Embrace the minimalist approach with this easy, seven-ingredient recipe perfect for ceviche beginners. Combining firm whitefish, like grouper, cod, or snapper, with other ingredients such as potatoes, red onions, lime juice, and a drizzle of olive oil, this simple ceviche serves four and is set to impress. The tender, citrus-marinated fish pairs wonderfully with the boiled potatoes, and the crunch from the onions adds a delightful texture. If you’re looking for a simple yet delicious way to enjoy ceviche, this unique preparation is worth trying.

Take your ceviche experience up a notch with this Peruvian ceviche variant from Miami’s La Mar Executive Chef Diego Oka. Combining whitefish, shrimp, octopus, and the sublime “leche de tigre” marinade, this explosion of flavors feeds eight and offers a vibrant dining experience. The medley of fish and shellfish enhanced with a blend of lime juice, fish stock, and crunchy red onions create an assortment of textures that will keep your taste buds dancing. Transport your dinner guests’ palates to the coastal regions of Peru with this stunning ceviche creation.

Get ready for a tantalizing spicy adventure courtesy of Nando Chang, chef and co-owner of Miami’s Itamae. Utilizing sweet potatoes and habanero pepper, as well as firm whitefish, corn kernels, and a lime juice mixture, this unique ceviche preparation serves four and offers a scrumptious blend of flavors and textures. Slow-roasting sweet potatoes in a fragrant brew of orange juice, cinnamon stick, and cloves lend a rich, earthy profile to the dish, while the heat from the fresh habanero and the tang of the lime juice concoction elevate the ceviche to new, flavorful heights. This dish is not only a feast for the palate, but also a feast for the eyes with a vibrant presentation to match its bold flavors.

Whether you’re hosting a dinner party, putting together a date-night meal, or simply longing for a scrumptious dish during a cozy night in, these ceviche recipes will bring excitement and satisfaction to any dining experience. Discover the joys of ceviche and transform your home cooking forever.

Whether you use it as a noun or a verb, shrimp boil is a word combo that many will be happy to hear. This is a flavorful regional dish enjoyed from the mid-Atlantic to the Gulf of Mexico. This dish is commonly cooked over propane flames in very tall pots and the must-have ingredients are potatoes, corn, and, of course, shrimpy goodness, with many optional ingredient variations to choose from.

The Key to the Perfect Shrimp Boil

Once the ingredients are chosen, such as corn, potatoes, shrimp, Old Bay spice mix, and delicious Italian sausage, it’s time to reveal the real trick to getting that sought-after flavor. It all comes down to the flavorful cooking liquor. Use alliums, lemons, and spices to design the flavor that suits your taste. Add to that a bottle of clam juice and a bottle of white wine, and the boil will build up an amazing flavor.

The Delicate Nuances of This Recipe

Use large shrimp and keep them in the shell to prevent overcooking. The shells also add a bit of flavor to both the broth and the meat. You don’t want anything to overcook, so the timing needs to be just right. Add the potatoes and corn to the boil first, as they take longer to cook. Follow that up with the sausage, and add the crustaceans last. Feel free to customize the flavor to your liking. This dish is often served by covering the table in a couple of layers of newspaper and serving all the cooked and drained ingredients spread on top of it.

Prepare the Cajun Spice Butter and Prep the Cooking Liquor

The best part of eating a shrimp boil is having a delicious seasoned buttery coating on top of each morsel. To make delicious Cajun seasoning butter, melt some butter and infuse it with Cajun or Old Bay seasoning, lemon zest, salt, hot sauce, and garlic. Remember to keep it covered so it stays warm.

Time for Boiling

In a tall pot, bring water to a boil, combined with wine, onion, garlic heads, clam juice, bay leaves, thyme, quartered lemons, and salt. You can also add crab boil packets for extra flavor. Put the fitted strainer into the cooking pot that’s full of boiling cooking liquor. In stages, add the potatoes, then the corn, followed by the sausage, and lastly, shrimp.

The Final Touches

When everything’s cooked, lift the strainer out of the cooking pot slowly, letting all the liquids drain out. You can discard the liquid. Transfer the strained potatoes, sausage, corn, and shrimp to a big, heat-proof bowl and add the Cajun seasoning butter you prepared earlier. Toss well to coat every bite. It’s ready to serve!