Time 2h30m Yield 12 servings Number Of Ingredients 13 Steps:
Cut fish into small cubes. Spread the fish evenly in a large, non-reactive pan. Mix all of the citrus juice and pour over the fish. Cover and refrigerate for 2 hours. The citrus juice will “cook” the fish throughout. Add the rest of the ingredients and season with salt, pepper and olive oil. Fill shot glass with gazpacho and garnish with a dollop of creme fraiche.
Time 25m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Place the shrimp in a large mixing bowl. Add 1/2 cup lime juice and let stand for 15 minutes so the shrimp can “cook” in the lime juice (any less and it won’t cook, any more and it toughens). Meanwhile, in a separate large mixing bowl, mix the remaining 1/2 cup lime juice, cucumbers, tomatoes, cilantro, red onions and serrano chile to incorporate evenly. Transfer the mixed vegetables into the shrimp bowl and mix well to incorporate. Season the ceviche with some salt. Serve with saltine crackers, bottled hot sauce and lime wedges if desired.
Time 5h Yield 50-64 skewers Number Of Ingredients 10 Steps:
In a glass bowl, mix lime juice, pineapple juice, and rice vinegar. Add shallot, jalapeno, cilantro, and cayenne. Place fish, onion, and grape tomato halves in a heavy ziplock storage bag. Note: the recipe was created for red snapper, but tilapia, small bay scallops, or small peeled and deveined shrimp can all be used in place of the snapper. Pour marinade over fish, tomatoes, and onions. Squeeze air out of bag and seal. Refrigerate 4 hours, turning the bag over every 30 minutes. Skewer a piece of fish, one tomato half, and one piece of red onion on a small skewer or toothpick. (DO NOT use the colored variety as these will bleed into your fish, and trust me, blue is not an attractive color on snapper). Serve chilled.
Time 3h30m Yield 6 Number Of Ingredients 11 Steps:
Combine the shrimp, scallops, cilantro, tomatoes, celery, green onions, lime juice, and serrano peppers in a bowl. Season with salt, white pepper, and black pepper; stir and pour into a glass or plastic container. Cover, and refrigerate 3 hours to overnight. Serve the seafood with the lime juice marinade.
Time 3h30m Yield 6 Number Of Ingredients 11 Steps:
Combine the shrimp, scallops, cilantro, tomatoes, celery, green onions, lime juice, and serrano peppers in a bowl. Season with salt, white pepper, and black pepper; stir and pour into a glass or plastic container. Cover, and refrigerate 3 hours to overnight. Serve the seafood with the lime juice marinade.
Time 1h50m Yield Serves 6 as a starter Number Of Ingredients 10 Steps:
In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins. Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.
More about “skeeters ceviche recipes”
Time 20m Yield 8 serving(s) Number Of Ingredients 11 Steps:
combine all ingredients in a large bowl and mix together well. Best to let it sit in the fridge for a few hours to allow the flavors to fully blend together but can be served as soon as it’s made if desired. serve cold either on tostada shells, as a dip with chips, or in a dish to eat alone. May be garnished with lettuce, avacado, and black olive if desired.
