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Ceviche Recipes:
How to Make Great Ceviche!

If this is your first introduction to ceviche recipes --and this delicious dish in general-- well… you're in for a treat!

Ceviche is a dish popular all over South (and Central) America… and each country has its very own way of making it. Most recipes for ceviche-- from shrimp ceviche to lobster to fish-- are cool, light, tangy, and flavorful. Instead of being cooked in a traditional way, with ceviche, your seafood is actually cooked in citrus (generally lime, but sometimes lemon juice). This gives the dish a perfectly cooked texture (don't worry-- it does NOT have a raw texture) and really infuses the fish with flavor.

Whether making this as part of a Mexican or South American themed party, or for a summer dinner party… there's nothing as refreshing and full of flavor as ceviche…


Mexican Style Ceviche Recipe with Halibut or Sea Bass

Mexican Style Ceviche for an APpetizer RecipeNow, I love simple recipes for ceviche made with only lime and a couple other ingredients-- like the ceviche made in Peru (see the recipe at the bottom of this page). But there's nothing beating this recipe for full-out flavor. It does have quite a few more ingredients than some of its brother recipes, but it's worth it.

My suggestion if you're just learning how to make ceviche? Try this recipe. It has a lot more going on, so if the fish doesn't turn out just right (or if you're not sure you'll like fish cooked this way) it'll still taste great.

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Ingredients:
1 lb. halibut filets or sea bass filets, cubed to 1/2"
5 large limes, juiced
1 large lemon, juiced
1 large tomato, diced
1 green pepper, seeded and chopped
1 jalapeno, seeded and chopped
2 cloves fresh garlic, minced
1/4 cup fresh cilantro, chopped
1/2 tsp salt
1/8 tsp pepper
2 Tbsp vinegar
1 white onion, chopped
1-2 dashes hot sauce
red or green leaf lettuce
avocados (optional garnish)
black olives, sliced (optional garnish)

Directions: 1. In a large mixing bowl combine fish, lime and lemon juice. Stir gently and place in refrigerator overnight, stirring often.

2. Drain fish and add remaining ingredients (tomato through hot sauce) and refrigerate another 30 minutes.

3. Just before serving, stir mixture and divide evenly into margarita or martini glasses lined with lettuce. (Or regular bowls are just fine!)

4. If desired, garnish with avocado and olives.


Summer-Fresh Shellfish Ceviche with Watermelon

If you're on the lookout for a great shrimp ceviche recipe... this is the one you'll want to go for. It DOES contain other types of shellfish, but you can sub only shrimp if you like... or give the other shellfish a try. Because it's wonderful just as written.

When cutting your watermelon, you'll want to find a piece that's somewhere between "quite ripe" and "under-ripe." You want it nice and firm, but you don't want that bitter-sour flavor of underripe melon.

Note: this recipe doesn't contain enough citrus to really cook the shellfish, so includes directions for pre-cooking it, just in case.

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Ingredients:
1 large naval orange
1/2 cup fresh orange juice
2 limes, juiced
1/2 cup seeded watermelon, 1/4" dice
1 tsp fresh ginger, peeled and grated finely
1 1/2 Tbsp shallot, diced finely
2 tsp jalapeno, diced finely
1/2 tsp salt
1/4 lb sea scallops, cubed 1/2"
1/4 lb large shrimp, peeled, deveined, and cut into 1/2 pieces
1/4 lb cooked lobster, cut into 1/2" pieces
1 Tbsp fresh mint, chopped
4 heads Bibb

Directions: 1. Using a sharp paring knife, trim rind from orange and carefully remove segments. Cut segments into small pieces to measure 1/4 cup.

2. In a large mixing bowl, stir together orange pieces, orange juice, lime juice, watermelon, ginger, onion, jalapeño, and salt.

3. Bring salted water to boil in a large pot and add scallops. Lower heat to a simmer and cook scallops for 1-2 minutes.

4. Remove scallops with slotted spoon and place in a bowl of iced water. (This stops the cooking process).

5. Bring the pot of water back to a boil and add shrimp. Lower heat to a simmer and cook shrimp 1-2 minutes until barely opaque. Drain shrimp in a colander and place in iced water with scallops.

6. Drain scallops and shrimp, pat dry.

7. Add the scallops, shrimp, lobster, and mint to watermelon mixture; toss well to combine. Salt to taste. Cover and chill for 1-2 hours.

8. Separate lettuce leaves and trim as needed. Serve these along side the ceviche. Use a slotted spoon to transfer ceviche to lettuce leaves.


Traditional Peruvian Ceviche Recipe

A Traditional Ceviche Recipe with Onion

Now, this is just about as simple as it gets-- and is beyond delicious. Fresh, firm fish is coupled with just the right ingredients to add texture and flavor... but not overpower the fish's natural flavor.

If you're a ceviche devotee, this is the recipe for you, as Peruvian ceviche is widely considered some of the best in the world! You can use any white fish for this-- I like tilapia or sea bass or red snapper.

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Ingredients:
2 lbs firm white fillets, cubed 1/2"
5 cloves garlic, chopped finely
1 red onion, julienned
1/2 cup celery, diced
1 Peruvian Aji Amarillo chile, seeded and chopped (can substitute habanero-- but go easy)
1 tbsp. fresh cilantro, chopped
1/4 tsp black pepper
8 -10 limes, juiced
1/2 tsp salt (or to taste)

Directions: 1. In a large mixing bowl, combine all ingredients except red onion. Mix well.

2. Sprinkle red onion on top of mixture, cover and marinate in the refrigerator for at least 2-3 hours, stirring often.

3. Just before serving, stir well and garnish with fresh cilantro.


More Goodies!

More Seafood Recipes

Looking for more appetizers ideas for shrimp and seafood? After you done with these ceviche recipes, check out:

Spicy Shrimp Appetizers

and...

Best Rated Seafood Appetizers


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