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
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
CEVICHE MARINATED SCALLOPS
Provided by Mark Bittman
Categories Fish Appetizer Cocktail Party Lime Scallop Summer Raw Fat Free Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 8 servings
Number Of Ingredients 7
Steps:
- 1. Toss together all the ingredients except the cilantro and let sit at room temperature for 15 minutes.
- 2. Taste, adjust the seasoning, and serve, garnished with the cilantro.
GRILLED SCALLOP "CEVICHE"
Steps:
- Toss scallops with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then thread 4 scallops onto each skewer.
- Prepare grill for direct-heat cooking over high heat.
- Oil grill rack, then grill scallops, covered only if using a gas grill, turning over once, until just cooked through, about 5 minutes. Transfer to a plate and cool slightly.
- While scallops cool, cut peel, including white pith, from orange with a sharp paring knife, then cut segments free from membranes. Coarsely chop enough segments to measure 1/4 cup and transfer to a large bowl (reserve remaining orange for another use). Stir in lime juice, cucumber, shallot, jalapeño (to taste), and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- When scallops are cool enough to handle, halve each crosswise (quarter if large), then add to cucumber mixture, tossing to combine. Marinate, covered and chilled, until cold, at least 1 hour. Just before serving, stir in cilantro.
SCALLOP CEVICHE
Provided by Food Network Kitchen
Time 5h
Yield 1 pound bay scallops
Number Of Ingredients 0
Steps:
- Toss 1 pound bay scallops, 2 diced green tomatoes, 2 minced shallots, 1/2 minced jalapeno, 1/3 cup lime juice, 3/4 cup orange juice and 1 1/2 teaspoons salt in a glass bowl. Cover and chill, stirring occasionally, 4 to 6 hours. Add salt, pepper and chopped cilantro. Top with sliced avocado.
SEA SCALLOP CEVICHE
Provided by Florence Fabricant
Categories appetizer
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Slice scallops horizontally 1/2 inch thick. Cover, and refrigerate. In a small bowl, sprinkle tomatoes with salt and refrigerate. Combine red onion, garlic, jalapeno pepper, bell pepper, olive oil and lime juice in a bowl. Refrigerate.
- About an hour before serving, drain liquid off tomatoes and add to onion mixture. Fold in chives and cilantro. Add scallops, and toss. Season to taste with salt and pepper. Allow to marinate about 30 minutes, then serve.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 1 gram, Sodium 380 milligrams, Sugar 2 grams, TransFat 0 grams
BAY SCALLOPS CEVICHE
Make and share this Bay Scallops Ceviche recipe from Food.com.
Provided by peachez
Categories Lunch/Snacks
Time 12h15m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, marinate scallops in lime juice covered overnight in the refrigerator Drain lime juice, add remaining ingredients.
- Mix well and marinate for 2 1/2 hours in refrigerator.
- Serve chilled with crackers.
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THE BEST SCALLOP CEVICHE RECIPE - THE MOM 100
From themom100.com
Cuisine South AmericanCategory AppetizerServings 4Total Time 2 hrs 15 mins
- In a large bowl stir together the honey and lime juice. Add the scallops, along with the tomatoes, poblano pepper, cilantro or parsley, onion, shallots, and salt and pepper. Toss and marinate in the fridge for at least 2 hours and up to 24.
SCALLOP CEVICHE - COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 1 min
- Slice the scallops horizontally into 2 or 3 disks about ¼ inch thick. Cut the disks into ¼-inch sticks and the sticks into ¼-inch dice. Put the diced scallops in a nonreactive dish and season well with salt. Cover with ¾ cup lime juice and refrigerate for 2 hours, until the lime juice has “cooked” the scallops. Meanwhile, peel and seed the tomato and cut into ¼-inch dice.
- When the scallops are cooked, drain off and discard the lime juice. Add the diced tomato, chopped onion, sliced chilies, chopped cilantro, and remaining ¼ cup lime juice. Marinate, refrigerated, for a couple of hours. To serve, wash and dry the prettiest romaine leaves, make a nest with them, and arrange the ceviche over it. Garnish with slices of avocado, cilantro sprigs, and lime wedges. Serve with tortilla chips.
CEVICHE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
4.9/5 (38)Total Time 2 hrs 15 minsCategory EasyCalories 277 per serving
- Dice shrimp and place into a large glass (non-metamixing bowl. Squeeze 1 to 1 1/4 cups lime juice from 6 limes over shrimp. Stir to combine then cover and marinate in the refrigerator (marinate 1 1/2 to 2 hours for raw shrimp or until no longer translucent and marinate 15 minutes for cooked shrimp), stirring halfway through.
- Add 1/4 tsp black pepper or season to taste and gently stir to combine. Lastly, stir in 1 cup clamato juice, mixing just to combine. Serve with tortilla chips or over tostadas.
FROM THE SEA: CEVICHE DE VIEIRA RECIPE - FOOD REPUBLIC
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SCALLOP CEVICHE RECIPE - GREAT BRITISH CHEFS
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CEVICHE - CITRUS MARINATED RAW FISH - DOMESTIC DREAMBOAT
From domesticdreamboat.com
5/5 (1)Total Time 1 hr 30 minsCategory Appetizer, Main CourseCalories 190 per serving
- Slice tilapia fillets into 1/3" thick slices, then cut into 1" pieces. Remove shrimp tails and slice both shrimp and scallops 1/3" thick.
