Showing posts with label ceviche. Show all posts
Showing posts with label ceviche. Show all posts
Mahi Mahi Ceviche Ceviche
Tuesday, April 22, 2014
The last time I posted a ceviche recipe video, I almost had to hire a security detail to protect me from angry Peruvians. Id done a bay scallop and mango ceviche, and within minutes of uploading, highly annoyed South Americans were demanding I change the name, since what I had made was NOT a ceviche.
It seems as though there are some very strict views on what may and may not go into a ceviche, which is too bad, since the technique begs for accessories. Thankfully, Im no fundamentalist, so I was free to make this version.
One traditional ingredient I omitted was the sliced onions. Personally, I dont like the sharp bite of the raw onion in this recipe, so I decided to use chives instead. Im pretty sure Im in a very small minority, as most people consider the sliced onions an absolute necessity, so feel free to add those in.
By the way, sorry about that extra "ceviche" up there, but its not often you get the chance to publish a symmetrical post title. Enjoy!
Ingredients:
3/4 to 1 pound fresh mahi mahi
1 tablespoon minced jalapeño
1/2 teaspoon salt, or to taste
pinch of dried oregano
pinch of cayenne
2/3 cup equal parts fresh squeezed lime and lemon juice
1/2 cup diced cucumber
1/2 cup orange segments
1/2 cup thinly-sliced red or white onion (or chives instead)
2 tablespoons julienne radish
1 tablespoon chopped cilantro
SANDRA’S ULTIMATE ALASKA HALIBUT CEVICHE
Sunday, March 30, 2014
 |
This halibut ceviche lovingly triggers fond memories of many of our past Mexico vacations... |
Yields: (Appx. 4 cups)
Prep: 10 Mins.
Marinate: 1 Hr.
Stand: 1 Hr.
INGREDIENTS
Marinade halibut:
1 lb. boneless skinless halibut, cut into ¼” pieces
1 small yellow onion, finely diced
1 teaspoon sea salt
Fresh lime juice, enough to cover diced onion and halibut (about 1/2 cup)
Ceviche:
3 vine-ripe tomatoes, seeded and finely diced
½ red bell pepper, finely diced
1 jalapeno, seeds and ribs removed, and finely diced
1 handful fresh cilantro, finely chopped
½ teaspoon dried oregano
1 tablespoon lime juice
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
--Restaurant-style tortilla chips
METHOD
Place diced halibut, lime juice, and 1/4 cup of the white onion in a glass or ceramic non-reactive bowl. Add sea salt and stir. Let onion and halibut mixture marinate refrigerated for 1 hour, until halibut is cooked through and opaque.
Once halibut is done, drain liquid using a sieve, and place mixture back into a glass serving bowl.
Add remaining diced onion, jalapeno, tomatoes, bell pepper, cilantro, oregano, lime juice, and sea salt and pepper.
Toss gently to combine. Place back in refrigerator for 1 hour for flavors to meld.
Serve with restaurant-style tortilla chips. ~ Enjoy!
~~~~~~~~~~
Tip: Feel free to substitute halibut with scallops, shrimp, crab, or a 1-lb. combination thereof.
Subscribe to:
Posts (Atom)
