ceviche

Ceviche is loaded with shrimp, avocado, tomatoes, cucumber and cilantro; all marinated in fresh lime juice. Use cooked or raw shrimp for this Mexican shrimp cocktail.

Ceviche Recipe

shrimp

lime juice (from 6 limes)

cucumber

avocado ((or 2 small avocados))

roma tomatoes (diced)

onion

cilantro (chopped)

jalapeno

tsp black pepper (or

clamato juice ((use "picante" version for spicier salsa))

Tostadas ((or a bag of tortilla chips))

Hot Sauce ((Tabasco

Dice shrimp and place into a large glass (non-metamixing bowl. Squeeze 1 to 1 1/4 cups lime juice from 6 limes over shrimp. Stir to combine then cover and marinate in the refrigerator (marinate 1 1/2 to 2 hours for raw shrimp or until no longer translucent and marinate 15 minutes for cooked shrimp), stirring halfway through.

Chop the vegetables: cucumber, avocado, tomatoes, red onion, jalapeno and cilantro.

When shrimp are done marinating, add vegetables to the bowl.

Add 1/4 tsp black pepper or season to taste and gently stir to combine. Lastly, stir in 1 cup clamato juice, mixing just to combine. Serve with tortilla chips or over tostadas.

Recipe video above. This is a traditional Mexican version of Ceviche except it&#039;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

Ceviche

/ 14 oz kingfish, tuna, sea bass

jalapeño

cherry tomatoes (, halved (large ones quartered))

tsp black pepper

lime juice (, fresh (or lemon juice))

avocado (, ripe,

coriander/cilantro leaves

tbsp extra virgin olive oil ((Note 3))

Cut fish into 1.25cm / 1" cubes.

Place in a bowl with onion, jalapeño, tomato, pepper and lime juice. Gently toss, then set aside for 5 minutes, mixing gently once.

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).

This master recipe for from Martin Morales's Ceviche: Peruvian Kitchen can be made using any fresh or dried chili.

Chili Paste From 'Ceviche: Peruvian Kitchen' Recipe

vegetable oil

onion,

garlic cloves,

Put vegetable oil in a large, heavy saucepan. Heat over medium heat and then add chilies and onion. Saute over low heat for about 10 minutes, stirring regularly. 

Add garlic and saute for 5 minutes until everything is very soft, being careful to make sure it doesn't take on any color.

Put the contents of the saucepan into a food processor or blender and blitz until smooth. Store in the fridge in a sterilized jar.

These tamales, from Martin Morales's cookbook, Ceviche: Peruvian Kitchen, are much different from their Mexican brethren. Instead of using a dough made from masa and lard, they're made with pureed fresh corn, cooked down with butter, garlic, chili paste, and a touch of sugar.

Tamales De Queso (Cheese Tamales) From Ceviche: Peruvian Kitchen Recipe

Dough

ripe ears choclo or other corn

(50 g) butter

Amarillo Chili Paste

garlic, crushed

salt

sugar

Tamales

banana leaf, each

cream cheese

Julienned Salsa Criolla

red onion

cored and seeded medium tomatoes

seeded and deveined rocoto chilies (or mix of bell pepper

lime juice

olive oil

cilantro sprigs

Salt and pepper

Tamales de Queso (Cheese Tamales) From Ceviche: Peruvian Kitchen Recipe

First, make the dough. Cut the choclo or other corn kernels from the cob. Put them in a food processor or blender and add a couple tablespoons water. Blitz until smooth.

Melt the butter in a shallow, wide saucepan set over medium heat. Add the chili paste and garlic and sauté for 1 minute. Add the blended choclo, season with the salt and sugar, and then cook the mixture for about 10 minutes, stirring constantly. After this time, the mixture should be dry, smooth, and any floury taste from the corn should be cooked out.

Remove the choclo mixture from the saucepan and leave it to cool a little. Add the egg yolks and mix thoroughly. Divide the dough into 4 equal portions.

