HOW TO MAKE CEVICHE RECIPES

Steps:

• 1. Deseed and very finely chop the pepper, and trim and finely slice the spring onions, then add to a bowl.
  2. Slice the fish into 1cm cubes, add to the bowl, then cover and place in the fridge until needed.
  3. Squeeze the lemon juice into a jam jar, add 1 teaspoon of sea salt, then seseed, finely chop and add the chilli.
  4. Pop the lid on and place in the fridge to chill – this may seem like a lot of salt but most of it gets drained away. Pick the herbs and cress, and place in the fridge.
  5. You can assemble the ceviche just before your guests are ready to eat, but it’s important that you don’t leave the fish marinating for too long – you don’t want the acids in the juices to cook the fish. Pour the lemon dressing over the fish mixture and immediately mix it up. Leave it to sit for about 2½ minutes while you lay out the plates.
  6. Throw most of the herb mixture into the bowl with the fish and very quickly toss it together – no more than 10 seconds.
  7. Divide the ceviche between 4 plates, gently spoon over a little of the dressing (discarding the rest) and sprinkle with the remaining herbs.
  8. Drizzle over a little oil from a height, sprinkle with freshly ground black pepper, and enjoy.

Steps:

• Bring a large pot of salted water to a boil. Turn off heat, add shrimp, and poach until shrimp are pink and cooked through, about 3 minutes. Drain, let cool, then cut shrimp into bite-size pieces. In a large bowl, combine shrimp with lime juice, orange juice, onion, and jalapeños. Season with salt, then let marinate in the refrigerator, 1 hour. Stir in cucumber, tomatoes, and cilantro, and season with salt and pepper.  In a small bowl, mix together mayo and hot sauce. Spread spicy mayo onto tostadas, then add ceviche. Top each tostada with sliced avocado and serve immediately. Remove tails from shrimp and cut into bite-sized pieces. In a large bowl, combine shrimp with lime juice, orange juice, onion, and jalapeños. Season with salt, then let marinate in the refrigerator until shrimp is opaque and firm, 4 hours. Stir in cucumber, tomatoes, and cilantro, and season with salt and pepper.  In a small bowl, mix together mayo and hot sauce. Spread spicy mayo onto tostadas, then add ceviche. Top each tostada with sliced avocado and serve immediately.