Ceviche De Calamari Recipes

CEVICHE DE CALAMARI

Steps:

• Remove tentacles from Calamari and deep fry with pineapple. Cut Calamaris in half and score the surface of one side. Marinate Calamari in 1/2 the lime juice and 1/4 of olive oil. We are going to briefly sear the Calamari about 30 seconds on each side after marinating and then we will need to put chill them. The rest of the Ceviche ingredients you are going to assemble together in a bowl. Cut flesh of half the Avocado into thumbnail sized pieces. Put in bowl last. After Calamari have been seared put in to Ceviche mix with the juice you marinated it in and gently mix and put in chiller. In the mean time slice and core the pineapple. Prepare the batter by mixing egg and then adding flour a little at a time until batter is a little too thick for coating. Add some coconut milk until the batter clings to the pineapple and not to run but also not to bunch up. Correct seasoning with salt and pepper. Coat the pineapple with batter and quickly dip one side into sliced almonds and immediately into deep fryer. You want to coat about 40% of the pineapple with the almonds on one side. There is no need to do both sides and no need to try and completely cover the pineapple. These will fry quickly, pull out of oil when golden brown. When done quickly batter the calamari tentacles and fry off till they rise to top of oil and are also golden brown. Honey drizzle: Put 1/2 cup honey in pot and warm on top of stove with a little of the wine you may be serving or some of the coconut milk. Add a few sprigs of fresh thyme to mixture. You are going to let this mixture steep. Pineapple slice on bottom, Ceviche in center of Pineapple slightly mounded with larger pieces of Calamari in center. Sprinkle on a few of the thin sliced or shaved almonds and drizzle ceviche with honey mixture. Be sure to drizzle plate with some of the honey Use fried pieces of Calamari tentacles if your intuition tells you they are needed.

CEVICHE

Steps:

• In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.
• Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.

CEVICHE

Steps:

• Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them).
• Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.

JUICY AND SPICY CEVICHE

Steps:

• Stir the seafood mix and lime juice together in a large, non-metallic bowl; let stand 10 minutes. Fold in the diced tomatoes and onion; cover, and refrigerate 30 minutes. Whisk together the Worcestershire sauce, hot pepper sauce, tomato paste, cayenne pepper, cumin, chili powder, and salt in a small bowl. Cover, and refrigerate 30 minutes.
• After 30 minutes, gently stir half of the tomato paste mixture into the seafood mixture. Cover the remaining tomato paste mixture and the seafood mixture. Return both to the refrigerator for 30 minutes.
• After another 30 minutes, gently stir the remaining tomato paste mixture into the ceviche, cover, and refrigerate another 30 minutes.
• Gently stir the cilantro and diced avocado into the ceviche before serving.