Best 5 Citrus Ceviche Recipes

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Citrus ceviche is a refreshing and zesty dish that is perfect for a summer meal. Made with fresh citrus fruits, such as limes, lemons, and oranges, ceviche is a light and flavorful dish that is sure to please everyone at your table. It is also a great way to use up leftover fish, making it a budget-friendly option. With its bright and tangy flavor, citrus ceviche is a delicious and healthy dish that is perfect for any occasion.

Here are our top 5 tried and tested recipes!

CITRUS CEVICHE WITH SHRIMP AND SCALLOPS



Citrus Ceviche With Shrimp and Scallops image

This is a twist on a Emeril Lagasse recipe from 2005. Recipe is healthy, flavorful, and easy to prepare. My family doesn't like "hot" stuff, so this recipe is mild. That being said, feel free to add serrano chiles or jalapeno peppers to your taste. I made about 4 different ceviches the other day for taste testing (yes, my husband is spoiled) and this was our favorite. NOTE: I have made this several times since the original posting and wanted to post a quick update. Feel free to sub sweet bell pepper (diced) for the cucumber. Also add salt and lemon pepper to taste at the end AFTER it is "cooked". I usually let mine "cook" for 6 hours, not the 3 recommended.

Provided by januarybride

Categories     Mexican

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 lb medium shrimp, peeled and deveined and cut into 1/2 inch pieces
1/2 lb bay scallop (the little ones)
2 lemons, juice of
2 limes, juice of
2 oranges, juice of
1 cup cucumber, peeled and diced into 1/4-inch pieces
1/4 cup red onion, finely chopped
1 cup diced tomato
1 avocado, peeled, seeded, and chopped into 1/2-inch pieces
1 tablespoon roughly chopped cilantro leaf (may add more if you like)
2 tablespoons extra virgin olive oil
1/2 teaspoon salt (optional)
1/2 teaspoon lemon pepper (optional)

Steps:

  • In a medium-sized stainless steel or clear glass bowl, place lemon, lime and orange juices.
  • Stir in the shrimp, scallops, cucumber and red onion. If you are adding chiles or peppers, add them now as well.
  • Refrigerate for 3 hours. The shrimp and scallops should have turned white (from opaque) meaning that the citrus juices have "cooked" them.
  • 30 minutes prior to serving, remove from the fridge and stir in the tomato, avocado, chopped cilantro, and olive oil.
  • Serve in martini glasses with saltine crackers on the side if you want to be fancy, otherwise just put the bowl out with a few spoons and a whole bunch of saltine crackers and tortilla chips and let everyone dig in!
  • To serve, divide the ceviche between 6 chilled martini glasses.

HOT AND SPICY CHOLULA SEA BASS CEVICHE WITH ROASTED PEPPERS, GRILLED MASA CAKES, ROASTED CORN, AND CITRUS MARINADE



Hot and Spicy Cholula Sea Bass Ceviche with Roasted Peppers, Grilled Masa Cakes, Roasted Corn, and Citrus Marinade image

Provided by Food Network

Categories     main-dish

Time 44m

Yield 4 servings

Number Of Ingredients 15

24 ounces sea bass, julienned
1 cup lime juice
1 cup lemon juice
1 cup orange juice
1 red onion, julienne
1 cup chiffonade cilantro leaves
4 jalapeno chiles, roasted, peeled, seeded, and chopped
2 red bell peppers, roasted, peeled, seeded, and chopped
2 yellow bell peppers, roasted, peeled, seeded, and chopped
2 ears corn, roasted and removed from the cob
Salt and pepper
Hot pepper sauce, (recommended: Cholula)
4 cups masa harina
4 eggs
Water, to bind

Steps:

  • In a large bowl, combine the sea bass, lime juice, lemon juice, orange juice, and onion. Mix all of these ingredients together and let marinate for 4 hours, covered, in the refrigerator.
  • Preheat a grill.
  • Once the fish has marinated, add the cilantro, roasted peppers, corn, and season with salt and pepper.
  • To make the masa cakes, combine the masa flour, eggs, and add a tablespoon of water at a time and form a paste. Make sure the paste is firm and not too watery. Form small pancake shapes and grill on each side for approximately 2 minutes.
  • To serve, place the masa cakes on the plate and top with the sea bass ceviche. Drizzle the top with the hot pepper sauce for added heat.

