Ceviche With Cabbage Food
CEVICHE
This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice! Now don't wrinkle your nose! You would never know the seafood was not cooked prior to serving. Make sure to always use the freshest ingredients! You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish.
Provided by Star Pooley
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 8h20m
Yield 4
Number Of Ingredients 10
Steps:
- Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them).
- Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.
Nutrition Facts : Calories 211.1 calories, Carbohydrate 22.4 g, Cholesterol 37.5 mg, Fat 6.5 g, Fiber 5.8 g, Protein 21.4 g, SaturatedFat 0.9 g, Sodium 212.9 mg, Sugar 5.1 g
CRAB CEVICHE
This has always been a crowd pleaser in my home. This is wonderful as an appetizer served on tostadas or even with tortilla chips. Make sure to refrigerate before you serve, it tastes best when very cold. I like to serve on tostadas with a thin layer of mayonnaise for a nice refreshing lunch.
Provided by LOUISGUCCI
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Place the shredded imitation crab into a glass or porcelain bowl. Plastic or metal are not recommended. Stir olive oil into the crabmeat until well coated, then stir in the cilantro, onion, tomato and serrano peppers. Squeeze the lime juice over everything, and mix well. Season with plenty of salt and pepper. Refrigerate for about 1 hour before serving.
Nutrition Facts : Calories 61.8 calories, Carbohydrate 9.3 g, Cholesterol 5.6 mg, Fat 2 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 240.5 mg, Sugar 3.9 g
CEVICHE WITH CABBAGE
A wonderful blend of veges and shrimp to eat as a salad or as an appetizer served with tostadas. I was introduced to something like this about a month ago and it was so good. I got tired of waiting for the recipe, so I compiled my own. It passed the test of my family members and I thought I would publish it here so I don't forget how I made it.
Provided by D.W. breadbaker
Categories Vegetable
Time 31m
Yield 6 cups, 12-14 serving(s)
Number Of Ingredients 10
Steps:
- In 13"x9" casserole add prepared veges and fruits, add lime juice, cilantro, salt and pepper to taste.
- Cook shrimp in boiling water for 1-2 minute and then immerse in ice water. Chop shrimp and stir into the above ingredients.
- This can be made ahead of time and refrigerated. Serve as is or eat with corn chips or tostadas.
Nutrition Facts : Calories 108.8, Fat 1, SaturatedFat 0.2, Cholesterol 79.7, Sodium 378.1, Carbohydrate 15.8, Fiber 3.6, Sugar 6.8, Protein 11.4
CEVICHE
Provided by Food Network
Categories appetizer
Time 2h20m
Yield 15 to 18 servings
Number Of Ingredients 13
Steps:
- Spread the fish evenly in a large, non reactive pan. Mix all of the citrus juice and pour over the fish. Cover and refrigerate for 2 hours. The citrus juice will cook the fish throughout. Add the rest of the ingredients and season with salt and pepper. Serve with tortilla chips or your favorite cracker.
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