Category: Pescatarian

Shrimp Nachos

These shrimp nachos are bursting with flavor, starring juicy seafood and a confetti of toppings! They’re a fun appetizer or…

A Couple Cooks – Recipes worth repeating.

These shrimp nachos are bursting with flavor, starring juicy seafood and a confetti of toppings! They’re a fun appetizer or simple dinner.

Shrimp nachos

It’s hard to find someone who will turn down nachos, and here’s a fun variation starring our favorite seafood: Shrimp Nachos! We’re big fans of this succulent seafood, and it makes the best fun appetizer or simple dinner atop crunchy tortilla chips with a confetti of colorful toppings. You don’t even need to cook the shrimp separately: throw them on top of the chips and bake! We love these for dinner with a good margarita, and our son gobbles them up too.

Ingredients in shrimp nachos

Nachos are always a hit, so if you’re a shrimp fan, they’re even better with juicy seasoned shrimp! Just like sheet pan nachos, you can throw everything onto a baking sheet, then throw on toppings once the shrimp is cooked through. The best part about it all is the toppings, of course! But here’s what you’ll need for the base recipe:

  • Medium shrimp
  • Olive oil
  • Cumin, smoked paprika, garlic powder, onion power, and salt
  • Refried beans
  • Pico de gallo
  • Corn chips
  • Mexican blend or Colby Jack cheese
Shrimp nachos

Best chips to use for nachos

Of course, you can use any type of chips you like for these shrimp nachos! But we’ve found there are a few things to look for to have the best experience:

  • Avoid the very thin chips. These get soggy and tend to break when loaded with nacho toppings.
  • Look for organic chips with a short ingredient list. Grab organic corn chips that have only 3 ingredients: corn, oil, and salt! Check the back of the package.

Tips for buying shrimp

There’s also a lot of variation when it comes to buying shrimp for this recipe! There are many different sizes and types of shrimp that you can buy at the store. Here’s what we recommend here:

  • Medium shrimp: Medium shrimp is our favorite size for a dish like this, though you could also use small shrimp if you prefer. Medium is labeled as 41 to 50 count (the number of shrimp per pound).
  • Wild caught: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
  • Peeled and deveined: Tail on shrimp looks nice, but it’s too hard to eat for nachos. Use fully peeled shrimp for the best experience.
  • Fresh or frozen: Frozen shrimp can be as high quality as fresh, if it’s frozen as soon as it’s caught. Make sure to thaw the shrimp before you start!
Shrimp nachos

Shrimp nachos toppings

The best part of shrimp nachos? The tasty toppings! You can make or break your nachos with the toppings you choose. They’ve got to add great flavor but also have a variety of color and texture! Here’s what we think are absolutely

  • Pico de gallo: use purchased or substitute salsa
  • Corn: canned corn adds sweet pops of flavor
  • Red onion: we like the purple color that it adds to the mix
  • Green onions: the onion-y flavor and bright green color are essential
  • Black olives: They’re optional, but give a fun Tex Mex vibe
  • Sour cream: Sour cream is an absolute must! Serve on the side if you’re serving for a crowd. For vegan and dairy free, use cashew cream.
  • Cilantro: You can go either way, but we’re cilantro people over here
  • Jalapeño peppers: If you like heat, pickled jalapeños are perfection
  • Guacamole: Same idea: feel free to serve on the side for dipping, or dollop on the entire pan

Ways to serve them

We like to serve these shrimp nachos as a simple dinner recipe, along with a tasty margarita recipe or Mexican-style green salad. But they also work as a fun appetizer! The hard part about serving nachos as part of an appetizer spread is that they do become soggy over time. We suggest serving them as fresh from the oven as possible. They’re great for a 4 to 6 person dinner party as a starter, and maybe less suited for an appetizer table where they’ll sit out for hours.

Shrimp nachos

More shrimp recipes

These shrimp nachos are a fun way to eat this succulent sea food! Here are a few more great shrimp recipes we love:

This shrimp nachos recipe is…

Gluten-free and pescatarian.

