ceviche retete

Avocado-And-Scallop Ceviche Recipe

Ready in: > 5 hrs Difficulty: 4 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:1/2 cup Fresh lime juice3 tablespoons Peanut oil or vegetable oil24 Green peppercorns; crushedSaltFreshly ground black pepper3/4 pound Sea or bay scallops finely chopped1 large Ripe avocado; peeled2 tablespoons Fresh chives, chopped or scallions, chopped40 small White mushrooms1/4 cup Vegetable oil2 tablespoons Fresh lemon juice1 medium Garlic clove peeled and crushedSalt and pepper to tasteAdditional chives, optional (or scallions), for garnishTurn this recipe into a puzzle! [click]

Directions:

COMBINE THE LIME JUICE, oil, peppercorns, salt and pepper together in a glass or ceramic bowl. Stir in the scallops, cover and refrigerate for at least 4 hours while they marinate. They should become opaque in this time. Mash the avocado until almost smooth, then add it along with the chives or scallions to the marinating scallops (do not drain them) and mix well. Set aside for at least 1/2 hour, refrigerated. About half an hour before serving the scallops, remove the stems from the mushrooms and wipe them to remove any dirt. Combine the vegetable oil, lemon juice, garlic, salt and pepper in a small bowl, and brush the insides of the mushrooms liberally with the mixture. Just before serving, drain the caps and fill with the scallop mixture. Garnish with additional chives, if desired.

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Serves/Makes: 2

Ingredients:1 pound variety seafood (shrimp, scallops, whitefish), sushi grade1 1/2 cup fresh lime juice2 minced pickled jalapeno peppers1 chopped onion1 skinned, cubed tomato6 tablespoons olive oil2 tablespoons white wine vinegar1/4 teaspoon oregano1/2 teaspoon fresh ground pepper1/2 teaspoon salt12 lime wedgesGlass casserole dishTurn this recipe into a puzzle! [click]

Directions:

Clean and rinse fish. Pat dry with clean cloth. Remove skin and bones. Shred. Shell and devein any seafood that would require it.

Place all seafood in casserole dish. Cover in lime juice. Refrigerate 2 hours. Stir. Refrigerate 2 hours. Drain lime juice. Mix together jalapenos, onion, oil, tomato, vinegar, salt, pepper, oregano. Stir tomato mixture into fish, coating completely.

Refrigerate 3 hours. Bring to room temp before serving (about 15 minutes). Garnish with lime wedges.

Variation: Use lemon instead of lime juice.

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Island Ceviche With Pickled Onions Recipe


Serves/Makes: 6

Ingredients:1/2 pound pompano fillets (or other firm white fish fillet)1/2 pound bay scallopsVegetable oil -- for coatingKosher salt -- to tasteFreshly-ground black pepper -- to taste3 limes, juice of

1 medium solo papaya -- halved and seeded1 cup finely-diced Vidalia onion4 serrano peppers -- seeded and diced1 small jalapeno -- seeded and diced2 plum tomatoes -- seeded and diced1/2 cup chopped cilantro2 ounces tomato juice1 tablespoon white wine Worcestershire sauce1/2 tablespoon capers1 tablespoon Mexican-style hot sauceTortilla Chips -- as accompaniment***PINK PICKLED ONIONS***8 ounces champagne vinegar1/2 cup sugar2 serrano chiles -- seeded2 medium red onions -- thinly slicedTurn this recipe into a puzzle! [click]

Directions:

Cut the fish into pieces resembling the size of the scallops. Separately toss the seafood with a little oil and season with salt and pepper.

In a saute pan over high heat, sear the fish and scallops, about 30 seconds on each side. The middle should still be raw. Work in batches so you don't overcrowd the pan. Place seafood into a glass dish and coat with lime juice. Glass is best, as it won't react with the acid in the juice. Marinate, refrigerated, overnight.

