From thelimeyno1@cogeco.ca Thu Aug 29 15:14:41 2002 Date: Tue, 27 Aug 2002 13:03:51 +0000 (UTC) From: LIMEYNO1 Newsgroups: rec.food.recipes Subject: Ceviche (7) Collection Followup-To: rec.food.cooking, rec.food.recipes Avocado-And-Scallop Ceviche Ceviche Conch & Lobster Ceviche Grilled Shellfish Ceviche Shrimp Ceviche Shrimp Ceviche With Creme Fraiche Yucatan Style Ceviche Request From: Amanda R. I am looking for a recipe for Ceviche, which I recently enjoyed at Cozymel's. It was awesome, and since I have shrimp, scallops, cilantro and fresh avocado in my possession, I'd love to know how to put all the ingredients together! Thanks in advance for your culinary assistance! Avocado-And-Scallop Ceviche 1/2 cup Fresh lime juice 3 Tbsp Peanut oil or vegetable Oil 24 Green peppercorns; crushed Salt Freshly ground black pepper 3/4 lb Sea or bay scallops Finely chopped 1 large Ripe avocado; peeled 2 Tbsp Fresh chives, chopped Or scallions, chopped 40 small White mushrooms 1/4 cup Vegetable oil 2 Tbsp Fresh lemon juice 1 med Garlic clove peeled and Crushed Salt and pepper to taste Additional chives, Optional (or Scallions), for garnish COMBINE THE LIME JUICE, oil, peppercorns, salt and pepper together in a glass or ceramic bowl. Stir in the scallops, cover and refrigerate for at least 4 hours while they marinate. They should become opaque in this time. Mash the avocado until almost smooth, then add it along with the chives or scallions to the marinating scallops (do not drain them) and mix well. Set aside for at least 1/2 hour, refrigerated. About half an hour before serving the scallops, remove the stems from the mushrooms and wipe them to remove any dirt. Combine the vegetable oil, lemon juice, garlic, salt and pepper in a small bowl, and brush the insides of the mushrooms liberally with the mixture. Just before serving, drain the caps and fill with the scallop mixture. Garnish with additional chives, if desired. Yield: 8 JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK Exported from Home Cookin 4.8 (http://www.mountain-software.com) MMMMM Ceviche 1/2 lb Seafood (halibut, sea Bass, salmon, snapper, Lobster, crab Or scallops) 1/2 cup Lime juice 1 Avocado, diced 2 Tbsp Scallions, chopped 1 med Tomato, seeded and chopped 3 Tbsp Fresh cilantro leaves Or 1 Tbsp dried, crumbled) 2 Tbsp Diced green chiles 1 Tbsp Salad oil 1 Tbsp Red wine 1 Tbsp Fresh oregano, chopped Or 1 tsp. dried, crumbled) Cut seafood into small pieces. Marinate fish in lime juice overnight. Gently toss avocado, scallions, tomatoes, cilantro and green chiles with fish mixture. Combine oil, wine and oregano. Pour oil mixture over fish and gently toss again. Chill until served. This recipe was a prize winner in the California Avocado Festival! Yield: 4 servings. Sources: Celebrating California, taken from "The Avocado Lover's Cookbook," by Joyce Carlisle. This delightful book was sent to me from Joy Bellville in the June 1995 Cookbook Swap on GEnie. MM: Lyn. Exported from Home Cookin 4.8 (http://www.mountain-software.com) Conch & Lobster Ceviche 2 cups Cleaned and diced fresh Conch (or frozen; thawed) 2 cups Diced poached spiny lobster (about 2 lobsters) 1/2 small Red onion; diced 3 scallions; sliced on The Diagonal 1/2 small Red pepper; diced 1/2 small Yellow pepper; diced 1/2 small Green pepper; diced 1/2 small Papaya; peeled, seeded and Diced 2 - 4 jalapeno or Serrano Peppers chopped fine (seeds optional) 1/2 bunch Chopped fresh cilantro 1/2 bunch Chopped fresh basil 1/2 bunch Chopped fresh mint leaves 1 Tbsp Grated fresh ginger 1/2 lime; juiced 1/4 cup Rice wine vinegar 1/2 cup Extra virgin olive oil Salt and pepper 1 pinch Habanero powder; (opt) In a medium bowl, combine all ingredients and mix well. Season to taste. Marinate for about 3 hours in the refrigerator, tossing occasionally. Just before serving, adjust