Ceviche recipes (ingredients, sugar, crab, pepper)

[Brian Griffin]

i have become interested in making Ceviche i would appreciate your recipes and thoughts on this dish..not looking to get to complicated with alot of ingredients thanks for replies

[Gandalara]

Out of 3 that I have, this one has the least ingredients:

Snapper Seviche With Tangerine
Serving Size : 6
1/2 cup freshly-squeezed lime juice
1 tablespoon salt
1/2 cup freshly-squeezed tangerine juice
1 jalapeño pepper -- finely chopped
3 teaspoons finely-chopped fresh oregano
3 shallots -- thinly sliced
1 1/2 pounds skinless Snapper fillet -- diced 1/4" **see note
2 tablespoons extra-virgin olive oil

In a glass or other nonreactive bowl, whisk together all the marinade ingredients. Add the snapper and gently toss. Cover and refrigerate for 1 hour. When ready to serve, drizzle with olive oil.

** Can substitute Grouper, Swordfish, any white firm sea fish

[DontH8Me]

Easiest ceviche ever - buy some imitation crab, toss with lime juice, chopped onions, cilantro, tomatoes, serrano or jalapeno peppers if you like it spicy, drizzle in some olive oil and season with salt and pepper. Refrigerate for at least one hour before serving so the flavors can blend - serve on tostada shells or on a bed of tortilla chips. If you want to entertain with this, I recommend smearing the tostada shell with home made guacamole first, and then sprinkling on the ceviche.

BTW - many people incorrectly think ceviche is of Mexican origin - it is actually the national dish of Peru, and can trace back to the Incan empire.

[mossomo]

Ceviche

- some fish (Red Snapper, Mahi, Ahi)
- small bag of those real small shrimps, or buy regular fresh shrimp and dice
- about 1/2 cup fresh lime juice
- about 1/2 cup fresh lemon juice
- dice a small onion, or 1/2 of med/lrg
- 1 cup of chopped fresh seeded tomatoes
- dice a seeded pepper according to taste, any pepper will suffice
- chop a sprig of cilantro
- add garlic to taste
- I add about a tea spoon of sugar (sweet tooth)

Throw all the ingredients in a non-reactive dish/pot. Place in fridge. Let sit for a couple hours. Stir occassionally. I strain mine of excess liquid before serving over corn chips.

[Brian Griffin]

thanks to for your recipes...they sound great... I will try them..