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Shrimp nachos

Shrimp Nachos

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6
Print Recipe

Description

These shrimp nachos are bursting with flavor, starring juicy seafood and a confetti of toppings! They’re a fun appetizer or simple dinner.

Ingredients

For the shrimp

  • 1 pound medium shrimp, deveined (tail on or peeled, wild caught if possible)
  • 1 tablespoon olive oil
  • 1 teaspoon each cumin and smoked paprika
  • ½ teaspoon each garlic powder and onion powder
  • ½ teaspoon kosher salt

For the nachos

  • 15-ounce can refried beans
  • 1 cup salsa or pico de gallo, divided
  • 6 ounces organic corn chips (approximately 1 sheet pan)
  • 2 cups shredded Colby Jack or Mexican blend cheese (or Vegan Nacho Cheese for dairy free)
  • ¼ cup canned corn, drained
  • 2 tablespoons minced red onion
  • 1 green onion, thinly sliced
  • 1 tablespoon cilantro, chopped
  • 1 handful sliced black olives (optional)
  • 1 jalapeño pepper, thinly sliced or ¼ cup pickled jalapeños
  • Sour cream, for garnish (optional)
  • Guacamole, for garnish (optional)

Instructions

  1. Preheat the oven to 400°F.
  2. In a medium bowl, stir together shrimp with the olive oil and seasonings.
  3. Mix the refried beans with ½ cup of the pico de gallo. Taste and add a few pinches kosher salt if desired.
  4. Line a standard-sized baking sheet with parchment paper. Place the chips in a single layer on top (to avoid soggy chips, you can also pre-bake them for about 3 minutes until they are toasted and fragrant). Add a sprinkle of cheese (this also helps to keep them less soggy). Then add a layer of the beans, then the remaining cheese and shrimp. Bake 5 to 10 minutes until the cheese melts and shrimp are opaque and cooked through, then remove from the oven (or until the internal temperature of the shrimp is 120°F when measured with a food thermometer).
  5. Top the nachos with the remaining ½ cup pico de gallo, then add the corn, red onion, green onion, cilantro, black olives, and jalapeños. Dollop with sour cream and guacamole and serve.
  • Category: Appetizer or Main Dish
  • Method: Baked
  • Cuisine: Tex Mex
  • Diet: Gluten Free

Keywords: Shrimp nachos, shrimp nachos recipe

A Couple Cooks - Recipes worth repeating.

Shrimp Lettuce Wraps

These shrimp lettuce wraps are juicy and delicious, made even more irresistible with a creamy peanut dipping sauce! We’re always…

A Couple Cooks – Recipes worth repeating.

These shrimp lettuce wraps are juicy and delicious, made even more irresistible with a creamy peanut dipping sauce!

Shrimp lettuce wraps

We’re always looking for fun and healthy dinner ideas, and this one makes a splash: Shrimp Lettuce Wraps! They’re bursting with zingy flavor and crunchy veggies, and the creamy peanut sauce seals the deal. If you’re wary of eating your food in lettuce leaves, know that this one is so flavor-packed you won’t go away unsatisfied. These were quick to disappear at our house, and we hope they will be at yours!

Ingredients in shrimp lettuce wraps

These shrimp lettuce wraps are a fun way to eat these juicy shellfish as a gluten free dinner or appetizer. Lettuce wraps are a food that originated in China, then spread throughout Southeast Asia. Today they are particularly popular in Laos and Thailand. In the past decades they have become very popular in America, especially with the interest in gluten-free and keto diets. This recipe is not authentically Asian, but a spin on the American interpretation of the idea. Here’s what you’ll need for this recipe:

  • Shrimp, deveined and tail on or peeled
  • Hoisin sauce
  • Soy sauce or tamari
  • Rice vinegar
  • Cornstarch
  • Olive oil
  • Garlic
  • Ginger
  • Green onions
  • Butter lettuce
  • Carrots
  • Bell pepper
  • Cilantro
Shrimp lettuce wraps

