Best Lime Ceviche Recipes
SCALLOP AND MANGO CEVICHE WITH THAI-LIME DIPPING SAUCE
This dipping sauce, fresh with herbs and tangy with lime, is Blue Ginger's, Ming Tsai's restaurant, most requested recipe. It's based on the traditional Thai dip called cha-gio, which gets its flavor from fish sauce. That salty ingredient is nicely balanced with lime juice. The herbs darken as the sauce ages; this isn't a taste problem (quite the opposite, as the flavor deepends over time) but the sauce will lose it looks. If this bothers you make and store the sauce "base" only, then chop & add the herbs an hour before serving it.Ceviche is food "cooked" without heat. As with all ceviches, freshness is key. Make sure your scallops are pristine enough to eat raw. This technique uses citric acid or vinegar to firm and therefore"cooked". Here, mango adds its exotic sweetness to scallops, which cook in the flavorful dipping sauce. Ming Tsai - ming.com - Episode 105, Tags: sauce, appetizer, scallops or mangoes. ;)
Provided by Manami
Categories Lime
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- THAI-LIME DIPPING SAUCE:.
- In a large non-reactive bowl, combine the ingredients and mix.
- SCALLOP AND MANGO CEVICHE:.
- In a nonreactive bowl, combine the scallops with the Thai Lime Dipping Sauce and toss.
- Marinate, refrigerated, for 10 minutes.
- Arrange a layer of the mache on chilled plates.
- Top each portion with 3 scallop slices, half the shallot, and all of the mango.
- Top with the remaining scallop slices and shallot.
- Pour over the lime juice.
- Sprinkle with the peppercorns, crushing them with your fingers as you do so.
- Serve immediately.
- *Use the sauce for "ceviche cooking" cod, salmon and Contessa Shrimp. Use to marinate chicken legs and thighs in the sauce, and fry.
CEVICHE DE PESCADO (FISH SALAD COOKED IN LIME JUICE)
The appreciation of good food is one thing people all over the world have in common. When traveling around the world, dining on local cuisine is an important part of exploring different cultures and regions. On one of my first encounters with local cuisines from another country was in Lima, Peru. I had been invited there for business purposes by the then Minister of Health, Dr. Waldo Fernandez. Waldo and I had become friends when I was employed by St. Luke's/Texas Children's Hospital in Houston. As our friendship progressed, he had invited me to Peru, which I accepted My visit coincided with the convening of the Peruvian Congress of Cardiology at which I was invited to make a presentation. At the banquet that terminated the convention, I was introduced to the Peruvian National Drink - the "Pisco Sour." This drink was so delicious, I had to have the recipe and was given the original recipe by Waldo who had obtained it from the vineyard at Tabernero. I will publish this shortly. The next day, I was invited to visit the military hospital there in Lima by Dr. Jaime Contrerous, the Director of all the military hospitals in Peru. Dr. Contrerous invited me back into the patient exam area where he introduced me to a quite large gentleman on a treadmill. It turned out that this gentleman was the then "President for Life" or dictator. He was the last dictator of Peru before he stepped down and allowed free elections. "El Presidente" invited me to lunch at his personal golf course the next day. He sent his personal car to pick me up and deliver me to the golf course. When I arrived, I found a marvelous wonderland of flowers that I had never seen before. Birds of Paradise were everywhere. I was startled to see peons everywhere watering each flower by hand with huge water buckets. Other peons were cutting the grass on the course by hand using giant scissors! El Presidente had his staff set up tables on the 18th green and we were served lunch there. The first course turned out to be ceviche made with the local langostinos. Except for the sushi I had in Japan, I had never eaten raw fish before. Then El Presidente explained that the lime juice that was used in the preparation actually cooked the fish. It was so delicious, I asked for the recipe and was granted it.
Provided by Witch Doctor
Categories Yam/Sweet Potato
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the fish into strips 1 ½ inches long by ¼ inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
- Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
- Just before serving, mix in the parsley, cilantro, and onion.
- To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds; corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with a few strands of the local seaweed,yuyu if available.
