Ceviche With Tomatoes And Avocados Food

THE BEST CEVICHE RECIPE!

Steps:

• Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.
• Add the fish, garlic and fresh chilies, and gently mix.
• Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more "cooked" the fish will become.
• Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
• To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.

CEVICHE WITH AVOCADO, TOMATO, AND CILANTRO

Steps:

• Pour lime juice and orange juice through a sieve set over an 8-inch square glass baking dish. Arrange red snapper fillet in a single layer in dish (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade.
• Divide fish among four plates. In a large bowl, combine avocado, tomatoes, jalapeno, cilantro, and olive oil. Season with salt and pepper. Serve fish topped with avocado salad and lime wedges alongside.

CEVICHE WITH TOMATOES AND AVOCADOS

Steps:

• 1. If using shrimp, peel them completely, devein, and slice each shrimp in half lengthwise using a paring knife (through the deveined groove in the back). If using scallops, remove the side tendon (see illustration below) and slice into 1/3-inch-thick rounds. If using fish, remove any bones and slice into 1-inch squares about 1/3 inch thick. 2. Stir the lime zest, lime juice, lemon juice, bell pepper, jalapeño, garlic, and 1/2 teaspoon salt together in a medium bowl. Gently stir in the seafood, cover with plastic wrap, and refrigerate until the seafood is firm, opaque, and appears cooked, 45 to 60 minutes, stirring halfway through the marinating time. 3. Place the mixture in a fine-mesh strainer, leaving it a little wet, then return to the bowl. Gently stir in the oil, scallions, tomatoes, cilantro, and sugar followed by the avocado. Season with salt and pepper to taste before serving.

AVOCADO SHRIMP CEVICHE-ESTILLO SARITA

Steps:

• Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
• Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
• Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.