Tips for buying shrimp

There’s a wide variety of options at the store when it comes to purchasing shrimp. Here’s what we find is best for shrimp lettuce wraps:

  • Medium shrimp: Medium shrimp is our favorite size for a dish like this, though small shrimp would also work well in lettuce leaves. Medium is labeled as 41 to 50 count (the number of shrimp per pound).
  • Wild caught: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
  • Peeled (or tail on): Tail on shrimp looks the best aesthetically, but it is definitely harder to eat for shrimp lettuce wraps. We left the tails on for the photo, but would recommend serving with fully peeled shrimp.
  • Fresh or frozen: Frozen shrimp can be as high quality as fresh, if it’s frozen as soon as it’s caught. Make sure to thaw the shrimp before you start this recipe.

Best lettuce for shrimp lettuce wraps

What’s the best type of lettuce for shrimp lettuce wraps? The best variety to use here is butter lettuce, also called Bibb lettuce. The delicate flavor, handheld size and circular shape of butter lettuce make it perfectly suited for wraps.

  • Butter lettuce is a variety of green lettuce that has a soft, delicate texture reminiscent of the creaminess of butter and a mild, sweet flavor. This term includes both Boston and Bibb lettuce. It’s often sold as a small head with the roots still attached to keep it from wilting, or in boxes of separate leaves.
  • Are there any substitutes? You could try romaine hearts, but the shape is less suitable and the flavor is a bit stronger. Green cabbage is another options, but it’s tougher to bite through and has a stronger flavor as well.
Shrimp lettuce wraps

Use the peanut sauce for drizzling or dipping

The best part of this shrimp lettuce wraps recipe is the sauce (in our opinion!). This peanut sauce recipe is savory, sweet, salty, sour, and a little spicy all at once. It adds dimension and makes these lettuce wraps absolutely irresistible.

You can use the sauce for dipping, but we find it can be a little hard to dip the wraps into the sauce without them falling apart. So we like to simply drizzle each wrap with the sauce!

How to serve shrimp lettuce wraps

You can use these shrimp lettuce wraps as an appetizer, but because of the prep time involved we prefer to eat them as a main dish! If you serve them as a main, add another dish or two to round it out and make a satisfying meal. Here are a few ideas for sides to serve with lettuce wraps:

Shrimp Lettuce Wraps

More shrimp recipes

And that’s it! Let us know what you think of these shrimp lettuce wraps in the comments below. They’re a delicious gluten-free dinner idea and great as a summer dinner. Here are a few more shrimp recipes you might enjoy:

This shrimp lettuce wraps recipe is…

Pescatarian, dairy-free, and gluten-free (with gluten-free hoisin sauce and tamari).

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Shrimp lettuce wraps

Shrimp Lettuce Wraps

  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 4
Print Recipe

Description

These shrimp lettuce wraps are juicy and delicious, made even more irresistible with a creamy peanut dipping sauce!

Ingredients

  • 1 recipe Peanut Sauce
  • ¼ cup hoisin sauce (or gluten free hoisin)
  • 1 ½ tablespoons soy sauce (or tamari)
  • 1 ½ tablespoons rice vinegar
  • ½ tablespoon cornstarch
  • 1 1/2 pounds medium shrimp, deveined and tail on or peeled
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • 2 garlic cloves, minced
  • ½ tablespoon grated fresh ginger
  • 3 green onions, thinly sliced
  • 1 head butter lettuce (aka Bibb lettuce), leaves separated, washed and dried
  • 2 carrots, julienned or shredded
  • 1 bell pepper, thinly sliced
  • Fresh cilantro, for garnish

