Ceviche Clásico Classic Ceviche Food
CEVICHE CLáSICO (CLASSIC CEVICHE)
Provided by Gaston Acurio
Categories Fish Onion Appetizer Kid-Friendly Lime Summer Chile Pepper Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 11
Steps:
- Cut the fish into 3/4-inch cubes, place in a bowl, and season with salt and pepper. After 1 minute, add the garlic and limo chile. Mix together well.
- Pour over the lemon juice and add the chopped cilantro leaves and ice cubes. Stir and let stand for a few seconds. Add the red onion and remove the ice cubes. Mix together and adjust the seasoning to taste.
- Serve in a large shallow bowl with cooked corn kernels and boiled sweet potato slices.
CLASSIC CEVICHE
This is a Rick Bayless recipe from Food and Wine Magazine, June 2002. The fish can actually be made the day before serving. Serving suggestions: Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or saltines; spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates. Garnish the ceviche with cilantro leaves before serving.
Provided by cookiedog
Categories Mexican
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
- In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.
- MAKE AHEAD Working ahead: The fish may be marinated a day in advance; after about 4 hours, when the fish is "cooked," drain it so that it will not become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving.
Nutrition Facts : Calories 180.2, Fat 8.6, SaturatedFat 1.3, Cholesterol 26.6, Sodium 126.2, Carbohydrate 11.5, Fiber 4.1, Sugar 3.2, Protein 16.6
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