Mexican Food Recipes
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Mexican Ceviche Recipe with Seafood
This is a wonderful Mexican ceviche recipe to make in the summertime. Forget breaded shrimp and other normal summer fare when you can enjoy this exotic seafood medley with its Mexican flavors. As ceviche recipes go, this one is not too different from the fish ceviche recipes you might have tried before. The only main difference is that this is an octopus, scallop, and shrimp ceviche recipe and it is served with cooked corn on the cob rounds, as well as sweet potatoes. Look out for camote potatoes, if you can find them, else just use yams or regular sweet potato.
If you want to know how to make ceviche, this is a very nice recipe to use. Shellfish needs to be cooked if you are using it for ceviche. Fish can be used raw but shellfish is more prone to having bacteria in it so it does need to be lightly cooked before using it in a ceviche recipe.
You will find the combination of lime juice, chili, and onion really refreshing. This is a tangy dish with a great flavor. Feel free to substitute other kinds of seafood if you want to; you do not have to stick to the octopus, scallops and shrimp called for in the recipe, although that is also a good combination. Aji limo chilies are very spicy. These chilies are especially popular in Peruvian cooking and the Incas also served them alongside many traditional dishes. If you cannot find them, you can substitute another type of fresh chili.
Mixed Shellfish Ceviche with Sweet Potatoes
Ingredients -
7 oz cooked octopus or baby octopus
½ minced yellow aji limo chili
½ minced red aji limo chili
Juice from 8 limes or 16 key limes
1 finely sliced red onion
7 oz cooked shrimp
Handful ice cubes
7 oz cooked scallops
2 boiled camote potatoes or sweet potatoes
1 cooked corn on the cob, sliced into rounds
Salt, as needed
Lime wedges and fresh cilantro, for garnish
Preparation:
If you are using octopus rather than baby octopus, cut it into bite-sized pieces.
Cut the scallops into pieces. Stir the onion and seafood together in a bowl.
Add the chilies and salt, and then toss the mixture in the lime juice.
Add some ice cubes to refresh the mixture and stir well.
Take out the ice before it can melt.
Serve the seafood ceviche on a bed of lettuce with the boiled corn rounds and sweet potato.
Garnish with the lime wedges and fresh cilantro.
(Serves 4)
Photo Description:
Ceviche recipes always look impressive and when you are using seafood to make an octopus or shrimp ceviche, you can rest assured that everyone will love the way this dish looks. The taste of Mexican ceviche is always special and the combination of gently flavored seafood or fish, tangy lime juice and spicy chili is a magical combination. Learning how to make ceviche is straightforward and if you like this delicious and traditional Mexican dish you can try other fish or seafood ceviche recipes. Ceviche is great as an appetizer or even for lunch on a warm spring or summer day, enjoyed al fresco with a glass of white wine perhaps.