To assemble, take a piece of dough and flatten it to about 1/4 inch (5 mm) thick in the center of a banana leaf. Put a tablespoon of cheese in the center of the dough. Lift up the two long sides of the leaf to help enclose the cheese in the dough and fold the edges over together. Then fold the remaining two sides over the top to create a roughly square parcel. Tie securely with string and place in a steamer. Repeat for all tamales.

Meanwhile, make the salsa criolla: For a julienned salsa, thinly slice red onion, tomatoes, and rocoto chilies into fine julienne. Soak the onion in iced water for 10 minutes. Drain and mix with the tomatoes, chilies, lime juice, olive oil, and chopped cilantro sprigs. Season with salt and pepper.

After tamales have finished steaming, unwrap and serve with the salsa criolla.

This Easy Shrimp Ceviche is a delicious, fresh and healthy appetizer.

Easy Shrimp Ceviche (Whole30, Paleo)

cucumber (diced)

limes (juiced)

lemon (juiced)

orange (juiced)

avocado (peeled, pit removed, diced)

tomato

cilantro

salt (to taste)

Thaw your shrimp (if using frozen) under cold running water. Remove the tails. If using raw shrimp, bring a pot of water to a boil. Cook the shrimp for 1-2 minutes, then transfer to a colander and run some cold water over them and toss to cool. If you are using pre-cooked shrimp, there is no need to cook them any further after thawing.

Chop up the shrimp into 1/2 inch pieces. Add it to a bowl along with the diced red onion, jalapeno, cucumber, and citrus juices. Stir well, then cover and place into the refrigerator for 1 hour (minimum - you can leave it there longer if needed). 30 minutes before you are ready to serve the ceviche, add in the avocado, tomato, cilantro, and salt to taste. Toss to combine and place it back into the fridge for 30 minutes (minimum).

The flavors will meld the longer it sits. I would recommend eating this ceviche within 1-2 days for freshest flavor and best results. Enjoy with some paleo chips, tostadas, tostones, or homemade plantain chips!

Easy Shrimp Ceviche (Ceviche de Camarón)! It&#039;s bursting with flavor and perfectly refreshing. Serve it as a chip dip or as a main entree over crispy tostada shells.

lbs. medium shrimp, (peeled, deveined and tails removed)

lemon juice

roma tomatoes, (diced (1 cup))

Salt and pepper, (to taste)

avocado, (diced)

Bring a pot of water to a boil. Meanwhile, fill up a medium bowl with ice water, set aside.

Add shrimp to boiling water and let cook just until pink and opaque, about 1 minute.

Drain shrimp in a colander then transfer to ice water to cool for a few minutes. Drain well then chop shrimp into small pieces (about 1/2-inch).

In a medium non-reactive bowl (you can use the same bowl that was previously filled with ice water) combine shrimp, lime juice, lemon juice, tomatoes, onion, cilantro, jalapeno pepper and season with salt and pepper to taste.

Transfer to refrigerator and let rest 30 minutes to 1 hour.

Toss in cucumber and avocado and serve (if desired you can strain off some of the juices). It&#039;s delicious with tortilla chips or over tostada shells.

You're probably familiar with the Peruvian-style ceviche made with raw seafood cured with citrus juice and aromatics. The Colombian stuff is different. It's made with cooked shellfish and shrimp, langoustines, lobster, oysters, octopus, periwinkles, or whatever gets dragged up that days—dressed with lime juice, ketchup, mayonnaise, and perhaps some hot sauce and onions or cilantro. It comes served with saltines and it's damn delicious. Here's how to replicate it at home.

Coctel de Camarones (Colombian-Style Shrimp Ceviche Cocktail) Recipe

shrimp (see note)

Kosher salt

baking soda

juice limes

mayonnaise

olive oil (see note)

ketchup

Hot sauce (such as Tabasco) to taste

parsley leaves (optional)

black pepper

Saltine crackers

Combine shrimp, 1 teaspoon kosher salt, and baking soda in a medium bowl and toss to coat. Place in refrigerator and let rest for 15 minutes.

