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Swimming in Ceviche: Summer Seafood Ceviche Recipe

7 months ago

summer seafood ceviche

From the coastal regions of America, ceviche was known to be introduced by Peru to the modern world. Marinated to provide a unique taste, this seafood dish is quite easy to make once you have all the main ingredients. You don’t even need to wait for summer to enjoy this dish!

 

Summer Seafood Ceviche
Makes 10-12 servings

 

DRESSING

2 cups Tomato juice

½ cup Olive oil

  • Juice from 1 orange

1 tsp Salt

1 Tbsp Hot sauce

 

Mix all dressing ingredients and refrigerate.

 

CEVICHE CURE
½ cup Calamansi juice

½ cup Lime juice (dayap)

 

Mix calamansi juice and dayap juice. Set aside.

 

SEAFOOD

½ kilo Sashimi grade tuna, cubed

½ kilo Octopus tentacles, boiled and sliced thinly or ½ kilo squid/cuttlefish, boiled and cut, about ½  inch

½ kilo Shrimps, boiled, shelled, and cut into 3-4 pieces

 

  1. Pour half of the ceviche cure over tuna cubes and toss gently then refrigerate. After an hour, pour off excess dressing. Set aside in the refrigerator until ready to assemble.
  2. If using octopus tentacles, boil them in medium-high heat for about 1 ½ hours and shock in cold water. Slice the fat part of the tentacles thinly until you have about ½ cup and refrigerate. If using cuttlefish, boil in medium high heat for about an hour and shock in cold water. Slice cuttlefish body into ½ -inch squares until you have ½ cup and refrigerate. Set aside until ready to assemble.

 

CONDIMENTS
½ cup Chopped onions

½ cup Chopped tomatoes

½ cup Cubed singkamas

½ cup Cubed watermelon

½ cup Cubed avocado

½ cup Chopped cilantro

 

2 cups Corn chips

 

ASSEMBLY

  1. In a mixing bowl, put in shrimps and octopus or cuttlefish. Pour in a tablespoon of ceviche cure and toss gently.
  2. Add cured tuna. Pour in ½ cup of dressing and toss.
  3. Add onions, tomatoes, singkamas, and watermelon. Leave out avocado and cilantro. If not serving immediately, toss the avocado with a teaspoon of the ceviche cure so it won’t darken then cover with plastic wrap and refrigerate.
  4. Before serving put in avocado and toss gently. Sprinkle cilantro while tossing. Serve seafood ceviche chilled with corn chips on the side.

 

Recipe by Roddy Abaya
Photographed  by Reau Gutierrez

 

Get loaded with various vitamins and minerals with these seafood dishes

Moqueca de Peixe

Gambas al Ajillo

Roasted Tiger Prawn Salad

Hot Shrimp and Fruit Salad

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