Remove the flesh from 1/2 a papaya and cut into medium dice. Slice the remaining 1/2 into long strips. Next day, pour off the lime juice and gently fold the drained fish and scallop mixture together with remaining ingredients and diced papaya. Serve with tortilla chips, sliced papaya, and Pink Pickled Onions.

For Pink Pickled Onions: In a small saucepan, bring the vinegar, sugar, and chiles to a boil. Stir until sugar is dissolved. Remove from heat. In a plastic container, place the sliced onions and pour the liquid over them. Place the container in an ice bath to cool. Serve chilled with meats and sea food. These are also great on sandwiches.

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Mussel Ceviche Recipe


Serves/Makes: 4

Ingredients:1 pound fresh shelled mussels1/2 cup lime juice1 small Vidalia onion2 habanero chilies3 green tomatoes1/2 cup tomato juice1/2 cup clam juice1 teaspoon salt3 key limesTurn this recipe into a puzzle! [click]

Directions:

Combine the mussels and lime juice in a small glass or ceramic con tainer. Cover and refrigerate for 1 hour.

Remove the skin from the onion and cut into 1/4-inch pieces. Remove the stem and seeds from the chilies and cut into 1/4-inch pieces.

Chop the tomatoes into 1/4-inch pieces; reserve the juice.

Drain off and discard the lime juice and put the mussels in a medium-sized mixing bowl. Add the onions, chilies, green tomatoes with their juice, red tomato juice, clam juice, salt, and fresh-squeezed juice from the key limes; stir well.

Refrigerate in a glass or ceramic container for 4 to 12 hours.

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Panamanian Ceviche Recipe

Submitted by: rec.food.recipes Rebecca Grissom (becgris


Serves/Makes: 6

Ingredients:5 pounds boneless Fish fillet (not mackerel)3 white onions, minced2 cups lime juice1 tablespoon Olive oilSalt and pepper to taste1 yellow pepper or chili pepper, minced

1 green pepper, minced (optional)2 tomatoes, minced (optional)3 drops Tabasco (optional)Turn this recipe into a puzzle! [click]

Directions:

Chop the fish in very small pieces, while raw. Flake fish, if possible. Put in a deep glass dish. DO NOT USE METAL. Add other ingredients and mix together thoroughly. Use enough lime juice to cover. The lime juice cooks the fish. Cover and place in refrigerator. This can be prepared two or three days ahead, but must be refrigerated at least six hours before serving. May be served in individual cups, cocktail glasses or party shells; or may be served in bowl and dipped onto crackers (saltine) and eaten as a snack.

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Salmon Seviche Recipe


Serves/Makes: 15

Ingredients:3 pounds salmon fillets1 medium onion well chopped3 cloves garlic, crushed in the mortar5 tablespoons fresh lemon juice4 tablespoons fresh lime juice1 tablespoon Dijon mustard4 tablespoons chopped fresh cilantrillo2 tablespoons chopped fresh dill3 tablespoons white rum1 teaspoon salt or to taste1 teaspoon ground pepperLettuce leavesParsley sprigsAssortment of crackers, to serve with the salmonTurn this recipe into a puzzle! [click]

Directions:

Remove the skin from the fillets. Chop the salmon in 1/4 inch pieces with a sharp knife.

In a large mixing bowl mix well the onion, garlic, lemon and lime juices, mustard, chopped cilantrillo, dill, the rum, salt and pepper. Add the salmon, stir well and refrigerate at least 6 hours.

Before serving, drain of the excessive juice and taste for additional seasoning. Serve on lettuce lined glass bowl, garnished with fresh parsley. Serve with assorted crackers

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Shrimp Ceviche Recipe

Ready in: 2-5 hrs Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:2 pounds unpeeled medium shrimp3 tablespoons olive oil1 orange, juiced1 cup coarsely chopped parsley1 cup coarsely chopped cilantro1 tomato, chopped1 red onion, coarsely chopped1 tablespoon sugar1 teaspoon salt, or to taste3 limes, halved2 heaping tablespoons ketchup1 avocadoLiquid hot sauce (for garnish)Plantain chips (for serving)Turn this recipe into a puzzle! [click]

Directions:

In a bowl, toss the shrimp with 1 tablespoon of the oil. Add the orange juice.

