Great recipe for CEVICHE?!
Great recipe for CEVICHE?
Answers:
I make this dish for my husband all of the time. I come from a mexican household, so this recipe is a home cooked one, not a cut and paste.
Shrimp Ceviche
Ingredients:
10 limes
1 large bag of cooked shrimp
6 Large tomatoes (any hard ones will do)
1 bunch of Cilantro
1/2 White Onion
1 Jalepeno pepper
Salt/ Adobo to taste
1 orange (optional)
2 Avocados (optional)
First I wash all ingredients and deforst shrimp. (I buy the bag frozen, and deveined)
once defrosted I cut the shrimp into small pieces. I dice the tomatoes, onion and finely chop cilantro. I take out the seeds from the pepper, (depends if you like it spicey or not) and place all of the ingredients into a glass baking pan. I squeeze and pour all of the juice from the limes out into the pan, and add salt to taste. Then I place it into the fridge and let cool for about 2 hours.
(optional)
Dice up avocado along with other vegetables, and put the orange juice along with the lime.
If you want the fish one, feel free to email me. I wasn't sure which one you wanted. Good luck
Source(s):
My home
1 LB of you fish of choice (i have used shrimp, mahi mahi, ahi, scallops)
1 1/2 C lime juice
1/3 C chopped cliantro
1/2 red onion (either finely dice or shave)
1/4 unsweetened coconut
2 jalepenos (brunoise)
combine fish and lime juice.... sprinkle w/ salt. chill until opaque. strain, leaving only a little lime juice. add everything else.....
a nice presentation is the use of martini glasses, with a fried plantain
chip as garnish.......
Conch Ceviche with Pineapple [8 serv; ready in 15 min]
2 pounds fresh conch, removed from shell
1/2 fresh pineapple - peeled, cored and chopped
1/2 cup water
2 lemons, juiced
1 cup chopped fresh cilantro
1 medium onion, chopped
1 medium tomato, chopped (optional)
salt to taste
Trim and peel the conch, and cut into small cubes. Place into a large bowl with the water, lemon juice, cilantro, onion, pineapple, tomato and salt. Let stand at room temperature for 1 hour before serving.
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Citrus Ceviche [4 servings]
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1 teaspoon grated fresh ginger
2 tablespoons extra virgin olive oil
1 pound fresh sea bass fillets, sliced 1/4 inch thick
1/4 cup chopped fresh cilantro
1 onion, thinly sliced
2 avocados - peeled, pitted, and cubed
salt and pepper to taste
4 hard-cooked eggs, quartered
In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.
-FiSH OR SHRiMP
-CHOP SUM CiLANTRO,TOMATOES,ONiONS SMALL LiKE CUBED & THE CiLANTRO NiCELY CHOPPED
-YOU COULD ALSO MiX iN SOME AVOCADO CHOPPED iN CUBED OR JUST CHOP THE AVOCADO iNTO A STRiP AND ADD iT ON TOP OF THE CEViCHE
-SQUEEZE iN SOME LiME iNTO THE CEViCHE AND MiX
-ONCE YOUR FiNiSHED YOU PUT iT ON A TOSTADA & YOU CAN SPRiNKLE iT WiTH SALT & ADD SOME HOT SAUCE