Ceviche Verde – Green Tomatoes – Shrimp,

Ceviche Verde

CEVICHE
Ceviche (also spelled as cebiche or seviche) is a form of citrus-marinated seafood appetizer, popular in mainly Latin American countries like Peru, Panama, Ecuador, Mexico, Guatemala, Colombia, and Chile. Both finfish and shellfish are used; finfish is typically raw while shellfish is typically cooked.

In Mexico and other parts of Central America,it is served in cocktail cups with crackers,or as a tostada topping and taco filling. Shrimp, octopus, squid, tuna, and mackerel are popular bases for Mexican ceviche. The marinade ingredients include salt, lime, onion, chile, avocado, coriander, and parsley.Tomatoes are often added to the preparation.

I have collected a few ceviche recipes over the years I thought I would share with you.

Ceviche Verde (with Green Tomatoes)

• 1 lb. – Boneless,and skinless, fish fillet (diced small 1/4 to 1/2 in.square) preferably snapper or a white fish.
• 1/4 cup – Lime juice (fresh)
• 1/4 lb. – Tomatillos (stickiness can be removed with a little distilled vinegar)
• 1ea. – Avocado (ripe)
• 1 clove – Garlic
• to taste – Salt and Pepper
• 1 tsp – Sugar
• 1 cup – Tomatoes (peeled and chopped)
• 1/2 cup – Green onions (chopped)
• 1ea. sml. – Jalapeno chilli (seeded and chopped)
• 1 tsp. – Oregano leaves fresh,crushed
• 1/2 bu. – Cilantro (chopped)

PREPERATION:
Marinate fish in lime juice for about one hour. Drain and dry with paper towels. Remove dry outer skin from tomatillos and place them in a blender,add peeled and chopped avocado and puree together, if it gets too thick add 2 tbls. of ice water. Remove from blender and put into mixing bowl. Add sugar and a pinch of salt to taste,chopped tomatoes,green onions,jalapeno,salt and pepper. Mix well. Sprinkle with oregano leaves ,stir in fish. Combine avocado mixture and fish mixture.

Mix well, serve in small cup or a Martini glass and sprinkle with chopped cilantro.

Serve with corn chips.
Makes 4-5 cups

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BAY SCALLOP CEVICHE

Bay Scallop Cevieche

• 1 1/2 lbs. – Bay scallops (drained)
• 1/2 cup – lime juice (fresh)
• 1/2 cup – lemon juice (fresh)
• 2 ea. – canned peeled green chilies,(seeded and chopped)
• few dashes – Tabasco sauce
• 1/4 cup – green onions (chopped)
• 2 lrg. – Tomatoes,(peeled,seeded,and chopped)
• 1tsp. – salt
• 1tsp. – Oregano (fresh chopped)
• 1/4 cup – Olive oil

Chopped Pimento and Cilantro chopped for garnish

PREPARATION:
Dry Bay scallops with paper towels, place into glass or ceramic bowl, pour lemon and lime juice over scallops and refrigerate for two to three hours stirring once or twice.
Drain and add chilies, hot sauce, green onions, tomatoes, salt, oregano, and oil. Mix lightly. Spoon into serving bowls or glasses garnish with pimento and cilantro.
Serves 8-10 first course or six entrees.

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ECUADORIAN CEVICHE

Ecuadorian cevieche

In Ecuador, especially in the Quiteño tradition, shrimp ceviche tends to be made with ketchup or tomato sauce. The Manabí style, made with lime juice, salt and the juice provided by the shrimp itself is very popular. Occasionally one can find ceviche made with clam. It is served in a bowl with toasted corn kernels as a side dish (plantains and pop corn are also typical ceviche side dishes). Sea bass, octopus and crab ceviches are also common in Ecuador.  A spondylus ceviche, a delicate clam only found in certain parts of the Manabí province,is a rare treat. The Incas referred to the spondylus as the food from the gods.

• 2 lbs. – Striped sea bass fillets,(skinned and cut into 1″ pieces)
• 1 1/2 cups – Lime juice(fresh)
• 1 cup – Orange juice(fresh)
• 3/4 cup – Olive oil
• 1ea. – Hot red chili pepper (seeded and finely chopped)
• 1clove  – Garlic (chopped)
• 1/4 tsp. – Black pepper
• 1/2 bu. – Cilantro (chopped)

PREPARATION:
Mix fish with all the other ingredients and toss gently.Refrigerate for at least four hours.
Serves 6

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Ceviche Cocktail

Ceviche cocktail

Yield: 10 Appetizer Portions

* Scallops, sliced very thin 1 lb / 454 g
* Flounder, sliced very thin 1 lb / 454 g
* Wild shrimp, sliced very thin 8 oz / 227 g
* Plum tomatoes, peeled, seeded, brunoise 2
* Cucumbers, peeled, seeded, brunoise 1/2 ea
* Minced chives 2 tsp / 10 mL
* Chopped cilantro 1 Tbsp / 15 mL
* Chopped oregano 1 tsp / 5 mL
* Minced garlic 2 tsp / 10 mL
* Poblano pepper, brunoise 1/2 ea
* Yellow bell pepper, brunoise 1/2 ea
* Jalapeño, minced 1/4–1/2 ea
* Olive oil 1/4 cup / 60 mL
* Ground coriander seed ½ tsp / 2.5 mL
* Ground cumin seed 1/2 tsp / 2.5 mL
* Sugar 1/4 tsp / 1.25 mL
* Hot sauce 5 drops
* Lime juice, or as needed 8 oz / 227 g
* Kosher salt as needed
* Crusty bread, thinly sliced 20 slices

1. Combine the scallops, flounder, shrimp, tomato, cucumber, herbs, garlic, peppers, oil, spices, sugar, and hot sauce in a large mixing bowl.
2. Add enough lime juice to cover the seafood. Season with salt as needed.
3. Refrigerate and marinate at least 8 hours, or until the fish is de-natured and bright white but not tough.
4. Arrange attractively on an appetizer plate or in a martini glass, and garnish with sliced bread.

Note: Because this preparation is denatured by acidity and not cooked with heat, it is extremely important to use live shellfish and very fresh fish.

Tags: ceviche, Seafood