There's nothing like freshly caught fish, mussels, or shrimp to really make you feel like you're on summer vacation.
This season, give the grill a night off, and instead mix up one of these cool summer ceviches. The best part about seafood this descadent and fresh is that there's no need to cook it.
With this Caribbean ceviche recipe, you can take a trip to the tropics without ever leaving your kitchen. Here, monkfish is tossed with the tropical flavors of coconut, cilantro, and lime, and then topped with crunchy strands of fresh toasted coconut and chopped spicy jalapeño.
This recipe is a playful take on an Old Fashioned cocktail. Here, an Asian-influenced mix of bourbon and orange juice (two ingredients without which there can be no Old Fashioned) and sesame is spooned over sushi-grade tuna for a light, citrus packed summer ceviche.
This smoked mussel ceviche uses a bounty of summer ingredients, including beets, fresh citrus, earty cilantro, to create a crisp and crunchy ceviche. For a party, serve it tostadas and the appetizers are done.
This Ecuadorian dish's various notes sing out distinctly: the bright flavors and acidity of the citrus fruits and tomato, the heat and crunch of the jalapeño and onion, the smooth flavor of the olive oil, the tender sweetness of the crabmeat, the pungent leafiness of the cilantro, and the gentle spike of the salt. But they all fall into perfect harmony to make this gorgeous summer ceviche.
Chef Jose Mendin's Yellowtail Ceviche Taco recipe is an Asian-Fusion spin on classic fish tacos. The yellowtail marinates in an acidic& mix of red wine vinegar, Schichimi Japanese spice blend, Yuzu juice, lime, and cilantro for half an hour. The fillets are then cooked, placed in fried Gyoza wrappers, and topped with shiso guacamole! Surprising and delicious, this Latin Asian combo will have you reaching for more!
Kick up the flavor on ceviche with a few surprising ingredients: sweet potato and plump blueberries! The sweet potato will add texture and heft while the blueberries will balance out the tart flavors. Avocado adds a creamy touch and the classic leche de tigre keeps it spicy.
Though you might consider ceviche a dinner-time-only option, in Ecuador, shrimp ceviche is often served in the morning. This shrimp is in a bright lemon, orange, and mandarin juice marinade and tossed with sweet red and green bell peppers. Try it as a mid morning snack.
This Halibut Ceviche with Leche de Tigre takes the classic flavors of Peru and brings them home using lemons instead of limes because, as Chef Carlo says, "In Peru, the limes are sweeter and less harsh than limes in the United States. Lemons make a better substitute for Peruvian limes."