Ceviche Mixto Del Mar Cubano Recipes

CEVICHE MIXTO

Steps:

• Cut octopus into bite-size pieces. Leave whole if using baby octopus.
• Cut squid into small rings.
• Mix seafood with onion in large bowl. Wash and drain thoroughly.
• Season mixture with salt and aji limo chiles.
• Toss preparation quickly in lime juice. Refresh with ice cubes, mixing well. Remove ice immediately before it has a chance to melt.
• Serve on bed of lettuce with sweet potato (camote, if you can get it) and boiled corn rounds (choclo, if you can get it).

CEVICHE MIXTO DEL MAR (CUBANO)

Steps:

• 1. Boil water. Blanch prawns for 30 seconds then transfer to ice water immediately. Drain.
• 2. Combine all seafood with tomato, mango, onion and chilli in a large bowl and cover with lime and orange juice. Toss gently and ensure all seafood is submerged in juices.
• 3. Cover and refrigerate for 3 hours.
• 4. Drain seafood and discard marinate.
• 5. Add coriander, sugar and orange/grapefruit, season to taste.
• 6. Spoon into serving bowls and top with coriander. Pass popcorn separately.
• Note: I used Moreton Bay bugs instead of the salmon.

EASY LINGUINE DEL MAR

Steps:

• Cook pasta as directed on the box but don't drain until the sauce is done and your ready to serve!
• Drain the water from the two cans of tuna and set aside.
• Warm a large skillet over med-low with olive oil.
• Once the oil is hot (sizzles when you flick water on it) add your chopped garlic and onions and saute (approx 4 min or until onions caramelize).
• Add both cans of tuna to the skillet, and allow to brown stirring occasionally with a wooden spoon or similar tool (approx 2 min).
• Add your spaghetti sauce to the skillet and fold the onions and tuna into the sauce so that it is evenly coated.
• Once the sauce begins to bubble turn your flame down to low and cover, let simmer for 2min.
• Drain pasta and return to pot, add the sauce from the skillet and the parmigiana cheese.
• Bon Apetite!

CEVICHE DE CAMARON

Steps:

• Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice.
• Scoop in the shrimp, cover and let the water return to the boil.
• Immediately remove from the heat, and pour off all the liquid.
• Replace the cover and let the shrimp steam off the heat for 10 minutes.
• Spread out the shrimp in a large glass or stainless steel bowl to cool completely.
• Peel the shrimp and devein if you wish.
• Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.
• In a small strainer, rinse the onion under cold water, then shake off the excess liquid.
• Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama and avocado.
• Taste and season with salt, usually about 1/2 teaspoon.
• Cover and refrigerate if not serving immediately.
• Spoon the ceviche into sundae glasses, martini glasses, or small bowls and garnish with sprigs of cilantro and slices of lime.
• Serve with tortilla chips if desired.

PERUVIAN MIXED CEBICHE (CEVICHE MIXTO)

Steps:

• The night before or a few hours before boil shrimp, sweet potato and corn on separate containers. Refrigerate.
• If you cannot find aji limo chilies then habanero peppers will do fine.
• You can add an assortment of cooked seafood on this recipe, this is a shrimp and fish ceviche.
• Cut fish filets into small cubes.
• Use the tip of the aji chili to rub the bottom of the glass or plastic bowl you wil be using.
• Thinly dice aji chili.
• In glass bowl, add fish, 6 ice cubes, and lime juice. Salt to taste. Stir.
• Let fish cook in lemon juice for about 15 minutes and remove ice cubes,.
• Add aji peppers to taste, add shrimp, stir.
• Chop up cilantro leaves and incorporate, stir.
• Add sliced red onions, refrigerate for about 15 more minutes.
• Serve accompanied with corn and sweet potato. (optional).

TACOS DEL MAR

Steps:

• In a large skillet, heat the oil over medium heat; add the peppers, onions, and garlic; saute them until they are tender and just starting to brown, 5-8 minutes.
• Stir in the tomatoes with their liquid and the cumin and bring the mixture to a low boil.
• Place the fish on top of the mixture, sprinkle it with the lime juice, and season it with salt and pepper.
• Cover, reducing the heat enough to keep the sauce simmering, and cook it for 15 minutes, until the fish is opaque and flakes very easily.
• Pull the fish apart into chunks and serve, using a slotted spoon, so the tacos don't get too drippy.
• Serve fish in taco shells, with your favorite taco add-ins such as guacamole, shredded Cheddar, sour cream, chopped lettuce, etc.