SHRIMP AND MAHI MAHI CITRUS CEVICHE
Provided by Guy Fieri
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the ceviche: Place the shrimp into a pot of salted water. Place over medium heat and cook until just starting to turn opaque, 2 to 3 minutes. Drain before adding to the rest of the ceviche.
- Meanwhile, dice the mahi mahi into 1/4-inch pieces and set aside in a large nonreactive bowl.
- Peel the celery and place in a food processor with the lime juice and orange juice. Puree until smooth and set aside. Add the celery puree to the fish and sprinkle with the cumin, cayenne and some salt and black pepper. Add the shrimp and stir well to incorporate. Cover and chill the ceviche in the fridge for 15 to 20 minutes. The shrimp will turn pink and the fish will turn white when cooked. Toss with the cilantro just before serving.
- For the tortilla strips: In a large cast-iron pot over medium-high heat (or in countertop fryer), bring the oil to 325 degrees F. Add the tortilla strips and fry until golden brown, 3 to 4 minutes. Remove to towel-lined dish and drain. Season with salt.
- To plate: Spoon the ceviche into a serving bowl and garnish with the tortilla strips and lime wedges.
CITRUS CEVICHE
My take on the classic Peruvian ceviche. The acidity of the citrus fruit 'cooks' the fish. A nice refreshing meal on a hot summer day. It's imperative to use only freshly caught fish!
Provided by Althea
Categories Appetizers and Snacks Tapas
Time 2h40m
Yield 4
Number Of Ingredients 11
Steps:
- In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
- Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.
Nutrition Facts : Calories 439.6 calories, Carbohydrate 17.4 g, Cholesterol 258.5 mg, Fat 29.1 g, Fiber 7.5 g, Protein 29.9 g, SaturatedFat 5.3 g, Sodium 149.5 mg, Sugar 4.7 g
BASIC CEVICHE
I find that white, lean fish work best for ceviche. I've made it with bluefish and salmon before but I don't like it so much; you might have a different opinion. My standard ceviche fish is Pacific rockfish or lingcod that's been pre-frozen. Any sort of snapper, grouper, black seabass, porgy, sea trout, white seabass or yellowtail will work, as will pre-frozen freshwater fish like walleye or perch.
Provided by Hank Shaw
Categories Appetizer Main Course Snack
Time 50m
Number Of Ingredients 10
Steps:
- Slice the fish into small, bite-sized pieces. Cut the tomatoes into pieces the same size as the fish and set them aside for later. Zest 1 lime, 1 lemon and the grapefruit and grate them fine; I use a microplane grater to do this. Mince the habanero fine. Juice all the citrus. Add all the ingredients except for the tomatoes and the cilantro to a bowl or plastic container with a lid and refrigerate for 30 minutes to 2 hours.
- Add the tomatoes and cilantro, mix well and serve cold with chips.
Nutrition Facts : Calories 201 kcal, Carbohydrate 24 g, Protein 26 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 42 mg, Sodium 80 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
CITRUS CEVICHE WITH SHRIMP AND SCALLOPS
This is a twist on a Emeril Lagasse recipe from 2005. Recipe is healthy, flavorful, and easy to prepare. My family doesn't like "hot" stuff, so this recipe is mild. That being said, feel free to add serrano chiles or jalapeno peppers to your taste. I made about 4 different ceviches the other day for taste testing (yes, my husband is spoiled) and this was our favorite. NOTE: I have made this several times since the original posting and wanted to post a quick update. Feel free to sub sweet bell pepper (diced) for the cucumber. Also add salt and lemon pepper to taste at the end AFTER it is "cooked". I usually let mine "cook" for 6 hours, not the 3 recommended.
Provided by januarybride
Categories Mexican
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium-sized stainless steel or clear glass bowl, place lemon, lime and orange juices.
- Stir in the shrimp, scallops, cucumber and red onion. If you are adding chiles or peppers, add them now as well.
- Refrigerate for 3 hours. The shrimp and scallops should have turned white (from opaque) meaning that the citrus juices have "cooked" them.
- 30 minutes prior to serving, remove from the fridge and stir in the tomato, avocado, chopped cilantro, and olive oil.
- Serve in martini glasses with saltine crackers on the side if you want to be fancy, otherwise just put the bowl out with a few spoons and a whole bunch of saltine crackers and tortilla chips and let everyone dig in!
- To serve, divide the ceviche between 6 chilled martini glasses.
EASY CITRUS CEVICHE
Steps:
- Cut the fish into bite sized pieces and transfer to a large mixing bowl. Keep cold.
- Toss fish immediately with lime juice and orange juice.
- Stir in cilantro, red onion, avocado, and tomato. Season with a pinch of salt. Let sit until fish is no longer translucent. Serve chilled.
Nutrition Facts : Calories 212 kcal, Carbohydrate 10 g, Protein 22 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 91 mg, Sodium 85 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
CITRUS CEVICHE
Provided by Food Network
Time 2h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the lemon juice, lime juice, orange juice, ginger and olive oil. Add the sea bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be opaque. Add the cilantro, onion, and avocado. Season, to taste, with salt and pepper.
