Fresh And Simple Swai Ceviche Recipes

SWAI CEVICHE

Swai Ceviche image

Great cocktail appetizer, enjoy with saltine crackers.

Provided by Monika Rosales

Time 20m

Number Of Ingredients 7

Ingredients

1 lb swai fillet
6 limes, juiced
1/2 red onion, diced
1 bunch cilantro, fresh chopped
1/2 jalapeno,seeded and diced
1 tomato, seeded and diced
salt and pepper

Steps:

1. Dice the swai fillets in small pieces.
2. Place in a glass dish, add all ingredients and toss.
3. let cure overnight, the lime will "cook" the fish and it will be a delish appetizer..Enjoy with cocktails

FRESH AND SIMPLE SWAI CEVICHE

Fresh and Simple Swai Ceviche image

A wonderful Latin salsa the incorporates raw, or actually "citrus seared" fish. It is extremely healthy and delicious! AND easy to make!

Provided by spicyperspective

Categories South American

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 swai fish fillets, diced (about 1 lb.)
2 limes, juiced
1 tomatoes, diced
1 avocado, diced
1 shallot, diced (or 1/4 cup red onion)
1 tablespoon chopped cilantro
olive oil
1/4-1/2 teaspoon chili paste with garlic
salt, to taste
pepper, to taste

Steps:

Place the diced fish into 3/4 of the lime juice and refrigerate for at least 3 hours. Strain when ready to proceed.
Mix the veggies with the remaining lime juice.
Stir in the fish and cilantro. Drizzle with olive oil and add the chile-garlic sauce. Gently toss.
Salt and pepper to taste. Serve with tortilla chips or a salad.

PESCADO CEVICHE

Pescado Ceviche image

Ceviche is a light and refreshing, chilled citrus-marinated seafood salad which originated in Peru. The acidity of the marinade denatures the protein structure of the fish, essentially "cooking" it. The result is a less fishy-tasting dish than other uncooked seafood. Note: Other types of fresh seafood (such as lobster, shrimp, scallops, octopus, etc) may be substituted for the fish, if desired. Always purchase the freshest seafood you can find, preferably sushi-grade.

Provided by Sephardi Kitchen

Categories Tuna

Time 4h15m

Yield 2-4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb fresh tuna (cod, orange roughy, and red snapper are other good choices. You can also mix-and-match different typ) or 1 lb other firm-fleshed white fish (cod, orange roughy, and red snapper are other good choices. You can also mix-and-match different typ)
3 lemons, juice of
3 limes, juice of
1 garlic clove, minced
1 small red onion, minced (about 1 cup)
1 jalapeno, chopped fine
2 tablespoons finely chopped cilantro
2 tablespoons parsley
2 small firm-fleshed tomatoes, chopped finely
salt
1 avocado, sliced (optional)

Steps:

Soak the fish in salted water for 10 minutes, gently pat dry with a paper towel. Cube the fish, and place in a shallow dish.
Arrange the onions on top of the fish, and cover with the remaining ingredients. Allow to refrigerate at least 4 hours. Be sure to stir several times. The fish is done once the flesh turns white and opaque, and can be flaked slightly with a fork. This indicates that the acidity of the citrus has denatured the proteins in the fish- the same thing that happens when we "cook" in the traditional sense.
Serve chilled, garnished with avocado, if desired.

Nutrition Facts : Calories 395.8, Fat 11.5, SaturatedFat 2.9, Cholesterol 86.3, Sodium 98.9, Carbohydrate 19.2, Fiber 2.5, Sugar 6.8, Protein 54.9

PERUVIAN CEVICHE

Peruvian Ceviche image

Like carpaccio, ceviche (seh-VEE-chay) is a raw fish recipe that modern cooks just love to play with. It is essentially fish "cooked" in the acid of citrus juice and served with a cold beer on a hot day. The dish originates in Peru, and is thought to be a development from Spanish escabeche, which is a vinegar-marinated dish. This recipe is for the classic Peruvian ceviche. Ceviche is so sharp and acidic it cries out for beer and tortilla chips as an accompaniment -- although you won't find tortilla chips in Peru. In Peru, you will most often find this served with potatoes, either sweet or white.

Provided by Lavender Lynn

Categories Peruvian

Time 3h

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1 lb fish fillet, white saltwater (albacore, sole, snapper, halibut anything you would see on a sushi menu)
1 cup lime juice, key limes if you can get them
1/2 cup lemon juice
1/2 cup orange juice
1 tablespoon salt
1 rocoto chilies (chile manzano in Mexican markets) or 2 aji amarillo chilies (substitute a habanero)
1 medium onion, sliced very thinly into half-moons
4 tablespoons cilantro, chopped

Steps:

Cut the fish into small pieces: You can dice it or leave it in pieces up to 1 inch square, but remember that the larger the pieces the longer it will take to marinate.
Salt the fish, then cover with the citrus juice in a non-reactive (glass or plastic) container with a lid. Add the sliced onions and the chiles.
Chill this in the fridge for at least 2 hours, possibly as much as 3 hours -- very large pieces can take longer. If your fish is truly raw-eating quality, it is OK if the centers of the pieces are still raw-looking.
To serve, lay down some of the onions and chiles and top with the fish. Garnish with the cilantro.

Nutrition Facts : Calories 68.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 24.9, Sodium 734.7, Carbohydrate 5.6, Fiber 0.4, Sugar 2.5, Protein 10.8

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