Best 3 Seafood Medley Ceviche Recipes
Indulge in a culinary journey with our diverse selection of ceviche recipes, a vibrant dish that captures the essence of freshness and flavor from the sea. Dive into the classic Peruvian ceviche, where succulent fish is marinated in a tangy citrus dressing, complemented by the crunch of red onions, the zest of cilantro, and the heat of chili peppers. Experience the innovative shrimp ceviche, where succulent shrimp takes center stage, tossed in a zesty marinade and adorned with colorful bell peppers, crisp cucumber, and a hint of sweetness from mango. Discover the delightful salmon ceviche, where tender salmon is paired with a creamy avocado dressing, adding a luxurious texture and a pop of green to the dish. And for a vegetarian twist, immerse yourself in the vibrant zucchini ceviche, where tender zucchini replaces fish, marinated in a zesty dressing and combined with a medley of colorful vegetables, creating a symphony of flavors and textures. Each recipe promises a unique culinary adventure, tantalizing your taste buds and transporting you to the vibrant coastal regions where ceviche originated.
Check out the recipes below so you can choose the best recipe for yourself!
SEAFOOD MEDLEY WITH LINGUINE
"Who can resist a savory blend of seafood and pasta? This dish, teaming scallops and shrimp with linguine and tomatoes, is nutritious and rich in flavor." -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute onion in butter and oil until tender.Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook for 4-5 minutes or until shrimp turn pink and scallops are opaque. Stir in parsley. , Drain linguine. Serve seafood mixture with linguine; garnish with cheese if desired.
Nutrition Facts : Calories 374 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 372mg sodium, Carbohydrate 51g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.
THE BEST CEVICHE RECIPE!
How to make the Best Ceviche! Ceviche is made with fresh fish (or shrimp) cured with lime juice, then tossed with onions, cilantro, tomato and cucumber. Serve it as an appetizer with tortilla chips or as a light, refreshing summer meal.
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories appetizer
Time 55m
Yield 6
Number Of Ingredients 21
Steps:
- Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.
- Add the fish, garlic and fresh chilies, and gently mix.
- Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more "cooked" the fish will become.
- Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
- To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.
Nutrition Facts : ServingSize -includes one diced avocado, Calories 149 calories, Sugar 3.2 g, Sodium 637.1 mg, Fat 6.3 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 9 g, Fiber 3.1 g, Protein 15.5 g, Cholesterol 31 mg
SEAFOOD MEDLEY
"This is our traditional Christmas Eve dinner." Rich, creamy and delicious with flaky and tender orange roughy, this dish is perfect for company." -Marilyn Bishop, Redbridge, Ontario
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, bring the water, lemon juice and salt to a boil. Reduce heat; carefully add fillets and cook, uncovered, for 4 minutes. Add shrimp; cook for 3 minutes. Add scallops; cook 3-4 minutes longer or until fish flakes easily with a fork, shrimp turn pink and scallops are firm and opaque. Strain, reserving 1-1/2 cups cooking liquid., In a large saucepan, melt butter. Stir in the flour, bouillon, mustard and pepper until smooth. Gradually add cream and reserved liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese and seafood mixture; heat through. Serve with pasta.
Nutrition Facts : Calories 478 calories, Fat 27g fat (15g saturated fat), Cholesterol 280mg cholesterol, Sodium 584mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 50g protein.
Tips:
- Use the freshest seafood possible. This will ensure that your ceviche is flavorful and delicious.
- Choose a variety of seafood. This will give your ceviche a more complex flavor and texture.
- Cut the seafood into small pieces. This will help it to marinate more evenly.
- Use a flavorful marinade. The marinade is what will give your ceviche its flavor, so make sure to use a combination of ingredients that you enjoy.
- Let the ceviche marinate for at least 30 minutes. This will allow the flavors to meld and develop.
- Serve the ceviche chilled. Ceviche is best served cold, so make sure to chill it before serving.
Conclusion:
Ceviche is a delicious and refreshing dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. Whether you like it spicy, sour, or tangy, there is a ceviche recipe out there for you. So next time you are looking for a light and healthy meal, give ceviche a try. You won't be disappointed.
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