Ceviche With Tropical Fruit And Habanero Recipes

CEVICHE WITH TROPICAL FRUIT AND HABANERO

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.

ISLAND CEVICHE WITH TROPICAL FRUIT

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.

OYSTER AND HABANERO CEVICHE

Steps:

• Combine all the ingredients in a bowl. Season with salt and pepper. Serve in oyster shell halves.

TASTY HABANERO SHIMP CEVICHE

Steps:

• Peel and devein Shrimp with a Shrimp Deveiner or small kitchen knife. A quick and easy way to clean your shrimp is to clean them under a running faucet or underwater in a bowl.
• In a pot add water, about half ways. Add one teaspoon of salt to the water.
• Add Shrimp to boiling water. You want to cook the shrimp for no more than 45 seconds or when they start to turn slightly pink.
• Remove them immediately and add them to a bowl of ice water. The goal is to stop them from overcooking.
• Once they are cool, cut the shrimp in thirds or halves depending on the size of the shrimp. Usually in three parts.
• Add them to a bowl with one teaspoon of salt.
• The Veggies.
• Peel a medium size cucumber and dice into cubes or thin slices.
• Peel and cut the red onion into thin slices. Combine both veggies into a bowl and add one teaspoon of salt.
• queeze the juice of 10 limes with a lemon squeezer and add the habaneros to a high-speed blender. If you don't have a high-speed blender like a Vitamix or Blentec remove the seeds from the habaneros. Blend for about a minute at high speeds.
• Add the blended habaneros with the lime juice in the bowl of shrimp, enough to cover them.
• Allow the shrimp to cook in lime juice for a minimum of 2 hours in the refrigerator or overnight, before combining the veggies with the shrimp. Drain any excess lime juice and combine all the ingredients together, tossing them gently.
• Garnish with avocado slices and serve with tostadas or saltine crackers.

TILAPIA CEVICHE

Steps:

• Chop the raw tilapia into small pieces, and place in a large bowl. Pour in enough lime juice to cover the fish.
• Mix the tomato, red onion, and cucumbers into the bowl. Stir in the cilantro. Season with salt and pepper.
• Allow the ceviche to marinate, refrigerated, for at least an hour. Taste for seasoning before serving; add salt and pepper if necessary.