Easy Entertaining: Simple Seafood Ceviche Recipes

Ceviche is a seafood dish popular in coastal regions of most Latin American countries. Refreshing and delicious, it is now becoming popular in American restaurants in recent years. Because ceviche is healthy, simple and really flavorful, it will become a summer go to when you are having friends over, it's perfect for Friday night Margaritas after work. Best of all, ceviche is simple, unique, and super fast! Use a firm white fish that will hold its shape. Cut into uniform size pieces so the fish cooks evenly in the marinade.

SIMPLE SEAFOOD CEVICHE

1 pound red snapper or other fish cut into 1/4 inch cubes

3/4 cup freshly squeezed lime juice

1/4 cup freshly squeezed lemon juice

1/2 red onion, diced

1 small tomato, diced very small

1/2 cup red pepper, diced very small

1/2 cup yellow pepper, diced very small

1 jalapeno pepper, stems/seeds removed, diced very fine

4 tablespoons extra virgin olive oil

1/2 bunch fresh cilantro, chopped

2 cloves garlic, minced into a paste or grated with a microplane or grater

pinch of cumin

pinch of cayenne pepper

salt and pepper to taste

In a large Zip-loc bag, add the fish with enough lime juice to cover. Marinate for 20 minutes.

Combine the remaining ingredients except the cilantro and the olive oil in a bowl along with 1/4 cup of the lime juice used for the marinade. Remove the fish from the marinade and add to the mixture, stirring gently. Chill completely, at least one hour. Stir in the cilantro just before serving.

Serve in a chilled glass with avocado slices, wedges of lemon or lime, and tortilla chips.

SIMPLE SHRIMP CEVICHE

The same as above except instead of marinating the fish, you roast shrimp first. Get a bowl of ice water ready. Place one pound peeled and deveined shrimp on a baking pan. Toss with a drizzle of olive oil, salt and pepper. Place in a 425 degree oven for 3-5 minutes- just until the shrimp first start to turn pink. Any more and the shrimp will be tough! Remove them from the oven and put them immediately into the ice water to stop the cooking process. Immediately drain the shrimp and chop into large pieces; add to the other ingredients and chill well. Before serving, add chopped avocado and cilantro. Toss gently.

Want a great recipe to go with ceviche? Try one of my Classic or Pomegranate Margaritas!

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