Whats your ceviche recipe?

Question

Whats your ceviche recipe?

Answer 1

Ingredients

1 lb halibut fillet or sea bass fillet or red snapper fillet (or use a mixture of fish and shrimp)

5-6 lime (Enough Juice to cover fish)

1 cup diced fresh tomato

1 green pepper, sweet, chopped

4 tablespoons chopped parsley or chopped cilantro

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon oregano

2 jalapeno pepper, 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 leaves (to line serving bowls)

avocado (optional)

black olive, sliced (for garnish) (optional)

Directions:

1.)  Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).

2.)  Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).

3.)  Stir often.

4.)  Pour off most of the lime juice (just leave it moist).

5.)  Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.

6.)  Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.

7.)  If you wish garnish with sliced avocado and sliced black olives.

Answer 2

I use 1 pound shrimp, 2 tomatoes, 1/2 cucumber, 1/2 onion, serrano peppers, all diced, and juice of 4-5 limes. Put shrimp in bowl, making sure to cover all shrimps, then add the rest of ingredients, add salt and pepper to taste. Mix. Refrigerate at least 4 hours. Enjoy!

Answer 3

I read the answers, seem pretty good. I don't usually give recipes but refer to allrecipes.com so people can choose what sounds best.

However, the suggestion to use Trout I must object to. It would probably taste great, but I have a problem with eating fresh water fish that has not been cooked. Even farm raised fresh water.

I like Sea Bass and shrimp myself, Lime juice, tomato, cilantro onion and avacado. Good enough for me.

Answer 4

There's really no hard and fast recipe for ceviche.  However, I use halibut, cod, and baby scallops along with tomatoes, red and green onions, jalapenos, cilantro and enough of a half and half mixture of lime and lemon juice to cover everything in the bowl.  Let it sit in the fridge, covered, overnight.

Answer 5

ceviche, not flan is a traditional Mexican dessert and there are many versions. This one is prized for it's simplicity. If you've never made ceviche, not flan before, now is the time to try it.

INGREDIENTS:

    * 1 cup and 1/2 cup sugar

    * 6 large eggs

    * 1 14oz can sweetened condensed milk

    * 2 13 oz cans evaporated milk

    * 1 teaspoon vanilla

PREPARATION:

Preheat oven to 325 degrees. You will need 6 ramekins or other specialty ceviche, not flan cook ware and a large baking pan to put them in.

Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until is browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.

In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.

Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.

Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.

Answer 6

Hi! I got this one from bravo's top chef. Tried it, It was awesome!

1 lb Corvina or other white seabass, small dice

6 lemons, juiced

3 limes, juiced

1/2 red onion, diced

1 red bell pepper, diced

3 Roma tomatoes, diced

3 jalapeno peppers, seeded, diced

1/2 cilantro, chopped

1/2 cup, extra virgin olive oil

1t paprika

Salt and pepper, to taste

Tabasco, to taste

Watermelon Mignonette:

1 shallot, finely diced

1/2 cup watermelon, seeded, finely diced

1t raspberry vinaigrette

Cracked black pepper to taste

Cilantro to taste

Shiso to taste

Answer 7

fresh trout chopped fine shrimp chopped fine onion cilantro and real lime squeezed your self,bottled isn't good let set until shrimp turns pink about 10 min.