Best Oyster And Habanero Ceviche Recipes

OYSTER CEVICHE IN THE SHELL WITH POPCORN

Oyster Ceviche in the Shell with Popcorn image

Provided by Food Network

Time 20m

Yield 3 to 6 hors d'oeuvres servings

Number Of Ingredients 10

Ingredients

1 1/2 cups popped popcorn
1 red onion, minced
1 celery rib, minced
1 tablespoon minced ginger
1/4 quarter habanero, minced
4 lemons, juiced
4 limes, juiced
2 tablespoons chopped cilantro
Salt and pepper
12 oysters, fresh, shucked just as guests are arriving, kept very cold

Steps:

Pop your favorite popcorn right before party (no butter just salted).
Combine the onion, celery, ginger, chile, and citrus juice with cilantro. Season with salt and pepper.
Right before serving, top each oyster with ceviche mix and serve with a big bowl of just popped popcorn.

HABANERO LACED BAHAMIAN CRACKED CONCH CEVICHE

Habanero Laced Bahamian Cracked Conch Ceviche image

Provided by Food Network

Categories appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 ounces fresh conch (preferably Bahamian)
2 lemons, juiced
2 limes, juiced
1 garlic clove, minced
1 tablespoon ginger, peeled and minced
1/2 red onion, minced
1 red pepper, seeded and minced
1 yellow pepper, seeded and minced
1/4 habanero, seeded and minced
1 bunch cilantro, leaves chopped
Salt and pepper, to taste

Steps:

Cut the conch in small thin strips. If desired, boil for 1 minute in seasoned water then chill in ice water. Add 1/2 of the lemon and lime juice and all of the garlic and ginger. Let stand for 30 minutes. Add all the vegetables, remaining juices and cilantro. Season to taste with salt and pepper.
Serve with store-bought plantain chips or make them yourself.

SMOKED OYSTER CEVICHE STYLE

Smoked Oyster Ceviche Style image

This is a recipe that I got from the box that the can of smoked oysters came in - I am going to try it one of these days, but thought I'd pass the recipe on to you just to see if anyone would like to try it also...

Provided by Chef mariajane

Categories Low Protein

Time 4h

Yield 3 serving(s)

Number Of Ingredients 13

Ingredients

1 (85 g) can clover leaf smoked oysters, drained
1/4 cup lime juice
1/4 cup lemon juice
1 dash chili powder
1 dash oregano
1/4 cup tomatoes, seeded, peeled, chopped
1/4 cup red pepper, diced
1/4 cup green pepper, diced
1 tablespoon green onion, chopped
1 cup English cucumber, seeded, diced
1 tablespoon parsley, chopped
salt and pepper
crisp lettuce leaf

Steps:

Drain oysters, cut in half. In a small bowl, combine lime and lemon juice, chili powder and oregano. Add oysters and gently coat with marinade. Marinate for 2-3 hours in the refrigerator. In a bowl, combine the rest of the ingredients, except the lettuce leaves. Keep well chilled.
An hour before serving, drain oysters, add to the vegetable mixture and toss gently. Return to the refrigerator until servng time. Serve on crisp lettuce leaves.
Makes approximately 3 side salads or could be used as an appetizer.

Nutrition Facts : Calories 53.9, Fat 1.1, SaturatedFat 0.3, Cholesterol 10.8, Sodium 70.9, Carbohydrate 10.1, Fiber 1.8, Sugar 2.8, Protein 3.1

CEVICHE WITH TROPICAL FRUIT AND HABANERO

Ceviche with Tropical Fruit and Habanero image

Be sure to serve this ceviche immediately after mixing in the fruit: fresh mango and pineapple have enzymes that will break down the fish and make it mushy if left for too long.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 12

Ingredients

1 1/2 cups fresh lime juice (from 10 limes)
1/2 cup fresh orange juice (from 1 orange)
1 1/4 pounds red snapper fillet, skin removed, flesh cut into 1/2-inch dice
1 medium ripe mango, peeled, pitted, flesh cut into 1/2-inch pieces
1/4 small pineapple, peeled, cored, flesh cut into 1/2-inch pieces
1 cup grape or cherry tomatoes, quartered
1 small habanero chile or other hot chile, seeded and minced
1/4 small red onion, finely diced
1/4 cup roughly chopped fresh cilantro
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
Tortilla chips, for serving

Steps:

Pour lime juice and orange juice through a sieve set over a large glass bowl. Add red snapper fillet and gently stir to combine (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade. Return fish to bowl.
Add mango, pineapple, tomatoes, chile, red onion, cilantro, and olive oil. Season to taste with salt and pepper and more lime juice, if desired. Serve with tortilla chips.

Nutrition Facts : Calories 311 g, Fat 9 g, Fiber 3 g, Protein 31 g, SaturatedFat 2 g

CONCH AND LOBSTER CEVICHE

Conch and Lobster Ceviche image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 18

Ingredients

2 cups cleaned and diced fresh conch (or frozen, thawed)
2 cups diced poached spiny lobster (about 2 lobsters)
1/2 small red onion, diced
3 scallions, sliced on the diagonal
1/2 small red pepper, diced
1/2 small yellow pepper, diced
1/2 small green pepper, diced
1/2 small papaya, peeled, seeded and diced
2 to 4 jalapeno or Serrano peppers, chopped finely (seeds optional)
1/2 bunch chopped fresh cilantro
1/2 bunch chopped fresh basil
1/2 bunch chopped fresh mint leaves
1 tablespoon grated fresh ginger
1/2 lime, juiced
1/4 cup rice wine vinegar
1/2 cup extra virgin olive oil
Salt and pepper to taste
Pinch habanero powder (optional)

Steps:

In a medium bowl, combine all ingredients and mix well. Season to taste. Marinate for about 3 hours in the refrigerator, tossing occasionally. Just before serving, adjust seasonings. Freeze stemmed glasses and fill with ceviche. Serve with a basketful of crispy corn chips.