LIME CEVICHE
If you haven't had ceviche, you are in for a real treat. You can make this with shrimp, fish, or scallops. Be aware that the seafood is not cooked in the traditional way, but is "cooked" in the lime juice mixture. There is a chemical process that occurs when the acid of the citrus comes in contact with the fish is similar what happens when the fish is cooked, and the flesh becomes opaque and firm. This ceviche is fresh and delicious!! Enjoy!
Provided by Kimke
Categories Mexican
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a nonreactive bowl, combine juice, jalapeño, ginger, and oil.
- Add shrimp/fish, and toss.
- Cover with plastic.
- Chill until flesh is opaque, 1 hour or overnight, stirring occasionally.
- Add remaining ingredients.
- Season with salt and pepper.
- Toss, and serve.
BAY SCALLOP AND TOMATO CEVICHE WITH KEY LIME
This delicious recipe is courtesy of Nobu Matsuhisa and Thomas Buckley, and can be found in their cookbook, "Nobu Miami: The Party Cookbook." Photograph by Masashi Kuma.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 10 small cups
Number Of Ingredients 6
Steps:
- In a large nonreactive bowl, mix together scallops, tomato, red onion, and cilantro leaves; add dressing and toss to combine. Let stand 1 to 2 minutes. Serve in small cups garnished with micro cilantro.
LIME CEVICHE
Jalapeno, ginger, and lime enliven this "cooked" seafood dish; cool mint, cilantro, cucumber, and avocado round it out.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- In a nonreactive bowl, combine juice, jalapeno, ginger, and oil. Add fish, and toss. Cover with plastic. Chill until flesh is opaque, 1 hour or overnight, stirring occasionally.
- Add remaining ingredients. Season with salt and pepper. Toss, and serve.
Nutrition Facts : Calories 154 g, Cholesterol 33 g, Fat 8 g, Protein 15 g
SHRIMP CEVICHE WITH TEQUILA AND LIME
Categories Shellfish
Number Of Ingredients 17
Steps:
- Combine the kosher salt and water in a medium sauce pan over high heat; bring to the boil, then remove from the heat. Immediately pour in the shrimp, stirring occasionally, about one minute. (Note: The acid in the ceviche marinade continues to firm and "cook" the shrimp further; overcooking at this stage will produce rubbery shrimp.) Drain in a colander, then transfer to a large mixing bowl. Mix together the onion, bell pepper, lime juice, tequila and chili. Pour over the shrimp, and toss to combine; cover, and refrigerate for one hour. Do not marinate longer than one hour, or the shrimp will become tough. Gently fold in the cilantro and diced avocado; season to taste with salt and pepper, then cover and let sit at room temperature for about 20 minutes. When ready to serve, divide the ceviche among 4 chilled martini glasses; garnish with lime wedges and tortilla chips.
LIME AND CHIPOTLE SCALLOP SEVICHE - CEVICHE
This recipe is from "Sunsets" Low Fat Mexican Cookbook. Wonderful recipe, You can serve this as an appetizer, first course or as part of your main meal.
Provided by Bergy
Categories Fruit
Time 2h6m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and drain scallops, if they are large cut in half crosswise so they are approximately 1/2-inch thick.
- In a fry pan combine oil, shallots and chilies, cook until the shallots are soft, stirring about 3 minutes.
- Stir in the lime juice, vinegar, and water.
- Bring to a boil over high heat.
- Add scallops, arranging them in a single layer.
- Reduce heat cover and simmer until the scallops are just opaque about 2 minutes.
- Transfer scallops to a bowl.
- Boil the liquid over high heat until reduced to 1 cup approximately.
- Pour over the scallops, cover and refrigerate until cool at least 1 1/2 hrs or up to 8 hours.
- Meanwhile fix the Jicama (cut into matchsticks).
- Gently mix the Jicama with the Scallops and spoon into 4- 6 soup bowls.
- Garnish with cilantro and lime wedges.
Nutrition Facts : Calories 159.4, Fat 2.1, SaturatedFat 0.3, Cholesterol 37.5, Sodium 190.2, Carbohydrate 13.7, Fiber 3, Sugar 1.6, Protein 20.1
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