**Embark on a Culinary Journey with Citrus Ceviche: A Symphony of Freshness and Zest**
Citrus ceviche, a culinary masterpiece originating from the shores of Peru, tantalizes taste buds with its vibrant flavors and refreshing zest. This delectable dish, pronounced "seh-vee-chay," is a delightful symphony of fresh seafood, citrus fruits, and aromatic herbs, marinated in a tangy and flavorful sauce.
Our curated collection of citrus ceviche recipes offers a diverse range of culinary experiences, catering to various preferences and skill levels. Dive into the classic Peruvian ceviche, a harmonious blend of raw fish, lime juice, red onions, and cilantro. Elevate your palate with the tantalizing shrimp ceviche, where succulent shrimp takes center stage, bathed in a zesty marinade.
For a vegetarian twist, the tofu ceviche offers a delightful alternative, showcasing the versatility of this Peruvian classic. And for those seeking a unique culinary adventure, the salmon ceviche, with its rich and flavorful fish, promises an unforgettable taste sensation.
Each recipe is meticulously crafted to guide you through the art of preparing this refreshing dish, ensuring a delightful culinary journey. Whether you're a seasoned chef or just starting your culinary exploration, our comprehensive instructions and detailed tips will empower you to create a perfect ceviche every time.
CITRUS CEVICHE WITH SHRIMP AND SCALLOPS
This is a twist on a Emeril Lagasse recipe from 2005. Recipe is healthy, flavorful, and easy to prepare. My family doesn't like "hot" stuff, so this recipe is mild. That being said, feel free to add serrano chiles or jalapeno peppers to your taste. I made about 4 different ceviches the other day for taste testing (yes, my husband is spoiled) and this was our favorite. NOTE: I have made this several times since the original posting and wanted to post a quick update. Feel free to sub sweet bell pepper (diced) for the cucumber. Also add salt and lemon pepper to taste at the end AFTER it is "cooked". I usually let mine "cook" for 6 hours, not the 3 recommended.
Provided by januarybride
Categories Mexican
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium-sized stainless steel or clear glass bowl, place lemon, lime and orange juices.
- Stir in the shrimp, scallops, cucumber and red onion. If you are adding chiles or peppers, add them now as well.
- Refrigerate for 3 hours. The shrimp and scallops should have turned white (from opaque) meaning that the citrus juices have "cooked" them.
- 30 minutes prior to serving, remove from the fridge and stir in the tomato, avocado, chopped cilantro, and olive oil.
- Serve in martini glasses with saltine crackers on the side if you want to be fancy, otherwise just put the bowl out with a few spoons and a whole bunch of saltine crackers and tortilla chips and let everyone dig in!
- To serve, divide the ceviche between 6 chilled martini glasses.
HOT AND SPICY CHOLULA SEA BASS CEVICHE WITH ROASTED PEPPERS, GRILLED MASA CAKES, ROASTED CORN, AND CITRUS MARINADE
Steps:
- In a large bowl, combine the sea bass, lime juice, lemon juice, orange juice, and onion. Mix all of these ingredients together and let marinate for 4 hours, covered, in the refrigerator.
- Preheat a grill.
- Once the fish has marinated, add the cilantro, roasted peppers, corn, and season with salt and pepper.
- To make the masa cakes, combine the masa flour, eggs, and add a tablespoon of water at a time and form a paste. Make sure the paste is firm and not too watery. Form small pancake shapes and grill on each side for approximately 2 minutes.
- To serve, place the masa cakes on the plate and top with the sea bass ceviche. Drizzle the top with the hot pepper sauce for added heat.
SHRIMP AND MAHI MAHI CITRUS CEVICHE
Provided by Guy Fieri
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the ceviche: Place the shrimp into a pot of salted water. Place over medium heat and cook until just starting to turn opaque, 2 to 3 minutes. Drain before adding to the rest of the ceviche.
- Meanwhile, dice the mahi mahi into 1/4-inch pieces and set aside in a large nonreactive bowl.
- Peel the celery and place in a food processor with the lime juice and orange juice. Puree until smooth and set aside. Add the celery puree to the fish and sprinkle with the cumin, cayenne and some salt and black pepper. Add the shrimp and stir well to incorporate. Cover and chill the ceviche in the fridge for 15 to 20 minutes. The shrimp will turn pink and the fish will turn white when cooked. Toss with the cilantro just before serving.
- For the tortilla strips: In a large cast-iron pot over medium-high heat (or in countertop fryer), bring the oil to 325 degrees F. Add the tortilla strips and fry until golden brown, 3 to 4 minutes. Remove to towel-lined dish and drain. Season with salt.
- To plate: Spoon the ceviche into a serving bowl and garnish with the tortilla strips and lime wedges.
SALMON CITRUS CEVICHE
Steps:
- fresh salmon filet cut in squares about half inch meanwhile soft the peppers in hot water about half an hour,when soft cut in thin rings, put in a skillet with olive oil and the chopped onion stir fry until the onion becomes tranparent. In a shallow pan put the juices, soy sauce and salmon, stir in the prepared onion and pepper with the oil. chill overnight When serving, let some of the juice, and sprinkle with toasted sesamee seeds
CITRUS CEVICHE
My take on the classic Peruvian ceviche. The acidity of the citrus fruit 'cooks' the fish. A nice refreshing meal on a hot summer day. It's imperative to use only freshly caught fish!
Provided by Althea
Categories Appetizers and Snacks Tapas
Time 2h40m
Yield 4
Number Of Ingredients 11
Steps:
- In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
- Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.
Nutrition Facts : Calories 439.6 calories, Carbohydrate 17.4 g, Cholesterol 258.5 mg, Fat 29.1 g, Fiber 7.5 g, Protein 29.9 g, SaturatedFat 5.3 g, Sodium 149.5 mg, Sugar 4.7 g
Tips:
- Use fresh, high-quality ingredients: The quality of your ingredients will directly impact the flavor of your ceviche. Use the freshest fish and seafood you can find, and make sure your citrus fruits are ripe and juicy.
- Choose the right fish or seafood: Not all fish and seafood are suitable for ceviche. Some good choices include shrimp, scallops, octopus, and white fish such as tilapia or halibut.
- Cut your fish or seafood into small pieces: This will help the ceviche to cook evenly and absorb the flavors of the marinade.
- Use a variety of citrus fruits: Different citrus fruits have different flavors, so using a variety will give your ceviche a more complex flavor profile. Some good choices include limes, lemons, oranges, and grapefruit.
- Add other flavorings to taste: In addition to citrus fruits, you can also add other flavorings to your ceviche, such as onions, cilantro, jalapeños, and avocado.
- Marinate the ceviche for at least 30 minutes: This will give the fish or seafood time to absorb the flavors of the marinade.
- Serve the ceviche chilled: Ceviche is best served chilled, so make sure to refrigerate it for at least 30 minutes before serving.
Conclusion:
Citrus ceviche is a refreshing and flavorful dish that is perfect for a summer party or potluck. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious ceviche that will impress your friends and family.
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