Banana Ceviche Food
BANANA CEVICHE
Steps:
- Peel and slice bananas into bite sized pieces. Boil bananas for about 5 minutes or until semi-soft Use a slotted spoon to remove bananas to a bowl to cool Once slightly cooled add salt and sugar and gently mix Keep reserve liquid handy. Place in a bowl the lime juice, onion, garlic, jalapeno, bell peppers and cilantro Mix together Pour this over the cooled bananas and mix Use reserve liquid to make the it more soupy if you want Put in fridge for a minimum of 1 hour to let flavors mix together. Serve chilled with sliced green onion as garnish
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
CEVICHE WITH AHI TUNA
This is my own creation using both modern and traditional ceviche methods. The key of course is fresh fresh Ahi. There's nothing better. Like 'butter'. [email protected] of the reasons that a really terrific Ceviche is , well, really terrific is the type of fish and/or seafood used. It MUST be absolutely of the freshest quality. A friend of mine and his girlfriend were recently in Hawaii and were raving about the quality of the Ahi there. We had a conversation on our foodservice professionals board ( www.restaurantbeast.com )about cryovac Ahi which is harvested in Hawaii and immediately IQF and placed in cryovac so that no oxygen can destroy it's freshness. Rumor has it that Roy Yamaguchi uses this type of Ahi for his restaurant in Palm Dessert (most likely not for his famous in Hawaii). My version is a bit of a cross between two different styles. Shrimp that has been quickly blanched pink, halibut or other sushi-grade fish can also be used in place of the Ahi.
Provided by Top Banana
Categories Lunch/Snacks
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- some traditional recipes use ketchup which can be substituted for the tomato juice and sugar.
- Chop tuna into 1/4 inch cubes.
- Toss with 1/2 juices, and all ingredients with exception of mango and avocado cubes.
- Let sit to marinate as desired in refrigeration.
- Before serving, chop mango and avocado and separate.
- Toss separately in the rest of the juices.
- On a large serving plate, place a small ring mold in the center of the plate.
- Spoon an equal portion of mango into bottom of a small ring mold.
- Add an equal portion of avocado and top with equal portion of Ahi mixture.
- Press down and remove mold.
- Refrigerate in pantry right away.
- Note these should be made not only daily but as close to serving as possible.
- Repeat for additional portions.
- Serve surrounded with tortilla chips and corn nuts (corn nuts are optional but are a traditional touch).
- Decorate plate and mold with chopped cilantro.
- (Alternatively, you can mix all ingredients together or not and place in an oversized martini glass. Chips can be served on the side).
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