Best 5 Ceviche De Calamari Recipes

ITALIAN-INSPIRED CEVICHE

Steps:

• Preheat the oven to 350 degrees F.
• Scatter the clams and oysters on a baking sheet and roast in the oven just until they begin to open up, 5 to 7 minutes. This will make the shucking process easier.
• In a large bowl, combine the lemon juice and lime juice. Stir to combine.
• Shuck the oysters and clams, with their natural juices, into the bowl. Chop the shrimp and add to the bowl. Stir gently to combine the seafood with the citrus juice. Cover and allow to sit for 2 hours in the refrigerator.
• Add the cucumbers, red onions, cilantro, parsley, tomatoes and chile to the seafood and mix well. Add the olive oil and salt and pepper to taste. Mix again and allow to sit in the refrigerator for an additional 1 1/2 hours before serving.
• Serve chilled, with corn tortilla chips.

CEVICHE DE CALAMARI

Steps:

• Remove tentacles from Calamari and deep fry with pineapple. Cut Calamaris in half and score the surface of one side. Marinate Calamari in 1/2 the lime juice and 1/4 of olive oil. We are going to briefly sear the Calamari about 30 seconds on each side after marinating and then we will need to put chill them. The rest of the Ceviche ingredients you are going to assemble together in a bowl. Cut flesh of half the Avocado into thumbnail sized pieces. Put in bowl last. After Calamari have been seared put in to Ceviche mix with the juice you marinated it in and gently mix and put in chiller. In the mean time slice and core the pineapple. Prepare the batter by mixing egg and then adding flour a little at a time until batter is a little too thick for coating. Add some coconut milk until the batter clings to the pineapple and not to run but also not to bunch up. Correct seasoning with salt and pepper. Coat the pineapple with batter and quickly dip one side into sliced almonds and immediately into deep fryer. You want to coat about 40% of the pineapple with the almonds on one side. There is no need to do both sides and no need to try and completely cover the pineapple. These will fry quickly, pull out of oil when golden brown. When done quickly batter the calamari tentacles and fry off till they rise to top of oil and are also golden brown. Honey drizzle: Put 1/2 cup honey in pot and warm on top of stove with a little of the wine you may be serving or some of the coconut milk. Add a few sprigs of fresh thyme to mixture. You are going to let this mixture steep. Pineapple slice on bottom, Ceviche in center of Pineapple slightly mounded with larger pieces of Calamari in center. Sprinkle on a few of the thin sliced or shaved almonds and drizzle ceviche with honey mixture. Be sure to drizzle plate with some of the honey Use fried pieces of Calamari tentacles if your intuition tells you they are needed.

MEXICAN CEVICHE

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.

CEVICHE DE PESCADO

Steps:

• 1. Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
• 2. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
• 3. Just before serving, mix in the parsley, cilantro, and onion.
• 4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with the seaweed, if using.

CEVICHE DE CAMARON

Steps:

• Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice.
• Scoop in the shrimp, cover and let the water return to the boil.
• Immediately remove from the heat, and pour off all the liquid.
• Replace the cover and let the shrimp steam off the heat for 10 minutes.
• Spread out the shrimp in a large glass or stainless steel bowl to cool completely.
• Peel the shrimp and devein if you wish.
• Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.
• In a small strainer, rinse the onion under cold water, then shake off the excess liquid.
• Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama and avocado.
• Taste and season with salt, usually about 1/2 teaspoon.
• Cover and refrigerate if not serving immediately.
• Spoon the ceviche into sundae glasses, martini glasses, or small bowls and garnish with sprigs of cilantro and slices of lime.
• Serve with tortilla chips if desired.