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Ceviche Recipes

post #1 of 16
8/15/10 at 1:49pm
Thread Starter 
Title says it all. I have some really nice U10 scallops and want to try making ceviche. Looking for some simple, tasty ways. If your recipe calls for tossing in shrimp, I can do that to.
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post #2 of 16
8/15/10 at 2:06pm
I did this at school but I don't have the recipe handy. As I recall, the main ingredient was lime juice.
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post #3 of 16
8/15/10 at 2:22pm
Basically, you cook them (marinade) in lime juice with some herbs and, if you like, peppers. Then drain, don't wash, and serve them with a lime vinaigrette and any garnishes you like. It's better that way than adding back in the marinade ingredients, though for sure the garnishes should include similar things. For example, finely diced radish and cucumber, or whatever. I'd slice the scallops into relatively thin rounds, that way they cook for about an hour or two.
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post #4 of 16
8/15/10 at 2:23pm
Quote:
Originally Posted by Manton View Post
I did this at school but I don't have the recipe handy. As I recall, the main ingredient was lime juice.

Recipe? I just made swordfish ceviche a week or so ago to use in fish tacos. I took lots of limes, some apple cider vinegar, tomatoes, cilantro, red/tellow peppers, red onion and some Patron.

Here is a similar receipe i just found:

Prep Time: 5 Hours (by far mostly inactive)
Cooking Time: none
Yield: 2-3 Servings
Ingredients:
1 Lb Small Scallops
Juice of 6-7 Limes, or enough to cover scallops
1 Red Bell Pepper, chopped
1 Small Red Onion, chopped
Jalapeño Pepper, to taste (I used ¼ of one, seeded and diced)
Small Handful of Fresh Cilantro, chopped
1 Tbsp Olive Oil
½ Tsp Sea Salt
Ground Black Pepper, to taste
2 Tbsp Tequila
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post #5 of 16
8/15/10 at 2:33pm
Thread Starter 
Thanks, guys. Yes Matt, I was planning to slice them into rounds, due to size. I'm wondering if I can infuse them with a little smoke too. Not sure if I want to get so experimental yet though.

Thinking of putting them with a good Sauv. Blanc or Viognier.
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post #6 of 16
8/15/10 at 2:40pm
Quote:
Originally Posted by Piobaire View Post
Thanks, guys. Yes Matt, I was planning to slice them into rounds, due to size. I'm wondering if I can infuse them with a little smoke too. Not sure if I want to get so experimental yet though.

Thinking of putting them with a good Sauv. Blanc or Viognier.

maybe a bit of smoked paprika in the cooking juice.
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post #7 of 16
8/15/10 at 2:43pm
Thread Starter 
Quote:
Originally Posted by edmorel View Post
maybe a bit of smoked paprika in the cooking juice.

Good thinking. Also, I have some smoked French sea salt. Maybe use that?
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post #8 of 16
8/15/10 at 2:44pm
http://www.williams-sonoma.com/produ...7C0&cm_src=SCH
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post #9 of 16
8/15/10 at 2:45pm
Thread Starter 
^ Noice! Edit: Mrs. Piob just found it for $80 somewhere else. It's getting ordered today. So, smoke the scallops after I take them out of the "cooking" juice or before I put them in it?
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post #10 of 16
8/15/10 at 6:33pm
A tiny bit of grand marnier and finely chopped fresh dill in the lime juice prior to serving.
Also fresh pepper.

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post #11 of 16
8/15/10 at 6:38pm
Thread Starter 
Quote:
Originally Posted by oscarthewild View Post
A tiny bit of grand marnier and finely chopped fresh dill in the lime juice prior to serving.
Also fresh pepper.

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Thanks for the hint. I really like the thought of the fresh dill.
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post #12 of 16
8/15/10 at 6:58pm
I like a little rice vinegar in the mix as well. Adds a nice sweetness and helps the cooking along.
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post #13 of 16
8/15/10 at 7:12pm
a mixture of lime/lemon and orange juice has yielded me really fantastic ceviche when i made it like 2 years ago. the orange helps balance the flavors at least for me
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post #14 of 16
8/16/10 at 10:18am
I'd give Rick Bayless's recipe a try...

http://www.foodandwine.com/recipes/a...lassic-ceviche
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post #15 of 16
8/16/10 at 11:20am
Thread Starter 
Quote:
Originally Posted by RPMcMurphy View Post
I'd give Rick Bayless's recipe a try...

http://www.foodandwine.com/recipes/a...lassic-ceviche

Looks good. Thanks for the link.
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