Best 5 Ceviche Acapulco Recipes
Ceviche Acapulco is an iconic Mexican seafood dish known for its vibrant flavors and refreshing taste. Originating from the Pacific coast city of Acapulco, it is a delightful and versatile dish that showcases the bounty of the sea. This article delves into the world of Ceviche Acapulco, exploring variations, tips for preparation, and the culinary history behind this beloved Mexican dish. So, let's dive into the world of Ceviche Acapulco and discover the secrets behind its tantalizing flavors.
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MEXICAN CEVICHE
This is Authentic Mexican Ceviche, I've had it several times in Mexico, and also have learned to cook Mexican food for my husband. Every time I make this it's a hit.
Provided by PHXGURL
Categories Appetizers and Snacks Seafood Shrimp
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
- Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.
Nutrition Facts : Calories 387.1 calories, Carbohydrate 57.6 g, Cholesterol 86.3 mg, Fat 12.4 g, Fiber 7.5 g, Protein 17.7 g, SaturatedFat 1.6 g, Sodium 732.5 mg, Sugar 7.1 g
CEVICHE FROM ACAPULCO
Excellent meal for the summer, since there is no cooking involved and it is cool. Any thick, firm white fish can be used. The citrus juice cooks the fish. You can also add shrimp or scallops and substitute for part of the fish. This is adapted from "A Treasury of Great Recipes" by Mary and Vincent Price. Cooking time is the marinating time in the refrigerator. Letting it sit in the vegetable mixture overnight is not included. Posted for ZWT5.
Provided by breezermom
Categories Halibut
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut the fish into 1 inch cubes. Marinate in 2 cups lemon or lime juice in the refrigerator for 6 hours.
- In a bowl, mix 2 cups chopped onion, 1/2 cup tomato puree, 1/2 cup tomato juice, 1 tbsp salt, 16 chopped green olives, 2 tbsp Worcestershire sauce, 1 tsp Tabasco, 2 chopped jalapenos, 3 chopped peeled and seeded tomatoes, and 2 tbsp cilantro or parsley.
- After 6 hours, remove the fish from the refrigerator. Pour off 1 cup of the lemon or lime juice and add the above sauce to the fish and remaining juice. Mix well and let stand in the refrigerator overnight.
- Garnish with avocado if desired.
Nutrition Facts : Calories 203.5, Fat 3.1, SaturatedFat 0.6, Cholesterol 53.2, Sodium 1116, Carbohydrate 13.1, Fiber 2.1, Sugar 6.3, Protein 31.3
CEVICHE ACAPULCO
Steps:
- Place seafood in glass bowl. Cover with juice. Marinate 4 hours or overnight. Drain. Return seafood to bowl. Mix onion, serrano peppers, tomatoes, olives, parsely and cilantro. Stir in tomato juice, oil, jalapenos with juice, Worcestershire, oregano and salt. Pour sauce over fish, mix gently and marinate for 1 day in refrigerator. Fill serving cups with ceviche, garnishing with cilantro.
Nutrition Facts :
CEVICHE ACAPULCO
Categories Fish Appetizer Marinate Low Carb Low/No Sugar Wheat/Gluten-Free Healthy
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Cut fish into ½ inch cubes (partially freeze the fish before cutting in order to get nice straight cuts). Cut tomato into ½ inch cubes. Chop bell pepper. In a medium mixing bowl cover fish with lemon juice. Add oil, vinegar, chiles, and oregano to fish and lemon juice and stir. Marinate in refrigerator for a minimum of two hours. Stir in tomato and bell pepper just before serving.
CEVICHE ACAPULQUEñO
You can use any type of fish for this recipe, so always choose the freshest and most local. This recipe is part of the [Epicurious Online Cooking School](http://cookingschool.epicurious.com/), in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Provided by Sergio Remolina
Yield Makes 4 cups
Number Of Ingredients 14
Steps:
- Place the fish in a stainless-steel or other nonreactive bowl. Add the lime juice and gently stir to coat the fish. Cover the bowl with plastic wrap and refrigerate until the fish is opaque, about 3 hours.
- In a small bowl, stir together the tomato juice, olive oil, and oregano. Season to taste with salt, cover, and refrigerate.
- Just before serving, drain the fish and stir in the onion, tomatoes, chiles, olives, cilantro, and the tomato juice mixture. Taste for seasoning and add sugar and salt as needed. Add the avocado and toss gently. Serve with tortilla chips or crackers.
Tips for Making Ceviche Acapulco
- Use the freshest seafood possible. This is essential for ceviche, as the fish will not have time to develop any off flavors.
- Choose a firm-fleshed fish. This will help the ceviche hold its shape and texture.
- Cut the fish into small pieces. This will help the ceviche marinate evenly.
- Use a variety of vegetables. This will add color, flavor, and texture to the ceviche.
- Do not overcook the fish. The fish should be cooked through, but it should still be slightly translucent in the center.
- Use a good quality lime juice. This will give the ceviche a bright, acidic flavor.
- Season the ceviche to taste. This may include adding salt, pepper, cilantro, or other herbs and spices.
- Serve the ceviche immediately. Ceviche is best served fresh.
Conclusion
Ceviche Acapulco is a refreshing and flavorful dish that is perfect for a hot summer day. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, with or without vegetables, ceviche Acapulco is a dish that everyone can enjoy.
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