Privacy guaranteed - Your email is not shared with anyone.
Separate names with a comma.
Discussion in 'Food Forum' started by Ziess, Jun 10, 2004.
Anyone have some good Ceviche recipes? The spicier the better!
Thanks in Advance
Off the top of my head, the only recipe I know is using Corvina (Kingclip?), cut in bite size pieces. I have also used Chilean Sea Bass and Tilapia for ceviche. Soak it in plenty of lime juice and kosher salt, red onions, and cilantro. Put it in the fridge for about an hour and you are done.
JaviFL has the right idea. Lime juice is the standard, but combinations (lemon and lime, orange/grapefruit/lemon) also work well. Make sure you have enough juice to cover the seafood. Do not marinate more than an hour as the flesh will turn very soft. Onions, garlic, cilantro, salt and pepper are added to taste. HABANERO chilis (sliced into rings, seeded if you want to tone down the heat) will give you plenty of heat! My favorite ceviche is sea scallop in the orange/grapefruit/lemon marinade with garlic/cilantro/habanero served in treviso leaves. One important point; the seafood should never be over 1/2 inch thick so that the acid can thoroughly cure the fish. Large fish fillets will need to be cut into strips.
surprisingly people think it's the "seeds" that give the heat. actually you'll cut down on the heat more by removing the light colored skin inside the pepper. that is where most of the heat is, not the seeds. but i like heat so i don't care. ;f
1 LB OF COOKED SHRIMP (CONTESSA COOKED 40 COUNT BG @ COSTCO)
1/4LB. OF IMATATION SHRIMP OR CANNED CRAB
BOTTLED OYSTER/ FRESH
CILANTRO BUNCH (CHOPPED)
1/2 RED ONIONS OR SWEET MAUI (CHOPPED/DICED)
LOTSA CHERRY TOMATOES/ ROMA (DICED)
1CUP LIME JUICE (FRESH)AT TIME W/3 TSP OF VINEGAR
INCORPARATE INTO LARGE BOWL
SALT & PEPPER TO TASTE
CHILL FOR AN HOUR THEN SERVE
A couple of my favorite twists.
1. Don't add anything else to the fish while its "cooking" in the lime juice, add stuff later. It will taste fresher and have more variety to the flavor.
2. Use some hearts of palm cut into small pieces-- they'll look like scallops but have that great palm texture.
3. Jicama is good for texture too.
4. Selection of the fish is very important. If it turns brown/grey when cooked I don't use it (e.g. tuna). I like scallops and calmari in with the fish. High quality frozen fish whorks great.
5. A TOUCH of seasoned rice vinegar makes a nice addition.
6. Someone already mentioned using a combination of juices with the lime-- I agree! But keep lime the predominate juice.
Title: Habanero Ceviche
Keywords: Mexican seafood, ceviche, fish, chiles, habanero chiles, seafood
6 habaneros, chopped fine
1 lb firm white fish, cut in cubes
1 onion, coarsely chopped
1-1/2 C fresh lime juice
1/2 C cooking oil
Combine all ingredients and refrigerate at least 6 hours
until the fish loses its translucency and turns opaque.
Heat Scale: 7 (out of 10)
Keywords: Seafood, Scallops, appetizer
1 1/2 lb sea/fresh water scallops
1/2 cup lemon juice
1/2 cup lime juice
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon white pepper
6 drops tabasco sauce
1 teaspoon ground coriander
2 medium diced into 1 inch pieces tomatoes
1 green pepper diced in 1 inch cubes
1/2 dried onion
1 tablespoon minced garlic
In glass bowl combine scallops, lemon and lime juices, olive oil, salt, pepper, tabasco, coriander, tomatoes, green pepper, onion and garlic. Cover and marinate in refrigerator overnight. The flavor of the seviche improves as it marinates and it usually takes two to three days.
Serve cold for a light luncheon or elegant appetizer. You may serve it alone, in a pineapple boat, fresh coconut, or hollowed-out orange halves.
Title: Ceviche Acapulco
Keywords: fish, Mexican appetizer, appetizer
3/4 Lb Red snapper fillets, cut in 1 X 1/2 inch pieces
8 oz small peeled and deveined shrimp
8 oz scallops
Juice of 6 limes
3/4 White onion, finely chopped
4 ea Serrano peppers, chopped
2 tomatoes, finely chopped
3/4 cup pimento-stuffed green olives, finely chopped
1/4 cup parsley, finely chopped
1/2 cup cilantro, finely chopped
3/4 cup tomato juice
2 Tbsp olive oil
2 Tbsp Jalapeno pepper strips, finely chopped, with juice
2 Tbsp Worcestershire Sauce
2 Tsp Oregano, dried and crushed
Salt to taste
Place seafood in glass bowl. Cover with juice. Marinate 4 hours or overnight. Drain. Return seafood to bowl.
