Ricks Ceviche 101 Recipes

RICK'S CEVICHE 101

Rick's Ceviche 101 image

Giving guacamole a run for its money, this citrusy fish dish pairs perfectly with salty tortilla chips.

Provided by Martha Stewart

Number Of Ingredients 12

Ingredients

1 pound fresh skinless striped bass, snapper, halibut, or other white ocean fish fillets, cut into 1/2-inch cubes
1 1/2 cups freshly squeezed lime juice, plus more if needed
1 medium white onion, cut into 1/4-inch dice
2 medium-large tomatoes (1 pound), cut into 1/4-inch dice
1 to 2 jalapenos, stemmed, seeded, and finely chopped
1/3 cup chopped fresh cilantro, plus a few leaves for garnish
1/2 cup chopped pitted green olives, preferably manzanillos
1 to 2 tablespoons extra-virgin olive oil
3 tablespoons freshly squeezed orange juice
Coarse salt
1 large ripe avocado, peeled, pitted, and diced
Tortilla chips, for serving

Steps:

In a small bowl, combine fish, lime juice, and onion. Be sure the fish is covered with lime juice; add more if necessary. Cover with plastic wrap, and refrigerate until fish no longer looks raw when broken open, about 4 hours. Drain in a colander.
In a large bowl, combine tomatoes, jalapenos, cilantro, olives, and oil. Add the fish and orange juice; stir to combine. Season with salt. Cover, and refrigerate if not serving immediately.
Just before serving, add avocado, and stir gently, being careful not to break up pieces. Garnish with cilantro leaves, and serve with tortilla chips.

SHRIMP CEVICHE

Shrimp Ceviche image

Rick Bayless of Frontera Grill in Chicago serves Mexican seafood in 3 preparations; this one is for ceviche.:) Ceviches typically use lime juice to "cook" raw fish. In our version, we simmer the seafood to give it a crisp bite, then prepare it as you would a traditional raw-fish ceviche. Coastal Living Magazine, November 2008 edition. Text and recipes by Kathryn Jessup.Chill from 1 to 6 hours, so that the flavors can marry and be cooked.

Provided by Manami

Categories Peppers

Time 25m

Yield 4-6 appetizers

Number Of Ingredients 12

Ingredients

1 1/2 lbs shrimp
6 limes
1 small shallot, minced
4 small ripe tomatoes, diced
4 serrano chilies, en escabeche chopped (canned)
1 jalapeno chile, seeded & minced
1/3 cup olive oil
1/2 teaspoon dried oregano
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 cup fresh cilantro leaves
2 avocados, diced

Steps:

Cook shrimp in boiling, salted water 3 minutes or just until cooked.
Cool, peel, devein, and roughly chop shrimp.
Squeeze limes into a medium bowl.
Add shrimp, shallot, and next 7 ingredients, stirring until well blended.
Chill at least 1 hour and up to 6.
Stir cilantro and diced avocados into chilled shrimp mixture.
Serve with a slotted spoon.

Nutrition Facts : Calories 541.4, Fat 35, SaturatedFat 5.2, Cholesterol 331.3, Sodium 723.6, Carbohydrate 24.2, Fiber 11.1, Sugar 5.2, Protein 39.4

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