COOL, REFRESHING SEAFOOD CEVICHE WITH SHRIMP, SCALLOPS, FISH, AND OCTOPUS
Tons of citrus, avocado, and serrano chiles make this Seafood Ceviche Recipe perfect for a light dinner or an impressive appetizer at your next Mexican-inspired feast.
THE ONLY CEVICHE RECIPE YOU WILL EVER NEED!
INGREDIENTS
4 ounces fresh halibut
4 ounces fresh sea scallops (about 5 scallops)
4 ounces fresh shrimp, peeled and devined
4 ounces cooked octopus tentacles
2 serrano chiles, stemmed and minced, seeds removed if you'd like it less spicy
1 medium tomato, cored and small dice
1/2 cup chopped cilantro
1/4 cup minced red onion
3/4 cup fresh lime juice
1/4 cup fresh orange juice
1 teaspoon kosher salt
1 small ripe avocado, peeled, pitted and chopped
Tortilla chips or baked tostadas, for serving
INSTRUCTIONS
Cut the fish and seafood. Cut all the fish and seafood into the same-sized pieces. I like to make them about 1/2-inch thick. Place in a large glass bowl.
Add the veggies. Add the tomatoes, cilantro, red onion, lime juice, orange juice, and salt to the bowl with the seafood. Stir well to combine.
Marinate. Push seafood beneath the citrus juice, cover and refrigerate. If you'd like the fish rare only marinate for 10-15 minutes. If you'd like it more well done let it marinate for 1 hour and up to 4 hours.
Add avocado. Right before serving, stir in the avocado. Taste and add more salt or lime juice if needed.
Serve. Serve cold with tortilla chips or baked tostadas.
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My name is Kate Ramos and ¡Hola! Jalapeño is where we celebrate Mexican flavors!
I’m a white girl from the Midwest who dreamed of being a chef. So I moved to Napa Valley, did just that, and at the same time fell in love with the most charming Mexican-American man you’ll ever meet.While working in restaurant kitchens in California I also fell hard for Mexican cuisine, it’s ingredients, and the beauty, depth and vibrance of Mexican food.¡Hola! Jalapeño is a true expression of my love for this way of cooking. I am deeply reverent and very respectful of its traditions and its culture and I’m honored to be able to share its beauty with all of you.As the proud mother of two Mexican-American children, I also feel it is my responsibility to enrich their lives with the flavors of Mexico and so, selfishly, ¡Hola! Jalapeño is also a journal of the recipes they have grown up eating. One I hope they will turn to when they need a bit of home.My intention is to create easy Mexican dishes that merge authentic ingredients and flavors with modern preparations; embracing the fresh, healthy, simple cooking that is at the root of traditional Mexican cuisine.You can find more of my recipes and stories by clicking the links below. Thanks so much for WATCHING!
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Shrimp Ceviche
Ceviche is an incredibly easy dish that is sure to impress. It’s also the perfect summer recipe because there is no stove or oven needed to prepare. I personally prefer mine with lots of veggies but you can add or remove any of the ingredients I used. #ceviche #shrimp #easyrecipe #summer #seafood
Ingredients
2 Lbs Raw Deveined Shrimp
8-10 Juicy Limes
1/2 Red Onion
1 Cup Minced Cilantro
2 Cucumbers
2 Roma Tomatoes
1-2 Serrano Peppers
1-2 Avocados
Salt & Pepper
1 Tsp Chili Flakes
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Creamy garlic parm shrimp
Serves 2
3-4 Table spoons neutral oil (Grape seed or sunflower oil)
1 lb Peeled deveined shrimp size 8-12
2 Tablespoons Salted butter
1 Tablespoon minced garlic
1/4 cup white wine (Chardonay)
1/2 cup Heavy cream
1/2 cup Grated parmesan cheese
Salt & Black Pepper to taste
Optional Garnish: Chopped parsley & Chili flakes
1. Add oil to a pan on medium heat.
2. Season the shrimp with salt and black pepper. Make sure to get both sides.
3. When the oil is hot, carefully add the shrimp. Cook each side for 2 minutes. When they’re done remove and reserve.
4. Discard any excess oil. Turn the heat down to medium low. Add the butter and let it melt.
5. Next add minced garlic. Fry until its fragrant or turns a light blonde color (about 1-2 minutes).
6. After that add the wine and let it reduce.
7. When the wine is almost dry combine the heavy cream, parmesan cheese and continue to reduce.
8. When the sauce is at your desired consisgtency season with salt to taste.
9. Finish with the chopped parsley and the cooked shrimp from earlier.
10. Serve hot with more chopped parsley and red pepper flakes.
Easy Shrimp Ceviche Tostadas with Avocado Crema (Ceviche de Camarónes)
Ceviche de Camarónes is a light and refreshing no-cook meal that will feed a crowd. This shrimp ceviche recipe is served on tostada shells with a creamy, spicy, and flavorful avocado crema, then sprinkled with crunchy pepitas. It is the perfect dish for a hot summer day.
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Cooking shrimp in lime juice (Shrimp Ceviche with Tostadas)
See for ceviche, you 'cook' the seafood in acid. Please don't use a metal bowl. Ceviche is a popular dish during the spring and summer seasons and in warmer climate since it's fresh and served cold.
Ingredients:
Shrimp ceviche:
- 1 pound of shrimp, tails removed and deveined.
- Half of a jalapeno, deseeded.
- Quarter of a red onion
- 6 limes and 3/4 cup of lime juice
- Salt
- Pepper
Guacamole:
- 1 whole avocado
- Salt
- Pepper
- Jalapeno
- Red onion
- Lime juice
Sauce and Tostadas:
- 3 tbsp of sour cream
- 3 tbsp of mayo
- Salt
- Pepper
- Adobo sauce from a can of chipotle peppers in adobo sauce
- Lime Juice
- Yellow soft taco shell
5-Ingredient Shrimp Ceviche • Tasty
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