Cilantro Seafood Ceviche Recipes

THE BEST CEVICHE RECIPE!

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.

AUTHENTIC MEXICAN SHRIMP CEVICHE RECIPE

Steps:

• Combine the shrimp and lime juice in a large bowl.
• Mix the shrimp well, and cover and refrigerate the bowl for 1 hour, or until the shrimp have turned pink.
• Add the red onion, diced tomato, diced jalapeño, cilantro, salt, and pepper to the bowl and mix well.
• Serve the ceviche with tortilla chips and hot sauce, or however you want!

CILANTRO SEAFOOD CEVICHE

Steps:

• Cut shrimp and squid into small bite size pieces.
• Place meat in a large bowl and pour in the lime juice (meat should be completely covered with the lime juice).
• Cover and let soak in the refrigerator for 1-2 hours or until the meat is tender and white (The whiteness of the meat will tell you that it has cooked in the acid).
• Add cilantro and tomatoes and mix well.
• Add salt and pepper to taste.
• Place in a sealed container and chill.
• Serve cold alone immediately or let soak for more flavor.
• The recipe keeps refrigerated in sealed container for 3-4 days.
• Note: If you are squeamish about eating seafood cooked in mere acid (like my mom is), you may use half-cooked, blanched seafood in this recipe instead of uncooked seafood (The result will not be as tender a meat, but I have tried both, and the results are comparable).

MEXICAN CEVICHE

Steps:

• Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
• Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.

SEAFOOD CEVICHE

Steps:

• Toss the seafood with the fresh lime juice, cover and refrigerate for at least 5 hours or until the meat has lost its transparency and becomes opaque. Stir several times. Add the seasonings, tomato and olive oil, stir well and refrigerate for at least another hour. Remove from the refrigerator and allow enough time for the ceviche to become cool so that the olive oil is not coagulated. Traditional serving method is to toss the onion, avocado and cilantro with the ceviche and serve in a tall glass as a first course. Another presentation is to mound the ceviche on a bed of lettuce and sprinkle the avocado, onion and cilantro on top.