Mix onion, serrano peppers, tomatoes, olives, parsely and cilantro. Stir in tomato juice, oil jalapenos with juice, Worcestershire, oregano and salt. Pour sauce over fish, mix gently and marinate for 1 day in refrigerator.
Fill serving cups with cevice, garnishing with cilantro. Ceviche can be refrigerated for up to 5 days. Serves 6
NOTE: Ceviche, or Seviche, comes originally from Polynesia and has undergone changes that make it a Mexican dish. Mexicans perfer to use fat fish as mackerel or pompano for ceviche. Limes are preferred, although lemons may be used, since both contain the citric acid that "cooks" the fish. (According to Elisabeth Lambert Ortiz, The Complete
Book of Mexican Cooking)
Title: Scallops Ceviche
Keywords: seafood appetizer, appetizer, ceviche, Mexican appetizer
Keywords: Mexican seafood
Yield: 4 servings
1 lb scallops 1/2 Cup olive oil
1/2 bunch coriander, stemmed & chopped 1 Cup lime juice
2 cloves garlic, minced 1 red bell pepper, seeded, julienned
1 large tomato, cored, chopped 2 jalapenos, chopped
2 green chilis, seeded, julienned
Slice the scallops in thirds, cutting them in a way that preserves the shape and gives a uniform size. Place the scallops in a bowl, add lime juice and marinate for 1 hour. After an hour, add the garlic, red bell pepper and sweet green chili. Mix thoroughly. Add coriander, tomato, and
jalapenos. Add olive oil and mix well.
Serve immediately. Do NOT keep more than 2 or 3 hours.
3 pounds very fresh corvina*, skin removed, deboned, and small dice
12 limes, juiced and zested
1 tablespoon chopped Italian parsley leaves
1 small red onion, sliced thin
Salt and white pepper
1 small sweet potato
1 ear corn, in the husk
*Corvina can be substituted with any firm white-fleshed fish, like sea bass.
Place all ingredients, except potato and corn in a bowl and mix well. Season with salt and pepper. Let sit in the refrigerator for at least 12 hours and reserve.
Preheat the oven to 400 degrees F.
Bake the potato and corn for about 20 minutes, until potato is moderately soft and corn is well cooked. Let cool and remove skin from potato dice small, and place in a mixing bowl. Remove corn from the cob and gently mix with potato and season. Keep at room temperature until ready to serve. When ready to serve, fold the corn and potato into the ceviche.
;f ;f ;f
HOT AND SPICY CEVICHE RECIPE #2
24 ounces sea bass, julienned
1 cup lime juice
1 cup lemon juice
1 cup orange juice
1 red onion, julienne
1 cup chiffonade cilantro leaves
4 jalapeno chiles, roasted, peeled, seeded, and chopped
2 red bell peppers, roasted, peeled, seeded, and chopped
2 yellow bell peppers, roasted, peeled, seeded, and chopped
2 ears corn, roasted and removed from the cob
Salt and pepper
Hot pepper sauce, recommended: Cholula
4 cups masa harina
Water, to bind
In a large bowl, combine the sea bass, lime juice, lemon juice, orange juice, and onion. Mix all of these ingredients together and let marinate for 4 hours, covered, in the refrigerator.
Preheat a grill.
Once the fish has marinated, add the cilantro, roasted peppers, corn, and season with salt and pepper.
To make the masa cakes, combine the masa flour, eggs, and add a tablespoon of water at a time and form a paste. Make sure the paste is firm and not too watery. Form small pancake shapes and grill on each side for approximately 2 minutes.
To serve, place the masa cakes on the plate and top with the sea bass ceviche. Drizzle the top with the hot pepper sauce for added heat.
;f ;f ;f
CEVICHE RECIPE #3
2 cups lobster stock
2 cups clam juice
1/4 cup orange juice
1/4 cup lime juice
1/2 teaspoon dry mustard
1/8 cup mayonnaise
1/2 cup heavy cream
2 tablespoons grain mustard
1/4 tablespoon aji amarillo
2 (6-ounce) Chilean salmon fillets, cut into very thin slices
1 yellow tomato, diced
1/2 bunch scallions, sliced
1/2 bunch cilantro, leaves chopped
1 bunch chives, chopped
3 sweet potatoes, peeled, steamed and sliced to 1/4-inch pieces
Combine lobster stock and clam juice and reduce by half. In a blender mix the orange juice, lime juice, dry mustard, mayonnaise, heavy cream, whole grain mustard, aji amarillo; then add it to the stock.
