Best 4 Green Ceviche With Cucumber Recipes

GREEN MEXICAN CEVICHE

Steps:

• Remove fish skin with a boning or paring knife. To do this, put your fillet on the cutting board with the skin side down, and make a cut to separate a small flap of the skin in one of the corners closest to you. Grab the flap, and slide the knife between the skin and the fillet. Make sure to slide the knife all the way under the fillet, trying not to leave any of the fish meat on the skin.
• Cut the fish in small 1/3-in. cubes and place in a glass bowl. Season with salt and add the lime juice. Cover the bowl with plastic wrap and place in the fridge, and marinate for at least 30 minutes. Meanwhile, prepare the rest of the ingredients.
• Finely chop the tomatillos, onion, peppers, and olives. Mix in a large bowl with the cilantro, Mexican oregano, and ground black pepper.
• After 30 minutes, remove fish from the fridge and gently toss with the ingredients into the large bowl. Just before serving, dice the avocado and toss into the ceviche, drizzle the olive oil, and taste to add more salt if needed.

SHRIMP CEVICHE

Steps:

• In a large bowl combine the shrimp, lime juice, red onion and salt.
• Let it sit for 20 minutes, stirring occasionally until opaque.
• Add the cucumbers, jalapeño, cilantro and scallion.
• Serve right away with chips.

SEAFOOD CEVICHE ON CUCUMBER ROUND TOPPED WITH GREEN CAVIAR

Steps:

• In a large mixing bowl, mix the jalapeno with the onion, lime juice, lemon juice, mango, papaya, cilantro and extra-virgin olive oil. Season mixture with salt and pepper, then stir in the scallops immersing them completely in the marinade. Cover and refrigerate for at least 8 hours, preferably overnight. (The acids in the marinade will "cook" the scallops.)
• Peel cucumbers and cut into 1/4-inch thick slices. Strain scallop mixture and spoon onto cucumber disks. Top with 1/8 teaspoon of caviar.

GREEN CEVICHE WITH CUCUMBER

Steps:

• 1. Place a dry nonstick or cast-iron skillet over medium heat. Roast unpeeled garlic cloves and chilies, turning frequently, until soft, about 10 minutes for the chilies and 15 minutes for the garlic. Cool, then remove skins from garlic and stems from chilies. 2. In a food processor, combine chilies, garlic, cilantro, parsley, olive oil and salt. Process until nearly smooth. Cover the herb paste and refrigerate until needed. 3. To finish ceviche: In a large bowl, whisk together the lime juice and 1/2 cup of herb paste. Add fish and cucumber, and stir to combine. Cover and refrigerate for 30 minutes (or up to an hour). Transfer remaining herb paste to a jar, cover with a film of oil, refrigerate and save for another use, like stirring into eggs or smearing on chicken before roasting or grilling. 4. Taste and season with additional lime juice or salt as desired. Gently fold in most of the avocado, reserving a few cubes as a garnish. Line plates or cocktail glasses with lettuce leaves, and top with ceviche and remaining avocado.