Brians Tropical Ceviche Food

CEVICHE

Ceviche image

Provided by Food Network

Time 2h20m

Yield 15 to 18 servings

Number Of Ingredients 13

Ingredients

5 pounds fresh skinless snapper fillet, cut into cubes
2 lemons, juiced
2 limes, juiced
1 red pepper, finely diced
1 green pepper, finely diced
1 yellow pepper, finely diced
1 red onion, finely diced
2 jalapenos, seeded and finely diced
1/2 cup whole cilantro leaves
1/2 cup whole parsley leaves
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Tortilla chips or crackers

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.

ISLAND CEVICHE WITH TROPICAL FRUIT

Island Ceviche with Tropical Fruit image

Provided by Food Network

Categories appetizer

Time 34m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

1/2 pound medium-size raw shrimp, shelled and deveined
1/2 pound bay scallops, trimmed of muscle
1/2 pound salmon fillet, cut in 1/2- inch pieces
1 red pepper, diced
3 scallions, sliced on diagonal
1 jalapeno, minced
1 cup lime juice, or enough to cover
1 tablespoon olive oil
2 tablespoons orange juice
1/4 cup chopped cilantro
1/2 mango, diced
1 pink grapefruit, cut in sections and diced, juice reserved
1 orange, cut in sections and diced, juice reserved
Salt and pepper

Steps:

Blanch the shrimp in boiling water until no longer translucent, 1 to 2 minutes. Drain and refresh in cold water. Cut into 1/2-inch pieces.
Combine the shrimp, scallops, salmon, red pepper, scallions, jalapeno, and lime juice in a large bowl. Refrigerate, covered, for 2 to 3 hours, stirring occasionally. Drain off most of the liquid.
Whisk together the olive oil, orange juice, and cilantro. Pour over fish and add diced mango, grapefruit, orange pieces, and their juices. Season with salt and pepper. Refrigerate until ready to serve.

CEVICHE

Ceviche image

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

Ingredients

500g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced
juice 8 limes (250ml/9fl oz), plus extra wedges to serve
1 red onion , sliced into rings
handful pitted green olives , finely chopped
2-3 green chillies , finely chopped
2-3 tomatoes , seeded and chopped into 2cm pieces
bunch coriander , roughly chopped
2 tbsp extra-virgin olive oil
good pinch caster sugar
tortilla chips , to serve

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 TROPICAL FRUIT AND HABANERO

Ceviche with Tropical Fruit and Habanero image

Be sure to serve this ceviche immediately after mixing in the fruit: fresh mango and pineapple have enzymes that will break down the fish and make it mushy if left for too long.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 12

Ingredients

1 1/2 cups fresh lime juice (from 10 limes)
1/2 cup fresh orange juice (from 1 orange)
1 1/4 pounds red snapper fillet, skin removed, flesh cut into 1/2-inch dice
1 medium ripe mango, peeled, pitted, flesh cut into 1/2-inch pieces
1/4 small pineapple, peeled, cored, flesh cut into 1/2-inch pieces
1 cup grape or cherry tomatoes, quartered
1 small habanero chile or other hot chile, seeded and minced
1/4 small red onion, finely diced
1/4 cup roughly chopped fresh cilantro
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
Tortilla chips, for serving

Steps:

Pour lime juice and orange juice through a sieve set over a large glass bowl. Add red snapper fillet and gently stir to combine (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade. Return fish to bowl.
Add mango, pineapple, tomatoes, chile, red onion, cilantro, and olive oil. Season to taste with salt and pepper and more lime juice, if desired. Serve with tortilla chips.

Nutrition Facts : Calories 311 g, Fat 9 g, Fiber 3 g, Protein 31 g, SaturatedFat 2 g