Carmies Ceviche Recipes

THE BEST CEVICHE RECIPE!

The Best Ceviche Recipe! image

How to make the Best Ceviche! Ceviche is made with fresh fish (or shrimp) cured with lime juice, then tossed with onions, cilantro, tomato and cucumber. Serve it as an appetizer with tortilla chips or as a light, refreshing summer meal.

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories appetizer

Time 55m

Yield 6

Number Of Ingredients 21

Ingredients

½ a red onion, thinly sliced, with the grain.
1- 1 ½ teaspoon kosher salt, start with 1, add more to taste
¼ teaspoon black pepper
¾ cup fresh lime juice (4-6 limes) freshly squeezed ( try to use ripe limes)
1-2 garlic cloves very finely minced (use a garlic press)
1 fresh serrano or jalapeño chili pepper seeded and very finely chopped. Start conservatively, more to taste.
1 pound fresh fish- sea bass, red snapper, corvina, halibut, dorado, escolar, mahi-mahi, tilapia, or hamachi - diced into 1/2 inch cubes.
¼-½ cup fresh cilantro, chopped
1 cup grape or cherry tomatoes, sliced or cut in half (or 1 cup diced tomatoes)
1 cup diced cucumber
1 tablespoon olive oil (optional)
optional: 1 semi-firm Avocado, diced, or make the Avocado Sauce
⅔ cup Avocado
⅓ cup cilantro
2/3 cup water- plus more as needed
1 tablespoon olive oil
½ teaspoon kosher salt
1 teaspoon coriander
2 tablespoons lime juice
1 garlic clove
cracked pepper to taste

Steps:

Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.
Add the fish, garlic and fresh chilies, and gently mix.
Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more "cooked" the fish will become.
Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.

Nutrition Facts : ServingSize -includes one diced avocado, Calories 149 calories, Sugar 3.2 g, Sodium 637.1 mg, Fat 6.3 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 9 g, Fiber 3.1 g, Protein 15.5 g, Cholesterol 31 mg

CARMIE'S CEVICHE

Carmie's Ceviche image

My coworker used to make this it's easy and tastes really good. Great for office parties or a healthy snack lunch etc.

Provided by Jamilahs_Kitchen

Categories Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 jalapenos, seeded and finely chopped
2 (6 ounce) cans albacore tuna in water, drained and broken up
1 bunch cilantro, chopped
1 large tomatillo, finely chopped
2 large firm tomatoes, chopped
2 lemons, juice of
1 dash sea salt
corn tortilla chips

Steps:

Mix all ingredients together and allow to chill for 20 minutes. (I wouldn't over chill or make this to far in advance--it's best served fresh so it doesn't become soggy).
Serve with corn tortilla chips.

Nutrition Facts : Calories 143, Fat 3, SaturatedFat 0.8, Cholesterol 37.5, Sodium 383.6, Carbohydrate 6.8, Fiber 1.8, Sugar 3.6, Protein 22.3

CEVICHE à LA MINUTE

Ceviche à la Minute image

This recipe is from Javier Wong, the owner of Chez Wong, a lunch-only restaurant that he runs from his home in Lima, Peru. His recipe is one of astonishingly pared-down simplicity and speed. He demonstrated it on a recent trip to New York, filleting a seven-pound fluke he had bought that morning in Chinatown, mixing ingredients and setting the finished dish out on a platter at Raymi, a Peruvian restaurant in Chelsea. The entire process took all of five minutes. That's not counting slicing onions and squeezing lime juice; he had helpers for that. So at home you may have to allocate a mighty 10 minutes. "Over the years, it's become simpler and simpler," he said. "If I could leave off another ingredient I would." It's important to serve it just as soon as it's ready.

Provided by Florence Fabricant

Categories appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 pound skinless fluke fillets
1 1/3 cups red onion sliced paper-thin
1/3 cup fresh lime juice
1/4 teaspoon salt, or to taste
Black pepper, to taste
1 habanero chile, seeded and finely minced

Steps:

Cut fish in 1-inch chunks. Place in a bowl. Toss with onions, then lime juice. Season with salt and pepper.
Place on a rimmed platter and serve at once, with a small dish of minced chile on the side for guests to add.

Nutrition Facts : @context http, Calories 70, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 2 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 0 grams, Sodium 285 milligrams, Sugar 2 grams, TransFat 0 grams

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