In a medium bowl, combine 1 tablespoon lime juice, mayonnaise, olive oil, ketchup, and onion and stir until homogenous. Add hot sauce to taste and stir to combine. Add parsley and season to taste with salt and black pepper. Set aside.

Add shrimp to medium pot and cover with 3 cups cold water. Add remaining 1 tablespoon salt with remaining 1 tablespoon lime juice. Place over medium-high heat and heat until water is barely steaming and registers 170°F on an instant-read thermometer; adjust heat to maintain this temperature for remainder of cooking. Cook shrimp until pink and firm to the touch, about 7 minutes total. Drain carefully, rinse under cold running water, and spin dry in salad spinner. Add shrimp to bowl with sauce and toss to combine. Serve immediately with crackers and extra limes for squeezing.

This Easy Fish Ceviche recipe is fresh, full of flavor and always a hit at a party!  It&#x27;s loaded with cubed fish marinated (and &#x27;cooked&#x27;) in citrus juice, crisp vegetables, creamy avocado and fresh herbs.  With this simple recipe you can make restaurant quality ceviche in your own kitchen!

Best Fish Ceviche Recipe

Bay Scallops (- halved (or Shrimp))

Cup Lime Juice (- about 6 limes (SEE NOTES))

Orange

tsp Honey ((or Agave) OPTIONAL)

Plum Tomatoes (– seeded and diced (about 3/4 cup))

Jalapeno (– seeded, ribbed and finely diced*)

½ small Red Onion (– finely diced (about 1/2 cup))

Garlic (- minced)

Avocado (-

Cup Mint Leaves (- gently packed and chopped)

TBS Cilantro (- gently packed and chopped (Or Sliced Scallions))

Sea Salt & Ground Black Pepper (- to taste)

Place the fish and scallops in a large non-reactive mixing bowl.  Set aside.

In a small bowl, whisk together the lime juice, orange juice and honey.  Pour mixture over seafood.  Stir to evenly coat the fish.  Cover the bowl with plastic wrap and refrigerate for 20 minutes, gently stirring the mixture halfway through refrigeration time.

Add the tomatoes, jalapeno, onion and garlic to the fish mixture.  Season to taste with salt and pepper.  Toss to combine.  Cover and refrigerate for an additional 10 minutes or until fish is cooked to your liking.

Drain the mixture and transfer to a serving bowl.  Gently stir in the avocado, mint and cilantro.  Taste and adjust for seasoning with salt, pepper and additional herbs if desired.

Serve immediately with lime wedges.  Enjoy!

Traditional white fish ceviche recipe made with fresh fish, lime juice, cilantro, hot peppers, garlic, shallots and olive oil.

Traditional white fish ceviche {Ceviche blanco}

fish

Lime juice from 15-20 limes

garlic (gently crushed to keep them whole)

peppers

cilantro (finely chopped)

shallots

Salt

Tostado

Chifles

Patacones

Popcorn

Aji criollo hot sauce

Cut the fish into small squares, place into a non-reactive bowl (glass is best), cover with water and salt. Cover and let rest in the fridge while you prepare the rest of the ingredients.

Rinse/remove the salt water. Keep the fish in the glass bowl/container and add the lime juice, crushed garlic, hot peppers, cilantro sprigs, and salt. Cover and refrigerate for 3-4 hours.

Soak the sliced onions or shallots in salted water, rinse well and drain.

Marinate the sliced red onions or shallots with lime juice and salt for ~15-30 minutes.

Remove the crushed garlic, hot peppers and cilantro springs from fish and lime mix.

Combine the fish with the marinated onions/shallots with chopped cilantro, and oil. Taste and adjust salt/lime/cilantro/etc to taste.

Serve with tostado, popcorn, chifles or patacones.

This shrimp ceviche recipe is fresh shrimp marinated with cucumber, red onions, cilantro, avocado and diced jalapenos. It takes just minutes to make and is full of bold and zesty flavors.

