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By threeovens on June 3, 2011
By Sephardi Kitchen on June 11, 2010
"Ceviche is a light and refreshing, chilled citrus-marinated seafood salad which originated in Peru. The acidity of the marinade denatures the protein structure of the fish, essentially "cooking" it. The result is a less fishy-tasting dish than other uncooked seafood.
Note: Other types of fresh seafood (such as lobster, shrimp,..."
Prep Time: 4 hrs 15 mins
Total Time: 4 hrs 15 mins
By Akittennamedrachel on April 5, 2009
"I came up with this marinade after buying some Mahi-Mahi without any real idea on what I was going to do with it. It's so simple, it makes a great weeknight meal that is still impressive with the addition of some rice and a salad. I use Zatarain's blackened seasoning for mine, but any other blackened or Cajun seasoning will do just fine...."
Ingredients: salsa verde, blackening seasoning...
Prep Time: 3 hrs
Total Time: 3 hrs 10 mins
By Sharon123 on June 17, 2008
"Here is a simple appetizer that is popular and easy to make and will appeal to even those who are not ceviche aficionados. Ceviche of many types are popular in Peru. This can also be served as a light lunch, served on crusty French or Italian rolls. Adapted from Spirit of the Earth(Cultural Expeditions)."
Prep Time: 15 mins
Total Time: 15 mins