Ceviche Recipes

Mexican Shrimp Ceviche

Ingredients:

* Freshly squeezed lime juice from 6-8 limes
* 1 Pound jumbo shrimp, peeled and de-veined (chopped or whole, according to taste)
* 1 White onion, finely chopped
* 5 Roma tomatoes, seeded and chopped
* 1 Cucumber, peeled and finely chopped
* 1/3 Cup fresh cilantro, chopped
* 2 Cloves garlic, minced
* 2 Jalapeño chile peppers, minced
* 1 Bunch radishes, diced
* 1/2 Cup green olives, finely chopped (optional)
* 3 Tablespoons olive oil
* 2 Avocados, peeled, pitted and diced
* Salt to taste
* Pinch of oregano
* Tortilla chips or crackers

Directions:

Place shrimp in a bowl and pour the lime juice over them, covering the shrimp completely. Cover and refrigerate for 30 minutes to an hour, or until slightly firm and opaque.

Add onion, tomatoes, cucumber, cilantro, garlic, jalapeños, radishes, green olives, and olive oil. Toss to combine. Cover and refrigerate for 1 hour. When ready to serve, add avocados and salt and oregano as desired. Serve chilled with tortilla chips or crackers and garnish with lime slices.


Red Snapper Ceviche (Food and Wine, Alan Susser)

http://www.foodandwine.com/recipes/red-snapper-ceviche

Ingredients

1. 1 pound skinless red snapper fillets, cut into 1/4-inch dice
2. 3/4 cup fresh lime juice
3. 1/4 cup fresh lemon juice
4. 1 jalapeño, seeded and minced
5. 1/2 cup finely diced red bell peppers
6. 1/2 cup finely diced yellow bell peppers
7. 1/2 thinly sliced small red onion
8. 1 minced small garlic clove
9. Pinch of ground cumin
10. Pinch of crushed red pepper
11. Salt
12. 1 tablespoon minced cilantro
13. 1 tablespoon extra-virgin olive oil

Directions

1. In a large bowl, toss the diced fish with the lime juice, lemon juice, jalapeño, red and yellow bell peppers, red onion, garlic, cumin, crushed red pepper and season with salt. Refrigerate the snapper ceviche for 30 minutes. Stir in the cilantro and extra-virgin olive oil and serve.

Scallop / Conch Ceviche (Emeril Lagasse)

Ingredients

* 1 pound fresh conch or scallops, or combination
* 1 cup fresh lime juice
* 1 cup diced avocado
* 1/2 cup minced red onion
* 1/2 cup finely chopped seeded tomato
* 1/4 cup cilantro
* 2 tablespoons olive oil
* 2 teaspoons minced jalapeno
* 1/2 teaspoon salt
* 1/8 teaspoon cayenne
* 1/4 teaspoon cumin

Directions

Pat the seafood dry and place in a glass bowl. Cover with the lime juice and let marinate until opaque, about 3 hours, refrigerated. Place the seafood in a clean bowl, and reserve the lime juice.

Add the remaining ingredients to the seafood, gently stirring to mix. Add reserved lime juice to taste. Refrigerate for 1 hour, and serve chilled in a tall martini or cocktail glass.


Sea Bass Ceviche (Osman Gomez, Hotel Finisterra in Cabo San Lucas, Mexico)

Ingredients

* 1 pound sea bass fillet, 1-inch dice
* 1 cup lime juice
* 1 clove garlic, minced
* 1/2 cup diced red onion
* 1 cup diced tomatoes
* 4 serrano chiles, seeds and ribs removed, diced
* 1/2 cup roughly chopped cilantro
* 1 cup peeled and diced cucumber
* 1/2 teaspoon oregano
* Salt
* 1 avocado, peeled, seed removed, sliced

Directions

In a non-reactive dish, such as a glass bowl, toss together the sea bass, lime juice, and garlic. Marinate for 30 minutes in the refrigerator. Once marinated, add remaining ingredients, except avocado, to the sea bass. Refrigerate 15 minutes. Garnish each serving with slices of avocado.