I want to make a siviche from scallops oysters ,haddock,etc.?

Question

can i make on from shellfish safely?and since spellchecker doesn't know siviche how do i spell it properly lol.

Answer 1

Ceviche de Pescado y mariscos

(seafood ceviche)

Tilapia fillets (per person, so if you have 4 people, 4 fillets) or 6 onz of oyters, scallops, Octopus (better fresh but can use frozen) or a combination of any of these.

Limes (2:1 limes to fish)

Red Onion

Salt

Crush red Pepper

Preparation:

To prepare this dish, chop the  fillets and octopus or any other shellfish into small pieces. You can cut the head of the octopus at the same time or leave it whole; this is a personal preference. Add the meat to a big serving bowl or casserole type dish. Squeeze limes into a separate bowl then pour over meat and thinly slice the red onion, mix in the onions, add pepper paste and salt to taste. Mix all ingredients, cover and let it stand for at least 20 minutes.

Serve over a bed of lettuce, with a boiled sweet patatoe.

Kiss,

Maggi

Answer 2

This is a GREAT recipe. I made it a couple weeks ago. I would suggest letting it sit for more than 1 hour though. I let mine site for about 5 and it was way more flavorful than it was at 1 hour. Plus the shrimp and scallops are not cooked (the acidity in the citrus juice "cooks" it) so they were not as chewy after sitting for a longer period of time. You can also change the servings for this recipe in the first site listed below.

Javi's Really Real Mexican Ceviche

Ingredients:

4 pounds shrimp

1 pound scallops

6 large limes, juiced

1 large lemon, juiced

1 small white onion, chopped

1 cucumber, peeled and chopped

1 large tomato, coarsely chopped

1 jalapeno pepper, chopped

1 serrano pepper, chopped

1 bunch cilantro

1 tablespoon olive oil

1 tablespoon kosher salt

ground black pepper to taste

Instructions:

In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque.

I really wanted to make this recipe, but I didn't have enough prep time for it. If you have a couple days try this one:

Bay Scallop and Smoked Jalapeno Tequila Ceviche

Ingredients:

Smoked Jalapeno Tequila

2 cups of your favorite tequila

4 jalapenos, halved (not seeded)

2 cups wood chips, (hickory or mesquite, soaked in water)

Ceviche

2 lbs. bay scallops

2 green peppers, diced

2 red peppers, diced

1 red onion, diced

1 jicama, diced

3 roma tomatoes, diced

1/2 cup chopped cilantro

2 cups lime juice

1 cup lemon juice

1 cup orange juice

2 cups smoked jalepeno tequila

1 cup coconut milk

zest of 6 oranges

orange wedges

salt to taste

Ingredients:

For the Smoked Jalapeno Tequila:

You can either smoke the jalapenos in a covered bbq or over an open flame. To smoke over an open flame, you will need a shallow pan with a perforated liner and a cover.

Line the pan with the chips and place over a medium flame.

When the chips begin to smoke, place the jalepenos in the perforated liner and cover the pan. Turn the flames down to low and smoke for 10 minutes.

While the jalepenos are still hot, place in the tequila and cover. Allow the tequila to sit for 48 hours.

For the Ceviche:

Bring a large stockpot of salted water to a boil.

Add the scallops and blanch for no more than 1 minute.

Shock the scallops in an ice water immediately, then drain.

Combine all ingredients in a non-reactive bowl or container and allow to sit refrigerated, for 3 hours allowing the acid to marry all the flavors.

Serve in a martini glass garnished with avocado, green onion and tortilla chips.

Answer 3

It is spelled " CEVICHE"

Answer 4

2 lbs of firm, fresh red snapper fillets, cut into 1/2 inch pieces, completely deboned

1/2 cup of fresh squeezed lime juice

1/2 cup of fresh squeezed lemon juice

1/2 purple onion, finely diced

1 cup of fresh peeled, seeded, and chopped tomatoes

1 serrano chili, seeded and finely diced

2 teaspoons of salt

dash of ground oregano

dash of Tabasco or a few grains of cayenne pepper

Cilantro

Avocado

Tortillas or tortilla chips

Method

1 In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.

2 Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

Optional: Can use shrimp and or scallops as a substitute for some of the fish. Can use a firm cod in place of the red snapper.