Ceviche On The Quick And Cheap Recipes
BASIC CEVICHE
Super light and refreshing. I use the recipe without the fish (reduce the lime juice) as a topper for grilled tuna. Serves 4 as a lunch, 8 as an appetizer.
Provided by Spencer & Serena
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 4h20m
Yield 8
Number Of Ingredients 9
Steps:
- Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.
- Mix tomato, cilantro, green bell pepper, green onion, jalapeno pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.
Nutrition Facts : Calories 78.1 calories, Carbohydrate 3.6 g, Cholesterol 21.1 mg, Fat 1.2 g, Fiber 0.8 g, Protein 12.8 g, Sodium 37.4 mg, Sugar 1.2 g
CEVICHE ON THE QUICK AND CHEAP
My sister's boyfriend made awesome shrimp ceviche for our Thanksgiving dinner. The raw shrimp turned pink as they "cooked" in the lime juice. The juice also cooks the onions and the other ingredients. He mentioned that you can also make ceviche using store-bought, canned tuna. The tuna's already cooked, but the taste is the same. I'd make this with raw fish for a dinner party, but for everyday this tastes great and is ridiculously easy.
Provided by QueSarah
Categories Tuna
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Drain the tuna and put it in a small bowl.
- Add the lime juice. 1/2 cup is an approximation. Basically, it should cover as much of the tuna as possible, but the tuna should not be swimming in it. You can stir every once in a while to make sure all the fish has the chance to get "cooked" in the lime juice.
- Chop the onions, tomatoes, and jalapeno (leave the seeds in for more heat), and add them to the bowl. Stir.
- Let it all marinate for 10 minutes or so, stirring every once in a while.
Nutrition Facts : Calories 145, Fat 2.7, SaturatedFat 0.7, Cholesterol 35.7, Sodium 324.8, Carbohydrate 9.9, Fiber 1.3, Sugar 3.5, Protein 21
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