Recipes for "ceviche"

Gather all ingredients.

Rinse scallops and place in a medium bowl.

Pour lime juice over scallops; scallops should be completely immersed in lime juice.

Cover and chill in the refrigerator until scallops are opaque, 8 hours to overnight.

Discard 1/2 of the lime juice from the bowl.

Add celery, tomatoes, bell pepper, green onions, parsley, cilantro, olive oil, and black pepper; stir gently until combined.

Serve and enjoy!

Place shrimp in a large glass or other non-reactive bowl; cover with lime juice to marinate (cook) until turn pink and opaque, about 10 minutes.

Meanwhile, combine tomatoes, avocados, celery, onion, and jalapeño in a separate large glass or other non-reactive bowl.

Remove shrimp from lime juice; reserve juice. Dice shrimp; add to bowl with vegetables. Add reserved lime juice and cilantro; season with salt and black pepper. Toss gently to combine.

Gather all ingredients.

Place shrimp in a bowl. You may either coarsely chop the shrimp, or leave them whole, depending on your preference. Add lemon juice, covering shrimp completely. Cover and refrigerate for 30 minutes, or until opaque and slightly firm.

Add onions, tomato, cucumber, radishes, and garlic; toss to combine. Gradually add jalapeño and cilantro to desired taste (jalapeño will grow stronger while marinating).

Stir in tomato and clam juice cocktail to desired consistency.

Cover and refrigerate for 1 hour. Serve chilled with tortilla chips.

Dice shrimp and place in a mixing bowl. Squeeze lime juice over shrimp until they are completely covered, about 4 limes. Stir in the tomatoes, onion, cucumber, serrano peppers, and salt and pepper. Cover, and refrigerate 1 hour.

When ready to serve, adjust seasoning with salt and pepper as needed. Serve on top of tostada shells with a splash of hot sauce, if desired.

Stir seafood mix and lime juice together in a large, non-metallic bowl; let stand 10 minutes. Fold in diced tomatoes and onion; cover, and refrigerate 30 minutes. Whisk together Worcestershire sauce, hot pepper sauce, tomato paste, cayenne pepper, cumin, chili powder, and salt in a small bowl. Cover and refrigerate for 30 minutes.

After 30 minutes, gently stir 1/2 of the tomato paste mixture into seafood mixture. Cover remaining tomato paste mixture and seafood mixture. Return both to the refrigerator for 30 minutes.

After another 30 minutes, gently stir the remaining tomato paste mixture into ceviche, cover, and refrigerate another 30 minutes.

Gently stir cilantro and diced avocado into ceviche before serving.

Combine cucumber, tomatoes, red onion, serrano peppers, and cilantro in a bowl. Add 1 teaspoon salt and squeeze 1 lime. Gently mix and set aside.

Squeeze the remaining limes into another bowl. Add remaining salt and pepper.

Bring a 1- to 2-quart pot of water to a boil. Place shrimp into the boiling water for 45 seconds. Quickly remove from the water using a strainer.

Chop the partially cooked shrimp into small pieces and add to the bowl with the seasoned lime mixture. Let sit for 20 minutes. Combine with the cucumber mixture and top with avocados.

In a bowl, combine shrimp, onion, jalapeño, cucumber, and cilantro.

Add lime juice and Clamato; toss to mix well.

Chill in the refrigerator for 30 minutes.

Serve cold with tostadas (hard tortillas) or soda crackers.

Bring a pot of salted water to boil. Add shiitake mushrooms and boil for 1 minute. Remove from heat, drain, and rinse with cold water. Allow to cool for 10 minutes.

Chop mushrooms as if they were fish for ceviche and place them in a glass bowl. Add tomato, onion, olives, and dried oregano.

Mix orange juice, lime juice, ketchup, Mexican hot sauce, and vinegar in a separate bowl; pour over the mushrooms. Add salt and mix carefully. Refrigerate for 20 minutes to allow flavors to combine.

Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.

Mix tomato, cilantro, green bell pepper, green onion, jalapeño pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.

Place hearts of palm slices in a glass bowl. Add tomatoes, onion, cilantro, and serrano peppers.

Measure 3/4 cup hearts of palm juice into a bowl; discard remaining juice. Mix vinegar and olive oil into the bowl. Pour over hearts of palm mixture. Season with oregano, salt, and pepper. Garnish with olives and avocado slices.

Gather all ingredients.

Combine white fish, lime juice, orange juice, olive oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.

Mix in mangoes and green onions; cover and chill in the refrigerator for 10 minutes more.

Gently fold in tomatoes and cilantro.

Season with salt and pepper and serve immediately.

Chop the raw tilapia into small pieces, and place in a large bowl. Pour in enough lime juice to cover the fish.

Mix the tomato, red onion, and cucumbers into the bowl. Stir in the cilantro. Season with salt and pepper.

Allow the ceviche to marinate, refrigerated, for at least an hour. Taste for seasoning before serving; add salt and pepper if necessary.

Place tuna in a mixing bowl. Add the lemon juice, salt and pepper. Let sit for 10 minutes to blend flavors. Add chopped tomatoes, cilantro, and purple onion to the bowl. Combine well; season to taste with additional salt.

Serve white albacore ceviche over the tostadas and garnish with jalapeno strips.

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.