Ceviches - Recipes - Page 3

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Results 21 - 30 of 33 for ceviches

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21. 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 ...

22. 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 ...

23. 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 ...

24. SOUTHWESTERN CEVICHE

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. LEMON SHRIMP CEVICHE SALAD

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. ...

26. CEVICHE DE CAMARON: SHRIMP CEVICHE "COCKTAIL"

1. Cooking and Marinating the Shrimp: Bring 1 quart salted water to a boil and add 2 tablespoons lime juice. Scoop in the shrimp; cover and ...

27. 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 ...

28. 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, ...

29. CEVICHE

Marinate fish overnight. Serve on lettuce.

30. 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 ...

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