do you make your own CEVICHE ?? how do you make it ? i'd need details for a good recipe ! thanks...?

Answer 1

I love this recipe, the coconut milk adds a little sweetness. You could also use shrimp, crab or scallops instead of lobsters.

Coconut-Citrus-Marinated Lobster Ceviche with Mango Pico de Gallo

"This ceviche comes from the tropical region of the Yucatán, on the Caribbean coast of Mexico. Gently steamed lobster meat is marinated in a lush, tasty blend of coconut milk, citrus juices, chiles, and ginger. It is perfectly paired with a colorful pico de gallo made with mango, red onion, bell pepper, cilantro, and mint."

INGREDIENTS:

* * * * * Ceviche * * * * *
¾ cup canned coconut milk
¼ cup freshly squeezed lime juice
¼ cup freshly squeezed orange juice
¼ cup rice vinegar
1 tablespoon Thai or Vietnamese fish sauce
½ habanero chile, seeded, membrane removed, and cut lengthwise
1 tablespoon peeled and chopped fresh ginger
Kosher salt
6 (1-pound) lobsters
2 green plantains, peeled, thinly sliced lengthwise, and fried, for garnish

* * * * * Mango Pico de Gallo * * * * *
2 cups diced mango
1 cup diced red onion
½ cup diced red bell pepper
½ cup diced poblano chiles
1 habanero chile, seeds and membranes removed, diced
¼ cup chopped fresh cilantro leaves
¼ cup chopped fresh mint leaves
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
1 tablespoon honey
1 teaspoon kosher salt

PREPARATION:

Make the Ceviche:

In a nonreactive bowl, mix together all of the ceviche ingredients except the lobster, season with about 1 teaspoon of salt or to taste, cover, and refrigerate.

Meanwhile, in a large pot, bring at least 6 quarts of salted water to a rolling boil.

Add the lobsters, cover the pot, return the water to a boil, and cook the lobsters for 7 minutes more, or until the shells are bright red. Do this in batches if the pot is not large enough to accommodate all of the lobsters. Remove the lobsters, wrap each in aluminum foil, and let cool. Cut the lobsters in half down the back and remove the tail meat. Reserve the tail shells. Break off the claws and knuckles, crack the shells, and remove the meat. Chop the meat into bite-size pieces.
Make the pico de gallo: In a medium-size bowl, stir together the ingredients for the Mango Pico de Gallo and set aside.

In a medium-size mixing bowl, combine the lobster meat with the other ceviche ingredients. For an appetizer, put ½ lobster tail shell in the center of each chilled plate, and fill with lobster. Garnish with Mango Pico de Gallo and crispy fried green plantain chips, and serve.

Answer 2

It really depens on what you like, and there are many tipes of ceviche, depending of the seafood you put in it, you can go with only fish, but the best one is this:

Shrimp
Conch
Octopus
Tomato
Onion
Coriander
Lemon
Salt
Pepper


The thing is I don't really know how much ceviche you really want but I never cook measuring everything, rely on season, you try the dish plenty of times until YOU like the taste.

Wash and cook the shrimp, conch and octopus, the octopus you must cook separately. After that, slice the octopus and the conch in cubes, the shrimp left whole.

Chop tomato and onion, you can make cubes or juliannes. Put everything in a bowl with lemon juice, add salt and pepper, the chile used in ceviche is habanero, but only if you can take it, otherwise don't include it. Let it marinate at least 1 hour in the fridge, so that the lemon really get's inside the seafood. That is REAL ceviche, the way we eat in in Mexico, don't forget the Tostadas. And a beer.

(You can change the octopus if you don't like it for fish or any other seafood you actually like)

Answer 3

I have an Excellent Ceviche recipe -
(made it yesterday, in fact)
It's from a Rick Bayless Book, Mexico: 1 Plate At A Time
Made a few modifications
This is patented goodness
Feel free to email me I will email you recipe
You will enjoy it
Note: This recipe is labor intensive. I use cooked shrimp to save time, and there is Lots of chopping, but no cooking.
Yummy!!!

Answer 4

Ceviche (Marinated Seafood) Recipe beginning: Peru Ingredients * two kilos white fish fillet (ideally sea bass), reduce into small portions * ¼ cup recent lime juice (or extra, if wanted) * two onions, thinly sliced * one million Tablespoon olive oil * one million Tablespoon recent cilantro * one million clove garlic, beaten * one million to two chilies, finely chopped * Black pepper * one million teaspoon salt Procedure one million. Mix the lime juice with the onion slices, oil, cilantro, garlic, chilies, pepper, and salt in a blending bowl. two. Place the fish in a shallow glass or ceramic dish simply tremendous adequate to preserve it in a unmarried layer. Pour the lime-juice combination over it. The fish have to be utterly blanketed with the combination. Add extra lime juice if fundamental. three. Cover tightly with plastic wrap and refrigerate for a couple of hours (or in a single day) till the fish is "tender cooked." (Make unique it has marinated lengthy adequate.) Serve on lettuce leaves garnished with onion earrings, skinny strips of pepper, and candy potatoes and/or corn at the cob. Serves four to six.

Answer 5

Cut up 2 pounds of clean fresh tilapia fillet and put it in a bowl. I use scissors to cut it up.
Cover it with fresh lime juice (you can use lemons or mixed)
You might need 6 or 7 lemons or limes.
Add about 7 shakes of salt, and pepper sauce to taste.
Put it in the fridge for about an hour.
Stir the fish occasionally and let it soak in the juice until the fish is whiter and "cooked"
Chop up 1 red bell pepper, 1 medium size red onion, about two stalks of celery, a handfull of fresh cilantro, chopped, and
garlic.
Stir that in to the marinated fish, let it sit for about ten more minutes, and it's ready to serve.
I like to eat it with corn chips (Doritos, Santitas, tortilla chips)
and sweet potato slices.
Corn on the cob is also good with it.