Shrimp Ceviche

shrimp (cooked or raw (I use cooked))

red onion (thinly sliced)

jalapeno (ribs and seeds removed, then minced)

Roma tomatoes

cilantro leaves (chopped)

avocado (peeled, seeded and chopped)

orange juice

tortilla chips

Place the shrimp, red onion, jalapeno, cucumber, tomatoes, cilantro and avocado in a bowl.

Pour the lime, lemon and orange juice over the shrimp mixture. Add salt to taste. Gently toss to coat.

Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours. If you plan to refrigerate your ceviche for longer than 30 minutes, omit the avocado and add it right before serving.&nbsp;Serve chilled with tortilla chips if desired.

For cooked shrimp

Place the shrimp, 3/4 cup lime juice and lemon juice in a bowl. Cover and refrigerate for at least 20 minutes, or until shrimp turn pink and opaque. This process can take up to 2 hours depending on the size of your shrimp, so plan accordingly.

Add the red onion, jalapeno, cucumber, tomatoes, cilantro, avocado, orange juice and salt to the shrimp mixture. Stir to combine.

Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours. If you plan to refrigerate your ceviche for longer than 30 minutes, omit the avocado and add it right before serving.

Serve chilled with tortilla chips if desired.

For raw shrimp

https://content.jwplatform.com/videos/Zz4JZEhc.mp4

An indigenous Filipino preparation of fish and seafood that involves &quot;cooking&quot; it in vinegar and aromatics.

How to Make Kinilaw (Filipino Ceviche)

ginger

red Thai chiles

calamansi juice

coconut vinegar

sashimi-grade yellow fin tuna shrimp

kosher salt,

black pepper, plus more as needed

full-fat unsweetened canned coconut milk (optional)

Prepare the aromatics. Prepare the following, adding them to a medium bowl as you complete them: Peel and very finely chop a 2-inch piece of ginger (about 2 tablespoons). Very thinly slice 1/2 small red onion (about 1/2 cup). Very thinly slice 1 to 2 Thai chiles into rounds (use 1 for less heat). 

Marinate the aromatics. Add 1/2 cup calamansi juice and 1/4 cup of the coconut vinegar and stir to combine. Refrigerate to allow the flavors to meld while you prepare the fish.

Cube the fish. Cut 1 pound sashimi-grade fish (discard any skin) or shrimp into 1/2-inch cubes. Place in a medium, non-reactive bowl.

“Wash” the fish in vinegar.  Add the remaining 1/2 cup coconut vinegar and stir to combine. Let sit for 2 minutes, then stir again. Strain the fish through a fine-mesh strainer into the sink, gently pressing the fish with the back of a spoon. 

Combine the fish with the aromatics. Add the fish to the ginger mixture, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss until completely coated.

“Cook” the fish in vinegar. Refrigerate until the fish is “cooked” to your desired doneness, 10 minutes to 1 hour. The fish will firm up as it sits. Taste and season with more salt and pepper as needed. Stir in 2 tablespoons coconut milk to soften the sharp vinegar flavors if desired.

Ceviche, is seafood prepared in a centuries old method of cooking by contact with the acidic juice of citrus juice instead of heat. Ceviche originated in places where seafood was plentiful but refrigeration rare. This appetizer is light, low in calories and has become popular all over California, Baja and mainland Mexico because of its subtle but spicy taste. It can be eaten as a first course or main dish, depending on what is served with it.

lbs Shrimp (Raw)

Cucumbers (Seeds Removed)

Lemon

lbs Pico-de-Gallo

oz Clamato

oz V8 Juice

Onion (chopped)

1. Chop Shrimp into desired size2. Chop Onions and mix with shrimp3. Add lemon juice to mixture and set aside for 30 minutes to 1hour4. Shrimp will turn pink color when done5. Add Pico-de-Gallo, Cucumbers, Clamato and V8 Juice mixing well6. SALT if needed7. Place in refridgerator and let stand for al least 30 minutes

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Top 31 ceviche recipes from across the web

The most viewed ceviche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ceviche Recipe

Ceviche

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The most viewed ceviche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine