Best Island Ceviche With Pickled Onions Recipes

Island Ceviche with Tropical Fruit image

Provided by Food Network

Time 34m

Yield 8 to 10 servings

Number Of Ingredients 14

1/2 pound medium-size raw shrimp, shelled and deveined
1/2 pound bay scallops, trimmed of muscle
1/2 pound salmon fillet, cut in 1/2- inch pieces
1 red pepper, diced
3 scallions, sliced on diagonal
1 jalapeno, minced
1 cup lime juice, or enough to cover
1 tablespoon olive oil
2 tablespoons orange juice
1/4 cup chopped cilantro
1/2 mango, diced
1 pink grapefruit, cut in sections and diced, juice reserved
1 orange, cut in sections and diced, juice reserved
Salt and pepper

Steps:

Blanch the shrimp in boiling water until no longer translucent, 1 to 2 minutes. Drain and refresh in cold water. Cut into 1/2-inch pieces.
Combine the shrimp, scallops, salmon, red pepper, scallions, jalapeno, and lime juice in a large bowl. Refrigerate, covered, for 2 to 3 hours, stirring occasionally. Drain off most of the liquid.
Whisk together the olive oil, orange juice, and cilantro. Pour over fish and add diced mango, grapefruit, orange pieces, and their juices. Season with salt and pepper. Refrigerate until ready to serve.

Peruvian Ceviche With Pickled Red Onions image

Provided by threeovens

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 22

1/2 lb red onion, thinly sliced
1/2 cup white vinegar
1/2 teaspoon black pepper, cracked
1/2 teaspoon cumin seed, roughly chopped
1/2 teaspoon dried oregano
2 garlic cloves, sliced
1 tablespoon sugar
3/4 teaspoon salt
1 small beet, trimmed peeled and cut into 8 wedges
1 lb halibut, skinless boneless and cut into 1/4 inch dice (or other firm white ocean fish)
1 cup fresh lime juice
1/2 red onion, finely diced
1 aji amarillo chile, seeds removed and minced
1/2-1 jalapeno pepper, seeds removed and finely diced
1/2 inch piece fresh ginger, peeled and grated
1/4 cup extra virgin olive oil
1/2 bunch cilantro, finely chopped
1 1/2 teaspoons aji amarillo chili paste
salt, to taste
plantain chips or tortilla chips, for garnish
1/3 cup pickled red onions, more as desired, for garnish
avocado, sliced for garnish

Steps:

The day before making the ceviche, place sliced onions in a medium saucepan and cover with water; bring to a boil, remove from heat, then strain onions and set aside.
In the saucepan, combine vinegar, black pepper, cumin seeds, oregano, garlic, sugar, salt and beet; bring to a boil, reduce heat and simmer 7 minutes.
Add the onions and simmer an additional 7 minutes.
Place mixture in a covered container and refrigerate at least one day.
This makes more than is needed for the ceviche, but the pickled onions can kept up to a month, in the refrigerator, and used in other dishes, like salad, and as a garnish.
To make the ceviche, place fish in a large glass or other nonreactive bowl; cover with lime juice and allow to marinate for about 20 minutes, stirring occasionally.
Drain fish, but reserve 1/4 cup of the lime juice.
To the fish, add the onion, chile peppers, ginger, oil, cilantro and chile paste; stir in the reserved lime juice.
Chill thoroughly (I chill overnight).
Drain ceviche and season to taste with salt.
Serve in a chilled martini glass, if desired, and garnish with plantain chips or tortilla chips, pickled red onions, and slices of avocado.