CEVICHE - THE ESSENTIAL PERUVIAN FISH DISH
Delicious sea fish marinated in lime juice and chilli, with red onion, hot peppers, thinly sliced plantain, and wedges of sweet potato.
Provided by Eat Peru
Categories Lunch Main Course Main Dish Starter
Number Of Ingredients 11
Steps:
- Wash and dry the fish. Cut the fish into cubes of approximately 2 cm. Remove any remaining skin, scales or spines. It is important that you only have cubes of lean meat similar in size. Put the fish to the side.
- Wash the lemons and limes. Squeeze them into a large bowl. Strain the fresh lime juice and lemon juice to remove any seeds.
- This lime juice will serve to cook the fish by the marination process. Put the fish cubes into the juice marinade. Make sure that all the flesh is covered by the juice. Cover the container and store in the fridge for about 20 to 30 minutes. Use some ice cubes to cool the fish faster. From time to time check that the fish is "cooking" and turn gently so that each piece gets plenty of contact with the lime juice.
- While the fish cooks, prepare the garnish. Wash the sweet potatoes with a brush and place in a steamer for about 30 minutes, until they are tender. When the potatoes are soft, remove from the steamer, remove the skin and cut into large pieces.
- Peel the plantain and cut in half, crosswise. With the help of a potato peeler cut the plantain into very thin slices. Place the slices or chips in a pan with enough oil to deep fry them. Make sure they don't touch. With a wooden pallet, stir from time to time. Carefully remove the plantain from the oil and place them on a plate covered with absorbent paper.
- Wash the red peppers and onion. Open the peppers, remove the seeds and veins and cut into small squares. Peel the onion and cut it into thin strips. Finely cut the coriander.
- Remove the ceviche from the refrigerator - the meat should already look cooked (the flesh should be opaque and about to fall apart). Add onion, chili and coriander, ginger, a pinch of salt and stir. Cover the ceviche again and leave it in the fridge for about 10 more minutes.
- Remove the ceviche from the refrigerator and place in cups or small plates. Serve with the plantain chips, and sweet potatoes. Sprinkle with some coriander and ají limo chili pepper.
Nutrition Facts : Calories 403 kcal, Carbohydrate 57 g, Protein 40 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 136 mg, Fiber 11 g, Sugar 10 g, ServingSize 1 serving
CEVICHE
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
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
CARMIE'S CEVICHE
My coworker used to make this it's easy and tastes really good. Great for office parties or a healthy snack lunch etc.
Provided by Jamilahs_Kitchen
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together and allow to chill for 20 minutes. (I wouldn't over chill or make this to far in advance--it's best served fresh so it doesn't become soggy).
- Serve with corn tortilla chips.
Nutrition Facts : Calories 143, Fat 3, SaturatedFat 0.8, Cholesterol 37.5, Sodium 383.6, Carbohydrate 6.8, Fiber 1.8, Sugar 3.6, Protein 22.3
CEVICHE
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 18
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
Provided by Food Network
Categories appetizer
Time 2h20m
Yield 15 to 18 servings
Number Of Ingredients 13
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.
COD CEVICHE
Ceviche makes a light, satisfying meal. I like to serve it over a bed of spinach. You can begin the dish in the morning and the fish will be ready by dinnertime.
Provided by Martha Rose Shulman
Time 8h
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Cut the fish into 1/2-inch cubes. Make sure to pull out any bones and discard. Place in a large bowl, add the lime juice and stir together. Make sure that the fish is covered with lime juice. Cover and refrigerate for 6 to 7 hours, stirring every once in awhile.
- Add salt and pepper to taste, and toss together. Add the onion, garlic, chiles, tomatoes if using, and olive oil, and toss together. Cover and refrigerate for another hour. Stir in the avocado and cilantro and gently toss together.
- Line plates or wide bowls, or a platter with the spinach leaves. Taste the ceviche and adjust seasoning. Using a slotted spoon so that your plate doesn't become flooded with lime juice, top the spinach with the ceviche and serve.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 727 milligrams, Sugar 3 grams
CEVICHE
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
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
CATFISH CEVICHE
Make and share this Catfish Ceviche recipe from Food.com.
Provided by ratherbeswimmin
Categories Catfish
Time 5h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the fish with the lemon and lime zests and juices.
- Allow to marinate in the refrigerator for a minimum of 4 hours and a maximum of 18 hours, turning every once in a while to mix.
- Thirty minutes before serving, drain the fish and discard the liquid.
- Put the fish in a large mixing bowl and add the olive oil, tomato, red onion, garlic, cilantro, oregano, jalapeno, salt, sugar, and avocado.
- Mix gently; cover and chill until ready to serve.
Nutrition Facts : Calories 207.7, Fat 14.1, SaturatedFat 2.4, Cholesterol 41.5, Sodium 467.1, Carbohydrate 9.4, Fiber 3.2, Sugar 2.9, Protein 12.8
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