FRESH AND SIMPLE SWAI CEVICHE
A wonderful Latin salsa the incorporates raw, or actually "citrus seared" fish. It is extremely healthy and delicious! AND easy to make!
Provided by spicyperspective
Categories South American
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place the diced fish into 3/4 of the lime juice and refrigerate for at least 3 hours. Strain when ready to proceed.
- Mix the veggies with the remaining lime juice.
- Stir in the fish and cilantro. Drizzle with olive oil and add the chile-garlic sauce. Gently toss.
- Salt and pepper to taste. Serve with tortilla chips or a salad.
SWAI CEVICHE
Great cocktail appetizer, enjoy with saltine crackers.
Provided by Monika Rosales
Categories Seafood Appetizers
Time 20m
Number Of Ingredients 7
Steps:
- 1. Dice the swai fillets in small pieces.
- 2. Place in a glass dish, add all ingredients and toss.
- 3. let cure overnight, the lime will "cook" the fish and it will be a delish appetizer..Enjoy with cocktails
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
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.
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
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- Slice the red onion very thinly and salt generously and let stand 15 minutes until it begins to release its liquid (this will remove the bitterness). Rinse well, squeeze dry.
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