Best 4 Seafood Ceviche Recipes

SEAFOOD MEDLEY CEVICHE

Steps:

• Combine scallops, shrimp, tilapia, lemon juice, lime juice, orange juice, and serrano in a large bowl. Refrigerate for 1 hour, stirring every so often.
• Combine avocado, tomato, cucumber, red onion, cilantro, and garlic in a medium bowl.
• Whisk tomato and clam juice, vinegar, salt, lemon pepper, Worcestershire sauce, and white pepper together in a small bowl. Pour over avocado mixture and stir well.
• Drain some of the citrus juices off the seafood mixture and fold in avocado-tomato juice mixture. Stir together and refrigerate for another 20 minutes.

CILANTRO SEAFOOD CEVICHE

Steps:

• Cut shrimp and squid into small bite size pieces.
• Place meat in a large bowl and pour in the lime juice (meat should be completely covered with the lime juice).
• Cover and let soak in the refrigerator for 1-2 hours or until the meat is tender and white (The whiteness of the meat will tell you that it has cooked in the acid).
• Add cilantro and tomatoes and mix well.
• Add salt and pepper to taste.
• Place in a sealed container and chill.
• Serve cold alone immediately or let soak for more flavor.
• The recipe keeps refrigerated in sealed container for 3-4 days.
• Note: If you are squeamish about eating seafood cooked in mere acid (like my mom is), you may use half-cooked, blanched seafood in this recipe instead of uncooked seafood (The result will not be as tender a meat, but I have tried both, and the results are comparable).

SUMMER SEAFOOD CEVICHE

Steps:

• Bring a large pot of salted water to a boil.
• Fill a large bowl with ice water, set aside.
• Add shrimp to boiling water, boil until pink then quickly remove and place shrimp in cold water to stop cooking.
• Put squid into boiling water, count to 5 then remove to cold water.
• Put scallops into boiling water, cook 1 minute then remove to cold water.
• Drain seafood and place into a non-metal bowl. Cover seafood with lime juice.
• Refrigerate one hour.
• Drain Rotel tomatoes well in colander.
• In a large glass or plastic bowl, mix together Rotel tomatoes and all other ingredients. Pour seafood, lime juice and all, into the mixture.
• Refrigerate at least 3 hours.
• Serve cold.

SEAFOOD CEVICHE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Put whole tomatoes, whole jalapeno peppers, and onion in a large bowl; drizzle olive oil over the vegetables and stir to coat. Spread vegetables onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers and tomatoes has blackened and blistered, 5 to 8 minutes. Transfer peppers and tomatoes to a bowl and tightly seal bowl with plastic wrap. Steam peppers as they cool, about 20 minutes. Remove and discard skins and seeds.
• Make an ice bath in a large bowl set in the sink.
• Bring a pot of water to a boil. Lightly blanche shrimp, halibut, and scallops in boiling water for 1 minute; drain and immediately plunge into the ice bath until chilled completely. Drain seafood mixture well and transfer to a large glass bowl.
• Blend roasted tomatoes, roasted jalapeno peppers, roasted onion, lime juice, tomato juice, orange juice, and lemon juice in a blender until smooth; pour over the seafood mixture, cover bowl with plastic wrap, and marinate in refrigerator at least 24 hours.
• Mix green onions, chopped jalapeno peppers, avocados, and diced tomato together in a small bowl; stir into the seafood mixture. Season with salt and pepper.