In a large deep skillet, heat the shrimp with the juice and simmer, covered, for 5 minutes. With a slotted spoon, transfer the shrimp to a bowl. Add several ice cubes to the shrimp.

Strain the juice from the skillet. Transfer to a food processor.

Leaving 1 tablespoon of the parsley and cilantro for the garnish, add the remaining herbs to the blender with the tomato. Work to form a smooth mixture.

Peel the shrimp, halve them lengthwise, and return to the bowl. Stir in the onion, sugar, salt, and parsley mixture.

Insert a fork into one of the lime halves. Squeeze the juice over the shrimp, rotating the lime; discard any seeds. Continue with the remaining limes.

Stir in the remaining 2 tablespoons of oil and the ketchup. Toss well. Cover with plastic wrap and refrigerate for several hours or until cold.

Just before serving, dice the avocado and stir it into the shrimp. Transfer to a serving dish. Sprinkle with hot sauce and the remaining parsley and cilantro, and pass with plantain chips.

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Shrimp And Crab Ceviche With Avocado Recipe


Serves/Makes: 6

Ingredients:1/2 pound plum tomatoes; halved, seeded1 large red bell pepper; halved, seeded1 large jalapeno chili; halved, seeded1 medium white onion; cut into 6 wedges6 tablespoons lime juice2 tablespoons orange juice1 tablespoon catsup1 teaspoon horseradish1/2 teaspoon Tabasco sauce1 pound cooked large shrimp; peeled, deveined, cut in 1/2 lengthwise1/2 cup tomato; chopped1/2 cup cilantro; chopped1 green onion; chopped1 ripe avocado; halved, pitted, peeled1/2 pound crabmeat; drained, picked overTurn this recipe into a puzzle! [click]

Directions:

Preheat broiler. Place tomato halves, bell pepper and jalapeno, skin side up, on baking sheet. Place onion on baking sheet. Broil vegetables until slightly blackened, about 5 minutes. Transfer vegetables to blender.

Add lime juice and next 4 ingredients. Blend until almost smooth. Transfer to large bowl. Season with salt and pepper. Refrigerate until cold. (Can be prepared 1 day ahead. Cover and keep chilled.)

Add shrimp to sauce. Mix in chopped tomato, cilantro and green onion. Cube avocado half. Slice other half. Fold avocado cubes and crab into ceviche. Garnish with avocado slices and serve.

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Ceviche Recipe

Submitted by: rec.food.recipes Frank Butcher (ftrv99

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Serves/Makes: 2

Ingredients:

1 pound thinly sliced sole (fish) fillets1/2 cup lime juice1 medium tomato, chopped1/3 cup chopped green pepper1/4 teaspoon saltTurn this recipe into a puzzle! [click]

Directions:

Wash and dry fish fillets. Cut into 1/2-inch square pieces. Place in a flat dish and cover with lime juice. Refrigerate at least 3 hours to overnight until fish becomes opaque.

Drain and rinse lightly. Stir in remaining ingredients. Refrigerate 1 hour so flavours can blend./////////////………………………………////////////////////////////////////////////////////////////////

Ceviche II Recipe

Submitted by: rec.food.recipes A1 WBarfieldsr a1hotfood

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Serves/Makes: 8

Ingredients:1 pound uncooked, shelled and deveined shrimp, scallops, sole and red snapper chunks2 green onions, thinly sliced8 cherry tomatoes, quartered1/4 cup La Victoria Nacho Jalapenos1/2 cup lime juice1 teaspoon olive oil1/2 cup La Victoria Salsa1 tablespoon fresh cilantro1/4 teaspoon dried oregano, crushedTurn this recipe into a puzzle! [click]

Directions:

In a non-metal bowl, combine all ingredients. Cover and refrigerate overnight (the salsa and lime juice "cooks" the fish as it marinades). To serve, drain Ceviche and serve in small lettuce caps. Garnish with sliced avocado and lemon or lime wedges.

