Lunatic Singe BBQ - Ceviche Recipes

Mexican Shrimp Ceviche

Ingredients:
1 lb shrimp , (raw or cooked) peeled, deveined and diced
1 cup lime juice, 6 limes
1 cucumber, peeled and diced
2 avocados
3 roma tomatoes, diced
1 red onion, diced
1/4 bunch cilantro, chopped
1 jalapeno, seeded and minced
1 cup Clamato juice, (use "picante" version for spicier salsa)

Options To Serve:
16 Tostadas , (or tortilla chips)
Hot Sauce, (Tabasco or Cholula)

Instructions:
Dice shrimp and place into a large glass (non-reactive) bowl.

Squeeze 1 to 1 1/4 cups lime juice from 6 limes over shrimp.

Stir to combine then cover and marinate in the refrigerator (marinate 1 1/2 to 2 hours for raw shrimp or until no longer translucent and marinate 15 minutes for cooked shrimp), stirring halfway through.

Chop the vegetables: cucumber, avocado, tomatoes, red onion, jalapeno and cilantro. A food chopper will make this process much faster.

When shrimp are done marinating, add vegetables to the bowl along with Clamato juice and stir to combine.

Serve with hot sauce if desired along with tortilla chips or over tostadas.

The Best Ceviche

Ingredients:
1/2 a red onion, thinly sliced
1tsp kosher salt, more to taste
1/4 tsp black pepper
3/4 cup lime juice (4-6 limes)
1–2 garlic cloves - finely minced
1 fresh serrano / jalapeño pepper seeded / finely chopped. More to taste.
1 pound fresh fish- sea bass, red snapper, mahi-mahi, or tilapia – diced into 1/2 inch cubes.
1/4–1/2 cup fresh cilantro, chopped
1 cup cherry tomatoes, sliced or cut in half (or 1 cup diced tomatoes)
1 cup diced cucumber
1 tablespoon olive oil
1 semi-firm Avocado, diced

Instructions:
Slice the red onion thinly and toss in a bowl with salt, pepper and lime juice, coating well.

Add the fish, garlic and fresh chilies, and gently mix.

Add the tomatoes, cucumber, cilantro and olive oil, and give a stir. Marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more “cooked” the fish will become.

Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.

Serve with tortilla chips, or lettuce cups

Mexican Ceviche

Ingredients:

1 lb. jumbo shrimp, peeled / deveined
5 large lemons, juiced
2 white onions, finely chopped
1 large tomato, seeded / chopped
1 cucumber, peeled / finely chopped
1 bunch radishes, finely diced
2 cloves fresh garlic, minced
3 fresh jalapeno peppers, seeded / minced
¼ cup chopped fresh cilantro, or to taste
Clamato juice
Tortilla chips

Directions:
Place shrimp in a bowl. You may coarsely chop the shrimp, or leave them whole, depending on your preference. Add lemon juice, covering shrimp completely. Cover and refrigerate for 30 minutes, or until opaque and slightly firm.

Add onions, tomato, cucumber, radishes, and garlic; toss to combine. Gradually add jalapeño and cilantro to desired taste (jalapeño will grow stronger while marinating). Stir in Clamato juice to desired consistency.

Cover and refrigerate for 1 hour. Serve chilled with tortilla chips.