Who has a tasty seafood ceviche recipe?

Question

Who has a tasty seafood ceviche recipe?

Answer 1

I found one on a Jamaican recipe site a few days ago. I prepared it over the weekend for a dinner party and everyone loved it.  Here's the url: http://jamaicansfood.com/2008/08/06/seaf...

Answer 2

Ceviche

1 pound diced tuna loin

5-6 limes or half lemon, half lime, enough to cover fish

1 cup onion

1 cup fresh diced tomato

1 cup sweet green pepper, minced

2 cloves fresh garlic

2 jalapeno peppers, seeded and minced

½ t oregano

¼ t salt and pepper

1 dash Tabasco sauce

Cover the diced fish with fresh citrus juice and refrigerate overnight, stirring once or twice to evenly saturate the fish. This process ‘cooks ‘ the tuna. Pour off excess juice leaving the fish moist. Add all the remaining ingredients and refrigerate a few hours before serving on a bed of lettuce or on its own with tortilla chips.

Ceviche

Yield:  4 appetizer portions

12 ounces very fresh (sushi-grade) white-fleshed ocean fish, such as grouper, wahoo, sea bass, or red snapper

1/3 cup fresh lime juice

3 tablespoons fresh orange juice

3 tablespoons pineapple juice

1 1/2 tablespoons finely diced serrano pepper

2 tablespoons finely diced yellow bell pepper

2 tablespoons finely diced red bell pepper

1 1/2 tablespoons minced red onion

1 teaspoon minced garlic

2 tablespoons chopped fresh cilantro leaves

1 tablespoon good quality extra-virgin olive oil

1/2 teaspoon kosher salt

8 (3-inch) plantain chips

Lime wedges, for serving

Cut the fish into 1/4-inch dice. Place in a glass dish with the lime juice, orange juice, pineapple juice, peppers, onions, and garlic, tossing to coat. Cover and refrigerate for 3 to 4 hours, stirring occasionally.

Add the cilantro, olive oil, and salt. Fold gently to mix. Serve ceviche in martini glasses and garnish with fried plantain chips and lime wedges.

Ceviche

Yield:  4 servings

1 pound sea bass fillet, 1-inch dice

1 cup lime juice

1 clove garlic, minced

1/2 cup diced red onion

1 cup diced tomatoes

4 serrano chiles, seeds and ribs removed, diced

1/2 cup roughly chopped cilantro

1 cup peeled and diced cucumber

1/2 teaspoon oregano

Salt

1 avocado, peeled, seed removed, sliced

In a non-reactive dish, such as a glass bowl, toss together the sea bass, lime juice, and garlic. Marinate for 30 minutes in the refrigerator. Once marinated, add remaining ingredients, except avocado, to the sea bass. Refrigerate 15 minutes. Garnish each serving with slices of avocado.

hope this helps.                  good luck and enjoy.