ISLAND CEVICHE WITH PICKLED ONIONS
Provided by Alton Brown
Categories appetizer
Time 42m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Cut the fish into pieces resembling the size of the scallops. Separately toss the seafood with a little oil and season with salt and pepper.
- In a saute pan over high heat, sear the fish and scallops, about 30 seconds on each side. The middle should still be raw. Work in batches so you don't overcrowd the pan. Place seafood into a glass dish and coat with lime juice. Glass is best, as it won't react with the acid in the juice. Marinate, refrigerated, overnight.
- Remove the flesh from 1/2 a papaya and cut into medium dice. Slice the remaining 1/2 into long strips. Next day, pour off the lime juice and gently fold the drained fish and scallop mixture together with remaining ingredients and diced papaya. Serve with tortilla chips, sliced papaya, and Pink Pickled Onions.
- In a small saucepan, bring the vinegar, sugar, and chiles to a boil. Stir until sugar is dissolved. Remove from heat. In a plastic container, place the sliced onions and pour the liquid over them. Place the container in an ice bath to cool. Serve chilled with meats and seafood. These are also great on sandwiches.
GOLDEN CRUNCHY PICKLED ONIONS
From yahoo group. Description states: "You should allow two weeks after preparing these before eating. They'll be tasty right away, but they'll be sublime if you exercise two weeks' worth of patience!"
Provided by dicentra
Categories Vegetable
Time 45m
Yield 12 pints
Number Of Ingredients 11
Steps:
- To each prepared pint jar add 6 cloves, 6 peppercorns, 1 tsp mustard seed and 1/2 tsp celery seed. Set aside.
- Peel and slice the onions into 1/4″ thick rings. Separate the onion rings carefully and divide among the jars.
- In a large nonreactive saucepan, stir together the vinegar, water, sugar, salt, turmeric and cinnamon over high heat. Heat the syrup to boiling and then allow it to simmer for 2 minutes.
- Pour the hot liquid over the onion rings being sure to leave 1/4″ of headspace. Use a chopstick or skewer to remove air pockets that might be in the jars by running it along the inside wall of the jar. If needed, add more hot syrup to maintain the 1/4″ headspace.
- Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Nutrition Facts : Calories 398.2, Fat 0.7, SaturatedFat 0.1, Sodium 461.2, Carbohydrate 92.7, Fiber 3.7, Sugar 77.2, Protein 2.6
PERUVIAN CEVICHE WITH PICKLED RED ONIONS
This recipe comes from Ciudad in downtown Los Angeles. The onions need to pickle for a day, so plan ahead before making this. This recipe calls for halibut, but you can use any firm white fish. It also uses aji amarillo chilies, but jalapeno peppers can be substituted if need be.
Provided by threeovens
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- The day before making the ceviche, place sliced onions in a medium saucepan and cover with water; bring to a boil, remove from heat, then strain onions and set aside.
- In the saucepan, combine vinegar, black pepper, cumin seeds, oregano, garlic, sugar, salt and beet; bring to a boil, reduce heat and simmer 7 minutes.
- Add the onions and simmer an additional 7 minutes.
- Place mixture in a covered container and refrigerate at least one day.
- This makes more than is needed for the ceviche, but the pickled onions can kept up to a month, in the refrigerator, and used in other dishes, like salad, and as a garnish.
- To make the ceviche, place fish in a large glass or other nonreactive bowl; cover with lime juice and allow to marinate for about 20 minutes, stirring occasionally.
- Drain fish, but reserve 1/4 cup of the lime juice.
- To the fish, add the onion, chile peppers, ginger, oil, cilantro and chile paste; stir in the reserved lime juice.
- Chill thoroughly (I chill overnight).
- Drain ceviche and season to taste with salt.
- Serve in a chilled martini glass, if desired, and garnish with plantain chips or tortilla chips, pickled red onions, and slices of avocado.
Nutrition Facts : Calories 300.1, Fat 15.3, SaturatedFat 2.2, Cholesterol 55.6, Sodium 532, Carbohydrate 18.6, Fiber 2.2, Sugar 9, Protein 22.8
CEVICHE SALAD
Make and share this Ceviche Salad recipe from Food.com.
Provided by DiWriter
Categories Vegetable
Time 5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine ingredients, tossing lightly.
- Chill.
- Serve with tortilla chips.
CEVICHE SALAD
Make and share this Ceviche Salad recipe from Food.com.
Provided by Kitty Kat Cook
Categories Bass
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put fish or shrimp in a bowl and stir in the lime juice.
- Add remaining ingredients and mix well. Stir carefully if using seabass to prevent it from breaking apart.
- Refrigerate for 2-3 hours, serve cold.
Nutrition Facts : Calories 148.2, Fat 2.5, SaturatedFat 0.6, Cholesterol 46.5, Sodium 83.2, Carbohydrate 9.5, Fiber 1.8, Sugar 4, Protein 22.2
CRISP PICKLED SILVER SKIN ONIONS
These silver skin onions are supberb when finished. It does take time if you can do it and you will be rewarded. This recipe was given to me by my mother over 40 years ago. It takes 7 days of a short time each day to achieve great results.
Provided by William Uncle Bill
Categories Lunch/Snacks
Time 1h30m
Yield 4 pint jars
Number Of Ingredients 5
Steps:
- In a large pot, add onions, cover with boiling water and let cool.
- Peel and discard skins and water.
- Rinse onions and return to pot.
- Sprinkle onions with pickling salt.
- Cover onions again with boiling water and let stand for 24 hours.
- Drain and reserve salted water.
- Rinse onions with cold water and return to cooking pot.
- In a separate pot, bring reserved salted water to a boil.
- Pour over onions.
- Repeat this same process for another 2 full days.
- At the beginning of the 4th day, drain and discard water.
- Rinse onions thoroughly.
- In a cooking pot, add sugar, vinegar and spices that are wrapped in a cheese cloth and bring to boil; boil for 2 minutes.
- Pour this liquid over the onions.
- Cover and let sit for 24 hours.
- Drain off liquid, save and reheat.
- Pour this liquid over the onions again.
- Repeat this process for a total of 3 days, which is now the 6th day.
- On the 7th day, which is the last day, drain and reserve the liquid.
- Wash onions thoroughly.
- Reheat the reserved liquid.
- Prepare and sterilize jars.
- Fill jars with onions and pour the hot liquid over the onions in the jars to within 1/4 inch of the top.
- Wipe tops of rims very clean.
- Place prepared lids on top and screw on screw lids just finger tight.
- Place jars in a hot bath in a canner and boil for 5 minutes.
- Remove from bath and place on a towel.
- Cover with another towel to cool.
- Jars are sealed when the tops"pop" and are concave, (turned down.).
- Wipe jars clean, lable and store in a cool, dry place.
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ISLAND CEVICHE WITH PICKLED ONIONS - ALTON BROWN
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4.5/5 (4)Category AppetizersServings 4-6Total Time 8 hrs 42 mins
- Make the pickled onions: In a small saucepan, bring the vinegar, sugar, and chiles to a boil. Stir until sugar is dissolved. Remove from heat. In a plastic container, place the sliced onions and pour the liquid over them. Place the container in an ice bath to cool. Store in refrigerator until ready to use.
- Cut the fish into pieces resembling the size of the scallops. Separately toss the seafood with a little oil and season to taste with salt and pepper.
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