More about "citrus ceviche food"
CITRUS SHRIMP CEVICHE - DOWNSHIFTOLOGY
From downshiftology.com
5/5 (8)Calories 170 per servingCategory Appetizer, Main Meal
- Bring a pot of water to a boil. While you're waiting for that, fill up a large bowl with ice and water and set aside.
- Place the shrimp in the boiling water and cook for one minute. Use a skimmer to remove the shrimp to the ice water bath. Once the shrimp have fully cooled, drain the water through a colander.
- Pour the lime juice, lemon juice and orange juice into a large bowl and add the shrimp. Give them a stir and place in the refrigerator for 20 minutes to marinate.
- Add the remaining ingredients to the bowl of shrimp and stir everything together. Garnish with avocado before serving.
CITRUS CEVICHE - MOUNTAIN VIEW FRUIT
From mvfruit.com
Estimated Reading Time 30 secsTotal Time 45 mins
- Juice the Meyer lemons, lemon, lime, and 1 cup of mandarin juice and add to shrimp and marinate for 15-30 minutes. Make sure that the shrimp is fully submerged in the citrus juice.
CITRUS CEVICHE WITH AVOCADO, JALAPENO, AND CILANTRO
From more.ctv.ca
Cuisine PeruvianCategory DinnerServings 4-6Total Time 40 mins
- In a glass or stainless-steel bowl combine the fish, lime and lemon juice and diced onion. Cover and place in the fridge for 30 minutes or up to four hours.
- Drain the fish and discard the citrus juice. Place the fish into a bowl and add the cilantro, tomatoes, jalapeno, avocado, canola and salt.
CITRUS CEVICHE RECIPE - BAY VALLEY FOODS
From bayvalleyculinary.com
Estimated Reading Time 1 min
CEVICHE - WIKIPEDIA
From en.wikipedia.org
Course Main course, appetizerRegion or state Modern Day PeruMain ingredients Fish, lime, lemon, onion, …Serving temperature Cold; cured with lime juice
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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.
AVOCADO & CITRUS "CEVICHE" RECIPE - COOKIE AND KATE
From cookieandkate.com
5/5 (26)Total Time 30 minsCategory AppetizerCalories 161 per serving
- To prepare the citrus: Peel the skin from the grapefruit and oranges. Then slice across the center lines to make 1/4″ thick rounds (see photos). Gently tug the rounds apart to make little wedges of fruit, about 2 segments each.
- In a medium serving bowl, combine the citrus wedges, avocado, onion, cilantro, jalapeño, lime juice and salt. Gently toss to combine. Adjust to taste—be generous with salt (it helps counteract the bitterness of the grapefruit) and add more lime juice if it needs more citrusy punch.
- Serve promptly, with tortilla chips on the side if you’d like. This ceviche is best consumed within a few hours, but there’s enough citrus juice in there to keep the avocado relatively fresh for 1 to 2 days. Store leftovers in the refrigerator, in a Ziploc bag with the air squeezed out to minimize browning.
TEQUILA CEVICHE WITH CITRUS & FENNEL SALAD | GIADZY
From giadzy.com
Author Giada De LaurentiisTotal Time 4 hrs 30 minsCategory Main Course, SaladCalories 146 per serving
- Grate the zest from the grapefruit and oranges and put in an 8-inch square glass or ceramic baking dish. Add the lime juice.
- Add the fennel, jalapeño, scallions, 1 tablespoon of the cilantro, the olive oil, salt, and pepper to the citrus segments. Cover and refrigerate.
JOY BAUER'S CITRUS CEVICHE RECIPE - TODAY.COM
From today.com
Category Appetizers
- 1. Combine fish of choice in a glass or nonreactive bowl with lime juice, onion and jalapeño. Cover and marinate ("cook") for 3 to 4 hours, until the fish is opaque all the way through.
- 2. Lift the fish out of lime juice (discard leftover juice) and place fish in a second bowl with the cut-up orange and grapefruit sections plus a tablespoon of each of their juices, olive oil, diced tomato, sliced scallion, cucumber, salt, pepper and cumin, if using. Toss everything together. Season with additional salt and pepper to taste. Then gently fold in the avocado.
- 3. Serve in small glasses and garnish with radicchio and optional flatbread or tortilla chips on the side.
CITRUS SCALLOP CEVICHE RECIPE - RAPHAEL LUNETTA | FOOD & WINE
From foodandwine.com
Servings 4
- In a large shallow glass or ceramic dish, spread the scallop slices in a single layer. In a small bowl, combine the celery, kumquat, onion, lime juice and olive oil and season with pepper. Mix well and spoon the lime marinade over the scallops. Cover and refrigerate until the scallops start to turn opaque, at least 1 hour or for up to 4 hours.
- Add the cilantro and chives to the scallops and toss. Season with salt. Arrange the ceviche in a shallow bowl or platter and serve with the toasted bread.
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