Ceviche With Cabbage Recipes

Steps:

• Bring a medium pot of water to a boil. Heat the oil to 340 degrees F in a medium Dutch oven.
• Remove all skin, pin bones, blood lines and sinew from the red snapper fillet. Chop as evenly as possible into 1/4-inch cubes and transfer to a medium non-reactive bowl.
• Add the lime juice and some salt; cover and refrigerate for 15 to 20 minutes.
• Cook the sweet potatoes in the boiling water until tender, about 5 minutes. Drain the sweet potatoes, then mash with the rice wine vinegar and some salt in a medium bowl. Cool in the refrigerator until ready to serve. Stir in 1 tablespoon coconut cream just before serving.
• Peel the plantain and use a vegetable peeler to slice the plantain into long, thin strips. Fry the plantain strips in the oil until lightly golden and crisp, about 3 to 4 minutes. Transfer to a paper towel-lined plate and season with salt.
• Drain the fish, reserving the lime juice. Add the onion, bell pepper and jalapeno to the lime juice and let sit until slightly softened, about 5 minutes. Drain the vegetables, reserving the lime juice. Combine the fish with the vegetables and add the remaining 1 of tablespoon coconut cream. Season with salt and add the reserved lime juice as needed.
• To assemble, spoon the sweet potato puree onto 2 plates, making a shallow well in the center. Place a 3-inch round ring mold in the center and fill with the ceviche. Top with the chopped cilantro and chives, then remove the ring mold. Place a tomato half, cut-side up, on top, then top with 2 fried plantain strips.

Steps:

• Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them).
• Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.

Steps:

• In 13"x9" casserole add prepared veges and fruits, add lime juice, cilantro, salt and pepper to taste.
• Cook shrimp in boiling water for 1-2 minute and then immerse in ice water. Chop shrimp and stir into the above ingredients.
• This can be made ahead of time and refrigerated. Serve as is or eat with corn chips or tostadas.

Steps:

• Place the shredded imitation crab into a glass or porcelain bowl. Plastic or metal are not recommended. Stir olive oil into the crabmeat until well coated, then stir in the cilantro, onion, tomato and serrano peppers. Squeeze the lime juice over everything, and mix well. Season with plenty of salt and pepper. Refrigerate for about 1 hour before serving.

Steps:

• In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.
• Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.