Best 4 Seafood Ceviche Recipes

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Discover the vibrant flavors and freshness of seafood ceviche, a delightful dish originating from coastal regions of Latin America. This zesty and tangy dish is a culinary celebration of tender seafood, marinated in a citrus-based solution. With its origins rooted in ancient preservation techniques, ceviche has transformed into a modern culinary delight, enjoyed for its unique blend of flavors and textures. From the classic Peruvian ceviche to variations from Ecuador, Chile, and beyond, this article will guide you through the essential elements of a great ceviche recipe, ensuring a memorable and delicious seafood experience.

Here are our top 4 tried and tested recipes!

SEAFOOD MEDLEY CEVICHE



Seafood Medley Ceviche image

The combination of the different types of seafood marinated in citrus juices is sure to get heads turning at your table! This recipe really lets the seafood shine with every bite while being complemented by the spice of the serrano and the flavor of the other added vegetables and seasonings. Serve with chips, on a tostada, or eat it right out of the bowl! Enjoy!

Provided by Shyla Lane

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 1h50m

Yield 8

Number Of Ingredients 19

½ pound scallops, cut into small chunks
½ pound shrimp, cut into small chunks
½ pound tilapia, cut into small chunks
2 lemons, juiced
2 limes, juiced
1 orange, juiced
1 serrano pepper, diced
1 avocado, diced
1 tomato, seeded and diced
½ cucumber, peeled and diced
½ red onion, diced
⅛ cup chopped fresh cilantro
4 cloves garlic, minced
¼ cup tomato and clam juice cocktail
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon lemon pepper
½ teaspoon Worcestershire sauce
¼ teaspoon ground white pepper

Steps:

  • Combine scallops, shrimp, tilapia, lemon juice, lime juice, orange juice, and serrano in a large bowl. Refrigerate for 1 hour, stirring every so often.
  • Combine avocado, tomato, cucumber, red onion, cilantro, and garlic in a medium bowl.
  • Whisk tomato and clam juice, vinegar, salt, lemon pepper, Worcestershire sauce, and white pepper together in a small bowl. Pour over avocado mixture and stir well.
  • Drain some of the citrus juices off the seafood mixture and fold in avocado-tomato juice mixture. Stir together and refrigerate for another 20 minutes.

Nutrition Facts : Calories 158.5 calories, Carbohydrate 13.5 g, Cholesterol 63 mg, Fat 5 g, Fiber 4.4 g, Protein 18 g, SaturatedFat 0.8 g, Sodium 490.5 mg, Sugar 3.7 g

SUMMER SEAFOOD CEVICHE



Summer Seafood Ceviche image

My favorite low-cal dish. I fell in love with this on vacation in Puerto Vallarta at the LeKliff restaurant. They served it in the shell of a coconut. Cool, spicy, light, fresh and delish! Not to mention low-cal, high protein, low carb and low fat! Measurements aren't exact and cooking time is chilling time. This is not traditional as I don't live near an ocean so I precook my seafood.. but you can cook the seafood by soaking in the lime juice for an hour if you prefer.

Provided by BETHANY T.

Categories     Lunch/Snacks

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 17

1/2 lb shrimp, peeled and deveined
1/2 lb squid, cleaned and sliced into rings
1/2 lb scallops, quartered if large
1 (10 ounce) can Rotel Tomatoes
2 medium ripe tomatoes, seeded and diced
1/2 large cucumber, peeled and diced
1/2 large green pepper, diced
1/2 medium red sweet onion, finely diced
1/2 cup chopped fresh cilantro
1 teaspoon minced garlic
3/4 cup lime juice
1/2 teaspoon cumin
1 tablespoon capers, chopped
1/2 cup hot and spicy hot V8
1 tablespoon extra virgin olive oil
1 teaspoon Accent seasoning (optional)
salt & pepper

Steps:

  • Bring a large pot of salted water to a boil.
  • Fill a large bowl with ice water, set aside.
  • Add shrimp to boiling water, boil until pink then quickly remove and place shrimp in cold water to stop cooking.
  • Put squid into boiling water, count to 5 then remove to cold water.
  • Put scallops into boiling water, cook 1 minute then remove to cold water.
  • Drain seafood and place into a non-metal bowl. Cover seafood with lime juice.
  • Refrigerate one hour.
  • Drain Rotel tomatoes well in colander.
  • In a large glass or plastic bowl, mix together Rotel tomatoes and all other ingredients. Pour seafood, lime juice and all, into the mixture.
  • Refrigerate at least 3 hours.
  • Serve cold.

Nutrition Facts : Calories 122.8, Fat 2.8, SaturatedFat 0.5, Cholesterol 130.7, Sodium 340.1, Carbohydrate 8.8, Fiber 1, Sugar 2.6, Protein 16.2

CILANTRO SEAFOOD CEVICHE



Cilantro Seafood Ceviche image

If you have an appetite for tangy food, you'll love this! This low fat dish is perfect for a summer snack or appetizer. The acid in the lime juice cooks the delicate seafood meat, resulting in very tender meat. The cilantro gives the dish a freshness that is perfect on that warm summer day.