SHRIMP AND MAHI MAHI CITRUS CEVICHE



Shrimp and Mahi Mahi Citrus Ceviche image

Provided by Guy Fieri

Time 50m

Yield 4 servings

Number Of Ingredients 14

12 ounces large shrimp, shelled, deveined, halved and diced
Kosher salt
12 ounces boneless, skinless mahi mahi fillets (or other firm white fish)
6 ribs celery
1/4 cup lime juice
Juice of 1 orange
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
Freshly cracked black pepper
2 tablespoons finely chopped fresh cilantro
4 cups canola oil, for frying
Three 6-inch corn tortillas, sliced into strips
Kosher salt
1 lime, cut into wedges

Steps:

  • For the ceviche: Place the shrimp into a pot of salted water. Place over medium heat and cook until just starting to turn opaque, 2 to 3 minutes. Drain before adding to the rest of the ceviche.
  • Meanwhile, dice the mahi mahi into 1/4-inch pieces and set aside in a large nonreactive bowl.
  • Peel the celery and place in a food processor with the lime juice and orange juice. Puree until smooth and set aside. Add the celery puree to the fish and sprinkle with the cumin, cayenne and some salt and black pepper. Add the shrimp and stir well to incorporate. Cover and chill the ceviche in the fridge for 15 to 20 minutes. The shrimp will turn pink and the fish will turn white when cooked. Toss with the cilantro just before serving.
  • For the tortilla strips: In a large cast-iron pot over medium-high heat (or in countertop fryer), bring the oil to 325 degrees F. Add the tortilla strips and fry until golden brown, 3 to 4 minutes. Remove to towel-lined dish and drain. Season with salt.
  • To plate: Spoon the ceviche into a serving bowl and garnish with the tortilla strips and lime wedges.

CITRUS CEVICHE



Citrus Ceviche image

My take on the classic Peruvian ceviche. The acidity of the citrus fruit 'cooks' the fish. A nice refreshing meal on a hot summer day. It's imperative to use only freshly caught fish!

Provided by Althea

Categories     Appetizers and Snacks     Tapas

Time 2h40m

Yield 4

Number Of Ingredients 11

½ cup fresh lemon juice
¼ cup fresh lime juice
¼ cup fresh orange juice
1 teaspoon grated fresh ginger
2 tablespoons extra virgin olive oil
1 pound fresh sea bass fillets, sliced 1/4 inch thick
¼ cup chopped fresh cilantro
1 onion, thinly sliced
2 avocados - peeled, pitted, and cubed
salt and pepper to taste
4 hard-cooked eggs, quartered

Steps:

  • In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
  • Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.

Nutrition Facts : Calories 439.6 calories, Carbohydrate 17.4 g, Cholesterol 258.5 mg, Fat 29.1 g, Fiber 7.5 g, Protein 29.9 g, SaturatedFat 5.3 g, Sodium 149.5 mg, Sugar 4.7 g

SALMON CITRUS CEVICHE



SALMON CITRUS CEVICHE image

Categories     Fish     Appetizer     Freeze/Chill     Quick & Easy

Yield 6 servings

Number Of Ingredients 7

fresh salmon about 1 lb.
8 oranges
10 limes
soy sauce 3/4 of a bottle
1 red onion chopped
red pepper about 10
1/4 cup olive oil

Steps:

  • fresh salmon filet cut in squares about half inch meanwhile soft the peppers in hot water about half an hour,when soft cut in thin rings, put in a skillet with olive oil and the chopped onion stir fry until the onion becomes tranparent. In a shallow pan put the juices, soy sauce and salmon, stir in the prepared onion and pepper with the oil. chill overnight When serving, let some of the juice, and sprinkle with toasted sesamee seeds

Tips:

  • Use the freshest fish possible. This will ensure that your ceviche is flavorful and delicious.
  • Choose a firm-fleshed fish. This will prevent the fish from becoming too mushy when it is marinated in the citrus juices.
  • Cut the fish into small pieces. This will help the fish to marinate evenly and will make it easier to eat.
  • Use a variety of citrus juices. This will give your ceviche a more complex flavor.
  • Add other ingredients to your ceviche, such as vegetables, herbs, and spices. This will add flavor and texture to the dish.
  • Marinate the ceviche for at least 30 minutes. This will allow the fish to absorb the flavors of the citrus juices and other ingredients.
  • Serve the ceviche chilled. This will help to keep the fish firm and will make it more refreshing.

Conclusion:

Ceviche is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a ceviche that is sure to impress your friends and family.

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