Red Hook Ceviche Recipes

ASPARAGUS CEVICHE

Asparagus Ceviche image

Provided by Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 pound asparagus spears, chopped
1 pound shrimp, cooked and chopped
1 cup crabmeat, shredded
1 bunch green onions, chopped
1/2 cup chopped red onions
1 1/2 cucumbers, peeled and chopped
1 avocado, chopped
1/2 cup cilantro leaves, chopped
1 cup chopped tomato
2 cups shredded cabbage
1 jalapeno pepper, seeded and chopped
2 lemons, juiced
3 limes, juiced
1 1/2 tablespoons garlic salt
Tostada shells, if desired
Hot sauce, optional, for garnish

Steps:

In a large bowl, toss all ingredients gently until well mixed. Cover and chill for 30 to 45 minutes to allow flavors to blend before serving.
Eat as a salad or serve on a tostada shell. Add your favorite hot sauce for an extra kick.

CEVICHE

Ceviche image

This Latin American dish of fish cured in lime juice by James Martin is fresh, vibrant and healthy

Provided by James Martin

Categories Dinner

Time 1h50m

Yield Serves 6 as a starter

Number Of Ingredients 10

Ingredients

500g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced
juice 8 limes (250ml/9fl oz), plus extra wedges to serve
1 red onion , sliced into rings
handful pitted green olives , finely chopped
2-3 green chillies , finely chopped
2-3 tomatoes , seeded and chopped into 2cm pieces
bunch coriander , roughly chopped
2 tbsp extra-virgin olive oil
good pinch caster sugar
tortilla chips , to serve

Steps:

In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.
Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.

Nutrition Facts : Calories 154 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.3 milligram of sodium

CEVICHE OF RED SNAPPER

Ceviche of Red Snapper image

Categories Appetizer Marinate Cocktail Party Dinner Lunch Snapper Spring Summer Shower Healthy Engagement Party Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 appetizer servings

Number Of Ingredients 11

Ingredients

1/2 lb snapper fillet
2 Tbsp fresh lime juice
1 Tbsp extra-virgin olive oil
1 tsp minced jalapeño, seeded
1 clove garlic, minced
1/2 tsp salt
1/8 tsp freshly ground pepper
2 plum (Roma) tomatoes
1/2 small red onion
1 green onion
4 tsp chopped fresh cilantro or flat-leaf parsley

Steps:

Cut the snapper into small dice or strips.
Combine the lime juice, olive oil, jalapeño, garlic, salt, and pepper in a bowl and whisk to blend well. Add the snapper and toss to coat evenly. Cover and refrigerate for at least 8 hours or up to overnight.
As close as possible to the time you wish to serve the ceviche, prepare the other vegetables. Peel and seed the tomatoes and cut into neat dice or julienne. Cut the red onion into very thin slices and separate the slices into rings. Cut the green onion, white and green parts, very thinly on the bias.
Fold the cilantro into the ceviche and mound it on a chilled platter or individual plates. Scatter the tomato, red onion, and green onion on top of the ceviche.

RED HOOK COCKTAIL

Red Hook Cocktail image

The Red Hook cocktail is a riff on the classic Manhattan that was first served at the original Milk & Honey bar in New York. It's an easy 3-ingredient drink.

Provided by Robert Simonson

Time 2m

Yield Makes 1 cocktail

Number Of Ingredients 3

Ingredients

2 oz. rye whiskey
½ oz. maraschino liqueur
½ oz. Punt e Mes

Steps:

Combine all the ingredients in a mixing glass filled with ice and stir until chilled, about 30 seconds. Strain into a chilled coupe.

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