HAMACHI CEVICHE WITH POBLANO SHOOTER
Provided by Food Network
Categories appetizer
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 27
Steps:
- For the hamachi ceviche: Cut the hamachi into bite-size (1-inch) cubes; place in a large bowl.
- Cut the ginger, jalapeno and bell pepper into matchsticks and then into small cubes ("brunoise"); add to the hamachi. Add the lime juice, lemon juice, scallions, cilantro, parsley and tarragon. Toss the ceviche and season with salt and pepper. Cover and refrigerate.
- For the poblano shooter: Place the poblanos over a gas flame (or on a grill) and char until blistered on all sides, turning frequently, 5 to 7 minutes.
- Meanwhile, to a large pot, add the almond milk, potatoes, makrut lime leaves, bay leaves, achiote paste, curry paste, cumin, red pepper flakes, turmeric and some salt and pepper.
- Once the poblanos are charred, scrape away the skins, cut away the seeds and then add them to the pot. Bring the mixture to a simmer over medium-high heat and cook until the potatoes are fork-tender. Add a little more salt and pepper, then remove bay leaves and the makrut lime leaves. Transfer the contents of the pot to a blender; blend until smooth. Strain into a large bowl. Stir in the lime juice and add salt and pepper to taste.
- For the chips: Heat oil in a deep-fryer to 375 degrees F. Cut some corn tortillas into quarters and fry until golden brown and crispy. Drain on paper towels and immediately dust with salt and cumin.
- To assemble: Fill shot glasses with the poblano shooter. Set a single chip atop each glass; spoon a teaspoon of ceviche onto each chip. Garnish with a parsley leaf.
CEVICHE WITH COCONUT AND GINGER
The best, most interesting ceviches in the world come from Peru, specifically Lima. Peru is blessed with three completely different geographies-coastal, Amazonian, and highland, with a different ecosystem-and cuisine-for each. Peruvian chefs create ceviches using exotic fish from the coast, potatoes and corn from the highlands, and wonderful tropical flavors and ingredients like hearts of palm from the Amazon region. Typical of a ceviche, the snapper in this taco filling is cooked not with heat, but by chemical action of the acid in the citrus juices. True red snapper, one of the great fishes of the world, is very expensive and rare, distinguished by its large head and red flesh. Most fish that is sold as snapper is actually rock cod or some other rockfish and does not have the subtlety of the genuine article. If you can't get true snapper (you can tell only by seeing the whole fish, with its bright red and pale yellow markings), striped sea bass or halibut will work well. Candied ginger makes a nice garnish.
Yield makes 8 tacos
Number Of Ingredients 11
Steps:
- In a large bowl, toss the snapper with the lemon and lime juices and the salt and let marinate for 1 hour in the refrigerator.
- Meanwhile, to make the coconut-chile sauce, in a skillet, heat the oil over medium-high heat and sauté the onion just until translucent, 2 to 3 minutes. In the jar of a blender, add the sautéed onion, coconut milk, and chiles and puree until smooth; strain through a fine-mesh sieve into a bowl.
- Drain off the marinade from the fish. In a large bowl, toss the snapper with the basil.
- Drizzle half of the coconut-chile sauce over the fish and use the remaining sauce as a dip for the tacos. Serve immediately.
- To serve, place some iceberg slaw in each crispy shell, divide the filling equally between them, top with garnish, and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away. To build your own, place some slaw, then filling, in a crispy shell, and eat right away.
JUICY AND SPICY CEVICHE
This is a super juicy and moist ceviche! It is so good! Serve with tortilla chips.
Provided by Kasey
Categories Appetizers and Snacks Tapas
Time 2h
Yield 6
Number Of Ingredients 13
Steps:
- Stir the seafood mix and lime juice together in a large, non-metallic bowl; let stand 10 minutes. Fold in the diced tomatoes and onion; cover, and refrigerate 30 minutes. Whisk together the Worcestershire sauce, hot pepper sauce, tomato paste, cayenne pepper, cumin, chili powder, and salt in a small bowl. Cover, and refrigerate 30 minutes.
- After 30 minutes, gently stir half of the tomato paste mixture into the seafood mixture. Cover the remaining tomato paste mixture and the seafood mixture. Return both to the refrigerator for 30 minutes.
- After another 30 minutes, gently stir the remaining tomato paste mixture into the ceviche, cover, and refrigerate another 30 minutes.
- Gently stir the cilantro and diced avocado into the ceviche before serving.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 11.2 g, Cholesterol 221.3 mg, Fat 6.5 g, Fiber 3.6 g, Protein 25.4 g, SaturatedFat 1.1 g, Sodium 813.3 mg, Sugar 3.4 g
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