Ceviche De Pescado Fish Ceviche Food

RAMON'S FISH CEVICHE {CEVICHE DE PESCADO}

Steps:

• Place the diced raw fish in a large bowl or dish with the sliced hot peppers, garlic cloves, a tablespoon of chopped cilantro, 1-2 teaspoons of salt, and cover it with lime juice from about 10 limes, the fish should be completely covered or almost completely covered by the lime juice.
• Cover the bowl with plastic wrap and refrigerate it for about 3-4 hours.
• Place the sliced onions or shallots in a bowl, sprinkle them with a few teaspoons of salt and add warm water (enough to cover the onions), let rest for about 10 minutes, drain and rinse well with cold water.
• Combine the rinsed onions with the diced tomatoes and diced bell peppers. Add the juice from about 5 limes and some salt. Let this mix marinate for at least 10 minutes, it can also be prepared ahead of time and refrigerated until ready to mix with the fish.
• Once the fish is "cooked" in the lime juice, it should be completely white, remove the sliced hot peppers and garlic cloves. Based on your preference, and the acidity level, you can keep all the lime juice where the fish cooked in, or just some of it. You can strain the liquid to remove any pieces of hot peppers (or seeds) or garlic.
• Add the marinated onion or shallot, tomato, and bell pepper mix to the fish. Add the chopped cilantro, oil, salt and additional lime juice to taste. You can serve immediately or let it rest for another 20-30 minutes before serving.
• Serve with chifles, patacones, popcorn or corn nuts as well as with some good hot sauce or aji.

CEVICHE DE PESCADO

Steps:

• 1. Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
• 2. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
• 3. Just before serving, mix in the parsley, cilantro, and onion.
• 4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with the seaweed, if using.

CEVICHE DE PESCADO BLANCO

Steps:

• Place the fish in a bowl with 3 tablespoons of the orange juice and 1 tablespoon of the lime juice. Set aside and let marinate for 1 hour. Remove fish from juices and place in a different bowl. Add the remaining ingredients and the remaining fresh orange and lime juice.

CEVICHE DE PESCADO - FISH CEVICHE

Steps:

• 1. In a medium bowl, combine fish, jalapeño peppers, garlic, and 2 tbsp. chopped cilantro; stir well. Pour in lime juice just enough to cover and gently press down with a spoon to make sure the fish is submerged. Cover the bowl and refrigerate for 2 ½ to 3 hours.
• 2. About ½ hour before removing the fish from the fridge, in a large bowl add shallot with a pinch salt and pour warm water (enough to cover onion); let it rest for about 10 minutes. Drain in a fine sieve and transfer back to the bowl.
• 3. Combine the rinsed onions with peppers and tomatoes. Add ¼ cup lime juice, stir and let the mix marinate for at least 10 minutes. It can be also prepared ahead of time and refrigerated until ready to mix with fish.
• 4. Once the fish is cooked, it should be completely white. Remove the flesh with a slotted spoon and discard jalapeños, seeds and garlic cloves; reserved ¼ cup lime juice. Add the marinated onion, tomato, pepper mixture to the fish. Add remaining chopped cilantro, reserved lime juice, oil, and ground sea salt; stir. Taste and adjust if needed, add ground black pepper and hot sauce. Let it rest for 25 to 30 minutes on the counter before serving.
• 5. NOTE: The total amount of both peppers together should be ¾ cup
• 6. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=q1njRd-5SsY

PERUVIAN CEVICHE DE PESCADO

Steps:

• Soak fish and/or shrimp (do not include lump crab if you're including it) in salted water for 1 hour to tenderize. Drain well.
• Add lemon/lime juice until fish is covered (using more, if necessary) Add the salt, garlic, onion and peppers and refrigerate for 20 minutes.
• Before serving, fold in cilatro and parsley.
• To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other.
• My personal method: pour off extra citrus mixture from ceviche (to desired combination, myself I prefer extra a little extra juice in the bottom to toss the fish back into as I'm eating); use the citrus to soak the corn, potatoes, and yuca for another 10 or 15 minutes, then drain off before serving.

PESCADO CEVICHE

Steps:

• Soak the fish in salted water for 10 minutes, gently pat dry with a paper towel. Cube the fish, and place in a shallow dish.
• Arrange the onions on top of the fish, and cover with the remaining ingredients. Allow to refrigerate at least 4 hours. Be sure to stir several times. The fish is done once the flesh turns white and opaque, and can be flaked slightly with a fork. This indicates that the acidity of the citrus has denatured the proteins in the fish- the same thing that happens when we "cook" in the traditional sense.
• Serve chilled, garnished with avocado, if desired.

CEVICHE DE PESCADO (FISH SALAD COOKED IN LIME JUICE)

Steps:

• Cut the fish into strips 1 ½ inches long by ¼ inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
• Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
• Just before serving, mix in the parsley, cilantro, and onion.
• To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds; corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with a few strands of the local seaweed,yuyu if available.