Best Seafood Ceviche And Elote Cafe Recipes
SEAFOOD CEVICHE AND ELOTE CAFE
Perfect on a warm night with a cold beer or a crisp Sauvignon Blanc From Jeff Smedstad of the Elote Cafe, Sedona, AZ. The chef does not specify red snapper but the data base will not let me enter snapper.
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cut the snapper into very small pieces and mix with the full cup of lime juice.
- Allow to "cook" in the lime juice for 15 minutes or until the fish firms up and turns white.
- In the mean time, combine: 2 T lime juice, olive oil, onion, tomato, salt & pepper, cilantro, avocado, and jalapeños in a bowl and gently mix.
- Drain off and discard the juice and reserve the "cooked" snapper. Fold in the "cooked" snapper into the remaining prepared & combined ingredients
- Serve immediately, ice cold, with crackers or tortilla chips, a wedge of lime and a pickled jalapeño.
Nutrition Facts : Calories 353.2, Fat 22.9, SaturatedFat 3.3, Cholesterol 42.1, Sodium 850.6, Carbohydrate 14.5, Fiber 5.5, Sugar 4, Protein 25.5
SEAFOOD MEDLEY CEVICHE
The combination of the different types of seafood marinated in citrus juices is sure to get heads turning at your table! This recipe really lets the seafood shine with every bite while being complemented by the spice of the serrano and the flavor of the other added vegetables and seasonings. Serve with chips, on a tostada, or eat it right out of the bowl! Enjoy!
Provided by Shyla Lane
Categories Appetizers and Snacks Seafood Shrimp
Time 1h50m
Yield 8
Number Of Ingredients 19
Steps:
- Combine scallops, shrimp, tilapia, lemon juice, lime juice, orange juice, and serrano in a large bowl. Refrigerate for 1 hour, stirring every so often.
- Combine avocado, tomato, cucumber, red onion, cilantro, and garlic in a medium bowl.
- Whisk tomato and clam juice, vinegar, salt, lemon pepper, Worcestershire sauce, and white pepper together in a small bowl. Pour over avocado mixture and stir well.
- Drain some of the citrus juices off the seafood mixture and fold in avocado-tomato juice mixture. Stir together and refrigerate for another 20 minutes.
Nutrition Facts : Calories 158.5 calories, Carbohydrate 13.5 g, Cholesterol 63 mg, Fat 5 g, Fiber 4.4 g, Protein 18 g, SaturatedFat 0.8 g, Sodium 490.5 mg, Sugar 3.7 g
SUMMER SEAFOOD CEVICHE
My favorite low-cal dish. I fell in love with this on vacation in Puerto Vallarta at the LeKliff restaurant. They served it in the shell of a coconut. Cool, spicy, light, fresh and delish! Not to mention low-cal, high protein, low carb and low fat! Measurements aren't exact and cooking time is chilling time. This is not traditional as I don't live near an ocean so I precook my seafood.. but you can cook the seafood by soaking in the lime juice for an hour if you prefer.
Provided by BETHANY T.
Categories Lunch/Snacks
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil.
- Fill a large bowl with ice water, set aside.
- Add shrimp to boiling water, boil until pink then quickly remove and place shrimp in cold water to stop cooking.
- Put squid into boiling water, count to 5 then remove to cold water.
- Put scallops into boiling water, cook 1 minute then remove to cold water.
- Drain seafood and place into a non-metal bowl. Cover seafood with lime juice.
- Refrigerate one hour.
- Drain Rotel tomatoes well in colander.
- In a large glass or plastic bowl, mix together Rotel tomatoes and all other ingredients. Pour seafood, lime juice and all, into the mixture.
- Refrigerate at least 3 hours.
- Serve cold.
Nutrition Facts : Calories 122.8, Fat 2.8, SaturatedFat 0.5, Cholesterol 130.7, Sodium 340.1, Carbohydrate 8.8, Fiber 1, Sugar 2.6, Protein 16.2
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