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Kingfish Ceviche Recipe

Submitted by: Lorenza, Alaska, USA

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Serves/Makes: 2

Ingredients:1/2 pound fresh Yellow Tail Kingfish or Tasmanian salmon***MARINADE***2 limes, juice of1 red chili -- finely sliced1 tablespoon shredded coriander leaves1 teaspoon coriander seed -- toasted and crushed***TO SERVE***1 Kaffir lime leaf -- finely shredded1/2 cup Lebanese cucumber -- finely diced1/2 lemon -- segmented and finely diced1/2 tablespoon finely chopped mint1/2 tablespoon finely chopped coriander1 tablespoon olive oilsalt and fresh ground pepper***DRESSING***2 limes, juice of1/4 cup sweet chili sauce1 tablespoon fish sauce***GARNISH***1 bunch beetle leaves1/4 cup fried shallotsTurn this recipe into a puzzle! [click]

Directions:

TO MARINATE: Clean and debone the fish, finely slice and place in a bowl. Mix lime juice, chili, coriander seeds and coriander together and pour over kingfish. Leave in the fridge to marinate for about 1 hour.

Drain the juice, scrape away coriander seeds and discard.

TO SERVE: Finely chiffonnade (fine matchsticks) the marinated king fish, place in a bowl along with Kaffir lime leaf, cucumber, lemon, herbs and seasoning. Add the olive oil, stir gently so as not to break up the fish. Spoon 1-2 tablespoons of mixture onto a beetle leaf, drizzle over a little dressing and serve garnished with fried shallots.

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Mexican Shrimp Ceviche Recipe

Submitted by: Shanna, Daytona Beach, Florida USA

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Serves/Makes: 8

Ingredients:2 pounds shrimp, raw1 white onion3 seeded jalapeno peppers, or to taste2 peeled and seeded tomatoes1 large ripe avocado, optionalLime juice, fresh onlyTurn this recipe into a puzzle! [click]

Directions:

Mince and mix all ingredients together squeeze enough lime juice over top to cover and refrigerate, stirring occasionally until shrimp are pink (cooked), 3 to 4 hours. Serve with salty crackers in a fancy stemmed glass lined with lettuce.

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Mexican Style Ceviche Recipe

Submitted by: rec.food.recipes twbart72

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Serves/Makes: 4

Ingredients:1 1/4 pound fresh scallops, cut into bite-size pieces3/4 cup freshly squeezed lime juice3 green chili peppers, peeled and chopped (more if desired)1/2 cup chopped red onion3 medium fresh tomatoes, peeled and cut into wedges1/2 teaspoon coarse sea salt1 pinch oregano3 tablespoons olive oil

1/3 cup chopped cilantro4 leaves iceberg lettuce1 avocado, peeled, pitted, and sliced into wedgesTurn this recipe into a puzzle! [click]

Directions:

Place the scallops into a wide, shallow, glass casserole, and pour the lime juice evenly over them. Cover and place in the refrigerator for 2 hours, stirring occasionally.

Add the rest of the ingredients, except the lettuce and avocado, and marinate for another hour, stirring occasionally.

Line chilled wineglasses with the lettuce leaves, then top with the ceviche. Garnish with avocado wedges. Or serve on tortillas or with crackers.

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Over the Moon Cafe Ceviche Recipe

Submitted by: Evangelina

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Ready in: > 5 hrs

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 20

Ingredients:1 pound halibut fillet, cut into thin 1/2-inch strips1 cup freshly squeezed lemon juice3/4 cup freshly squeezed lime juice2 bell peppers, red and green, seeded and diced1 large red onion, diced1 bunch fresh cilantro, chopped, reserve whole leaves for garnish4 cloves garlic, minced2 or more Serrano chilies to taste, seeded and finely chopped1/4 cup extra-virgin olive oil1/2 teaspoon cuminSalt and pepper to tasteTurn this recipe into a puzzle! [click]

Directions:

Marinate the halibut in the lemon and lime juice briefly. Add the remaining ingredients. Cover and refrigerate overnight, or 8 hours.