Provided by Arnessa

Categories     Lunch/Snacks

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb fresh or frozen uncooked shrimp, peeled
1/2 lb fresh or frozen uncooked squid
2 medium tomatoes, chopped
1 bunch fresh cilantro, chopped, to taste
10 limes, juice of, to 12
salt and pepper, to taste

Steps:

  • Cut shrimp and squid into small bite size pieces.
  • Place meat in a large bowl and pour in the lime juice (meat should be completely covered with the lime juice).
  • Cover and let soak in the refrigerator for 1-2 hours or until the meat is tender and white (The whiteness of the meat will tell you that it has cooked in the acid).
  • Add cilantro and tomatoes and mix well.
  • Add salt and pepper to taste.
  • Place in a sealed container and chill.
  • Serve cold alone immediately or let soak for more flavor.
  • The recipe keeps refrigerated in sealed container for 3-4 days.
  • Note: If you are squeamish about eating seafood cooked in mere acid (like my mom is), you may use half-cooked, blanched seafood in this recipe instead of uncooked seafood (The result will not be as tender a meat, but I have tried both, and the results are comparable).

SEAFOOD CEVICHE



Seafood Ceviche image

This is an excellent recipe for real ceviche. For those of you who love ceviche, you know that good ceviche takes a little effort. I use the freshest seafood and produce from the local fine food market. For those of you who are not familiar with ceviche, it is an extremely refreshing cold seafood soup. It may sound weird, but it is awesome! Serve in half-orange bowl or martini glass.

Provided by Burch

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time P1DT1h

Yield 12

Number Of Ingredients 16

3 large tomatoes
4 jalapeno peppers
½ onion
2 tablespoons olive oil, or as needed
1 pound shrimp - peeled, deveined, and chopped
1 pound halibut, diced
½ pound small bay scallops
1 cup lime juice
1 cup tomato juice
¾ cup fresh squeezed orange juice (orange halves reserved)
¼ cup lemon juice
6 green onions, finely chopped
3 large fresh jalapeno peppers, seeded and finely chopped
2 avocados, diced
1 tomato, diced
salt and ground black pepper to taste

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Put whole tomatoes, whole jalapeno peppers, and onion in a large bowl; drizzle olive oil over the vegetables and stir to coat. Spread vegetables onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers and tomatoes has blackened and blistered, 5 to 8 minutes. Transfer peppers and tomatoes to a bowl and tightly seal bowl with plastic wrap. Steam peppers as they cool, about 20 minutes. Remove and discard skins and seeds.
  • Make an ice bath in a large bowl set in the sink.
  • Bring a pot of water to a boil. Lightly blanche shrimp, halibut, and scallops in boiling water for 1 minute; drain and immediately plunge into the ice bath until chilled completely. Drain seafood mixture well and transfer to a large glass bowl.
  • Blend roasted tomatoes, roasted jalapeno peppers, roasted onion, lime juice, tomato juice, orange juice, and lemon juice in a blender until smooth; pour over the seafood mixture, cover bowl with plastic wrap, and marinate in refrigerator at least 24 hours.
  • Mix green onions, chopped jalapeno peppers, avocados, and diced tomato together in a small bowl; stir into the seafood mixture. Season with salt and pepper.

Nutrition Facts : Calories 207.7 calories, Carbohydrate 12.4 g, Cholesterol 75.9 mg, Fat 9.1 g, Fiber 3.7 g, Protein 20.6 g, SaturatedFat 1.3 g, Sodium 168.8 mg, Sugar 5 g

Tips:

  • Use fresh seafood: The fresher the seafood, the better the ceviche will be. If you can, buy your seafood the same day you plan to make the ceviche.
  • Cut the seafood into small pieces: This will help the ceviche to marinate evenly.
  • Use a variety of seafood: Don't be afraid to mix and match different types of seafood in your ceviche. Some popular options include shrimp, fish, octopus, and squid.
  • Use a good quality citrus juice: The citrus juice is what gives ceviche its characteristic flavor. Use fresh-squeezed lime juice or lemon juice, and avoid using bottled juice.
  • Add some seasonings: Ceviche is typically seasoned with salt, pepper, cilantro, and onion. You can also add other seasonings to your taste, such as garlic, chili peppers, or avocado.
  • Marinate the ceviche for at least 30 minutes: This will allow the flavors to meld together and the seafood to become tender.
  • Serve the ceviche chilled: Ceviche is best served chilled. You can either refrigerate it for a few hours before serving or serve it over ice.

Conclusion:

Ceviche is a delicious and refreshing dish that is perfect for any occasion. It is easy to make and can be customized to your own taste. With a little bit of planning, you can make a ceviche that will impress your friends and family.

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