Best 4 Ceviche With Avocado Tomato And Cilantro Recipes
**Ceviche: A Refreshing and Flavorful Latin American Dish**
Ceviche is a traditional Latin American dish that originated in Peru. It is a seafood dish made from fresh raw fish or shellfish that is marinated in a citrus-based sauce, typically made with lime juice, and seasoned with various herbs, spices, and vegetables. Ceviche is typically served cold, either as an appetizer or a main course. The acid in the citrus juice "cooks" the fish or shellfish, giving it a firm, opaque texture. The most common types of fish used for ceviche are tilapia, sea bass, halibut, and shrimp. Ceviche is often served with side dishes such as avocado, tomato, cilantro, onion, and cancha (toasted corn nuts). In this article, we will provide recipes for three variations of ceviche: Classic Ceviche, Ceviche with Avocado, Tomato, and Cilantro, and Shrimp Ceviche. Each recipe includes step-by-step instructions and a list of the necessary ingredients. So, gather your ingredients and get ready to embark on a culinary journey to the vibrant flavors of Latin America!
SHRIMP CEVICHE - MEXICAN STYLE CEVICHE RECIPE
Shrimp Ceviche made with shrimp, lime juice, avocado, jalapeño, cilantro and finished off with Frank's RedHot for some delicious heat.
Provided by Charbel Barker
Categories Appetizer Main Course
Time 1h15m
Number Of Ingredients 13
Steps:
- Combine all of the shrimp with 1 cup of lime juice in a large bowl. Cover and let rest in the refrigerator for at least one hour until the shrimp are mostly pink.
- In a separate bowl, combine the onion, cucumber, tomatoes, jalapeño, and cilantro.
- Add the shrimp and mix well.
- Add the Worcestershire sauce, and season with salt and pepper and additional lime and lemon juice.
- Mix well and serve on the tostadas adding hot sauce to taste and avocados.
Nutrition Facts : ServingSize 125 g, Calories 216 kcal, Carbohydrate 10 g, Protein 26 g, Fat 8 g
EASY SHRIMP CEVICHE RECIPE
This delicious Mexican Shrimp Ceviche recipe is incredibly quick and easy to make at home! Cooked shrimp, avocado, tomatoes, cucumber, cilantro, and fresh citrus juices marinate together to create a vibrant medley of flavors.
Provided by London Brazil
Categories Appetizer Main Course Snack
Time 30m
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil.
- Add shrimp to boiling water and cook for 1-2 minutes, or until shrimp turn a light pink color and are cooked through.
- Immediately remove shrimp so they stop cooking. Once shrimp are cool enough to touch, cut shrimp into bite-sized pieces.
- Combine lime juice, lemon juice, orange juice, olive oil, shrimp and salt in a large bowl. Marinade in the refrigerator for 10 minutes.
- While the shrimp are marinading, finely dice the tomatoes, cucumber, onion, and jalapeño.
- Mix vegetables in with the shrimp. Marinade in refrigerator for at least another 10 minutes.
- Just before serving, stir in avocado and cilantro. Serve with baked tortilla chips or over chicken and enjoy!
Nutrition Facts : Calories 133 kcal, Carbohydrate 5 g, Protein 12 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 142 mg, Sodium 563 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
AVOCADO SHRIMP CEVICHE-ESTILLO SARITA
A tried and true ceviche recipe to be enjoyed for a Sunday brunch in our cafe. It is believed by most Latinos that the best time to eat ceviche is on a sunny day. Rainy days cause stomach cramps and nightmares. Of course most Latinos (especially my wife) can make a good ceviche blindfolded on any day rain or shine, in my opinion. Excellent for an appetizer in smaller portions or as a meal itself. Personally I enjoy this with an ice cold beer on the side.
Provided by Andre Racine
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
- Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
- Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 24.3 g, Cholesterol 345.6 mg, Fat 10.9 g, Fiber 5.5 g, Protein 40.5 g, SaturatedFat 1.8 g, Sodium 690.7 mg, Sugar 5.7 g
CEVICHE WITH AVOCADO, TOMATO, AND CILANTRO
Marinating fish in citrus adds vibrant flavor, and the juice's acid turns the flesh opaque and firms up its texture, so it looks cooked. Combined with bright aromatics, this dish is cool, light, and simple to make.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Pour lime juice and orange juice through a sieve set over an 8-inch square glass baking dish. Arrange red snapper fillet in a single layer in dish (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.
- Divide fish among four plates. In a large bowl, combine avocado, tomatoes, jalapeno, cilantro, and olive oil. Season with salt and pepper. Serve fish topped with avocado salad and lime wedges alongside.
Nutrition Facts : Calories 322 g, Fat 16 g, Fiber 4 g, Protein 31 g, SaturatedFat 2 g
Tips:
- Select the freshest fish possible. The quality of the fish is paramount in ceviche, so make sure to use the freshest fish you can find. Look for fish that is bright in color and has a mild, briny smell.
- Use a sharp knife to cut the fish. This will help to prevent the fish from tearing and will give you clean, even pieces.
- Marinate the fish in citrus juice for at least 30 minutes. This will help to cook the fish and give it a bright, acidic flavor.
- Add your favorite vegetables and herbs to the ceviche. Common additions include avocado, tomato, cilantro, red onion, and jalapeño.
- Season the ceviche to taste. Add salt, pepper, and any other desired seasonings to taste.
- Serve the ceviche immediately. Ceviche is best served fresh, so don't let it sit for too long before eating.
Conclusion:
Ceviche is a refreshing and flavorful dish that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a light and healthy meal, give ceviche a try!
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