The day before making the ceviche, place sliced onions in a
Soak fish and/or shrimp (do not
Cut the fish into small pieces: You can
n this recipe, this is a shrimp and fish ceviche.
Cut fish filets
Combine all ingredients except red onion and mix well.
Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.
Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side.
It is important to use a juicer that presses the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.
ll marinade ingredients. Cut the fish into several large pieces and
bowl and pour over fish. Refrigerate for 1 hour.
Place fish in a glass or plastic bowl. Pour lime juice over top. Cover and refrigerate for 3 hours, stirring occasionally.
Meanwhile, combine tomato, onion and celery in a medium bowl and season to taste. Cover and refrigerate until well chilled.
Strain fish, pressing down to drain juice. Place in a medium bowl. Add coconut milk and chili peppers and season. Serve ceviche with tomato, onion and celery salsa.
The original recipe is done with Peruvian white corn, it has the
Combine fish and lime juice, and marinate for 1 hour.
Drain fish and dry well.
Combine carrots, tomatoes, onions, cilantro, oil and vinegar.
Add salt, pepper and water.
Fold in fish.
Cover and refrigerate at least 1 hour.
Drain well.
Add mayonnaise and mix well.
Serve on corn chip and top with chopped lettuce.
Cut the fish into strips 1 1/2
ix.
SCALLOP AND MANGO CEVICHE:.
In a nonreactive bowl
Combine all ingredients and mix.
Cover tightly.
Refrigerate at least overnight.
Add coconut cream on top before serving. (Ceviche lasts up to a week.)
Cut the fish into bite-size pieces and place in a glass bowl or container of at least 2 inches high.
Add all the other ingredients, mixing well. The lemon juice should cover the fish. Cover with plastic wrap and place in the refrigerator.
Allow one day for fish to cook in the lemon juice and onions. serve with crackers or bread.
ixture. Keep warm.
Arrange fish slices on a serving plate
br>Have the fish store person fillet the fish and save the
Pour lime juice into a large bowl.
Process swai fish in a food processor until pureed and mushy; transfer to lime juice, stirring until all fish is covered in juice. Add tomatoes to fish mixture.
Blend red onion, cilantro, and serrano chile peppers in a blender until desired consistency is reached; spoon into fish mixture. Season mixture with salt and black pepper. Cover bowl with aluminum foil.
Refrigerate until fish is tender and \"cooked\", at least 2 hours.
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.
Cut the fish into small cubes and cook in just enough water to barely cover.
Add salt to fish while cooking.
Slice onions, tomatoes and cucumbers very thin, placing in large mixing bowl. Add salt and the juice of the lemons.
Let the vegetables marinate while fish and juice cool.
When fish is cooled, add it to the vegetables (juice also).
Add cilantro to taste.
Serve with rice.
This will serve approximately 10 to 12 people.
1. Dip fish and other seafoods in boiling water and remove any bones/shells.
2. Put fish in non-aluminum bowl and cover with lime/lemon
juices and allow to stand (refrigerated) for an hour.
3. Drain fish/seafood and rinse in cold water.
4. Stir together remaining ingredients in a non aluminum
bowl and add fish/seafood and refrigerate (covered) for
an hour or so. 5. Serve chilled with Tortilla chips or bread.