Ceviche: Taste the Magic of Ceviche with Delicious Ceviche Recipes in an Easy Ceviche Cookbook

124 Pages·2·4.668 MB·English

Ceviche
Taste the Magic of Ceviche with
Delicious Ceviche Recipes in an Easy
Ceviche Cookbook
(2nd Edition)
By
BookSumo Press
All rights reserved
Published by
http://www.booksumo.com
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Table of Contents 67........ Ceviche Gonzalez
68........ Garden Ceviche
69........ Big World Ceviche
70........ New York Vegan Ceviche
7......... Full Barcelona Ceviche 71........ Easy Vegetarian Ceviche
8......... Simple Ceviche Formulae 74........ Hot Ceviche with Crab
9......... Ferdinand’s Favorite 75........ Ceviche Mexicana
12........ Hot Hawaiian Ceviche 76........ Portuguese Ceviche
13........ Imitation Ceviche 77........ Orange Ceviche
14........ Arizona Shrimp Ceviche 78........ Weekend Ceviche
15........ Southern Sole Ceviche 79........ Sao Paulo Ceviche Toppers
18........ Spiced Kale Ceviche 80........ Mango Salsa Ceviche
19........ Ceviche Cups 81........ Michelle’s Citrus Ceviche
20........ Boardwalk Ceviche 82........ Corn and Radish Ceviche Salad
21........ Wednesday’s Lunch Ceviche 83........ Cynthia’s Yam Ceviche
24........ Louisiana Ceviche 86........ Ceviche Medellin
25........ Catalina’s Cabbage Ceviche 87........ Ceviche with Spiced Bass
26........ West Indian Ceviche 88........ Hawaiian Meridian Ceviche
27........ Bahamian Ceviche 89........ 15-Minute Canned Ceviche
28........ New England Ceviche Bowls 90........ Peruvian Lunch Box Wraps
29........ Sunday’s Ceviche 91........ Ceviche Casablanca
32........ Isabelle’s Ceviche 92........ “Deviled” Mushrooms
33........ Indonesian Ceviche 93........ Weeknight Ceviche
34........ Hot Cilantro Ceviche 94........ Ceviche with Prawns
35........ Pickled Papaya Ceviche 95........ New England Ceviche with Plantains
38........ Ceviche Micronesia 98........ Ceviche with Trout
39........ Chicago Ceviche 99........ Ceviche Jamaican
40........ Tangy Mustard Ceviche 100....... Ceviche Kabobs
41........ Bonnie’s Favorite Ceviche 101....... Ceviche Autumn
42........ Ceviche Brasileiro 102....... Kiara’s Mint Ginger Ceviche
43........ Country Ceviche 103....... 6-Ingredient Ceviche
44........ Oriental Ceviche 104....... American Ceviche
45........ Mango Ceviche Wraps 105....... Florida Summer Ceviche
46........ Naked Ceviche 106....... Hot Central American Ceviche
47........ Chipotle Ceviche 107....... Ceviche Siestas
50........ Ceviche in Tortilla Bowls 110....... My First Ceviche
51........ Ceviche Wraps II 111....... 10-Minute Tortilla Ceviche
52........ Southwest Ceviche 112....... Ceviche Scoops
53........ Bethany Beach Ceviche 113....... Ceviche Guyana
54........ Greek Ceviche 114....... How to Make a Ceviche
55........ Vegetarian Dream Ceviche 115....... Ceviche Polynesia
56........ Hassan's Harbor Ceviche 118....... Alaskan Ceviche
57........ Hot Ginger Ceviche 119....... Tacos Argentina
58........ Fairbanks French Ceviche 120....... Maria’s Ceviche Platter
59........ Crunchy Crab Ceviche 121....... Pacific Island Ceviche
62........ Pineapple Ceviche w Fried Cinnamon Pastry 122....... Hot Plum Tomato Ceviche
63........ Pink Serrano Ceviche 123....... California Ceviche Boats
64........ Kissimmee Key Lime Ceviche
65........ Ceviche Tilapia
66........ Ceviche Bowls