Instructions

  1. Whisk together the ingredients for the Peanut Sauce, or make it in advance. (Store refrigerated for up to 2 weeks; allow to come to room temperature before serving.)
  2. In a small bowl, stir together the hoisin sauce, soy sauce, rice vinegar, and cornstarch. 
  3. Heat the 2 tablespoons olive oil in a large skillet. Add the shrimp, ½ teaspoon kosher salt, garlic, and ginger and cook 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
  4. When the shrimp is almost cooked, add white and light green portions of the green onions and the sauce and sauté for 30 seconds more. Remove from the heat.
  5. To serve, place the shrimp in the butter lettuce leaves. Top with the remaining green onions, shredded carrots, red pepper strips, and torn cilantro leaves. Drizzle with the peanut sauce before serving, or use it for dipping.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Seafood
  • Diet: Gluten Free

Keywords: Shrimp lettuce wraps

A Couple Cooks - Recipes worth repeating.

Smoked Salmon

This smoked salmon recipe makes tender fish with a pure smoky flavor! Here’s how to smoke salmon and ways to…

A Couple Cooks – Recipes worth repeating.

This smoked salmon recipe makes tender fish with a pure smoky flavor! Here’s how to smoke salmon and ways to use it in recipes.

Smoked Salmon

One of the best delicacies in the world is smoked fish! Typically we buy it since it’s so widely available in the grocery store, but got an outdoor smoker? You can make your own at home. Now that we have a smoker, Alex has spent a while honing this method. Here’s our best smoked salmon recipe that’s out of this world good. It has a tender, buttery texture and a rich, smoky flavor that is undeniably irresistible. Here’s how to smoke salmon!

Equipment and ingredients for smoked salmon

It might sound daunting, but it’s very simple to make your own smoked salmon at home. You’ll need an outdoor smoker, but other than that there’s no special equipment required. Here’s what you’ll need to smoke salmon:

  • Outdoor smoker of any brand
  • Smoking chunks or chips: we like to use a combination of cherry and hickory wood
  • Salmon fillets: skin on! Use wild caught if possible.
  • Brown sugar
  • Onion powder
  • Garlic powder
Smoker

How to smoke salmon

Smoked salmon is simple: the most important thing you’ll need for this recipe is time. You’ll need to prepare the salmon the day before you want to smoke using a process called dry brining. Dry brining is salting and resting food before cooking it, which makes for deeply seasoned, juicy salmon without diluting the flavor (which can happen with a wet brine or marinade). Here’s how to smoke salmon:

  1. The day before (dry brine): Sprinkle the salmon fillets with salt, brown sugar, onion powder, and garlic powder (see the recipe below for quantities). Place it on a platter uncovered in the refrigerator 4 to 6 hours. Then rinse and refrigerate it uncovered overnight.
  2. The day of smoking: Heat an outdoor smoker to 200°F. Place the salmon in the smoker and cook for 45 minutes to 75 minutes, until the internal temperature reaches 135°F.

Tips on outdoor smokers and pellets

Any outdoor smoker is suitable for this recipe. Keep in mind that the timing can vary based on the thickness of your salmon fillet and your specific smoker. We use a temperature-controlled smoker from Masterbuilt, which works wonderfully. But you can use any brand like Traeger or others, including both manual and automatic smokers.

Feel free to explore different woods to find your favorite flavor. While a lighter fruit wood is a popular choice for salmon, we favor a slightly more robust flavor with a mix of cherry and hickory. For a consistent smoke throughout the cooking process, we layer chunks of wood with charcoal in our smoker.

Why it’s better homemade

Smoked salmon from the store can be incredibly delicious, and we’ve found some great brands. However, homemade salmon is like taking 10 steps up. The flavor is beautifully intense, and you can vary the flavors depending on the wood you use. You can also vary the seasonings according to your liking.

You’ll find when you serve it, no one will be able to resist this smoked salmon! It did not last long at our house.

