Anyone have one that they would like to share? I usually do tilapia, avocado, tomato, onion, cilantro and lime juice. Since spring is approaching, I figure now is the time to start looking for new ones to try.
This one is one more for the summer and might sound strange but it is really good. Scallops, lime, really fresh in season peach, fresh tarragon, thaibird chili, salt.
I got the idea from food writer Mark Bittman who made it with scallops, plum, lime, tarragon and cayenne pepper. I used what I had on hand. I think the Thai bird chili gave it a really nice flavor you do not get from cayenne. The peach and tarragon where really nice together. I never have tried it with plum.
my favorite ceviche is shrimp.
green onion, grape tomatos, garlic, hot chili pepper (i like thai or serrano) fresh cilantro, fine chopped zest and juice of lime, sea salt.
i've used this same base to make it with tuna and scallops but shrimp is my favorite. i bet it would be good with grouper too.
I use rotel tomatoes, cilantro, onions, shrimp, clam, and crab. I add a couple dashes of hot sauce and vinegar. This is the quick version.
If I have time I will chop tomatoes, cilantro, onions instead of the rotel brand tomatoes.
I made mine with Tlilapia , lime juce, chopped red onion, green pepper, and garlic simple but it is so good...
use any seafood you like-- even mix them up--- lime juice, jalapenos (chopped) or thai red pepper (the more you use the spicier it will be), aji amarillo (yellow peruvian pepper sauce comes in a glass jar), salt (pinch), ground white pepper (sprinkle), cilantro--- peruvians serve their ceviche on boston or bib lettuce with sweet potato and corn nuts (or large corn-- on the cob)
My favorite recipe is using shrimp... buy large raw shrimp, de-vein and cut lengthwise, 'cook' in fresh lime juice. Add fresh chopped tomato, onion, cilantro, jalapeno, and cucumber (with skin). Salt and pepper to taste. We like to add a blend chipotle chili and add it to the lime juice. Add vegetables after the shrimp are 'cooked'. Stir together and let the flavors marry. Serve with tostadas or saltine crackers. (You can do this exact recipe using crab.)
The other ceviche I love is tuna. Canned tuna, mayonnaise, fresh chopped onion and tomato with garlic powder, salt and pepper to taste. I serve it on tostadas with some Valentina hot sauce drizzled on it.
Hope you try it!
I use freshly caught mackerel, limes, lemons, olive oil, tomatoes, green pepper, onion, cilantro, Tabasco sauce and/or fresh jalapeno, pepper and salt.
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