These ceviche recipes It will be the highlight of your summer!
Ceviche is the seafood snack that I can never resist. It's fresh, hearty, and tastes like marine paradise on a plate.
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With origins in Peru and Ecuador, ceviche is now wide and widespread, changing from one area to another.
And do you know what that means? There are more great recipes to try.
There is ceviche with shrimp, scallops, lobster, tuna and more. Not only that, but each one of these ceviches has a different way of doing it.
The one thing they all have in common is that they are fresh, healthy, flavorful and a seafood lover's dream. Grab some citrus and let's make ceviche!
Shrimp is one of the most loved seafood for a reason. It's too exquisite to pass up!
Whether you've made ceviche before or are a newbie, this shrimp ceviche is a great place to start.
It is very simple to do and does not take much time.
It is full of juicy shrimp cooked in 3 kinds of citrus. You'll know they're done cooking when they turn from translucent to pink.
Be sure to devein and rinse the shrimp before you mix everything together. This dish is meant to be as fresh as possible!
When it comes to simple scallop recipes, this one is almost no-fuss.
Toss the tender scallops in lemon and lime, then add a handful of cilantro and chile colorado to pop them.
However, be careful with auxiliary fixings. This dish is all about sumptuous bay scallops.
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You can also use larger sea scallops, but you'll want to chop them up for the perfect bite.
Show me a bowl of ceviche and immediately I begin to salivate.
This is like a cross between poke and ceviche, which are two of the best things on the planet!
It's packed with sushi-grade ahi tuna cubes, red onion, cilantro, and avocado. For the pepper, this goes with jalapeño, but the serrano also works.
This ceviche is so good that you may have a hard time sharing it. I know what I do!
Speaking of tropical joy! I can hear the waves of the sea just by looking at this vibrating bowl.
This ceviche really has it all. It's sweet, hearty, fresh, and so simple to create.
While the shrimp are cooking, chop all the other ingredients. You'll want to cut them the same size to get the perfect bite.
You can serve this with fries, but I can honestly eat it with a fork.
Say, if you really want to feel like you're on the island, pair it with a fresh mango cocktail or pineapple cocktail.
Not only is it Sonora style, but it's restaurant quality without the high cost.
This shrimp ceviche shimmers with myriad greens in a sea of citrus and clamato juice.
If you want this spiciness, you can leave out certain chili seeds or go with a hotter pepper. I opt for serrano anytime I feel spicy.
However, you may want to go with jalapeño if you are serving this to a crowd that is not very spicy.
Oh, and to make a meal, serve it over crackling toast.
White fish like tilapia also makes amazing ceviche!
This one is Peruvian-style, using a combination of fresh orange juice and lime. You'll also appreciate that there are no tomatoes here.
It's all about the fish and citrus with just a few minor fresh ingredients to fix it. Jalapeño, red onion and cilantro to be precise.
It tastes extraordinarily fresh and clean, making it a refreshing alternative on a hot summer day.
Whether you're using mahi mahi or sea bass, this is a good all-around ceviche recipe for any semi-firm or firm white fish.
It has traditional ceviche garnishes like avocado, tomatoes, cilantro, and red onion.
To cook the fish, you want to make sure you use enough lime juice to cover it completely.
Remember, the longer you marinate the fish in the lime juice, the longer it will cook. So it's best to eat this as soon as the fish turns opaque.
That way, it will be as fresh as possible and the fish won't start to take on a flaky, chalky texture.
Just because you're vegan doesn't mean you can't enjoy ceviche too!
While this isn't exactly the same as the real stuff, it's still absurdly tasty.
At the fish site, you'll combine hearts of palm with traditional ceviche ingredients like cilantro, lime, and red onion.
Hearts of palm have a mild artichoke heart flavor with a more brittle, meaty texture. This makes it a great fish substitute.
This is also a great alternative option for those who don't like the idea of eating raw fish cooked in citrus.
Crab ceviche is a rare treat that I can't eat enough of. But when I do, I love doing it like this recipe does.
It's packed with juicy Dungeness crab, fresh greens, spicy serrano chili, and two kinds of citrus.
With a recipe this good, you never need an excuse to eat it.
But if you do, I say call your friends, make a pitcher of margaritas, and relax.
Food this good is best enjoyed on a hot summer day with good company and good music.
Do you love lobster? This ceviche has your name on it!
Langostino is from Spain for small lobster, and this ceviche is full of them.
Sweet and hearty lobster swims in lemon with fresh sides like cilantro and red onion.
Unlike many of the other ceviches, this one has a hint of garlic and is very oozing with lime.
If it's too much for your liking, you can pour some on once the lobster is fully cooked.
