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 CEVICHE! Costa Rican Style
An total treat for the seafood lover. Use your favorite shellfish or a firm fish. |
 Using your handy shrimp tool, de-vein and shell each shrimp, then rinse the srimp under cold water |
 All you need to do now is chop the seafood and the minced veggies and cover with fresh lime juice |
 Chilled & ready to serve! |
 The Flag of Costa Rica |
 Old Glory & The Flag of Michigan |
 Elegant, luscious and lovely - Costa Rican Style Ceviche is one of the easiest recipes for this dish |
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My buddy, Ed, of Puerto Rican descent, spent his time in the Air Force in Central and South America. Ed's favorite dish: ceviche! He tells endless tales of trying ceviche, which is seafoods 'cooked' in nothing but citrus juice. Ed always said that the ceviche he would eat by the gallon, if he could get it, was that he had in Costa Rica.
Virtually every country with a seacoast has it's own version of ceviche (say-VEE-chay). The citrus acid literally cold cooks the seafoods used, and when paired with various vegetables and certain flavorful elements, becomes an elegant appetizer, a beautiful and healthy snack, or, in Eddie's case, an excuse for overindulgence, especially when paired with a cold beer...
Just be sure the seafoods are very fresh. And, since you are chopping the seafoods up, you need not buy the biggest and most expensive. Let the flavors make the impression - not the size.
You can make a ceviche with almost any seafood - clams, shrimp, any firm-fleshed fish, octopus...
This is a simple, clean, and astoundingly flavorful treat - whether you hog it all to yourself - LIKE SOME PEOPLE I KNOW - or serve it well-chilled and elegantly to guests before they dine.
So here's what you do with that pound of seafood you just brought home from the fishmonger.
Ingredientes
- 1lb shrimp (tilapia, clams, octopus, sea bass, etc.)
- 1 small onion, minced
- 1 clove of garlic, large, minced
- 1 jalapeno (or 1/2 a small habanero, if you dare), minced, seeds and veins removed
- 5-6 nice sprigs of fresh cilantro (coriander), leaves removed from the stems and finely chopped
- 1/4 tsp sea salt
- Fresh squeezed lime juice to cover the above - it should take 5-6 large limes, but buy 8 because this is your cooking medium
- A few grinds of black pepper
Direcciones
- If using shrimp, peel, de-vein, rinse and drain (other seafood to be prepared according to the basic prep for the product)
- Juice the limes, straining out the seeds and pulp
- Chop the seafood into 1/2" pieces
- Mix all ingredients together well, remove to a sealed storage container
- Chill for 3 hours
- SERVING: This is beautiful in a martini glass, half an avocado, a hollowed out fresh, firm tomato, tortilla chips, or a nice lettuce leaf
- [unless Ed is over, then just surrender a spoon and forget about it]
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 2 servings | |
| Calories 263 | |
| Calories from Fat 36 | 14% |
| Total Fat 4.03g | 5% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 345mg | 115% |
| Sodium 629mg | 26% |
| Potassium 523mg | 15% |
| Total Carbs 7.76g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.96g | 1% |
| Protein 46.72g | 75% |
Evaluaciones
30 de Enero de 2012
Amos, I've been looking for an easy Ceviche recipe that can be done at home. This is so fabulous - Beats SOSC (same old shrimp cocktail) any day, hands down! Thank you, as always for sharing this.1 reply
28 de Junio de 2012
I made this last night for today's lunch and it was just perfect. Thank you for this recipe.
I did chop in two Serrano peppers and at the time of serving I chopped half a Avocado. Perfection in a martini glass. Besides a apple martini. Lol1 replyYo he cocinado/probado esta receta-
13 de Abril de 2013
This was a great addition to my new lifestyle.(newly pescetarian) great healthy snack to counter the craving of some not so healthy choices. Was perfect, thanks for sharing!Yo he cocinado/probado esta receta
Comentarios
10 de Abril de 2013I've heard of this recipe but have not really tried. This could be my guide.
14 de Abril de 2012Sounds amazing how the heck did I miss it going to try this! Love lime!
30 de Enero de 2012Hi, Stacey - Good to hear from you! I'll be anxious to hear how this goes for you. You may also really enjoy the Creole Shrimp Salad I posted - I get huge "not SOSC" positives from diners - it looks great and has the creamy, rather than acidic, profile. Stay in touch!- 30 de Enero de 2012Hi, Gilli - Tilapia is a pretty common white fish ( even sometimes said to be the 'loaves & fishes' fish from the Bible), not fishy and a medium-firm flesh, somewhat to the sweet side. It is commonly farmed in the US and is not at all expensive. Usually broiled, poached pan-fried. I don't find it a great fish for the grill.1 reply
30 de Enero de 2012Haven't used octopus or clams before Amos sounds interesting. Thought your friend might throw a small slug of rum in his Ceviche to have that Costa Rican effect. What is tilapia please?2 replies
.%20%20The%20citrus%20acid%20literally%20cold%20cooks%20the%20seafoods%20used,%20and%20when%20paired%20with%20various%20vegetables%20and%20certain%20flavorful%20elements,%20becomes%20an%20elegant%20appetizer,%20a%20beautiful%20and%20healthy%20snack,%20or,%20in%20Eddie's%20case,%20an%20excuse%20for%20overindulgence,%20especially%20when%20paired%20with%20a%20cold%20beer...%0D%0A%0D%0AJust%20be%20sure%20the%20seafoods%20are%20very%20fresh.%20%20And,%20since%20you%20are%20chopping%20the%20seafoods%20up,%20you%20need%20not%20buy%20the%20biggest%20and%20most%20expensive.%20Let%20the%20flavors%20make%20the%20impression%20-%20not%20the%20size.%0D%0A%0D%0AYou%20can%20make%20a%20ceviche%20with%20almost%20any%20seafood%20-%20clams,%20shrimp,%20any%20firm-fleshed%20fish,%20octopus...%0D%0A%0D%0AThis%20is%20a%20simple,%20clean,%20and%20astoundingly%20flavorful%20treat%20-%20whether%20you%20hog%20it%20all%20to%20yourself%20-%20LIKE%20SOME%20PEOPLE%20I%20KNOW%20-%20or%20serve%20it%20well-chilled%20and%20elegantly%20to%20guests%20before%20they%20dine.%0D%0A%0D%0ASo%20here's%20what%20you%20do%20with%20that%20pound%20of%20seafood%20you%20just%20brought%20home%20from%20the%20fishmonger.%20){kind=link}