Best Basic Ceviche Recipes

BASIC CEVICHE

Basic Ceviche image

Super light and refreshing. I use the recipe without the fish (reduce the lime juice) as a topper for grilled tuna. Serves 4 as a lunch, 8 as an appetizer.

Provided by Spencer & Serena

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes

Time 4h20m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound halibut, cut into bite-size pieces
½ cup lime juice
1 large tomato, seeded and diced
1 bunch fresh cilantro, chopped
⅓ cup diced green bell pepper
⅓ cup chopped green onion
1 jalapeno pepper, chopped, or to taste
4 cloves garlic, minced
salt and ground black pepper to taste

Steps:

Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.
Mix tomato, cilantro, green bell pepper, green onion, jalapeno pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.

Nutrition Facts : Calories 78.1 calories, Carbohydrate 3.6 g, Cholesterol 21.1 mg, Fat 1.2 g, Fiber 0.8 g, Protein 12.8 g, Sodium 37.4 mg, Sugar 1.2 g

BASIC SHRIMP CEVICHE

Basic Shrimp Ceviche image

A hearty and healthy recipe passed down from my mother-in-law. This is truly a simple dish that requires no expertise. However, you will be the talk of the party! You can edit the recipe to taste and get as creative as you like. The key is to use authentic, wholesome basic ingredients with very little to no preservatives or additives.

Provided by Sadie Melgoza

Categories Appetizers and Snacks Seafood Shrimp

Time 4h30m

Yield 16

Number Of Ingredients 11

Ingredients

4 pounds large shrimp -- thawed, peeled, deveined, and chopped into small pieces
3 pounds limes, juiced
12 Roma tomatoes
3 large cucumbers, peeled
1 red onion
½ cup cilantro, or to taste
4 large oranges, divided
½ cup ketchup, or to taste
1 dash hot sauce (such as Cholula®), or to taste
1 (14.5 ounce) package tortilla chips
salt to taste

Steps:

Place shrimp in a 9x13-inch pan. Pour lime juice over shrimp so they are completely saturated and none are exposed. Refrigerate 4 hours to overnight.
Chop tomatoes, cucumbers, red onion, and cilantro into small pieces. Add to the pan with the shrimp. Peel and chop 3 oranges and add to the shrimp. Squeeze the juice of 1 orange into the mixture. Add ketchup and hot sauce and mix well. Taste, using a tortilla chip as a spoon. Season with salt, if desired.

Nutrition Facts : Calories 310.9 calories, Carbohydrate 36.5 g, Cholesterol 172.5 mg, Fat 8.3 g, Fiber 5.8 g, Protein 26.9 g, SaturatedFat 1.2 g, Sodium 292.2 mg, Sugar 8.4 g