Best Ceviche Blanco White Ceviche Recipes
CEVICHE DE PESCADO BLANCO
Steps:
- Place the fish in a bowl with 3 tablespoons of the orange juice and 1 tablespoon of the lime juice. Set aside and let marinate for 1 hour. Remove fish from juices and place in a different bowl. Add the remaining ingredients and the remaining fresh orange and lime juice.
MEXICAN MANGO AND WHITE FISH CEVICHE
Fresh and delicious, this Mexican ceviche will add punch to your next party. An easy no-cook, make-ahead starter or nibble. Serve with tortilla chips, avocado, lime wedges, and salt to garnish.
Provided by gem
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 1h55m
Yield 12
Number Of Ingredients 10
Steps:
- Combine white fish, lime juice, orange juice, oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.
- Mix in mangoes and green onions, cover, and chill for 10 minutes more.
- Gently fold in tomatoes and cilantro. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 9.8 g, Cholesterol 45.4 mg, Fat 5.8 g, Fiber 2 g, Protein 15.4 g, SaturatedFat 0.9 g, Sodium 56.5 mg, Sugar 6.1 g
WHITE FISH CEVICHE
This version is prepared without peppers so that the flavor of the sea dominates. This recipe comes from Bernie Matz of The Cafe at Books & Books, in South Florida. He prefers to use fresh grouper, but striped bass or other firm white fish will work fine. Try not to use a fish that has previously been frozen, they are not as firm. The ceviche will keep, under refrigeration, for 2 days, but eating withing 3 or 4 hours is optimal since he fish will continue to "cook" in the citrus juices.
Provided by threeovens
Categories Very Low Carbs
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Using a sharp knife, cut the fish, on the bias, into 1/8 inch pieces.
- Place the fish in a bowl with the juice of 2 limes and refrigerate 15 minutes to "cook.".
- Use a clean bowl, and stir together the juice of 1 lime, orange juice, vinegar, salt, pepper, and olive oil; stir in the onion, green onion, celery, and cilantro.
- Drain the fish and gently fold into the dressing.
- Serve immediately, or refrigerate 3 to 4 hours, up to 2 days.
Nutrition Facts : Calories 335.5, Fat 11.3, SaturatedFat 2.4, Cholesterol 95.5, Sodium 859, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 53.9
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
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