Ceviche De Pescado Fish Ceviche Recipes

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

Ceviche De Pescado (Fish Salad Cooked in Lime Juice) image

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.

Ingredients

2 lbs fish fillets (such as flounder, sole, or red snapper)
salt, to taste
1 cup fresh lime juice (about 12 limes)
1/2 teaspoon salt
1 small garlic clove, chopped very fine
1 -2 fresh chili pepper, seeded and chopped fine (preferably aji Amarillo)
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 medium onion, chopped fine (1/2 cup)
3 -4 lettuce leaves
4 ears corn, cooked and cut into 2 inch pieces
1 lb sweet potato, roasted in the skin, peeled, and sliced into 1/2 inch thick rounds
1 lb yucca root, peeled, cut into little-finger-sized slices, and boiled until soft

CEVICHE DE PESCADO - FISH CEVICHE

Ceviche de Pescado (Fish Ceviche) is a fresh way to enjoy fish without cooking! Appetizer or main course, this is the perfect meal to have with tortilla chips when it's hot outside!

Provided by Francine Lizotte

Categories Seafood Appetizers

Time 20m

Number Of Ingredients 14

Ceviche de Pescado - Fish Ceviche image

Steps:

1. In a medium bowl, combine fish, jalapeño peppers, garlic, and 2 tbsp. chopped cilantro; stir well. Pour in lime juice just enough to cover and gently press down with a spoon to make sure the fish is submerged. Cover the bowl and refrigerate for 2 ½ to 3 hours.
2. About ½ hour before removing the fish from the fridge, in a large bowl add shallot with a pinch salt and pour warm water (enough to cover onion); let it rest for about 10 minutes. Drain in a fine sieve and transfer back to the bowl.
3. Combine the rinsed onions with peppers and tomatoes. Add ¼ cup lime juice, stir and let the mix marinate for at least 10 minutes. It can be also prepared ahead of time and refrigerated until ready to mix with fish.
4. Once the fish is cooked, it should be completely white. Remove the flesh with a slotted spoon and discard jalapeños, seeds and garlic cloves; reserved ¼ cup lime juice. Add the marinated onion, tomato, pepper mixture to the fish. Add remaining chopped cilantro, reserved lime juice, oil, and ground sea salt; stir. Taste and adjust if needed, add ground black pepper and hot sauce. Let it rest for 25 to 30 minutes on the counter before serving.
5. NOTE: The total amount of both peppers together should be ¾ cup
6. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=q1njRd-5SsY

Ingredients

2 large jalapeño peppers, roughly sliced
1 lb white fish (such as snapper, halibut, tilapia, mahi mahi), cut into bite-sized pieces
2 large cloves garlic, quartered
4 Tbsp chopped cilantro, divided
1 1/2 c freshly squeezed lime juice (about 11 limes) + 1/4 cup, divided
3/4 c shallots, finely chopped (about 2 large shallots)
1 pinch coarse himalayan sea salt
1/2 large red pepper, finely chopped *see note
1.2 large orange pepper, finely chopped *see note
2 large vine tomatoes, seeded and finely diced
1 1/2 Tbsp grapeseed oil
1 pinch ground himalayan sea salt
freshly ground black pepper, to taste (i always use mixed peppercorns)
5-8 dash(es) hot sauce, such as cholula®

CEVICHE DE PESCADO

Provided by Copeland Marks

Categories Fish Appetizer No-Cook Lime Corn Hot Pepper Sweet Potato/Yam Summer Yuca Lettuce Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 14

Ceviche de Pescado image

Steps:

1. Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
2. 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.
3. Just before serving, mix in the parsley, cilantro, and onion.
4. 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 the seaweed, if using.

Ingredients

2 pounds white-fleshed skinless fish fillets such as flounder, sole, or corvina (cod)
Salt
1 cup fresh lime juice (about 12 limes)
1/2 teaspoon salt
1 small clove garlic, chopped very fine
1 or 2 fresh aji amarillo (yellow Peruvian chili), seeded and chopped fine, or substitute the canned aji
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 medium onion, chopped fine (1/2 cup)
3 or 4 lettuce leaves
4 ears of corn, cooked and cut into 2-inch pieces
1 pound sweet potatoes, roasted in the skin, peeled, and sliced into 1/2-inch-thick rounds
1 pound yuca, peeled, cut into little-finger-sized slices, and boiled until soft
A few strands of yuyo (a tangy seaweed, optional)

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FISH CEVICHE (CEVICHE DE PESCADO)-MY COLOMBIAN …

Web Jan 26, 2014 Instructions. Wash the fish well and place in a glass bowl. Season with salt and add the juice of 10 limes. Cover and let rest in the …
From mycolombianrecipes.com
Ratings 4
Category Appetizer
Cuisine Colombian
Total Time 5 hrs 10 mins

Wash the fish well and place in a glass bowl. Season with salt and add the juice of 10 limes. Cover and let rest in the fridge for about 3 hours.
Rinse the fish and discard the lime juice. Add the peppers and onions. Cover and refrigerate for 2 hours more.
Add the chopped cilantro, salt and lime mixture to the fish and serve with saltine crackers on the side.

Ceviche De Pescado Fish Ceviche Recipes

CEVICHE DE PESCADO (FISH SALAD COOKED IN LIME JUICE)

CEVICHE DE PESCADO - FISH CEVICHE

Ceviche de Pescado (Fish Ceviche) is a fresh way to enjoy fish without cooking! Appetizer or main course, this is the perfect meal to have with tortilla chips when it's hot outside!

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