Oyster And Habanero Ceviche Recipes

CEVICHE WITH TROPICAL FRUIT AND HABANERO

Steps:

• Pour lime juice and orange juice through a sieve set over a large glass bowl. Add red snapper fillet and gently stir to combine (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade. Return fish to bowl.
• Add mango, pineapple, tomatoes, chile, red onion, cilantro, and olive oil. Season to taste with salt and pepper and more lime juice, if desired. Serve with tortilla chips.

HABANERO LACED BAHAMIAN CRACKED CONCH CEVICHE

Steps:

• Cut the conch in small thin strips. If desired, boil for 1 minute in seasoned water then chill in ice water. Add 1/2 of the lemon and lime juice and all of the garlic and ginger. Let stand for 30 minutes. Add all the vegetables, remaining juices and cilantro. Season to taste with salt and pepper.
• Serve with store-bought plantain chips or make them yourself.

OYSTER CEVICHE IN THE SHELL WITH POPCORN

Steps:

• Pop your favorite popcorn right before party (no butter just salted).
• Combine the onion, celery, ginger, chile, and citrus juice with cilantro. Season with salt and pepper.
• Right before serving, top each oyster with ceviche mix and serve with a big bowl of just popped popcorn.