seasonings. Freeze stemmed glasses and fill with ceviche. Serve with a basketful of crispy corn chips. Yield: 1 Exported from Home Cookin 4.8 (http://www.mountain-software.com) Grilled Shellfish Ceviche 3/4 lb Medium shrimp; shelled and Deveined 3/4 lb Sea scallops 3/4 lb Salmon fillet 1 cup Diced tomatoes; 1/2 inch Dice 1 cup Diced mango; 1/2 inch dice 2 Grapefruits; peeled and Segmented 3 Oranges; peeled and Segmented 4 Limes; peeled and Segmented 1/2 cup Diced red onion 2 Jalapenos; minced 4 cups Fresh lime juice 1 cup Chopped cilantro 2 Tbsp Sugar Salt Freshly ground pepper In a large nonreactive bowl, combine the scallops, salmon, shrimp, tomatoes, mango, onion, jalapeno and lime juice. Marinate, refrigerated, for 3 hours. Remove from marinade and grill fish and shellfish, just long enough to get grill marks 3060 seconds. Cut all fish in a 1/2-inch dice. Just before serving drain off as much lime juice as possible from the fruit, add the cilantro, sugar, shellfish and salmon. Gently mix being careful not to break up the fruit and fish. Yield: 6 servings Recipe By: GRILLIN' & CHILLIN' SHOW #GR3619 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer Shrimp Ceviche 5 large Red onions, diced 5 Jalapenos, diced 5 large Tomatoes, peeled and diced 1/2 cup To 1 cup cilantro, chopped 2/3 cup To 1 cup Lime juice 2 1/2 lb Cooked salad shrimp or More Mix everything but shrimp together. Refrigerate for 4 hours or overnight. Add shrimp just before serving. Will keep for a week in the refrigerator. SOURCE: Kathryn Cone's Kitchen From: (Local) Cooking & Recipes Yield: 50 Exported from Home Cookin 4.8 (http://www.mountain-software.com) Shrimp Ceviche With Creme Fraiche 3/4 cup Lime juice, fresh 3 Tbsp Green onion, minced Salt freshly ground Pepper 2 lb Shrimp, small or medium shelled and deveined. 2/3 cup Creme fraiche 3 Tbsp Capers Lettuce leaves Lime slices, thin 1 Tbsp Green onion tops, minced CREME FRAICHE 1 cup Whipping cream 4 1/2 tsp Buttermilk Combine lime juice, 3 tablespoons green onion, salt and pepper in medium bowl. Mix in shrimp. Cover and refrigerate until shrimp turn opaque, stirring occasionally, at least 6 hours. (Can be prepared 1 day ahead.) Drain shrimp thoroughly, discarding marinade. Fold in creme fraiche and capers. Arrange lettuce on plates or scallop shells. Top with shrimp. Garnish with lime slices and 1 tablespoon green onion. Serve immediately. CREME FRAICHE: Combine cream and buttermilk in small jar. Cover tightly and shake well for 1 minute. Let stand at room temperature until thickened, about 8 hours. Store in refrigerator. Yield: 8 Source: Elizabeth Riely in Bon Appetit Yucatan Style Ceviche 1 1/2 lb Firm White Fish Fillets Such As Halibut, Cod or Sea Bass 3/4 lb Large Shrimp, 16-24 Count 1 large Sweet Onion Such As Vidalia, Maui, or Walla Walla 3 To 4 Habaneros, Toasted Lightly On An Ungreased Skillet For About 5 Minutes 1 cup Fresh Lime Juice 1/2 cup Fresh Orange Juice Cut the fish in 1/4-inch slices; remove any bones as you go. Place the fish in a glass or glazed ceramic dish large enough to hold it in one layer. Shell and devein the shrimp, rinsing them only if necessary to rid them of grit. Slice the shrimp in half lengthwise or butterfly them. Layer the shrimp over the fish. Slice the onion in half lengthwise, then crosswise in thin slices. Layer the onion over the fish and shrimp. Wearing rubber gloves, stem, seed and sliver the Habaneros and scatter them over the onions. Season the dish with salt and pour on the lime and orange juices. Cover and marinate in the refrigerator for 8 hours or overnight, or until the fish and shrimp are opaque. Serve at cool room temperature. Yield: 6 From: The Chile Pepper Book by Susan Belsinger and Carolyn Dille; -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@swcp.com Please allow several days for your submission to appear.