- Mix seafood, lime zest, lime and lemon juice, bell pepper, jalapeno, garlic and 1/2 tsp salt in a medium bowl. Cover and refrigerate for 1 hour, stirring halfway through.
- Pour mixture into a mesh strainer to drain excess liquid, but still leaving it moist. Stir in olive oil, scallions, cilantro, sugar and salt and pepper to taste. Serve either family style or in individual bowls. Can be served on top of a green salad or with tortilla chips or fresh corn tortillas.
SCALLOP CEVICHE WITH AGUACHILE RECIPE | FOOD & WINE
From foodandwine.com
Servings 6Total Time 1 hr 10 mins
- In a glass bowl, toss the scallops with the lime juice. Cover and refrigerate for about 45 minutes, stirring occasionally, until the scallops just start to turn opaque.
- Meanwhile, in a blender, combine the jalapeño with the chopped cucumber, garlic, cilantro, parsley, mint, oil and water and puree until very smooth. Season the aguachile with salt.
- Pour off all but 2 tablespoons of the lime juice from the scallops. Add 3 to 4 tablespoons of the aguachile to the scallops and mix well; reserve the remaining aguachile for another use. Fold in the onion and the thinly sliced cucumber and season with salt. Spoon into bowls or glasses and serve with tostadas or tortilla chips.
SCALLOP CEVICHE - A FAMILY FEAST®
From afamilyfeast.com
Reviews 2Estimated Reading Time 3 minsServings 4Total Time 8 hrs
- Place scallops and lime juice in a container with a lid and refrigerate for six to eight hours. Stir once after three hours.
- Drain the lime juice from the scallops and place the scallops in a medium bowl. Add all other ingredients and stir.
- After 30 minutes, remove from the refrigerator and serve as an appetizer with your favorite greens such as rocket or arugula.
HOW TO MAKE CEVICHE, PLUS 9 RECIPES - CHOWHOUND
From greatist.com
Author Miki Kawasaki
- Ceviche Tostadas. This traditional Veracruz-style ceviche mixes mild snapper and scallop with slices of green olive, which punctuate the dish with hints of brininess.
- Shrimp Ceviche. These shrimp are poached ever so briefly before soaking in a mixture of lemon and lime juices. Their plump texture is complemented by the addition of crisp cucumber and tender avocado.
- Green Halibut Ceviche. How green is this ceviche? Between the tomatillo, avocado, jalapeño, lime, olive, and cilantro, pretty green, I’d say. Get our Green Halibut Ceviche recipe.
- Halibut Ceviche with Watermelon. If you prefer your primary colors, however, this summery watermelon and tomato ceviche will have you seeing red (and maybe orange, yellow, or purple if you get a mix of heirloom tomatoes).
- Spicy Sriracha Ceviche. You don’t have to limit yourself to one type of seafood per ceviche—mix it up! This spicy, Sriracha-accented recipe can be made with scallops, tilapia, or whatever your freshest catch of the day is.
- Curried Calamari Ceviche with Mango and Avocado. A little bit spicy and a whole lot fruity, squid ceviche takes nicely to the sweet flavors of mango and grapefruit as well as the fragrant lift of curry powder.
- West African Shrimp Ceviche. If you’re a fan of leche de tigre, the spicy marinade used in traditional Peruvian ceviche, you’ll love this West African shrimp variation too.
- Citrus Tuna Ceviche Bowls. This sort-of-deconstructed-ceviche is not far off from a poke bowl, except instead of rice, there are zucchini noodles, and the garnishes, including a creamy citrus-avocado dressing, are also different.
- Vegan Ceviche. Quibble with calling this ceviche if you want to, but again, the important points are that it tastes great and is a quick, no-cook recipe that’ll save you from sweating any more than you already have.
MARINATED SCALLOPS CEVICHE - THE STAFF CANTEEN
From thestaffcanteen.com
- Make the ceviche dressing by mixing the lime juice, vegetable stock, sugar, salt, vinegar & olive oil together. Adjust the sweet and sour balance, adding a little extra lime juice or sugar to taste.
- To get neat, even slices the fish needs to be really cold, and you'll need a sharp knife. Slice it as soon as it comes out of the fridge. Arrange each slice on the plate. Lightly season the fish with sea salt. Spoon the marinade over & arrange the other elements on top as you like.
- It’s really important that it is served at room temperature so that you can appreciate the full flavour of the shellfish. Arrange nice salad leaves/edible flowers around the plate, sprinkle with the crispy quinoa & grate the Kaffir lime over the dish. This gives a lovely perfume to the dish.
- Serve immediately - the dressing 'cooks' the fish so don't dress more than five minutes before eating as it will turn the fish to mush.
MARINATED SCALLOPS CEVICHE - TODAY
From today.com
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- 2. Cut most but not all of the way through the equator of each scallop, then smear a bit of the basil mixture on the exposed center; close the scallop.
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