MY CEVICHE RECIPES

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SHRIMP AND SCALLOP CEVICHE RECIPE | FOOD NETWORK



Shrimp and Scallop Ceviche Recipe | Food Network image

Provided by Food Network

Categories     appetizer

Total Time 2 hours 0 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 appetizer portions

Number Of Ingredients 13

1/4 cup kosher salt, plus more for seasoning
1 pound medium shrimp, peeled and deveined
1/2 pound bay scallops
2 lemons, juiced
2 limes, juiced
2 oranges, juiced
1 cup peeled, seeded and diced cucumber
1/2 cup finely chopped red onion
2 serrano chiles, seeded and finely chopped
1 cup seeded and diced tomatoes
1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces
1 tablespoon roughly chopped fresh cilantro leaves, plus leaves for garnish
1/4 cup extra-virgin olive oil

Steps:

  • Put a 4-quart stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup kosher salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and spread out on a sheet pan to cool.
  • Once the shrimp are completely cooled, chop into 1/2-inch pieces and put in a medium-sized nonreactive bowl. Add the scallops, lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 1 hour.
  • Stir the tomatoes, avocado, chopped cilantro, and olive oil into the shrimp and scallop mixture. Allow it to sit at room temperature for 30 minutes, then season to taste with kosher salt.
  • To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves.

PERUVIAN CEVICHE | SEAFOOD RECIPES | JAMIE OLIVER RECIPE



Peruvian ceviche | Seafood recipes | Jamie Oliver recipe image

During my time in New York I got to visit all sorts of wonderful and fascinating places, and on one occasion I was lucky enough to be taken to an illegal Peruvian restaurant – it was great fun. This ceviche was on the menu that night. Ceviche is a lovely little appetizer of fresh fish marinated in citrus juices. As long as you’ve got mega fresh fish it’s an absolute dream and delight to make and eat.

Total Time 20 minutes

Yield 4

Number Of Ingredients 10

1 red or yellow pepper
2 spring onions
400 g skinless sea bass, lemon sole or snapper pinboned, from sustainable sources
juice of 3 lemons
1-2 fresh red chillies
8 sprigs of fresh mint
8 sprigs of fresh coriander
1 punnet of mustard cress
a few fennel tops (optional)
extra virgin olive oil

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.

Nutrition Facts : Calories 146 calories, FatContent 6.4 g fat, SaturatedFatContent 1 g saturated fat, ProteinContent 20 g protein, CarbohydrateContent 2 g carbohydrate, SugarContent 1.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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CEVICHE RECIPE | ALLRECIPES
This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice! Now don't wrinkle your nose! You would never know the seafood was not cooked prior to serving. Make sure to always use the freshest ingredients! You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish.
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Reviews 4.4
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  • Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.
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PERUVIAN CEVICHE | SEAFOOD RECIPES | JAMIE OLIVER RECIPE
During my time in New York I got to visit all sorts of wonderful and fascinating places, and on one occasion I was lucky enough to be taken to an illegal Peruvian restaurant – it was great fun. This ceviche was on the menu that night. Ceviche is a lovely little appetizer of fresh fish marinated in citrus juices. As long as you’ve got mega fresh fish it’s an absolute dream and delight to make and eat.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 146 calories per serving
    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.
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