White Fish Ceviche Food

MEXICAN MANGO AND WHITE FISH CEVICHE

Steps:

• Combine white fish, lime juice, orange juice, oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.
• Mix in mangoes and green onions, cover, and chill for 10 minutes more.
• Gently fold in tomatoes and cilantro. Season with salt and pepper and serve immediately.

CEVICHE

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.

MEXICAN CEVICHE

Steps:

• Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
• Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
• Stir often.
• Pour off most of the lime juice (just leave it moist).
• Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
• Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
• If you wish garnish with sliced avocado and sliced black olives.

WHITE FISH CEVICHE

Steps:

• Using a sharp knife, cut the fish, on the bias, into 1/8 inch pieces.
• Place the fish in a bowl with the juice of 2 limes and refrigerate 15 minutes to "cook.".
• Use a clean bowl, and stir together the juice of 1 lime, orange juice, vinegar, salt, pepper, and olive oil; stir in the onion, green onion, celery, and cilantro.
• Drain the fish and gently fold into the dressing.
• Serve immediately, or refrigerate 3 to 4 hours, up to 2 days.

CEVICHE, A COLD SEAFOOD SOUP

Steps:

• Cut fish into half-inch cubes. Peel, deseed, finely dice and then mince jalapeno pepper. Finely dice sweet white onion and mince garlic clove. Pick cilantro.
• Zest and juice limes and lemon, reserving zest. Combine above ingredients with olive oil in a bowl and refrigerate for an hour. Zest, then remove grapefruit peel and cut segments from the pith. Peel and seed avocados and cut into small cubes. Combine lime, lemon and grapefruit zest and rough chop. Stir together marinated seafood mixture with grapefruit segments, avocado cubes and zests. Salt and pepper to taste. Serve with white corn tortilla chips.