Full
Prep Time: 10 mins
Barcelona Ceviche
Total Time: 4 hr 10 mins
Servings per Recipe: 8
Calories 122.7
Fat 2.8g
Cholesterol 130.6mg
Sodium 340.1mg
Carbohydrates 8.7g
Protein 16.1g
Ingredients
1/2 lb. shrimp, peeled and deveined
1 tsp minced garlic
1/2 lb. squid, cleaned and sliced into rings
3/4 C. lime juice
1/2 lb. scallops, quartered if large
1/2 tsp cumin
1 (10 oz.) cans Rotel Tomatoes, drained
1 tbsp capers, chopped
2 medium ripe tomatoes, seeded and diced
1/2 C. hot and spicy hot V8
1/2 large cucumber, peeled and diced
1 tbsp extra virgin olive oil
1/2 large green pepper, diced
1 tsp Accent seasoning
1/2 medium red sweet onion, diced
salt & pepper
1/2 C. chopped fresh cilantro
Directions
1. Place a large saucepan of salted water over high heat. Bring it to a boil.
2. Cook in it the shrimp for 1 min. Drain it and place it in a bowl of ice-cold water.
3. Drain it and chop it. Place it aside.
4. Cook the squid in the same saucepan for 10 sec. Drain it, stir it into the cold water and
drain it again.
5. Repeat the process with scallops cooking them for 60 sec.
6. Get a mixing bowl: Stir in it the scallops with shrimp, squid, and lime juice.
7. Cover the bowl and place it in the fridge for 60 min.
8. Once the time is up, stir the remaining ingredients into the seafood bowl. Toss them to coat.
9. Chill it in the fridge for 4 h then serve it.
10. Enjoy.
Full Barcelona Ceviche 7
SIMPLE
Prep Time: 20 mins
Ceviche Formulae
Total Time: 20 mins
Servings per Recipe: 6
Calories 335.5
Fat 11.2g
Cholesterol 95.5mg
Sodium 859.0mg
Carbohydrates 0.8g
Protein 53.8g
Ingredients
3 lbs. boneless white fish, skinless, cubed
2 tbsp cilantro, chopped
lime juice
orange juice
2 tbsp white vinegar
kosher salt & ground black pepper
2 tbsp olive oil
1/4 small red onion, chopped
3 green onions, trimmed and chopped
1 celery rib, chopped
Directions
1. Get a mixing bowl: Stir in it the fish with the juice of 2 limes.
2. Chill it in the fridge for 16 min.
3. Get a mixing bowl: Whisk in it the juice of 1 lime, orange juice, vinegar, salt, pepper, and
olive oil.
4. Drain the fish and add it with onion, green onion, celery, and cilantro. Toss them to coat.
5. Chill the ceviche in the fridge for 3 h then serve it.
6. Enjoy.
8 Simple Ceviche Formulae
Ferdinand’s
Prep Time: 2 hr 15 mins
Favorite
Total Time: 2 hr 15 mins
Servings per Recipe: 24
Calories 29.8
Fat 2.2g
Cholesterol 1.2mg
Sodium 39.5mg
Carbohydrates 2.5g
Protein 0.2g
Ingredients
2 C. white fish fillets
2 tbsp white vinegar
1/2 C. lime juice, strained
salt
1 C. carrot, cooked and cut into strips
pepper
1 C. tomatoes, peeled and chopped
1/4 C. water
1/2 C. green onion, chopped
1/2 C. mayonnaise
1/3 C. cilantro, chopped
corn chips
1 tbsp olive oil
chopped lettuce
Directions
1. Get a mixing bowl: Stir in it the lime juice with fish. Cover it and place it in the fridge for
60 min.
2. Once the time is up, drain it and transfer it to a mixing bowl.
3. Add to it the carrots, tomatoes, onions, cilantro, oil, and vinegar.
4. Season them with a pinch of salt and pepper. Toss them to coat.
5. Use a plastic wrap to cover the bowl and chill it in the fridge for 60 min.
6. Once the time is up, stir in the mayo then serve your ceviche right away.
7. Enjoy.
Ferdinand’s Favorite 9
10