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ceviche

Lime Cilantro Salmon Ceviche

Posted Sat, 02/07/2009 - 21:01 by CitizenFood

Serves 4 to 6

4 skinless salmon fillets
1/4 cup lime juice
2 red chilies
2 tablespoons fresh cilantro, chopped
1/4 teaspoon ground cumin
2 garlic cloves, finely chopped
1/4 cup grated fresh ginger

Shred the salmon and place in a wide, non-metallic bowl. Mix in the lime juice, chili, cilantro, cumin and garlic over the fish and season with salt and pepper. Take the grated ginger and firmly squeeze the juice over the salmon. Discard the pulp. Gently mix, cover with plastic wrap and refrigerate for a minimum of 4 hours before serving.

Mixed Seafood Ceviche

Posted Sat, 02/07/2009 - 15:38 by CitizenFood

Serves 4 to 6

2 pounds mixed seafood (shrimp, clams, scallops, etc.)
1 large onion, thinly sliced
2 large ripe tomatoes, peeled and diced
1/4 cup chopped cilantro
2 canned green chiles, finely diced
3 tablespoons olive oil
Salt and pepper, to taste
Lime juice, to cover
2 ears corn, cooked & chopped
2 sweet potatoes, cooked & cubed

Combine all the ingredients except the corn and sweet potatoes and refrigerate 2 hours. Remove and place ceviche in a large dish. Garnish with the corn and sweet potatoes. Serve over ice.

Ceviche Corvina

Posted Sat, 02/07/2009 - 21:16 by CitizenFood

Serves 4

1 3/4 pounds skinless sea bass filets, chopped
1 red onion, finely sliced
1/2 red aji limo chile, chopped very fine
1/2 yellow aji chile, chopped very fine
1/2 cup key lime juice
Salt
1 cup sweet corn
Boiled sweet potato, cubed

Mix the first 6 ingredients and chill 15 minutes. Serve with the sweet potato and corn as garnish.

Amarillo Ceviche Mixto

Posted Sat, 02/07/2009 - 16:59 by CitizenFood

Serves 6

For the sauce:
1/3 cup freshly squeezed lime juice
1/3 cup freshly squeezed lemon juice
1 tablespoon spicy yellow pepper paste
1 tablespoon turmeric
1/4 cup clam juice
1 tablespoon grated fresh ginger
Pinch of salt to taste

For ceviche:
1/2 pound shrimp, peeled, deveined, and blanched
1/2 pound octopus, cooked and sliced crosswise into 1/8-inch slices
1/2 pound sautéed bay scallops
1 yellow tomato, seeded and diced
1 small yellow bell pepper, seeded and diced
1 tablespoon chopped fresh chives
2 tablespoon sliced green onions

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