RECIPE FOR MEXICAN CEVICHE RECIPES

Name: Mexican Ceviche
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 4-6 serving(s)
Ingredients: 1 lb sea bass fillets (or use a mixture of fish and shrimp) or 1 lb red snapper fillet (or use a mixture of fish and shrimp); 5 -6 limes (Enough Juice to cover fish); 1 cup diced fresh tomato; 1 green pepper, sweet, chopped; 4 tablespoons chopped parsley or 4 tablespoons chopped cilantro; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 teaspoon oregano; 2 jalapeno peppers, chopped (or more to suit your taste); 2 tablespoons white vinegar; 1 medium onion, finely chopped; 2 tablespoons fresh cilantro, chopped; 1 dash Tabasco sauce; lettuce leaf (to line serving bowls); avocado (optional); black olives, sliced (for garnish) (optional)

MEXICAN CEVICHE RECIPE | HOW TO MAKE AUTHENTIC SHRIMP ...

Mexican Ceviche Recipe | How to Make Authentic Shrimp ... image

This dish is a regular served on the beaches of Mexico. Serve it as a seafood appetizer or as a side salad dish. You can alter it to suit your own taste. Make it as spicy or as mild as you wish. My friends all love it. I often use shrimp & fish or shrimp & scallops - when I do this I do not marinate the shrimp as the shrimp tend to get tough. I steam the shrimp and add them a few hours before serving as I mix all the ingredients together. In Mexico when they make this they often add sea water (not recommened). If you are using frozen fish, choose a firm-fleshed fish and make sure it is fully thawed with as much moisture as possible removed.

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Cook Time 8 hours

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 lb sea bass fillets (or use a mixture of fish and shrimp) or 1 lb red snapper fillet (or use a mixture of fish and shrimp)
5 -6 limes (Enough Juice to cover fish)
1 cup diced fresh tomato
1 green pepper, sweet, chopped
4 tablespoons chopped parsley or 4 tablespoons chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
2 jalapeno peppers, chopped (or more to suit your taste)
2 tablespoons white vinegar
1 medium onion, finely chopped
2 tablespoons fresh cilantro, chopped
1 dash Tabasco sauce
lettuce leaf (to line serving bowls)
avocado (optional)
black olives, sliced (for garnish) (optional)

Steps:

Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
Stir often.
Pour off most of the lime juice (just leave it moist).
Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
If you wish garnish with sliced avocado and sliced black olives.

Nutrition Facts : Calories 181.7, FatContent 2.2, SaturatedFatContent 0.5, CholesterolContent 68.1, SodiumContent 247.8, CarbohydrateContent 15.4, FiberContent 4.2, SugarContent 4.8, ProteinContent 27.3

BEST EVER CEVICHE!!! RECIPE - MEXICAN.FOOD.COM

Best Ever Ceviche!!! Recipe - Mexican.Food.com image

This recipe is so simple and oh so good....and all the meat is already cooked (for those of you who are kind of weary to the lime juice method)TRY IT...I hope you LOVE it!!! NO COOKING REQUIRED!!!! READY IN MINUTES!!!!

Total Time 20 minutes

Prep Time 20 minutes

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb shrimp, cooked peeled, and chopped to bite size pieces
1 cup squeezed fresh lime juice
3 cups finely diced fresh tomatoes
1 diced green sweet pepper
1 1/2 cups chopped fresh cilantro
1 teaspoon salt
4 diced jalapeno peppers (take the seeds out if you like it mild, and leave them in for HOT)
1 tablespoon white vinegar
1 large onion, finely chopped
1 chopped green onion
1/2 lb imitation crabmeat, chopped

Steps:

combine all ingredients in a large bowl and mix together well.
Best to let it sit in the fridge for a few hours to allow the flavors to fully blend together but can be served as soon as it's made if desired.
serve cold either on tostada shells, as a dip with chips, or in a dish to eat alone.
May be garnished with lettuce, avacado, and black olive if desired.

Nutrition Facts : Calories 119.5, FatContent 1.2, SaturatedFatContent 0.3, CholesterolContent 116.1, SodiumContent 663, CarbohydrateContent 11.4, FiberContent 1.8, SugarContent 3.8, ProteinContent 16.5

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