Seviche Food

CEVICHE

Ceviche image

Recipe video above. This is a traditional Mexican version of Ceviche except it's not overly sour!! Actually, limes are typically less sour in Central and South America, than they are in Australia, the US and most Western countries, so I balance out the sour with olive oil. Avocado adds a deliciously creamy element, while the onion, tomato and coriander bring brightness to the dish. Serve sharing-style with corn chips, or in individual bowls for an elegant starter with crostini. Serves: 3 as a meal with corn chips or crostini, 5 - 6 as a starter

Provided by Nagi

Number Of Ingredients 10

Ingredients

400g / 14 oz kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating ( (Note 1))
1/4 red onion (, very finely sliced using mandolin (so it "flops"))
2 tsp fresh jalapeño (, finely chopped (or green chilli) - add more or less for spiciness)
8 cherry tomatoes (, halved (large ones quartered))
1/4 tsp black pepper
1/3 cup lime juice (, fresh (or lemon juice))
1/2 tsp salt (, cooking / kosher (or 1/4 tsp table salt, Note 2))
1 avocado (, ripe, cut into 1.25cm / 1/2" cubes)
1/4 cup coriander/cilantro leaves (, roughly chopped (sub chives))
2 tbsp extra virgin olive oil ((Note 3))

Steps:

Cut fish: Cut fish into 1.25cm / 1/2" cubes.
Toss in lime, leave 5 minutes: Place in a bowl with onion, jalapeño, tomato, pepper and lime juice. Gently toss, then set aside for 5 minutes, mixing gently once.
Add avocado then serve! Sprinkle over salt, then add avocado, coriander and olive oil. Gently stir, then serve immediately with corn chips (see in post for other ideas).
Ceviche will be good for 20 minutes or so, then fish will start to overcook and firm up. Do not leave overnight (for food safety reasons).

Nutrition Facts : Calories 188 kcal, Carbohydrate 6 g, Protein 15 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 64 mg, Sodium 295 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

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

CEVICHE

Ceviche image

Provided by Food Network

Categories appetizer

Time 2h20m

Yield 15 to 18 servings

Number Of Ingredients 13

Ingredients

5 pounds fresh skinless snapper fillet, cut into cubes
2 lemons, juiced
2 limes, juiced
1 red pepper, finely diced
1 green pepper, finely diced
1 yellow pepper, finely diced
1 red onion, finely diced
2 jalapenos, seeded and finely diced
1/2 cup whole cilantro leaves
1/2 cup whole parsley leaves
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
Tortilla chips or crackers

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.

CEVICHE

Ceviche image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 ears corn, grilled or roasted and cut off the cob
1 pint cherry tomatoes, halved
1 cucumber, sliced or diced
1 red onion, thinly sliced
1 sweet pepper, seeded and thinly sliced
Fresh cilantro, fresh basil, or fresh Thai basil, to flavor
Olive oil, to coat
Juice of 2 limes
Salt
12 ounces fresh fish (recommended: swordfish, tuna, fluke, bass, squid, scallop, shrimp, etc.)
1 tablespoon assorted spices (toasted or ground cumin, coriander, clove, cinnamon, sesame)
2 tablespoon hot sauce (recommended: homemade or chipotle Tabasco)
1 pound stemmed hot peppers
1/2 cup sugar
1/4 cup salt
3 cloves garlic
1 cup cider vinegar
1 cup water

Steps:

For the ceviche: In bowl, combine herbs, olive oil, 1/2 the lime juice, and salt. Add the corn, tomatoes, cucumber, red onion, and sweet peppers and toss to coat. Dress the seafood with 1/2 the spice mix, salt, and the remaining 1/2 lime juice. Marinate in the refrigerator for 5 minutes to several hours, depending on your taste. To plate: Spoon 1 tablespoon hot sauce on the plate. Pile the vegetables on top and garnish with the seafood. Finish with a pinch of spices and herbs.
For the hot sauce: Bring the hot peppers, sugar, salt, garlic, vinegar, and water to a boil. Simmer for 20 minutes, then carefully puree and adjust.

CEVICHE

Ceviche image

This Latin American dish of fish cured in lime juice by James Martin is fresh, vibrant and healthy

Provided by James Martin

Categories Dinner

Time 1h50m

Yield Serves 6 as a starter

Number Of Ingredients 10

Ingredients

500g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced
juice 8 limes (250ml/9fl oz), plus extra wedges to serve
1 red onion , sliced into rings
handful pitted green olives , finely chopped
2-3 green chillies , finely chopped
2-3 tomatoes , seeded and chopped into 2cm pieces
bunch coriander , roughly chopped
2 tbsp extra-virgin olive oil
good pinch caster sugar
tortilla chips , to serve

Steps:

In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.
Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.

Nutrition Facts : Calories 154 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.3 milligram of sodium

More about "seviche food"

HOW TO MAKE CEVICHE - FOOD & WINE

Web Dec 6, 2013 1 pound fresh, skinless snapper, bass, halibut, or other ocean fish fillets, cut into 1/2-inch dice 1 1/2 cups fresh lime juice 1 medium …
From foodandwine.com
4/5
Category Appetizer

In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.

Seviche Food

CEVICHE

CEVICHE

CEVICHE

CEVICHE

CEVICHE

This Latin American dish of fish cured in lime juice by James Martin is fresh, vibrant and healthy

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