Best 4 Uncle Bobs Ceviche Recipes
In the realm of delectable seafood dishes, Uncle Bob's Ceviche stands as a shining beacon of culinary excellence. This tantalizing dish, with its vibrant flavors and refreshing zest, has captivated taste buds and ignited a fervent following among food enthusiasts worldwide. Uncle Bob, the enigmatic creator of this culinary masterpiece, has carefully crafted a unique recipe that blends fresh, succulent seafood with a symphony of zesty citrus, aromatic herbs, and a touch of fiery spice. As you embark on this culinary journey, be prepared to be swept away by the tantalizing aromas and flavors that await you.
Let's cook with our recipes!
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
LOBSTER CEVICHE
Provided by Susie Jimenez
Time 2h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a pot of boiling water, cook the lobsters for 6 minutes. The meat should not be cooked all the way, only about 75 percent done. Cool and remove the meat from the tails. Dice into 1-inch pieces. Reserve the rest of the lobster meat for another use. Mix the tail meat with the citrus juices and refrigerate for 1 hour.
- Add the celery, jalapeno, cucumber, arugula and onion to the lobster and let stand another 30 minutes.
- Heat the oil in a grill pan over medium-high heat. Grill the radicchio until just wilted, 2 to 3 minutes per side. Season with salt. Slice the radicchio into coarse ribbons. To serve, make a bed of radicchio and spoon the ceviche right on top.
UNCLE BOB'S CHILI
I got this recipe from my Uncle Bob, who would bring this to Christmas every year! If you don't like spicy chili, use half regular chili beans and chili mix instead of hot!
Provided by CFScott
Categories Beans
Time 3h20m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Cook bacon, sausage, and hamburger; drain and add onion, green peppers and celery. Stir and cook over medium heat for about 5 minutes.
- Add chili mixes, tomatoes, and tomato sauce-stir.
- Add beans and sugar; stir.
- Bring to a simmer and cook for 2-3 hours!
- The servings listed below are just an estimate, this recipe makes a lot so you can freeze some for a later date!
Nutrition Facts : Calories 479.6, Fat 20.2, SaturatedFat 6.8, Cholesterol 43.6, Sodium 1609, Carbohydrate 50.4, Fiber 11.4, Sugar 12.9, Protein 25.7
UNCLE BOB'S CEVICHE
Uncle Bob makes his ceviche with fresh fish straight off the boat on Catalina Island, but he promises that you'll have good results if you make good friends with your local grocery store's fishmonger, too! Serve with tortilla chips.
Provided by KIMBERLY ANNE
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 8h30m
Yield 16
Number Of Ingredients 16
Steps:
- Put swordfish, halibut, and squid in a large, resealable plastic bag; add lime juice and mix to coat seafood with the lime juice, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
- Pour seafood mixture into a large serving bowl. Stir cilantro, bloody mary mix, green olives, black olives, yellow onion, pimento peppers, jalapeno peppers, corn, peas, cumin seeds, and Worcestershire sauce with the seafood mixture. Sprinkle ground cumin over the mixture to cover completely.
Nutrition Facts : Calories 122.1 calories, Carbohydrate 5.3 g, Cholesterol 86.3 mg, Fat 3.7 g, Fiber 1.2 g, Protein 16.8 g, SaturatedFat 0.7 g, Sodium 355.3 mg, Sugar 1.2 g
Tips:
- Select the freshest seafood: The quality of your ceviche depends on the quality of your seafood. Choose fish and shellfish that are fresh and have a mild, briny aroma.
- Use a sharp knife: A sharp knife is essential for thinly slicing the seafood. This will help the ceviche cook evenly and prevent it from becoming tough.
- Marinate the seafood for at least 30 minutes: The marinade is what gives ceviche its flavor, so make sure to marinate the seafood for at least 30 minutes, or up to 2 hours.
- Use a variety of citrus fruits: Feel free to experiment with oranges, grapefruit, limes, lemons, and tangerines. Using a variety of citrus fruits will add depth and complexity to the flavor of your ceviche.
- Add some heat: If you like your ceviche spicy, add some jalapeños, serrano peppers, or habaneros. You can also add a pinch of chili powder or cayenne pepper.
- Serve ceviche immediately: Ceviche is best served immediately after it is made. The longer it sits, the more the seafood will cook and the less flavorful it will be.
Conclusion:
Ceviche is a delicious and refreshing dish that is perfect for a summer party or a light lunch. It is easy to make and can be tailored to your own taste preferences. Just remember to use fresh seafood, a sharp knife, and a flavorful marinade. With a little practice, you'll be making ceviche like a pro in no time!
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