Seafood Ceviche

CEVICHE

Ceviche image

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

Ingredients

1 pound bay scallops
8 limes, juiced
2 tomatoes, diced
5 green onions, minced
2 stalks celery, sliced
½ green bell pepper, minced
½ cup chopped fresh parsley
freshly ground black pepper
1 ½ tablespoons olive oil
⅛ cup chopped fresh cilantro

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

SEAFOOD MEDLEY CEVICHE

Seafood Medley Ceviche image

The combination of the different types of seafood marinated in citrus juices is sure to get heads turning at your table! This recipe really lets the seafood shine with every bite while being complemented by the spice of the serrano and the flavor of the other added vegetables and seasonings. Serve with chips, on a tostada, or eat it right out of the bowl! Enjoy!

Provided by Shyla Lane

Categories Appetizers and Snacks Seafood Shrimp

Time 1h50m

Yield 8

Number Of Ingredients 19

Ingredients

½ pound scallops, cut into small chunks
½ pound shrimp, cut into small chunks
½ pound tilapia, cut into small chunks
2 lemons, juiced
2 limes, juiced
1 orange, juiced
1 serrano pepper, diced
1 avocado, diced
1 tomato, seeded and diced
½ cucumber, peeled and diced
½ red onion, diced
⅛ cup chopped fresh cilantro
4 cloves garlic, minced
¼ cup tomato and clam juice cocktail
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon lemon pepper
½ teaspoon Worcestershire sauce
¼ teaspoon ground white pepper

Steps:

Combine scallops, shrimp, tilapia, lemon juice, lime juice, orange juice, and serrano in a large bowl. Refrigerate for 1 hour, stirring every so often.
Combine avocado, tomato, cucumber, red onion, cilantro, and garlic in a medium bowl.
Whisk tomato and clam juice, vinegar, salt, lemon pepper, Worcestershire sauce, and white pepper together in a small bowl. Pour over avocado mixture and stir well.
Drain some of the citrus juices off the seafood mixture and fold in avocado-tomato juice mixture. Stir together and refrigerate for another 20 minutes.

Nutrition Facts : Calories 158.5 calories, Carbohydrate 13.5 g, Cholesterol 63 mg, Fat 5 g, Fiber 4.4 g, Protein 18 g, SaturatedFat 0.8 g, Sodium 490.5 mg, Sugar 3.7 g

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