MEXICAN CEVICHE RECIPE FISH RECIPES
BASIC CEVICHE RECIPE | ALLRECIPES
Super light and refreshing. I use the recipe without the fish (reduce the lime juice) as a topper for grilled tuna. Serves 4 as a lunch, 8 as an appetizer.
Provided by Spencer Serena
Categories Fish Soup
Total Time 4 hours 20 minutes
Prep Time 20 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.
- Mix tomato, cilantro, green bell pepper, green onion, jalapeno pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.
Nutrition Facts : Calories 78.1 calories, CarbohydrateContent 3.6 g, CholesterolContent 21.1 mg, FatContent 1.2 g, FiberContent 0.8 g, ProteinContent 12.8 g, SodiumContent 37.4 mg, SugarContent 1.2 g
SHRIMP CEVICHE RECIPE | MARCELA VALLADOLID | FOOD NETW…
Provided by Marcela Valladolid
Total Time 25 minutes
Prep Time 10 minutes
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the shrimp in a large mixing bowl. Add 1/2 cup lime juice and let stand for 15 minutes so the shrimp can "cook" in the lime juice (any less and it won't cook, any more and it toughens).
- Meanwhile, in a separate large mixing bowl, mix the remaining 1/2 cup lime juice, cucumbers, tomatoes, cilantro, red onions and serrano chile to incorporate evenly. Transfer the mixed vegetables into the shrimp bowl and mix well to incorporate. Season the ceviche with some salt. Serve with saltine crackers, bottled hot sauce and lime wedges if desired.
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