Green Ceviche With Cucumber Recipes

SHRIMP CEVICHE

Shrimp Ceviche image

Fresh shrimp "cook" in lime juice to make this fresh and flavorful Shrimp Ceviche, with fresh cilantro, cucumbers and jalapeño. The perfect summer appetizer!

Provided by Gina

Time 30m

Number Of Ingredients 9

Ingredients

1 pound fresh peeled and deveined shrimp (chopped (preferably wild))
1 cup fresh squeezed lime juice (from 6 to 9 limes)
1/4 cup chopped red onion
1 1/2 teaspoons kosher salt
2/3 cup peeled and diced cucumber
1 to 2 jalapeño (stemmed and sliced into rings)
1/4 cup chopped cilantro
1 scallions (chopped)
tortilla chips or plantain chips (for serving)

Steps:

In a large bowl combine the shrimp, lime juice, red onion and salt.
Let it sit for 20 minutes, stirring occasionally until opaque.
Add the cucumbers, jalapeño, cilantro and scallion.
Serve right away with chips.

Nutrition Facts : ServingSize 1 cup, Calories 147 kcal, Carbohydrate 7 g, Protein 24 g, Fat 2 g, SaturatedFat 1 g, Fiber 1 g, Sugar 2 g, Cholesterol 167 mg, Sodium 553 mg

THE BEST CEVICHE RECIPE!

The Best Ceviche Recipe! image

How to make the Best Ceviche! Ceviche is made with fresh fish (or shrimp) cured with lime juice, then tossed with onions, cilantro, tomato and cucumber. Serve it as an appetizer with tortilla chips or as a light, refreshing summer meal.

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories appetizer

Time 55m

Yield 6

Number Of Ingredients 21

Ingredients

½ a red onion, thinly sliced, with the grain.
1- 1 ½ teaspoon kosher salt, start with 1, add more to taste
¼ teaspoon black pepper
¾ cup fresh lime juice (4-6 limes) freshly squeezed ( try to use ripe limes)
1-2 garlic cloves very finely minced (use a garlic press)
1 fresh serrano or jalapeño chili pepper seeded and very finely chopped. Start conservatively, more to taste.
1 pound fresh fish- sea bass, red snapper, corvina, halibut, dorado, escolar, mahi-mahi, tilapia, or hamachi - diced into 1/2 inch cubes.
¼-½ cup fresh cilantro, chopped
1 cup grape or cherry tomatoes, sliced or cut in half (or 1 cup diced tomatoes)
1 cup diced cucumber
1 tablespoon olive oil (optional)
optional: 1 semi-firm Avocado, diced, or make the Avocado Sauce
⅔ cup Avocado
⅓ cup cilantro
2/3 cup water- plus more as needed
1 tablespoon olive oil
½ teaspoon kosher salt
1 teaspoon coriander
2 tablespoons lime juice
1 garlic clove
cracked pepper to taste

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.

Nutrition Facts : ServingSize -includes one diced avocado, Calories 149 calories, Sugar 3.2 g, Sodium 637.1 mg, Fat 6.3 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 9 g, Fiber 3.1 g, Protein 15.5 g, Cholesterol 31 mg

SEAFOOD CEVICHE ON CUCUMBER ROUND TOPPED WITH GREEN CAVIAR

Seafood Ceviche on Cucumber Round Topped with Green Caviar image

Recipe courtesy Robert Irvine with Brian O'Reilly, Harper Collins Publishers, 2006

Provided by Robert Irvine : Food Network

Categories appetizer

Time 8h20m

Yield 18 to 24 appetizers

Number Of Ingredients 12

Ingredients

1/2 fresh jalapeno pepper, finely minced (use gloves when handling)
1/4 red onion, diced very small
3 limes, juiced
1 lemon, juiced
1 mango, peeled, seeded, and diced very small
1/2 papaya, peeled, seeded and diced very small
1 tablespoon freshly chopped cilantro leaves
1/8 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 pound fresh bay scallops
3 to 6 English cucumbers
1-ounce green caviar

Steps:

In a large mixing bowl, mix the jalapeno with the onion, lime juice, lemon juice, mango, papaya, cilantro and extra-virgin olive oil. Season mixture with salt and pepper, then stir in the scallops immersing them completely in the marinade. Cover and refrigerate for at least 8 hours, preferably overnight. (The acids in the marinade will "cook" the scallops.)
Peel cucumbers and cut into 1/4-inch thick slices. Strain scallop mixture and spoon onto cucumber disks. Top with 1/8 teaspoon of caviar.

CRAB CEVICHE WITH CUCUMBER AND JICAMA WITH GARLIC-RUBBED GRILLED BRUSCHETTA

Crab Ceviche with Cucumber and Jicama with Garlic-Rubbed Grilled Bruschetta image

Provided by Robin Miller : Food Network

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 1/2 pounds lump crabmeat, picked through for shells
1 (8-ounce) can tomato sauce
1/3 cup fresh lime juice
2 cups diced Roma tomatoes
1/2 cup diced cucumber
1/2 cup diced jicama
1/3 cup diced white onion
1/4 cup freshly chopped cilantro leaves
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce, or more, to taste
Salt and freshly ground black pepper
Cooking spray
Olive oil
1 baguette, sliced crosswise into 1/2-inch thick rounds or ovals
2 peeled garlic cloves

Steps:

For the ceviche:
Combine all of the ingredients in a large bowl and toss to combine.
For the bruschetta:
Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Brush olive oil all over both sides of bread slices. Place bread on hot pan and cook 1 to 2 minutes per side, until golden brown. While still warm, rub garlic cloves all over bread. Serve bruschetta with ceviche.

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