Best Asparagus Ceviche Recipes

CEVICHE

Ceviche image

Provided by Craig Claiborne And Pierre Franey

Time 10m

Yield Six to eight servings

Number Of Ingredients 14

Ingredients

1 pound skinless, boneless fillets of fish such as bluefish, red snapper, mackerel or seafood such as bay scallops
7 tablespoons lime juice
1 cup peeled, seeded, fresh, red, ripe tomatoes cut into 1/4-inch cubes and drained
4 or more canned serrano chilies, drained and chopped
1/2 cup finely chopped red onions
1 tablespoon olive oil
2 teaspoons finely chopped fresh coriander
1/2 teaspoon crumbled dried oregano
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup avocado cut into small cubes
1/4 cup finely diced heart of celery
1/4 cup tomato ketchup
Grated rind of one lime

Steps:

Cut the fish into cubes of about one-half inch in diameter. If bay scallops are used, cut them into quarters. Put the pieces in a bowl and add the lime juice. Cover and refrigerate, stirring occasionally, 12 hours or longer.
Add the remaining ingredients and chill until ready to serve

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 2 grams, Sodium 289 milligrams, Sugar 3 grams

ITALIAN-INSPIRED CEVICHE

Italian-Inspired Ceviche image

Provided by Martita Jara, Food Network Star Season 12 Finalist

Categories appetizer

Time 4h30m

Yield 6 servings

Number Of Ingredients 15

Ingredients

50 littleneck clams, scrubbed clean
25 Blue Point oysters, cleaned
3/4 cup lemon juice
2/3 cup lime juice
2 pounds large shrimp, peeled, deveined, tails removed
1 cup diced cucumber, seeds removed
1 cup diced red onion
Corn tortilla chips, for serving
1/3 cup chopped fresh cilantro
1/3 cup chopped Italian flat-leaf parsley
1/4 cup diced tomato, seeds removed
1 habanero chile, finely diced
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper

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 à LA MINUTE

Ceviche à la Minute image

This recipe is from Javier Wong, the owner of Chez Wong, a lunch-only restaurant that he runs from his home in Lima, Peru. His recipe is one of astonishingly pared-down simplicity and speed. He demonstrated it on a recent trip to New York, filleting a seven-pound fluke he had bought that morning in Chinatown, mixing ingredients and setting the finished dish out on a platter at Raymi, a Peruvian restaurant in Chelsea. The entire process took all of five minutes. That's not counting slicing onions and squeezing lime juice; he had helpers for that. So at home you may have to allocate a mighty 10 minutes. "Over the years, it's become simpler and simpler," he said. "If I could leave off another ingredient I would." It's important to serve it just as soon as it's ready.

Provided by Florence Fabricant

Categories appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 pound skinless fluke fillets
1 1/3 cups red onion sliced paper-thin
1/3 cup fresh lime juice
1/4 teaspoon salt, or to taste
Black pepper, to taste
1 habanero chile, seeded and finely minced

Steps:

Cut fish in 1-inch chunks. Place in a bowl. Toss with onions, then lime juice. Season with salt and pepper.
Place on a rimmed platter and serve at once, with a small dish of minced chile on the side for guests to add.

Nutrition Facts : @context http, Calories 70, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 2 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 0 grams, Sodium 285 milligrams, Sugar 2 grams, TransFat 0 grams

ASPARAGUS QUICHE

Asparagus Quiche image

There's nothing I like better than getting all my housework done and "cooking up a storm" in the kitchen. I was raised in a farming community that had many asparagus growers. So I've always made sure that there's an ample supply of asparagus in my freezer! My husband is a grain farmer, and we have four grown children and 13 grandchildren.

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 unbaked pie shell (9 inches)
1/2 pound fresh asparagus, trimmed
2 green onions, thinly sliced
1 tablespoon all-purpose flour
2 cups shredded Swiss cheese
3 large eggs, beaten
1 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon cayenne pepper

Steps:

Bake crust at 425° for 6-7 minutes. Remove from oven and set aside. , Cook the asparagus spears in a small amount of water until tender. Drain and cool. Set aside three spears for garnish; cut the remaining asparagus into 1/2-in. pieces. Combine the asparagus pieces and onions; add flour and toss. Pour into crust; sprinkle with cheese. Whisk together eggs, cream, salt, basil and cayenne; pour over asparagus mixture. , Bake at 325° for 25 minutes. Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts :