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Results 21 - 30 of 33 for ceviche
21. CEVICHE
Cut uncooked fish into small pieces. Add lime juice to cover fish; cover and refrigerate 3 to 4 hours, or until fish become opaque. Stir ...
Peel, devein and rinse raw shrimp. In a 12 inch frying pan, mix lemon juice, vinegar, capers and mustard, bring to a boil over high heat. ...
23. MEXICAN CEVICHE
The best fish to use are fresh flounder, red snapper or redfish. Cut fish into bite-sized pieces. Place in a shallow dish and add enough ...
Cut fish into 1/2 inch chunks. Stir together lime peel, lime juice, diced green chilies, olive oil, garlic, cumin, salt and hot pepper ...
25. SHRIMP CEVICHE
Juice lemons, oranges and limes. Completely cover the shrimp (overnight if possible). If you wish, you may drain off the juices, but it is ...
1. Cooking and Marinating the ... 3. Serving the ceviche: Spoon ceviche into sundae ... flavorings can be added to the shrimp a few hours in advance.
27. CEVICHE
Flake the crabmeat in a large mixing bowl and douse with juice of one (1) lime. Add avocados, onions and peppers. Stir gently. Season with ...
28. CEVICHE
Marinate fish overnight. Serve on lettuce.
29. CEVICHE
Cover the fish with lemon or lime juice and marinate in the refrigerator for several hours. When pieces h ave toughened slightly and are ...
30. CEVICHE
Cut fish into bite sized crumbs. Place in a glass dish and marinate 3 or 4 hours in the juice of the limes. Add rest of ingredients, ...
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