Best 2 Cod Ceviche Recipes
### Ceviche: A Delightful Culinary Symphony from Peru
Ceviche, a quintessential Peruvian dish, is a refreshing and zesty seafood delicacy that tantalizes the taste buds with its vibrant flavors and textures. Originating from the coastal regions of Peru, ceviche has become a beloved culinary treasure, captivating the hearts of seafood enthusiasts worldwide. This article presents a collection of delectable ceviche recipes, each offering a unique twist on this classic dish. Embark on a culinary journey to discover the diverse culinary landscape of Peru through these carefully curated recipes, ranging from the traditional to the contemporary.
First, we present the "Classic Peruvian Ceviche" recipe, a testament to the authentic flavors of Peru. Freshly caught fish, such as sea bass or halibut, is marinated in a tangy blend of lime juice, cilantro, red onions, and aji amarillo peppers, resulting in a delightful balance of acidity, spice, and sweetness.
Next, the "Ceviche Mixto" recipe introduces a delightful medley of seafood, including shrimp, calamari, and mussels, marinated in a zesty combination of lime, orange, and lemon juices. This vibrant ceviche is a celebration of the diverse bounty of the sea.
For those who prefer a spicy kick, the "Spicy Ceviche" recipe incorporates aji limo peppers, known for their intense heat, along with a splash of pisco, a Peruvian brandy, adding a fiery dimension to the classic dish.
If you seek a vegetarian alternative, the "Vegetarian Ceviche" recipe showcases the versatility of this dish. Tender hearts of palm, crisp cucumber, and sweet bell peppers are marinated in a refreshing blend of lime juice, cilantro, and a hint of chili peppers, creating a colorful and flavorful plant-based ceviche.
Lastly, the "Ceviche Nikkei" recipe pays homage to the fusion of Peruvian and Japanese culinary traditions. Fresh tuna is marinated in a delicate blend of lime juice, soy sauce, and sesame oil, resulting in a harmonious fusion of flavors that reflects Peru's rich multicultural heritage.
These carefully curated ceviche recipes offer a culinary adventure, inviting you to explore the diverse flavors and textures of this Peruvian delicacy. Whether you prefer the classic simplicity of the traditional recipe or the bold fusion of flavors in the Nikkei ceviche, these recipes will guide you in creating a delightful and memorable ceviche experience.
COD CEVICHE
Ceviche makes a light, satisfying meal. I like to serve it over a bed of spinach. You can begin the dish in the morning and the fish will be ready by dinnertime.
Provided by Martha Rose Shulman
Time 8h
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Cut the fish into 1/2-inch cubes. Make sure to pull out any bones and discard. Place in a large bowl, add the lime juice and stir together. Make sure that the fish is covered with lime juice. Cover and refrigerate for 6 to 7 hours, stirring every once in awhile.
- Add salt and pepper to taste, and toss together. Add the onion, garlic, chiles, tomatoes if using, and olive oil, and toss together. Cover and refrigerate for another hour. Stir in the avocado and cilantro and gently toss together.
- Line plates or wide bowls, or a platter with the spinach leaves. Taste the ceviche and adjust seasoning. Using a slotted spoon so that your plate doesn't become flooded with lime juice, top the spinach with the ceviche and serve.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 727 milligrams, Sugar 3 grams
COD CEVICHE
Light, healthy and tasty..... my favorite type of food. I also did a shrimp ceviche with the same ingredients, only I boiled the shrimp in water to cook it first, chopped it and added the rest of the ingredients. Other fish you can use instead of Cod would be Halibut, Red Snapper, or Sole.
Provided by Darci Juris
Categories Fish
Time 6h10m
Number Of Ingredients 9
Steps:
- 1. Cut the fish into small chunks. Add to a glass or stainless steel bowl. Add the lemon and lime juice. Make sure the fish is fully emerged in juice. Cover and refrigerate for at least 4 hours, may need longer. Marinading the fish in citrus cooks the fish.
- 2. Check fish by breaking a chunk apart. If it's done, it will easily flake apart, as if it were cooked. If it's not, keep marinading longer until it's done.
- 3. Once "cooked", strain the fish from the juice. Add back to a new bowl.
- 4. Juice the remaining 2 limes over the top or the fish. Sprinkle with a little salt and pepper. Gently toss to combine.
- 5. Add the tomato, avocado, red onion and cilantro. Toss gently to combine.
- 6. Serve with your choice or cracker or chips, or use a fork. It's up to you. Enjoy!
Tips:
- Use fresh, high-quality ingredients: The fresher the fish, the better the ceviche will be. Look for firm, opaque fish with no off odors.
- Cut the fish into small pieces: This will help the ceviche cook evenly and quickly.
- Use a variety of citrus juices: Lime juice is the traditional choice for ceviche, but you can also use lemon, orange, or grapefruit juice. Experiment with different combinations to find your favorite flavor profile.
- Add other ingredients to your ceviche: Diced red onion, cilantro, jalapeño peppers, tomatoes, and avocado are all popular additions to ceviche. Feel free to get creative and add your favorite ingredients.
- Let the ceviche marinate for at least 30 minutes: This will allow the flavors to meld and the fish to cook through.
- Serve the ceviche chilled: Ceviche is best served cold, so be sure to chill it in the refrigerator for at least an hour before serving.
Conclusion:
Ceviche is a refreshing, flavorful dish that is perfect for a summer party or a light lunch. It is easy to make and can be customized to your liking. With its bright flavors and healthy ingredients, ceviche is a delicious and nutritious dish that is sure to please everyone at your table.
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