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Mixed Seafood Ceviche Bites


So one of my favorite seafood dishes is the all creative CEVICHE. In my many years as a Chef, I have seen multiple ceviche recipes that span the globe, using different ingredient combinations. Ceviche, by definition, is typically made from fresh raw fish or seafood that is cured in citrus juice and spices. Additional seasonings including onion, salt and cilantro; these are the basic accompaniments for this dish. Since this dish is not cooked with HEAT, it must be prepared fresh and carefully to avoid food poisoning. No worries– the acids from the lemon and lime juice in this recipe actually COOKS the raw fish. This dish is a common fare of Peru, Mexico, central and latin america. Heck, its been around for more than 2000 years, so no wonder it has made it to tables across the globe, like ours.

Now that you have a little insight on this dish, lets chat about my MIXED SEAFOOD CEVICHE BITES. These small bites, or TAPAS as some call it, is not far from the traditional ceviche recipes out there. I started out with a succulent raw seafood mix of small shrimp, bay scallops and calamari rings. Then I added in both fresh squeezed lime and lemon juice. I put my own jarOhoney twist on it by using boiler onions and garlic cloves that I lightly caramelized in GHEE that I got from ANCIENT ORGANICS (yes another amazing product collaboration). I mixed it all up with a couple pinches of flake salt, diced heirloom tomatoes, jalepeno, red bell pepper and chopped fresh cilantro. These mixed flavors are ROBUST and VIBRANT and give this ceviche its pretty color too. The above is just the ceviche part…. I decided to, instead of serving this on a customary fried corn tortilla chip: to make a savory TUILE of asiago and parmesan cheeses seasoned with lime zest and cilantro for an extra kick. PS- a savory tuile is a round formed ‘CHIP” of melted cheese and seasonings, just in case you did not know. Sounds fancy, yes I know, but it is actually pretty simple to make. The flavor of this tuile is unique and warranted for this recipe…

So, does this recipe sounds intriguing? Well then stop dreaming and keep reading. The simple recipe is next for you. So if you want to serve a traditionally inspired tapas, try my MIXED SEAFOOD CEVICHE BITES at your next meal or party! ENJOY!

A CHEFS TIP: ALWAYS choose the most sustainable seafood possible for your area. Here is the link to SEAFOOD WATCH to help with the choosing by using the BEST recommendations if possible. As you will see, I had to use “a good alternative” choice of my seafood in 2 out of 3 of my seafood choices because of my geographic location. That is all good because it was a conscience choice for the better good of the planet! You can also download an app on your phone or tablet from this site.


1/2 lb block of aged asiago cheese, shredded

1/2 lb block of aged parmesan cheese, shredded

1 large organic lime, zest and juice reserve separate

3 tablespoons fine chopped fresh organic cilantro leaves, separate into 1 tbsp and 2 tbsp portions

3 tablespoons ANCIENT ORGANICS brand 100% organic grass-fed GHEE (click here to buy some and 

if you want a discount use Honey10 as the code for a 10% discount through May 21st.)

2 small organic boiler onions, small diced

5 large organic garlic cloves, fine chopped

1/3 lb small pink shrimp (good alternative seafood choice)

1/3 lb california market calamari, cut into small rings (good alternative choice seafood)

1/3 small bay scallops (BEST choice seafood)

1 large organic lemon, zest and juice

1/2 large orange organic heirloom tomato, small diced

1/2 large organic fresh jalepeno, small diced

1/2 large organic fresh red bell pepper, small diced

2 tablespoons organic fresh pressed unrefined olive oil

1/4 teaspoon flake salt

1 large organic cucumber, small spiraled or “ZOODLE”, place in a strainer to drain for 30 minutes to remove the excess water

In a small non-stick frying pan, heat on medium heat until hot but not smoking. Add in 2 tablespoons of the ghee and heat until melted. Add in your chopped onion and garlic. While stirring often, lightly caramelize until light golden brown. Reserve all. This is your caramiled mix.

In a medium mixing bowl, add in the raw shrimp, calamari, and scallops. Now add in the diced heirloom tomatoes, jalepeno, red bell pepper. Now add in the caramized mix, stir well. Mix in the lime juice and lemon juice and zest. Cover and refrigerate for 12 hours. This is your seafood mix.

In a large fine mesh colander, place your seafood mix in and rince for 1 minute with cold water. Place into a clean mixing bowl. Stir in the olive oil, 2 tablespoons chopped cilantro and flake salt. Cover and allow to sit at room temperature for 30 minutes or until tuiles are fully cooled (see next instructions). This is your ceviche.

Pre-heat your oven to 350 F. In a small mixing bowl add in your shredded asiago and parmesan. Now add in the reserved lime zest. Add in 1 tablespoon of the chopped cilantro and mix well. This is your cheese mix. Use 1 tablespoon of your GHEE and grease a pan to make the TUILES. I used a “danish pancake pan” because they are even ROUND impressions to make the tuiles uniform in size. You can use a baking sheet or a silpat on a baking sheet for ease of removal which is recommended. Disperse 1/24 of the cheese mix in separate small 1 inch spread out round pile or fill with the same amount into your danish pancake pan which will make a round form. Place the cheese prepared pan into the oven and bake for about 10 to 15 minutes until the cheese is completely melted and slightly bubbling with a golden top. Immediately remove from the oven and with a fork- gently remove the melted cheese form onto a cool flat dry surface to completely cool. Be sure to work quickly because they harden up fast as they cool! These are your 24 TUILES.

Arrange your “ZOODLES” on a serving platter, see pic above. Place the 24 TUILES on the zoodles. Top each of the tuiles with 1/24th of the ceviche. Serve immediately with a nice dry sweet wine like reisling or an amber beer.

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