about 1 pound), chopped into 1/2-inch pieces
Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapenos), stemmed, seeded and finely chopped
1/3 cup chopped cilantro, plus a few leaves for garnish
1/3 cup chopped pitted green olives (manzanillos for a typical Mexican flavor)
1 to 2 tablespoons extra-virgin olive oil (optional)
Salt
3 tablespoons fresh orange juice or 1/2 teaspoon sugar
1 large or 2 small ripe avocados, peeled, pitted and diced
Tostadas, tortilla chips or saltine crackers, for serving
Directions
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.
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.
MAKE AHEAD Working ahead: The fish may be marinated a day in advance; after about 4 hours, when the fish is "cooked," drain it so that it won?t become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving.
NOTES Serving options: Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or saltines; spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates. Garnish the ceviche with cilantro leaves before serving.
http://www.foodandwine.com/recipes/aspen...
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Peruvian Ceviche
The Peruvian cook cleans the fish and lets it soak in salt water for 10 minutes and then removes it and pats it dry.
1 lb fish fillets of corbina, red snapper, or any good quality whitefish
juice of three lemons
juice of three sour oranges or limes
one medium onion, thinly sliced
salt and pepper to taste
a pinch of cayenne pepper
1 clove of garlic, minced
1 hot pepper, chopped fine
2 tablespoons chopped parsley
2 tablespoons chopped cilantro (coriander)
Cut fish into pieces and place on a platter. Place the thinly sliced onions on the fish. Then add the remaining ingredients, covering with the juices. Place in refrigerator for at least 4 hours before serving. Serve on bed of lettuce and garnish with cold sweet potato or corn-on-the-cob.
HERE U R:
ceviche
1 lb white fish fillets (or a mixture of white and shell fish)
3-4 limes, juice of or lemons, juice of
1 red onion , thinly sliced
1 large tomato , peeled, seeded, and chopped
green chili peppers , chopped
2 tablespoons fresh coriander or parsley
1/4 cup corn or olive oil
1 dash Tabasco sauce
1 teaspoon worcestershire sauce
1 small lettuce , shredded
1 ear corn , cooked, cooled and cut into 4 pieces
Directions
1Skin and cut the fish into 1 inch pieces. Put into a glass bowl and pour the juice over it. Make sure the fish is completely covered as it will cook in the juice. Cover and refrigerate at least 8 hours, stirring occasionally. Drain the fish, reserving the juice. Add the onion, tomato, chili, and coriander to the fish and mix. Make a vinaigrette with the oil and 2 tbsp of the reserved juice, adding the tabasco and worcestershire sauces. Pour over the fish and mix. Serve on a bed of lettuce on individual plates. Garnish with corn.
Ceviche De Pescado (Fish Salad Cooked in Lime Juice)
2 lbs fish fillets (such as flounder, sole, or red snapper)
salt , to taste
1 cup fresh lime juice (about 12 limes)
1/2 teaspoon salt
1 small garlic clove , chopped very fine
1-2 fresh chili pepper , seeded and chopped fine (preferably aji Amarillo)
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 medium onion , chopped fine (1/2 cup)
3-4 lettuce leaves
4 ears corn , cooked and cut into 2 inch pieces
1 lb sweet potatoes , roasted in the skin, peeled, and sliced into 1/2 inch thick rounds
1 lb yucca root , peeled, cut into little-finger-sized slices, and boiled until soft
Directions
1Cut the fish into strips 1 ? inches long by ? inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
2Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
3Just before serving, mix in the parsley, cilantro, and onion.
4To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds; corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with a few strands of the local seaweed,yuyu if available.
Ceviche, which is often spelled seviche or cebiche, depending on which part of South America it comes from, is seafood prepared in a centuries old method of cooking by contact with the acidic juice of citrus juice instead of heat. It can be eaten as a first course or main dish, depending on what is served with it. The preparation and consumption of ceviche is practically a religion in parts of Mexico, Central, and South America, and it seems as though there are as many varieties of ceviche as people who eat it.
Cebiche, originated in Peru, different countries have their own versions, but there's nothing like the real Cebiche, The Peruvian Cebiche. click on this link to learn more about the Cebiche
http://en.wikipedia.org/wiki/Ceviche
Ingredients:
1 red pepper
2 small red rocotto chillis
3 tomatoes
1 large red onion
1kg white fish - hake is fine
2 cloves of garlic
plenty of fresh coriander
A few broad lettuce leaves
3 or 4 sweet potatoes
8-10 Peruvian limes
1. Cut the fish into small pieces, chop the garlic and chilli very finely.
2. Leave the fish to marinate in the lemon, lime, garlic and chilli for about 40 mins.
3. Meanwhile, finely chop the coriander and cut the onion and red pepper into thin strips
4. After the initial 40 mins, add the coriander, etc. to the marinade and leave for another 40 mins.
5. Peel and boil the sweet potatoes. Cut in half and leave to cool
6. Finely dice the tomatoes.
7. Once the marinading is finished, retrieve the onion and red pepper and mix with the tomatoes
8. Serve the ceviche and salad on a thin bed of lettuce and spoon the marinade juices on top.
9. Add the cold sweet potatoes to the plate.