Citrus Ceviche Recipes

CITRUS CEVICHE

Citrus Ceviche image

Provided by Food Network

Time 2h10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1 teaspoon grated fresh ginger
2 tablespoons extra virgin olive oil
1 pound fresh sea bass, skinless and cut into 1/4-inch slices
1/4 cup chopped fresh cilantro
1 small onion, thinly sliced
2 avocados, peeled, pitted and cut into chunks
Salt and pepper

Steps:

In a medium bowl, combine the lemon juice, lime juice, orange juice, ginger and olive oil. Add the sea bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be opaque. Add the cilantro, onion, and avocado. Season, to taste, with salt and pepper.

SHRIMP AND MAHI MAHI CITRUS CEVICHE

Shrimp and Mahi Mahi Citrus Ceviche image

Provided by Guy Fieri

Time 50m

Yield 4 servings

Number Of Ingredients 14

Ingredients

12 ounces large shrimp, shelled, deveined, halved and diced
Kosher salt
12 ounces boneless, skinless mahi mahi fillets (or other firm white fish)
6 ribs celery
1/4 cup lime juice
Juice of 1 orange
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
Freshly cracked black pepper
2 tablespoons finely chopped fresh cilantro
4 cups canola oil, for frying
Three 6-inch corn tortillas, sliced into strips
Kosher salt
1 lime, cut into wedges

Steps:

For the ceviche: Place the shrimp into a pot of salted water. Place over medium heat and cook until just starting to turn opaque, 2 to 3 minutes. Drain before adding to the rest of the ceviche.
Meanwhile, dice the mahi mahi into 1/4-inch pieces and set aside in a large nonreactive bowl.
Peel the celery and place in a food processor with the lime juice and orange juice. Puree until smooth and set aside. Add the celery puree to the fish and sprinkle with the cumin, cayenne and some salt and black pepper. Add the shrimp and stir well to incorporate. Cover and chill the ceviche in the fridge for 15 to 20 minutes. The shrimp will turn pink and the fish will turn white when cooked. Toss with the cilantro just before serving.
For the tortilla strips: In a large cast-iron pot over medium-high heat (or in countertop fryer), bring the oil to 325 degrees F. Add the tortilla strips and fry until golden brown, 3 to 4 minutes. Remove to towel-lined dish and drain. Season with salt.
To plate: Spoon the ceviche into a serving bowl and garnish with the tortilla strips and lime wedges.

CITRUS CEVICHE

Citrus Ceviche image

My take on the classic Peruvian ceviche. The acidity of the citrus fruit 'cooks' the fish. A nice refreshing meal on a hot summer day. It's imperative to use only freshly caught fish!

Provided by Althea

Categories Appetizers and Snacks Tapas

Time 2h40m

Yield 4

Number Of Ingredients 11

Ingredients

½ cup fresh lemon juice
¼ cup fresh lime juice
¼ cup fresh orange juice
1 teaspoon grated fresh ginger
2 tablespoons extra virgin olive oil
1 pound fresh sea bass fillets, sliced 1/4 inch thick
¼ cup chopped fresh cilantro
1 onion, thinly sliced
2 avocados - peeled, pitted, and cubed
salt and pepper to taste
4 hard-cooked eggs, quartered

Steps:

In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.

Nutrition Facts : Calories 439.6 calories, Carbohydrate 17.4 g, Cholesterol 258.5 mg, Fat 29.1 g, Fiber 7.5 g, Protein 29.9 g, SaturatedFat 5.3 g, Sodium 149.5 mg, Sugar 4.7 g

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