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Ceviche Recipes

Piobaire

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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.
 

Manton

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I did this at school but I don't have the recipe handy. As I recall, the main ingredient was lime juice.
 

itsstillmatt

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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.
 

zarathustra

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Originally Posted by Manton
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
 

Piobaire

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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.
 

edmorel

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Originally Posted by Piobaire
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.
 

Piobaire

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Originally Posted by edmorel
maybe a bit of smoked paprika in the cooking juice.

Good thinking. Also, I have some smoked French sea salt. Maybe use that?
 

Piobaire

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^ 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?
 

oscarthewild

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A tiny bit of grand marnier and finely chopped fresh dill in the lime juice prior to serving.
Also fresh pepper.

-
 

Piobaire

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Originally Posted by oscarthewild
A tiny bit of grand marnier and finely chopped fresh dill in the lime juice prior to serving.
Also fresh pepper.

-


Thanks for the hint. I really like the thought of the fresh dill.
 

ama

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I like a little rice vinegar in the mix as well. Adds a nice sweetness and helps the cooking along.
 

Piobaire

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