Ceviche De Pescado Y Pulpo With Pineapple And Golden Raisins Food

CEVICHE DE PESCADO (FISH CEVICHE RECIPE)

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.

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 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 Y PULPO, WITH PINEAPPLE AND GOLDEN RAISINS

Steps:

• 1.Drain all the liquid from the ceviche the pescado Panamanian style. Discard the juices, unless you want to refresh yourself with this invigorating tasty blend.(***) 2.Add the raisins and pineapple, blend to combine well. 3.Incorpore the simply-fantastic dressing, and stir well. 4.Serve as an appetizer or main course, and enjoy this beauty.