Categories Beef Chicken Christmas Dips Pastry Salad Sausage Seafood Snacks Soup Tea

Ceviche Peruana Recipe by ??            Print Version 1lb very fresh corvina, seabass, bluenose seabass, cleaned and ¼ to ½ inch  cubed 2 large red onions, shaved Juice of 1 lemon Juice of 2 limes 1 habenero pepper, minced or julienned 1 jalapeno pepper, minced or julienned 1 small red bell pepper, julienned 2 cloves garlic, minced ¼ bunch cilantro , cleaned chopped salt and pepper to taste 1.  Mix all ingredients and allow fish to marinate in mixture for a minimum of ½ hour.  2.  Plate on glass or ceramic with bibb lettuce garnish with cilantro and served with camote, yucca or pieces of corn on the cob. Ceviche 101                                        Print Version Recipes by Rachel Rubin *Author’s note: These recipes include some traditional Latin American, South American, and Caribbean recipes and some that I developed myself. The recipes serve 10-12 (appetizers) or 4-6 (entrée). The key to a good ceviche is freshness: Don’t be afraid to change the main seafood ingredient if there is something fresher and more beautiful at your local fish and seafood market. For each recipe, follow these steps (see each recipe for the ingredient list): 1.        Using a glass or ceramic bowl (do not use metal), marinate the fish or seafood in the citrus juice. 2.        Add the remaining ingredients and continue to marinate refrigerate until served. About marinating times: The larger the pieces of fish or seafood, the longer it takes for acid to change the proteins. Keep your eye on the color of the fish: when it has marinated enough, it will change from translucent to opaque Serve ceviche with, tortilla chips, corn nuts, baguette slices, 1/4 pieces of corn on the cob, etc. Corvina / Seabass Ceviche 5 lb corvina/seabass 2 red onions, shaved 12 limes, juiced 1 habanero pepper, minced 2 red bell peppers, julienned 1 jalapeno pepper, julienned kosher salt to taste coarse ground black pepper to taste  Ahi Tuna Poke 5 lb Ahi tuna 8 limes, juiced ½ can coconut milk 1 bunch scallions, sliced thin on the bias 2 Tbsp. Aloha Shoyu ¼ cup fresh ginger, minced Ceviche Mixto IV 1 lb corvina/seabass 2 lb shrimp, tail on (26-30 count) 1 lb scallops, thinly sliced (u-10) 1 lb conch, well-pounded 5 lemons, juiced ½ cup red wine vinegar 2 Tbsp extra virgin olive oil 1 large can organic whole tomatoes 10 large pitted green olives, sliced ¼ bunch cilantro, chopped 5 sprigs fresh oregano, small Cuban if available ¼ bunch Italian flat-leaf parsley, chopped 2 jalapeno peppers, julienned ½ red onion, shaved Lobster Ceviche 5 lb lobster meat 5 lemons, juiced 2 Tbsp passion fruit puree ½ cup garlic, minced ½ cup chives , chopped (leave 5 whole for garnish) ½ bunch cilantro, chopped kosher salt to taste Grilled Octopus Ceviche 5 lb baby octopus 8 oranges, juiced 6 limes, juiced ½ bunch cilantro 1 red onion, shaved 5 scallions, sliced thin on the bias Frank’s red hot sauce to taste 1 habanero pepper, minced (optional) Crab Ceviche 5 lb Dungeness crab 8 limes, juiced 1 papaya, diced 1 mango, diced ½ can coconut milk ¼ cup toasted coconut ¼ cup chives, minced kosher salt to taste Shrimp Ceviche 5 lb shrimp, tail on (26-30 count) 2 large cans whole organic tomatoes 8 lemons, juiced 8 limes, juiced 2 red onions, shaved 1 can chipotle in adobo sauce 6 cloves garlic, minced ½ bunch cilantro, chopped