Argentine Ceviche Recipes
ARGENTINE CEVICHE
I love ceviche and this one takes overnight to achieve the best flavor. It's always a long and aggravating wait for me!
Provided by Grace Lynn
Categories South American
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a glass or ceramic bowl, cover the scallops with the lime juice.
- Cover and refrigerate for 3 hours.
- Meanwhile, combine all of the remaining ingredients in a separate nonreactive bowl.
- Cover the sauce and keep at room temperature.
- When the scallops are"cooked," drain in a colander.
- Rinse under cold running water and pat dry with paper towels.
- Add the scallops to the sauce, mix well.
- Cover and refrigerate overnight until ready to serve.
Nutrition Facts : Calories 279.6, Fat 4.2, SaturatedFat 0.6, Cholesterol 37.5, Sodium 1557.5, Carbohydrate 43.8, Fiber 3.3, Sugar 28.6, Protein 22.6
BASIC CEVICHE
Super light and refreshing. I use the recipe without the fish (reduce the lime juice) as a topper for grilled tuna. Serves 4 as a lunch, 8 as an appetizer.
Provided by Spencer & Serena
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 4h20m
Yield 8
Number Of Ingredients 9
Steps:
- Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.
- Mix tomato, cilantro, green bell pepper, green onion, jalapeno pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.
Nutrition Facts : Calories 78.1 calories, Carbohydrate 3.6 g, Cholesterol 21.1 mg, Fat 1.2 g, Fiber 0.8 g, Protein 12.8 g, Sodium 37.4 mg, Sugar 1.2 g
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