CEVICHE WITH GREEN ONIONS

July 6, 2017 SouthAmerica

Ceviche is a typical South American dish that is made of uncooked fish marinated in lime juice with onions and with the especial ingredient in Peru- the rocoto pepper, turning it into a “un ceviche picante” served with some lettuce leaves. This recipe came to mind thanks to some friends that came over to the house, and they said ceviche will be perfect if it didn´t have onions! Well, there is no ceviche without onions; it would not be a ceviche. But that got me thinking, and decided to give the traditional ceviche recipe a twist. After all there are different versions of ceviche recipes; some have carrots, or tomatoes (Ecuador and Mexico), avocado (Mexican version), orange juice combined with lime juice (also Ecuador) and more.

While working on this idea, I also decided to make another one, a quick summer recipe. The traditional recipe calls for red onions and that was a tricky part because you had to treat the onions before, depending on how bitter they are. Also sometimes the ceviche goes accompanied by potatoes, sweet potatoes and corn. Just never make it with eggs! This recipe is served with just lettuce, and the ceviche mix. It is lighter on carbs and super easy to prepare. The marinating time with traditional ceviche and preparation requires about two hours before serving. Considering time as an important factor, I came up with a quick version for the shrimp ceviche. Frozen shrimp comes pre-cooked and peeled, and all you have to do is marinate it for 30 minutes while you prepare the rest of the ingredients. This indeed is quick, simple and delicious.

Note:

Remember the best ceviche is made with fresh fish, and always be careful preparing this dish. I use Tilapia from Costco or Whole foods fish, if so prepare immediately.

https://www.southamericatotheworld.com/ — Ceviche

Ceviche with tilapia and green onions

Serves 2

Ingredients

2 Tilapia fillets

2 green onions only the white part finely chopped

1 small Fresno pepper finely chopped

1 celery stalk finely chopped

1 garlic clove finely mashed

1/2 habanero pepper finely chopped (omit if you don´t like it to hot)

2 tbsp. cilantro finely chopped

Lime juice enough to cover the fish (2 or 3)

Salt and pepper to taste

4 lettuce leaves either chopped or leave complete

Preparation

Cut the Tilapia fillets in small cubes, and place in a bowl. Pour in the lime juice until the fish is completely covered. This process “cooks” the fish; some people don´t believe it but the citrus juice does cook the fish, you can tell by how the fish changes its color, and it also becomes tenderer. Cover and marinade for at least 45 minutes in the refrigerator.

Meanwhile start chopping the remaining ingredients, green onions, celery, garlic, Fresno pepper, habanero pepper, and the cilantro.

After marinating, drain the fish in a strainer, return to the bowl, and add the other ingredients (except the lettuce). Mix well, cover and leave in the refrigerator for at least 30 minutes, so all the flavors come together.

Taste before serving, add salt and pepper if needed.

To serve place the lettuce gently chopped as a base and add the ceviche mix.

Enjoy!

Shrimp ceviche with green onions

I am using the shrimp from Costco, which is already cooked and peeled; all you have to do is thawed it the night before, or follow instructions on the bag.

This is my go-to salad during the summer months, not everybody in my family likes ceviche, but I do, so this is how I make this shrimp ceviche for one person.

Serves 1

Ingredients

1 cup of thawed shrimps

2 green onions white part only finely chopped

1 celery stalk

1 garlic clove finely mashed

1 small Fresno pepper finely chopped

1/2 habanero pepper finely chopped (omit if you don´t like it to hot)

2 tbsp. cilantro finely chopped

Lime juice enough to cover the fish (2 or 3)

Salt and pepper to taste

2 lettuce leaves either chopped or leave complete

Preparation

Once the shrimp has been thawed, place it in a bowl and add some salt and the lime juice enough to cover it completely. Cover the bowl and leave aside, mixing it from time to time. The entire preparation process should take about 30 minutes.

Meanwhile chop the remaining ingredients, green onions, celery, garlic, Fresno pepper, habanero pepper, and the cilantro.

Drain the shrimp in a strainer, return to shrimp to the bowl, add the remaining ingredients, mix well, cover and marinate some more. Some people will serve it at this point. I prefer to have all the flavors to come together for at least 15 minutes.

Taste before serving, add salt and pepper if needed.

To serve in a deep dish, place the lettuce and add the shrimp ceviche.

Enjoy!

Note:

You can also make a vegetarian ceviche using artichoke hearts, and it will be as delicious as with shrimp or fish.

Let me know if you have tried ceviche and how did you like it? How was this recipe? The best part of these ceviche recipes is that they are gluten free. Also remember to share this post with your friends!

For more Peruvian recipes don´t forget to check my new book.