Brians Tropical Ceviche Recipes

ISLAND CEVICHE WITH TROPICAL FRUIT

Island Ceviche with Tropical Fruit image

Provided by Food Network

Time 34m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

1/2 pound medium-size raw shrimp, shelled and deveined
1/2 pound bay scallops, trimmed of muscle
1/2 pound salmon fillet, cut in 1/2- inch pieces
1 red pepper, diced
3 scallions, sliced on diagonal
1 jalapeno, minced
1 cup lime juice, or enough to cover
1 tablespoon olive oil
2 tablespoons orange juice
1/4 cup chopped cilantro
1/2 mango, diced
1 pink grapefruit, cut in sections and diced, juice reserved
1 orange, cut in sections and diced, juice reserved
Salt and pepper

Steps:

Blanch the shrimp in boiling water until no longer translucent, 1 to 2 minutes. Drain and refresh in cold water. Cut into 1/2-inch pieces.
Combine the shrimp, scallops, salmon, red pepper, scallions, jalapeno, and lime juice in a large bowl. Refrigerate, covered, for 2 to 3 hours, stirring occasionally. Drain off most of the liquid.
Whisk together the olive oil, orange juice, and cilantro. Pour over fish and add diced mango, grapefruit, orange pieces, and their juices. Season with salt and pepper. Refrigerate until ready to serve.

CEVICHE WITH TROPICAL FRUIT AND HABANERO

Ceviche with Tropical Fruit and Habanero image

Be sure to serve this ceviche immediately after mixing in the fruit: fresh mango and pineapple have enzymes that will break down the fish and make it mushy if left for too long.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 12

Ingredients

1 1/2 cups fresh lime juice (from 10 limes)
1/2 cup fresh orange juice (from 1 orange)
1 1/4 pounds red snapper fillet, skin removed, flesh cut into 1/2-inch dice
1 medium ripe mango, peeled, pitted, flesh cut into 1/2-inch pieces
1/4 small pineapple, peeled, cored, flesh cut into 1/2-inch pieces
1 cup grape or cherry tomatoes, quartered
1 small habanero chile or other hot chile, seeded and minced
1/4 small red onion, finely diced
1/4 cup roughly chopped fresh cilantro
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
Tortilla chips, for serving

Steps:

Pour lime juice and orange juice through a sieve set over a large glass bowl. Add red snapper fillet and gently stir to combine (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade. Return fish to bowl.
Add mango, pineapple, tomatoes, chile, red onion, cilantro, and olive oil. Season to taste with salt and pepper and more lime juice, if desired. Serve with tortilla chips.

Nutrition Facts : Calories 311 g, Fat 9 g, Fiber 3 g, Protein 31 g, SaturatedFat 2 g

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