Before serving, drain the juice from the mixture, using a colander. Put the ceviche in a serving bowl and surround with assorted color gourmet tortilla chips. Garnish with fresh cilantro and serve.

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Scallop Seviche Recipe

Submitted by: Mellie, New Hampshire, USA

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Serves/Makes: 6

Ingredients:1 1/2 pound fresh bay scallops1/3 cup chopped onion2/3 cup fresh lime juice1/4 cup tomato juice1 tomato -- skinned/chopped1/4 cup olive oil1/3 cup green pepper*1/8 teaspoon Tabasco sauce -- or to taste1 clove garlic -- fine chopped1 tablespoon parsley -- fine chopped1/2 teaspoon dried thyme1 dash salt and ground pepperTurn this recipe into a puzzle! [click]

Directions:

* Seed and finely dice the green pepper.

Rinse scallops and pat dry. Place in a bowl with remaining ingredients, cover, and allow to stand in refrigerator several hours or overnight. The lime juice does all the "cooking" that is necessary.

Serve in scallop shells.

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Shrimp Ceviche Recipe

Submitted by: Jodee, Mississippi, USA

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Ready in: Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:2 tablespoons salt1 lemon, cut in wedges1 carrot, peeled1 celery stalk3 bay leaves1 pound (71/90 count) raw shrimp, shelled and deveined2 large tomatoes, diced2 fresh jalapeños, diced1 medium bunch cilantro, chopped1/2 white onion, diced1 cup lime juiceSalt and pepper, to tasteTurn this recipe into a puzzle! [click]

Directions:

In a large pot, bring 1/2 gallon of water to a boil. Add the 2 tablespoons of salt. Add the lemon wedges, carrot, celery stalk and bay leaves. Boil for 10 minutes.

Add the shrimp to the boiling water and poach for 2 minutes. Remove the shrimp and let cool. Mix shrimp, tomatoes, jalapeños, cilantro, onion and lime juice in a bowl. Add salt and pepper to taste. Serve cold.

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Smoked Jalepeno Tequilla Ceviche Recipe

Submitted by: rec.food.recipes ZoniMenu.com mail

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Serves/Makes: 6

Ingredients:***Smoked Jalapeno Tequila***2 cups of your favorite tequila4 jalapenos, halved (not seeded)2 cups wood chips, (hickory or mesquite, soaked in water)***Ceviche***

2 pounds bay scallops2 green peppers, diced2 red peppers, diced1 red onion, diced1 jicama, diced3 Roma tomatoes, diced1/2 cup chopped cilantro2 cups lime juice1 cup lemon juice1 cup orange juice2 cups smoked jalapeno tequila1 cup coconut milk6 oranges, zest onlyorange wedgessalt to tasteTurn this recipe into a puzzle! [click]

Directions:

For the Smoked Jalapeno Tequila: You can either smoke the jalapenos in a covered barbecue or over an open flame. To smoke over an open flame, you will need a shallow pan with a perforated liner and a cover.

Line the pan with the chips and place over a medium flame. When the chips begin to smoke, place the jalapenos in the perforated liner and cover the pan. Turn the flames down to low and smoke for 10 minutes.

While the jalapenos are still hot, place in the tequila and cover. Allow the tequila to sit for 48 hours.

For the Ceviche: Bring a large stockpot of salted water to a boil. Add the scallops and blanch for no more than 1 minute. Shock the scallops in an ice water immediately, then drain.

Combine all ingredients in a non-reactive bowl or container and allow to sit refrigerated, for 3 hours allowing the acid to marry all the flavors.

Serve in a martini glass garnished with avocado, green onion and tortilla chips.

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ceviche retete