Ceviche Recipes; Scallop Appetizer Recipe or like Shrimp Cocktail Recipe

A basic way was described to me as how to make ceviche recipes. These delicious recipes (also spelled seviche and cebiche) are seafood dishes made in the Central and South American countries. Fresh raw shrimp, scallops and other seafood are marinated in citrus juices and seasoned with a lot of spices. The recipes of the countries vary but have the same basic ingredients of raw seafood and citrus with spices. I am not fond of eating raw seafood but I had to try it; very good. When I make it at home I still choose to quickly cook the seafood before I marinate it.

There is no definite proof as to where ceviche recipes originated but people from many different Spanish countries will say they started it. Today this dish is served all over the world; sometimes it is served as a main salad but more often it is served as an appetizer. This past year I was able to order ceviche in a restaurant in a small rural town in Tennessee. It tasted the same as I get in Ecuador. Can you believe it! The strange thing is that I never heard of this dish until I went to Costa Rico and then I see it served everywhere; even all over the United States.

CEVICHE (from Mexico)

• 1 Pound scallops


• 1 Cup lime juice


• ¼ Cup chopped onion


• 1 Tablespoon chopped parsley


• ¼ Cup chopped green chilies


• ½ Cup chopped peeled tomatoes


• Salt to taste


• Fresh ground black pepper


• 1 Tablespoon olive oil


• 1/8 Teaspoon oregano


• Few grains cayenne pepper to taste

Put all ingredients in a glass bowl; stir to blend.

Cover and refrigerate for 4 to 5 hours before serving.

CEVICHE (from Ecuador)

• 3 Pounds fresh cleaned shrimp or prawn


• 1 Bay leaf


• 1 Stalk chopped celery


• 1 Medium red onion, thinly sliced


• ½ Cup lemon juice


• 4 Cups orange juice


• ¾ Cup tomato juice


• Hot pepper sauce to taste


• 1 Teaspoon sugar


• Salt and pepper to taste

In a small sauce pan bring to a boil the bay leaf, chopped celery, onion. lemon juice and tomato juice; reduce heat and simmer 2 minutes.

Remove mixture from the heat and cool; add the orange juice, hot pepper sauce, salt and pepper.

Put shrimp in a glass bowl and pour mixture over the shrimp.

Cover and refrigerate for several hours.

Serve with bread, toasted corn or banana chips.

CEVICHE(from Cuba)

• 1 Cup lime juice


• ½ Cup finely chopped onion


• 4 Cloves minced garlic


• 1 Green bell pepper seeded and chopped


• ½ Teaspoon sea salt


• 1 Teaspoon sugar


• 1 Teaspoon chopped fresh basil


• ½ Teaspoon chopped fresh parsley


• 2 Tablespoons chopped fresh cilantro


• ¼ Cup olive oil


• 2 ½ Cups fresh raw white fish in chunks


• Cilantro sprigs for garnish

Combine all the ingredients except the fish.

Pour mixture over the fish in a glass bowl.

Cover and marinate overnight. Turn several times while marinating.

Garnish with cilantro sprigs.

CEVICHE RECIPE

Ceviche recipes can be made with most types of seafood; shrimp, crab, grouper, snapper, etc.

• 2 Pounds grouper or snapper filets


• 2 Small thinly sliced onions


• ¾ Teaspoon salt


• 3 Hot peppers, seeds removed and sliced in circles


• 3 Cups fresh lemon juice


• Olive oil


• ½ Cup chopped fresh parsley

Cut fish filets in ½ inch cubes and place in glass bowl.

Add onions, salt and hot pepper slices.

Cover with lemon juice, drizzle with olive oil and sprinkle with parsley; stir to blend.

Cover tightly and chill for 24 hours or more; if desired add more hot peppers and salt to taste.

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