CEVICHE DE PESCADO (FISH CEVICHE RECIPE)
The perfect Classic Ceviche Recipe - Fresh and vibrant with punch of heat. Serve with tortilla chips or on a salad. Low carb, gluten free and paleo!
Provided by Sommer Collier
Categories Appetizer
Time 10m
Number Of Ingredients 9
Steps:
- Place the diced fish in a bowl and cover with 3/4 of the lime juice. Toss well. Cover and refrigerate for at least 1 hour. When ready to proceed, strain off the lime juice.
- In a mixing bowl, mix the veggies with the remaining lime juice. Stir in the fish and cilantro. Drizzle with olive oil and add chili garlic sauce. Gently toss.
- Salt and pepper to taste. Serve with tortilla chips or a salad.
Nutrition Facts : ServingSize 1 g, Calories 103 kcal, Carbohydrate 5 g, Protein 12 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 41 mg, Fiber 2 g, Sugar 1 g
CEVICHE DE PESCADO- MEXICAN FISH CEVICHE RECIPE
Ceviche de Pescado is fish cooked in lime juice, mixed with chopped tomatoes, cucumber, onion, and cilantro.
Provided by Renee Fuentes
Categories Appetizer Main Course
Time 2h15m
Number Of Ingredients 9
Steps:
- Remove fish from refrigerator and cut into even chunks. There should be no bones or skin on the fish.
- Place fish in a glass dish with lime juice, cover, and refrigerate for at least 2 hours. The fish will cook in the lime juice and turn white.
- While the fish is cooking, chop tomatoes, cucumber, onion, cilantro, and jalapeno into even small pieces.
- Remove fish and drain the lime juice, or some prefer to keep it in there for more liquid. Add remaining ingredients, combine well, add salt. Taste and see if more salt or lime juice is needed. Serve chilled with lettuce, chips, tostadas, and sliced avocado.
- If not eating immediately store in the refrigerator. Ceviche will last 1 day in the refrigerator, but best eaten the first day.
Nutrition Facts : Carbohydrate 6 g, Protein 21 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 49 mg, Sodium 211 mg, Fiber 1 g, Sugar 3 g, Calories 119 kcal, UnsaturatedFat 2 g, ServingSize 1 serving
CEVICHE
Recipe video above. This is a traditional Mexican version of Ceviche except it's not overly sour!! Actually, limes are typically less sour in Central and South America, than they are in Australia, the US and most Western countries, so I balance out the sour with olive oil. Avocado adds a deliciously creamy element, while the onion, tomato and coriander bring brightness to the dish. Serve sharing-style with corn chips, or in individual bowls for an elegant starter with crostini. Serves: 3 as a meal with corn chips or crostini, 5 - 6 as a starter
Provided by Nagi
Categories Appetiser Light Meal
Number Of Ingredients 10
Steps:
- Cut fish: Cut fish into 1.25cm / 1/2" cubes.
- Toss in lime, leave 5 minutes: Place in a bowl with onion, jalapeño, tomato, pepper and lime juice. Gently toss, then set aside for 5 minutes, mixing gently once.
- Add avocado then serve! Sprinkle over salt, then add avocado, coriander and olive oil. Gently stir, then serve immediately with corn chips (see in post for other ideas).
- Ceviche will be good for 20 minutes or so, then fish will start to overcook and firm up. Do not leave overnight (for food safety reasons).
Nutrition Facts : Calories 188 kcal, Carbohydrate 6 g, Protein 15 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 64 mg, Sodium 295 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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
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.
PERUVIAN CEVICHE
During my time in New York I got to visit all sorts of wonderful and fascinating places, and on one occasion I was lucky enough to be taken to an illegal Peruvian restaurant - it was great fun. This ceviche was on the menu that night. Ceviche is a lovely little appetizer of fresh fish marinated in citrus juices. As long as you've got mega fresh fish it's an absolute dream and delight to make and eat.
Provided by Jamie Oliver
Categories Quick fixes Jamie's America Seafood Alfresco Dinner Party Romantic meals Peruvian
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Deseed and very finely chop the pepper, and trim and finely slice the spring onions, then add to a bowl.
- Slice the fish into 1cm cubes, add to the bowl, then cover and place in the fridge until needed.
- Squeeze the lemon juice into a jam jar, add 1 teaspoon of sea salt, then seseed, finely chop and add the chilli.
- Pop the lid on and place in the fridge to chill - this may seem like a lot of salt but most of it gets drained away. Pick the herbs and cress, and place in the fridge.
- You can assemble the ceviche just before your guests are ready to eat, but it's important that you don't leave the fish marinating for too long - you don't want the acids in the juices to cook the fish. Pour the lemon dressing over the fish mixture and immediately mix it up. Leave it to sit for about 2½ minutes while you lay out the plates.
- Throw most of the herb mixture into the bowl with the fish and very quickly toss it together - no more than 10 seconds.
- Divide the ceviche between 4 plates, gently spoon over a little of the dressing (discarding the rest) and sprinkle with the remaining herbs.
- Drizzle over a little oil from a height, sprinkle with freshly ground black pepper, and enjoy.
