Summer ceviche recipes

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Ceviche recipes

Shrimp Ceviche

Makes 4 servings

Ingredients:
1/2 red onion, sliced
Salt and pepper to taste
1-1/2 dozen small to medium shrimp
Juice of 4 to 5 limes
1 aji amarillo chile pepper, seeds removed, minced
1/2 cup cilantro leaves, washed and patted dry
3 large ripe avocados, halved, pitted, peeled, diced
1 mango, pitted, peeled, diced

Directions:
1. Add onions to a bowl of salted water and let sit for 20 minutes.

2. Meanwhile, bring a pot of salted water to a boil and squeeze the juice of 1 lime into it. Add the shrimp and cook for 1 to 2 minutes or until it is just pink. Drain the shrimp, dunk into cold water, and drain again.

3. Remove shells and veins from shrimp and coarsley dice. Combine shrimp with peppers and the juice of 3 limes. Toss in avocado and mango then toss in drained onions.

4. Season to taste with salt and pepper and generously garnish with cilantro. Chill for at least 1 hour or until ready to serve.

Red Snapper Ceviche

Makes 4 servings

Ingredients:
1 pound red snapper fillet, diced
Juice of 5 to 6 limes
1 cup diced fresh tomato
1 green bell pepper, seeds removed, chopped
4 tablespoons chopped fresh cilantro
2 jalapeno peppers, seeds removed, minced
2 tablespoons white vinegar
1 medium red onion, minced
1 dash Tabasco sauce
1 avocado, halved, pitted, peeled, diced
Salt and pepper to taste

Directions:
1. Combine fish and lime juice in a bowl and let marinate for 3 to 12 hours in the refrigerator.

2. When ready to serve, toss tomato, bell pepper, cilantro, jalapeno, vinegar, onions, Tabasco and avocado with fish and lime juice. Season to taste with salt and pepper.

Scallop Ceviche

Makes 4 servings

Ingredients:
1-1/2 pounds scallops
1 jalapeno pepper, seeds removed, minced
1 medium red onion, chopped
1 clove garlic, mashed
2 teaspoons prepared mustard
3 tablespoons olive oil
1 tablespoon white vinegar
Juice of 4 to 5 limes
2 tablespoons ketchup
Salt and pepper to taste

Directions:
1. Heat a pot of boiling water and add scallops. Cook 2 to 3 minutes or until just cooked through. Drain and dice.

2. In a large bowl, combine scallops with pepper, onion and garlic. In a small bowl, whisk mustard with olive oil, vinegar, lime juice and ketchup.

3. Pour mustard mixture over scallops and toss to combine. Season to taste with salt and pepper. Chill for 1 hour or until ready to serve.

Three more super ceviche recipes

• Shrimp Ceviche in Coconuts
• Bay Scallop Ceviche
• Crab Ceviche