In a medium mixing bowl, combine the salmon, tomato, scallions, cilantro, and chives and add in the stock juice.
On a serving platter arrange a bed of sliced sweet potatoes and serve the ceviche on top.
;f ;f ;f
CEVICHE RECIPE #4
1/2 pound pompano fillets, or other firm white fish fillet
1/2 pound bay scallops
Vegetable oil, for coating
Kosher salt and pepper
3 ounces fresh lime juice, about 3 limes
1 medium solo papaya, halved and seeded
1 cup finely diced Vidalia onion
4 serrano peppers, seeded and diced
1 small jalapeno, seeded and diced
2 plum tomatoes, seeded and diced
1/2 cup chopped cilantro
2 ounces tomato juice
1 tablespoon white wine Worcestershire sauce
1/2 tablespoon capers
1 tablespoon Mexican-style hot sauce
Tortilla Chips, as accompaniment
Pink Pickled Onions, recipe follows
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.
Pink Pickled Onions:
8 ounces champagne vinegar
1/2 cup sugar
2 serrano chiles, seeded
2 medium red onions, thinly sliced
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 seafood. These are also great on sandwiches.
Yield: about 2 cups
;f ;f ;f ;f
CEVICHE RECIPE #5
1 pound fresh conch or scallops, or combination
1 cup fresh lime juice
1 cup diced avocado
1/2 cup minced red onion
1/2 cup finely chopped seeded tomato
1/4 cup cilantro
2 tablespoons olive oil
2 teaspoons minced jalapeno
1/2 teaspoon salt
1/8 teaspoon cayenne
1/4 teaspoon cumin
Pat the seafood dry and place in a glass bowl. Cover with the lime juice and let marinate until opaque, about 3 hours, refrigerated. Place the seafood in a clean bowl, and reserve the lime juice.
Add the remaining ingredients to the seafood, gently stirring to mix. Add reserved lime juice to taste. Refrigerate for 1 hour, and serve chilled in a tall martini or cocktail glass.
HOPE YU FIND ONE OF THESE MORE TO YOUR LIKE. THEIR ARE MANY KINDS USED WITH SALMON, LOBSTER, CONCH, SCALLOPS...ETC. YOU CAN PRETTY MUCH USE ANY KIND OF SEAFOOD IN IT JUST TO USE THE MAIN RECIPE WITH IT...
;f ;f ;f
Caretaker: recipe #3 trips me out, never have seen anything like it...Where do you find lobster stock?
I bet you have to make your own lobster stock
lobster stock is easy to make beklieve it or not....whenever you have lobster for a meal at a restaurant or at home and you boil or steam them you save any and all bones and remnants of the lobster and place in a ziploc bag and place in freezer and keep doing this. especially nice in summertime when yu have a lobster pot cookout and save all bones and little claws and tail bones and head and whater you can and place and save in a bag in your freezer....when yu get enough of them and need to make this recipe or lobster stock for other things...just:
in large stock pot, saute up a large chopped onion and 8 celery stalks chopped in olive oil til golden in color and transluscent. add all your lobster bones and remnants you may have from all your lobster meals you have saved over time. saute in onions and olive oil mixture for 15 minutes and then cover thoroughly with chicken stock or fish stock. Add 2 bay leafs, salt, and pepper to taste. let cook at a steady simmer for 2 hours and let reduce and concentrate the flavors and get all the flavor it can from the bones. drain off all lobster stock into fine sivv into a bowl. cover and freeze till you need it or use as is for the recipe. its not as easy to make obviously as chiken or beef stock for one does cook with chicken opr beef stock or one can buy chicken or beef stock in cans or containers in a grocery store...lobster stock you cant buy..you have to make it . but when yu make something like this ceviche recipe which is very exotic and flavorful it worth the time and effort.
i agree it isnt commonm or easy to get lobster stock but not totally impossible just got to gather and save up your lobster bones from picnics and parties or cookouts this summer and if you got family or freinds having such a get together have them save them for you as well. remember you are boiling all this for 2 hours or so in a pot and it will be safe and delicious and just got to have them refrigerate or freeze the bones for you till you meet up with them to get it.
good luck and hope this helps you out some or at least answers your question about lobster stock.
enjoy and thanks for the questions...hope it helps yas.
best always kevin ;f ;f ;f
you are right miss kitty my hun you do have to make it for not soemthing you or anyone can buy over the counter, but also not inmpossible either, but liike anything else made homemade....its worth it...
thank you and talk to you soon misskitty. take care hun.
your freind kevin ;f