Nutrition Facts : Calories 146 calories, Fat 6.4 g fat, SaturatedFat 1 g saturated fat, Protein 20 g protein, Carbohydrate 2 g carbohydrate, Sugar 1.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre
CEVICHE DE ATúN (CANNED TUNA CEVICHE)
This ceviche de atún is so refreshing and a wonderful dish to serve during summer. Is made with canned tuna instead of raw fish so is perfect to serve to those who can't or want to eat raw seafood.
Provided by Maricruz
Categories appetizer
Time 10m
Number Of Ingredients 10
Steps:
- In a medium bowl place onions, tomatoes, cucumbers, carrots, cilantro and jalapeño peppers.
- Add drained tuna to the bowl then add lime juice and orange juice.
- Season with salt and toss everything, adjusting with more salt or lime juice if needed.
- Serve as suggested or store for later.
Nutrition Facts : Calories 122 kcal, Carbohydrate 15 g, Protein 16 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 26 mg, Sodium 212 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
CEVICHE DE PESCADO (FISH SALAD COOKED IN LIME JUICE)
The appreciation of good food is one thing people all over the world have in common. When traveling around the world, dining on local cuisine is an important part of exploring different cultures and regions. On one of my first encounters with local cuisines from another country was in Lima, Peru. I had been invited there for business purposes by the then Minister of Health, Dr. Waldo Fernandez. Waldo and I had become friends when I was employed by St. Luke's/Texas Children's Hospital in Houston. As our friendship progressed, he had invited me to Peru, which I accepted My visit coincided with the convening of the Peruvian Congress of Cardiology at which I was invited to make a presentation. At the banquet that terminated the convention, I was introduced to the Peruvian National Drink - the "Pisco Sour." This drink was so delicious, I had to have the recipe and was given the original recipe by Waldo who had obtained it from the vineyard at Tabernero. I will publish this shortly. The next day, I was invited to visit the military hospital there in Lima by Dr. Jaime Contrerous, the Director of all the military hospitals in Peru. Dr. Contrerous invited me back into the patient exam area where he introduced me to a quite large gentleman on a treadmill. It turned out that this gentleman was the then "President for Life" or dictator. He was the last dictator of Peru before he stepped down and allowed free elections. "El Presidente" invited me to lunch at his personal golf course the next day. He sent his personal car to pick me up and deliver me to the golf course. When I arrived, I found a marvelous wonderland of flowers that I had never seen before. Birds of Paradise were everywhere. I was startled to see peons everywhere watering each flower by hand with huge water buckets. Other peons were cutting the grass on the course by hand using giant scissors! El Presidente had his staff set up tables on the 18th green and we were served lunch there. The first course turned out to be ceviche made with the local langostinos. Except for the sushi I had in Japan, I had never eaten raw fish before. Then El Presidente explained that the lime juice that was used in the preparation actually cooked the fish. It was so delicious, I asked for the recipe and was granted it.
Provided by Witch Doctor
Categories Yam/Sweet Potato
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 13
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.
PERUVIAN CEVICHE DE PESCADO
Classic Peruvian Ceviche Use any combination of whitefish (I use tilapia or halibut, if you'd like to splurge, shrimp, scallop, and/or crab (lump works just fine, but don't do the salt water bath on the lump type) And must must must be served with Peruvian Aji Salsa Verde and chips!! It is not a form of salsa in the normal american idea of the word, but meaning only that it is a sauce, its nothing like the chunky sort of salsa served at latin restaurants etc. Also, can be made days in advance, the first time I made it, i made it the evening before, but sampled and it tasted just the same if not better the next evening when I served it, and the same was true a few days later with the leftovers : )
Provided by GoldsmithLissa
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 588.6, Fat 3.7, SaturatedFat 0.7, Cholesterol 245.9, Sodium 776.2, Carbohydrate 105.2, Fiber 9.8, Sugar 13.3, Protein 39.3
CEVICHE DE PESCADO
Provided by Copeland Marks
Categories Fish Appetizer No-Cook Lime Corn Hot Pepper Sweet Potato/Yam Summer Yuca Lettuce Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 14
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 - FISH CEVICHE
Ceviche de Pescado (Fish Ceviche) is a fresh way to enjoy fish without cooking! Appetizer or main course, this is the perfect meal to have with tortilla chips when it's hot outside!
Provided by Francine Lizotte
Categories Seafood Appetizers
Time 20m
Number Of Ingredients 14
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
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.
CITRUS CEVICHE
Provided by Food Network
Time 2h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the lemon juice, lime juice, orange juice, ginger and olive oil. Add the sea bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be opaque. Add the cilantro, onion, and avocado. Season, to taste, with salt and pepper.
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- Place the raw fish pieces in a glass dish and cover it with salt and lime juice from about 10-12 limes, the fish should be completely covered by lime juice.
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- Once the fish is “cooked” in the lime juice, strain it and remove the liquid it “cooked” in (you can keep it if you want and it include it in the final ceviche, but some find it too acidic). Mix the fish with the lime marinated vegetables, add salt and oil to taste.
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- Cover and refrigerate for a minimum of 2 hours to “cook” the fish. Note: The lime juice must cover the fish completely for evenly “cooking.”
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