THE BEST CEVICHE RECIPE!
How to make the Best Ceviche! Ceviche is made with fresh fish (or shrimp) cured with lime juice, then tossed with onions, cilantro, tomato and cucumber. Serve it as an appetizer with tortilla chips or as a light, refreshing summer meal.
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories appetizer
Time 55m
Yield 6
Number Of Ingredients 21
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.
Nutrition Facts : ServingSize -includes one diced avocado, Calories 149 calories, Sugar 3.2 g, Sodium 637.1 mg, Fat 6.3 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 9 g, Fiber 3.1 g, Protein 15.5 g, Cholesterol 31 mg
THE BEST MEXICAN SHRIMP TOSTADAS CEVICHE
Gordon's Ultimate Home Cooking course continues as he shows us how to make his favorite street food dishes at home.
Provided by John Siracusa
Categories Appetizers
Time 45m
Number Of Ingredients 12
Steps:
- Put the prawns, garlic and chili flakes into a bowl with a pinch of salt and pepper and a little drizzle of olive oil. Mix well, then set aside.
- Put the avocados, spring onions, chili, radishes, and tomatoes into another bowl and mix together. Taste and season with salt, pepper, and half the lime juice. Mix well, stir in the lettuce, then the coriander and set aside.
- Heat a dash of oil in a heavy-based frying pan. Extract the prawns from their marinade and fry them for about 2 minutes on each side, until just cooked through. Sprinkle with the remaining lime juice and stir.
- Toast the tortillas in a dry pan until nicely colored and beginning to crisp up.
- Divide the salad equally between the toasted tortillas, top with the cooked prawns and serve.
Nutrition Facts :
CEVICHE WITH AVOCADO, TOMATO, AND CILANTRO
Marinating fish in citrus adds vibrant flavor, and the juice's acid turns the flesh opaque and firms up its texture, so it looks cooked. Combined with bright aromatics, this dish is cool, light, and simple to make.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
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.
Nutrition Facts : Calories 322 g, Fat 16 g, Fiber 4 g, Protein 31 g, SaturatedFat 2 g
CREAMY AVOCADO AND CHERRY TOMATO TOAST
I have just pulled my head out of the avocado sand and discovered that I really like them. So, I have been experimenting with ways to use them in my diet. This was this morning's breakfast. For some reason it reminded me of Mexico. All I needed was a warm breeze instead of cold London.
Provided by Sarah_Jayne
Categories Breakfast
Time 7m
Yield 2 slices
Number Of Ingredients 5
Steps:
- Put the bread into toaster and start it toasting.
- Meanwhile, scoop out the avocado flesh and put into a bowl.
- Add lime juice and pinch of salt and then mash all of it together until pretty much smooth.
- Spread avocado mixture over toast.
- Divide between cherry tomatoes between slices and arrange on top.
- Serve.
Nutrition Facts : Calories 220.6, Fat 14.2, SaturatedFat 2.1, Sodium 214.2, Carbohydrate 22.4, Fiber 7.3, Sugar 3, Protein 4.2
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