Necesito la receta de cocina en ingles del ceviche de pescado?

This is a traditional summer appetizer and party food in Panama. We have such an abundance of marvelous superfresh fish, seafood, vegetables, fruits, and the always growing tendency of -fusion cuisine- finds interesting ways to transform this traditional, all time-favorite dish into a delicate or adventurous trip to the tropics. Welcome to my kitchen, my cyber friends. :)

The one recipe I am presenting today is the traditional, well loved -ceviche de corvina. During the following days I will share with you variations and new ways to prepare and dress up this delicious ceviche.

Corvina is one of our most common and highly rated fish for the quality of the meat, its white color and texture.

It is delicious just grilled with lime juice, served with some patacones (plantain chips)---hmmm, or arroz con coco (coconut rice), or arroz con porotos (beans and rice).

When you prepare ceviche, it is the lime (or lemon juice) that "cooks" the fish.

We are very proud of our internationally famous method of serving fish
tidbits. A mixed assortment can include squid, octopus, scallops, clams,
lobster, crab as well as longorones, a black shellfish similar to scallops. You can use what you have available or what you like the most...,
what insures a variety of textures and flavors.
Now the recipe:

Ceviche de Pescado
Cevi_1
Ingredients:

2 pounds FRESH white-fleshed skinless fish fillets such as seabass, sole,
cod, or corvina
Salt
1 cup fresh lime juice (about 12 limes)
1/2 teaspoon salt
1 small clove garlic, chopped very fine
1 or 2 fresh aji chombo (Habanero pepper), seeded and chopped fine
1/4 cup celery stalks, diced
1 teaspoon chopped cilantro
1 medium red onion, chopped fine (1/2 cup)
6 romain lettuce leaves (1 for each plate)
cherry tomatoes (optional)

Instructions:

1. Cut the fish into cubes 1/4 by 1/4 inches.
2. Soak the fish cubes in lightly salted water for 1 hour to tenderize. Drain well.
3. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, aji chombo, cilantro, onion, celery and refrigerate for 24 hours.
4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center and garnish with the cherry tomatoes, if using.

Serves 6

My 10 points please jejejee

Comida de Panama????

El Cebiche es peruano y siempre lo sera, el resto es pura copia!!!

Ceviche En Ingles

Ingredients:

1/2 kg. of firm white ocean fish
1 tomatos
1 jalapeqos
1 T olive oil
1 T vinager
1 T chopped fresh cilantro
1 avocados
10 limes


Directions:

Cut the fish (raw) in small cubes and combine with the lime juice. (There must be enough lime juice to cover all the fish). Let marinate overnight.
Add chopped onion, diced tomato, diced jalapeqo, cilantro, vinager, oil and salt to taste.

Serve cold garnishing with avocado slices
**************************************...
Ceviche

Ingredients
3/4 lb Red snapper fillets; cut in pieces 1 x 1/2 inch

8oz small shrimp, peeled and de-veined

6oz scallops

6 limes

Ceviche Marinade
1/2 cup white onion, chopped fine

4 serrano peppers; chopped

2 lg.tomatoes; finely chopped

1/2 cup minced green olives-pimento type

1/4 cup parsley finely chopped

3 tbl. olive oil

1/2 cup cilantro finely chopped

2 tbl jalapeno pepper strips finely chopped

1 tbl Worcestershire sauce

1/2 cup white onion, chopped fine

2 tbl crushed dry oregano leaves

3/4 cup tomato juice

salt to taste

To prepare Red Snapper and Shrimp:

Place seafood in glass bowl and cover with juice. Marinate 6 hours or overnight. Drain and return seafood mixture to bowl.

Marinade

Mix onion, tomatoes, olives, parsley, serrano peppers and cilantro. Stir in tomato juice, oil, jalapeno peppers with juice, Worcestershire, oregano and salt. Pour marinade sauce over fish, mix gently and marinate for 1 day in refrigerator. Serve in cups and garnish with chopped avocado and cilantro. Ceviche can be refrigerated for up to 5 days. Serves 6

Serve this authentic Mexican dish with home made Flour Tortillas

la verdad dale los 10 puntos al chaval q t lo ha dicho en ingles se lo ha currado

Ceviche of fish

Ingredients: 40 cl of milk of coconut 400 gr of fillets of fish (hake, salmon, golden,...) 12 gambones raw 1 carrot 1/2 red pepper 1 cucumber 3 twigs of parsley 10 twigs of chive 2 twigs of mint 1 green
lemon 2 yellow lemons 1 pepper purée bit or tabasco you leave, white pepper Preparation: Washing the fish and to cut it in buckets. Extend it in a source and to salt. Throwing over the juice of the
lemons.

Peeling the gambones and to cut them in two. Add them Al fish. Put it for 10 minutes in the refrigerator. Peeling the vegetables. Grating the carrot and to cut the red pepper and the cucumber in given.

Throwing the milk of coconut and it marinated of fish in a salad bowl.

Incorporating the pepper, the salt and the pepper. Mixing with the fish, the shrimps and the vegetables. Leaving navies in the refrigerator until be going to serve. (Al less 30 minutes). Throw it in a salad bowl or in individual cups, parmesar of mint stung, of parsley and chive stung.

Serving fresh.

estos son otros ceviches

Ceviche of camaron

Ingredients: 2 lb of camaron 1/2 of tomato 1/2 of onion (red) 1 spoonful of tomato sauce (catsup) 1 spoonful
of mustard 10 native lemons (sin us) salt, pepper, Al flavor coriander elegantly stung Al flavor

Preparation: Putting has to boil a liter of water when already this boiling torrentially is thrown the camaron for some from 15 to 30 seconds, it is removed of the water and is left to chill.

Aside the tomato lines itself, itself magpie the onion elegantly, the onion begins to tan with the juice of 4 lemons. Despues the onion with the tomato is mixed bordered and coriander stung salt and pepper Al flavor.

By I finalize him is added Al camaron the remainder of the juice of limon and salt Al flavor and is mixed in a bowl all. it is served acompanado of platano elegantly cut and fried (calls whistle). Ademas to be rich is poor in grease.

It notes: It is owed sernir well the camaron so that remain not with a lot of water, if sees that the camaron do not I cook well to boil it some seconds but not to boil it too much.

Ceviche Mixed

Ingredients: 1 kilogram of fish 30 lemons 12 shrimps 12 squids 12 seashells of fan 12 black seashells 12 choros 150 grams of octopus 150 grams of pota 1 large chili pepper 6 onions 6 spoonsful of aji yellow you Leave, parsley and coriander Preparation: The ceviche mixed is a ceviche combined of fish and shellfish. It can be used any fish in the preparation. It is recommended to prepare the ceviches of fish and of shellfish by separated. In the case of the shellfish, they should not touch lemon until before of the final mixture so that they be not embittered. When the ceviche of fish be found ready, they are added him the shellfish and revolves smooth and slightly. Have the precaution to add more lemon, due to that the shellfish will absorb the acid of the lemons.