SIMPLE PERUVIAN CEVICHE
The best and easiest Ceviche recipe I've ever tasted (and I've tried them all over South America). It's quick, easy and disappears quickly. The habanero peppers make it spicy without giving it the distinctive flavor of jalapenos and it's great without hot peppers too. You can adjust any of the seasonings to suit your taste. I am not a cilantro fan, but this is the only recipe in which I will tolerate cilantro.
Provided by Susan 2
Categories Tilapia
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except red onion and mix well.
- Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.
- Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side.
- It is important to use a juicer that presses the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.
Nutrition Facts : Calories 188.9, Fat 2.8, SaturatedFat 0.9, Cholesterol 75.7, Sodium 470.2, Carbohydrate 13.2, Fiber 3.1, Sugar 2.7, Protein 31.6
CEVICHE - THE ESSENTIAL PERUVIAN FISH DISH
Delicious sea fish marinated in lime juice and chilli, with red onion, hot peppers, thinly sliced plantain, and wedges of sweet potato.
Provided by Eat Peru
Categories Lunch Main Course Main Dish Starter
Number Of Ingredients 11
Steps:
- Wash and dry the fish. Cut the fish into cubes of approximately 2 cm. Remove any remaining skin, scales or spines. It is important that you only have cubes of lean meat similar in size. Put the fish to the side.
- Wash the lemons and limes. Squeeze them into a large bowl. Strain the fresh lime juice and lemon juice to remove any seeds.
- This lime juice will serve to cook the fish by the marination process. Put the fish cubes into the juice marinade. Make sure that all the flesh is covered by the juice. Cover the container and store in the fridge for about 20 to 30 minutes. Use some ice cubes to cool the fish faster. From time to time check that the fish is "cooking" and turn gently so that each piece gets plenty of contact with the lime juice.
- While the fish cooks, prepare the garnish. Wash the sweet potatoes with a brush and place in a steamer for about 30 minutes, until they are tender. When the potatoes are soft, remove from the steamer, remove the skin and cut into large pieces.
- Peel the plantain and cut in half, crosswise. With the help of a potato peeler cut the plantain into very thin slices. Place the slices or chips in a pan with enough oil to deep fry them. Make sure they don't touch. With a wooden pallet, stir from time to time. Carefully remove the plantain from the oil and place them on a plate covered with absorbent paper.
- Wash the red peppers and onion. Open the peppers, remove the seeds and veins and cut into small squares. Peel the onion and cut it into thin strips. Finely cut the coriander.
- Remove the ceviche from the refrigerator - the meat should already look cooked (the flesh should be opaque and about to fall apart). Add onion, chili and coriander, ginger, a pinch of salt and stir. Cover the ceviche again and leave it in the fridge for about 10 more minutes.
- Remove the ceviche from the refrigerator and place in cups or small plates. Serve with the plantain chips, and sweet potatoes. Sprinkle with some coriander and ají limo chili pepper.
Nutrition Facts : Calories 403 kcal, Carbohydrate 57 g, Protein 40 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 136 mg, Fiber 11 g, Sugar 10 g, ServingSize 1 serving
PERUVIAN FISH CEVICHE
Steps:
- Have grill pre-greased and preheated to medium-high.
- Place fish in a non-reactive bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water.
- Add onions to remaining chilled water and let soak.
- Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a paste.
- Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 10 minutes.
- Brush corn and sweet potato slices with oil and place on grill. Cook about 10 minutes.
- When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed, if desired.
BETO'S PERUVIAN-STYLE CEVICHE
Provided by Food Network
Categories appetizer
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the ceviche: Combine the tilapia, lime juice, diced aji amarillo, parsley, olive oil, garlic, aji amarillo paste, salt, pepper and onion in a large mixing bowl and mix well. Cover and chill to marinate, at least 4 hours and up to 24 hours.
- For assembly: Preheat the oven to 325 degrees F. Roast the corn in the oven until tender, about 30 minutes. Let the corn cool 10 minutes before shucking and cutting cross-wise into 1-inch pieces. Set aside.
- Heat a deep-fryer or large skillet with oil to 350 degrees F. Deep fry the sliced sweet potato until tender and set aside.
- Place 4 ounces of the ceviche per bowl. Place 3 slices of fried sweet potato and 3 sections of roasted corn on each plate. Sprinkle the chili powder over the sweet potato and corn, and top the corn with the Cotija cheese. Place one bowl on each plate with the sweet potato and corn, and serve with the tortilla chips, if using.
CEVICHE PERUANO
This ceviche is the best you will ever have. It is from Peru and I love making it every time I have friends and family over.
Provided by Ana O.
Categories Appetizers and Snacks Tapas
Time 2h10m
Yield 8
Number Of Ingredients 13
Steps:
- Place the potatoes and sweet potatoes in a saucepan and cover with water. Simmer until the potatoes are easily pierced with a fork, then drain, and set aside to cool to room temperature. Place the sliced onion in a bowl of warm water, let stand 10 minutes, then drain and set aside.
- Meanwhile, place the lime juice, celery, cilantro, and cumin into the bowl of a blender, and puree until smooth. Pour this mixture into a large glass bowl, and stir in the garlic and habanero pepper. Season with salt and pepper, then stir in the diced tilapia and shrimp.
- Set aside to marinate for an hour, stirring occasionally. The seafood is done once it turns firm and opaque.
- To serve, peel the potatoes and cut into slices. Stir the onions into the fish mixture. Line serving bowls with lettuce leaves. Spoon the ceviche with its juice into the bowls and garnish with slices of potato.
Nutrition Facts : Calories 236.8 calories, Carbohydrate 28.8 g, Cholesterol 107.3 mg, Fat 2 g, Fiber 4 g, Protein 26 g, SaturatedFat 0.4 g, Sodium 167.8 mg, Sugar 4.8 g
PERUVIAN CEVICHE
This Peruvian ceviche recipe is loaded with flavor. Every single bite is uniquely delicious. It is sure to wake up all of those taste buds! -Melissa Rodriguez, Melissa is Hungry
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine fish, water and 1/4 teaspoon salt. Let stand 15 minutes; drain. Meanwhile, place sliced onion in ice water. , Stir together drained fish, half of the celery, 1 tablespoon cilantro, 1/4 teaspoon each salt and pepper and garlic; set aside. In a blender, combine lime juice, 2 tablespoons fish mixture, rocoto pepper, ginger, remaining celery and cilantro and remaining 1 teaspoon salt and 1/2 teaspoon pepper; blend until smooth. Pour mixture over fish; stir to combine. Let stand 10 minutes; stir in milk. Serve with desired toppings and drained red onions.
Nutrition Facts : Calories 155 calories, Fat 2g fat (1g saturated fat), Cholesterol 69mg cholesterol, Sodium 677mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
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
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