Sinaloa Style Ceviche Recipes
SINALOA-STYLE CEVICHE
I tried many types of ceviche, none to my liking, so I made my own. I hope you enjoy it. It looks appetizing and it's really good, especially for hangovers. It's Sinaloa-style because of the slices of jalapenos and red onions. It's a delicate, classy dish. Serve on tostadas with Tapatio® hot sauce, sliced avocados, and Mexican beer.
Provided by perper72000
Categories Appetizers and Snacks Seafood Shrimp
Time 12h45m
Yield 10
Number Of Ingredients 12
Steps:
- Combine shrimp, white onion, and juice of 7 limes in a large bowl. Cover with plastic wrap and refrigerate until shrimp is opaque, about 12 hours. Drain, discarding accumulated juices.
- Blend juice of remaining 7 limes with serrano chile pepper. Pour into a large bowl.
- Combine shrimp and onion mixture, crabmeat, tomatoes, cucumber, red onion, jalapeno peppers, and cilantro in the bowl. Stir in tomato and clam juice cocktail. Season with salt and black pepper.
Nutrition Facts : Calories 223.8 calories, Carbohydrate 17.6 g, Cholesterol 216.1 mg, Fat 2.8 g, Fiber 1.5 g, Protein 32.2 g, SaturatedFat 0.5 g, Sodium 649.3 mg, Sugar 6.2 g
PALMITOS AGUACHILE VERDE (CHILE-LIME HEARTS OF PALM)
If you love acid and heat, this is the dish for you. Aguachile, which is a Sinaloa-style ceviche, is made here with serrano chiles and an abundance of lime juice. That combination works perfectly with delicate palmitos, hearts of palm, that have a just-right balance in texture between creaminess and firmness. Pick up the nori sheets in the snack aisle to add just a bit of saltiness that replicates the briny ocean flavors of seafood-based aguachiles. Serve in a bowl with a generous side of tostadas or tortilla chips - and don't forget the micheladas. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Jocelyn Ramirez
Categories vegetables, appetizer, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the hearts of palm, red onion, cucumber and avocado in a large bowl and gently toss together.
- Combine the serrano chiles, cilantro, lime juice, olive oil, nori sheets (if using), and a pinch of salt in a blender and blend until completely smooth. You should have about 1 1/2 cups of liquid. Pour into the hearts of palm mixture and gently fold until all the ingredients are evenly coated. Marinate in the refrigerator until the onion and cucumber slightly soften, about 15 minutes. This dish is traditionally served right away, but can be covered and refrigerated for a day to allow the flavors to meld together. Serve with tortilla chips or tostadas.
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