Best 3 Green Ceviche With Cucumber Recipes
Green ceviche with cucumber is a refreshing and flavorful dish that is perfect for a summer meal. Made with fresh, raw fish, cucumber, and a variety of herbs and spices, this ceviche is light and healthy, yet still packed with flavor. The cucumber adds a crisp and refreshing element to the dish, while the herbs and spices give it a zesty and aromatic flavor. This ceviche is also very versatile, and can be served as an appetizer, main course, or side dish.
Here are our top 3 tried and tested recipes!
GREEN CEVICHE WITH CUCUMBER
This is a dish good enough to feed presidents, and that's what it did when the chef Rick Bayless served it at a state dinner at the White House in 2010 for President Felipe Calderón of Mexico. The green hue comes from cilantro and parsley, and the recipe is similar to one in "Fiesta at Rick's," his cookbook published that same year.
Provided by The New York Times
Categories quick, appetizer
Time 25m
Yield 8 to 10 appetizer servings
Number Of Ingredients 11
Steps:
- Place a dry nonstick or cast-iron skillet over medium heat. Roast unpeeled garlic cloves and chilies, turning frequently, until soft, about 10 minutes for the chilies and 15 minutes for the garlic. Cool, then remove skins from garlic and stems from chilies.
- In a food processor, combine chilies, garlic, cilantro, parsley, olive oil and salt. Process until nearly smooth. Cover the herb paste and refrigerate until needed.
- To finish ceviche: In a large bowl, whisk together the lime juice and 1/2 cup of herb paste. Add fish and cucumber, and stir to combine. Cover and refrigerate for 30 minutes (or up to an hour). Transfer remaining herb paste to a jar, cover with a film of oil, refrigerate and save for another use, like stirring into eggs or smearing on chicken before roasting or grilling.
- Taste and season with additional lime juice or salt as desired. Gently fold in most of the avocado, reserving a few cubes as a garnish. Line plates or cocktail glasses with lettuce leaves, and top with ceviche and remaining avocado.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 19 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 387 milligrams, Sugar 1 gram, TransFat 0 grams
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
SEAFOOD CEVICHE ON CUCUMBER ROUND TOPPED WITH GREEN CAVIAR
Recipe courtesy Robert Irvine with Brian O'Reilly, Harper Collins Publishers, 2006
Provided by Robert Irvine : Food Network
Categories appetizer
Time 8h20m
Yield 18 to 24 appetizers
Number Of Ingredients 12
Steps:
- In a large mixing bowl, mix the jalapeno with the onion, lime juice, lemon juice, mango, papaya, cilantro and extra-virgin olive oil. Season mixture with salt and pepper, then stir in the scallops immersing them completely in the marinade. Cover and refrigerate for at least 8 hours, preferably overnight. (The acids in the marinade will "cook" the scallops.)
- Peel cucumbers and cut into 1/4-inch thick slices. Strain scallop mixture and spoon onto cucumber disks. Top with 1/8 teaspoon of caviar.
Tips:
- Use Fresh Vegetables: For the best flavor and texture, select fresh, ripe vegetables for your ceviche. Look for crisp cucumbers, firm tomatoes, and sweet onions.
- Choose the Right Fish: For a ceviche that is both delicious and safe to eat, choose a fish that is high in quality and free of parasites. Some good options include tilapia, sea bass, halibut, and salmon.
- Cut the Fish into Small Pieces: Cutting the fish into small pieces will help it absorb the marinade more evenly and will also make it easier to eat.
- Use a Citrus-Based Marinade: The acidic ingredients in the marinade, such as lime juice and lemon juice, will help to "cook" the fish and give it a bright, tangy flavor.
- Add Spices and Herbs: To add flavor and depth to your ceviche, experiment with different spices and herbs. Some good options include cilantro, cumin, chili powder, and oregano.
- Chill the Ceviche: Before serving, chill the ceviche for at least 30 minutes. This will allow the flavors to meld and will also make the fish more firm.
- Serve with Toppings: When serving ceviche, offer a variety of toppings. Some popular options include avocado, diced red onion, chopped cilantro, and crispy tortilla chips.
Conclusion:
Green ceviche with cucumber is a refreshing and flavorful dish that is perfect for a summer meal. It is easy to make and can be customized to your own taste preferences. With its vibrant colors and delicious flavors, green ceviche with cucumber is sure to be a hit at your next party or gathering.
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