SHRIMP CEVICHE
Provided by Marcela Valladolid
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- 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).
- 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.
CEVICHE
Provided by Food Network
Categories appetizer
Time 2h20m
Yield 15 to 18 servings
Number Of Ingredients 13
Steps:
- 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. Add the rest of the ingredients and season with salt and pepper. Serve with tortilla chips or your favorite cracker.
CEVICHE
This Latin American dish of fish cured in lime juice by James Martin is fresh, vibrant and healthy
Provided by James Martin
Categories Dinner
Time 1h50m
Yield Serves 6 as a starter
Number Of Ingredients 10
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.
Nutrition Facts : Calories 154 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.3 milligram of sodium
ARGENTINE CEVICHE
I love ceviche and this one takes overnight to achieve the best flavor. It's always a long and aggravating wait for me!
Provided by Grace Lynn
Categories South American
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a glass or ceramic bowl, cover the scallops with the lime juice.
- Cover and refrigerate for 3 hours.
- Meanwhile, combine all of the remaining ingredients in a separate nonreactive bowl.
- Cover the sauce and keep at room temperature.
- When the scallops are"cooked," drain in a colander.
- Rinse under cold running water and pat dry with paper towels.
- Add the scallops to the sauce, mix well.
- Cover and refrigerate overnight until ready to serve.
Nutrition Facts : Calories 279.6, Fat 4.2, SaturatedFat 0.6, Cholesterol 37.5, Sodium 1557.5, Carbohydrate 43.8, Fiber 3.3, Sugar 28.6, Protein 22.6
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