How to smoke salmon

Hot smoked vs cold smoked (lox)

This smoked salmon recipe is for hot smoked salmon. Hot smoking flavors the salmon and cooks it at the same time, whereas cold smoking imparts flavors without fully cooking it. Cold smoked salmon is typically cooked at 90°F. This gives cold smoked salmon (lox) a buttery, smooth texture whereas hot smoked salmon is flaky and cooked through.

Flavor variations

There are lots of ways to vary this smoked salmon recipe. You can use lighter smoking chips like apple or cherry to have a more subtle flavor. We’ve tried this recipe with simple salt and pepper and it tastes great too! But to us, the brown sugar is essential for bringing out the earthy flavor of this fish.

Storage info

How to store homemade smoked salmon? Place it in a sealed container or plastic bag and refrigerate it for up to 10 days. You can also freeze it for up to 1 month (we haven’t tested this, because it’s eaten too quickly in our house!).

Smoked salmon recipes

Smoked salmon is perfect for eating on its own: it works for breakfast, lunch, snack or dinner! But it’s extra delicious incorporated into recipes. Here are our top smoked salmon recipes to use up leftovers:

Smoked Salmon Bagel

What's better than a good old bagel with smoked salmon? Also known as lox, smoked salmon, cream cheese, capers and veggies always hits the spot. Use plain cream cheese or this homemade herby version.

Smoked Salmon & Cucumber Appetizer

The classic combination of smoked salmon, dill, cucumber and cream cheese is a hit every time: the perfect crowd pleasing appetizer! Mix the cream cheese with fresh dill, green onion and Dijon for a rich, zingy pop.

Smoked Salmon Omelette

There’s just something about smoked salmon anything for breakfast or brunch that feels luxurious. Here’s a fun idea that takes minutes to whip up but feels elegant: put it in an omelette! The burst of flavor is unreal: smoky, buttery salmon against tender eggs, a burst of salty feta and burst from fresh chives. 

Smoked Salmon Pasta

Imagine: chewy al dente pasta, bathed with a creamy sauce punctuated by bright lemon zest and herbaceous fresh dill. It’s hard not to be head over heels about this one! It’s extremely versatile: try it as an easy dinner, a fun brunch idea or picnic pasta salad.

Smoked Salmon Toast

Salmon toast is pure and simple: a toast of artisan bread loaded with fluffy whipped ricotta, smoked salmon, capers and fresh dill. The electric pink salmon is stunning against the delicate green dill fronds. Each bite is a burst of smoky, creamy, rich, briny, salty and fresh!

Smoked Salmon Dip

This creamy dip has a bit of a retro vibe, which makes it all the more endearing. It's chock full of rich flavor: hearty cream cheese, punchy Dijon, and that intensely smoky flavor that only fresh smoked salmon brings. Mix it up in 5 minutes, and it’s good for days in the fridge.

Smoked Salmon Salad

Here's a genius smoked salmon recipe that makes a fast dinner or healthy lunch with no cooking required. It’s healthy, fresh, and 100% cook free. Imagine: savory smoked salmon, fresh greens, fluffy goat cheese dollops and a tangy shallot vinaigrette.

Smoked Salmon Sandwich

Got smoked salmon? Throw it in a sandwich! It takes less than 10 minutes to whip up, layering it with cream cheese and crunchy veggies. It’s perfect for no-think weeknight dinners!

Smoked Salmon Spread

The flavor is bold, creamy, smoky, and herby all at once, and makes the ideal slather for bagels, sandwiches, toasts, and more. Serve it as part of bagel brunch spread, on toast for a light dinner, or on crackers as an easy lunch.

This smoked salmon recipe is…

Gluten-free, dairy-free and pescatarian.

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Smoked Salmon

Smoked Salmon Recipe

  • Author: Sonja Overhiser
  • Prep Time: Overnight
  • Cook Time: 1 hour
  • Total Time: 59 minute
  • Yield: ¾ pound
Print Recipe

Description

This smoked salmon recipe makes tender fish with a pure smoky flavor! Here’s how to smoke salmon and ways to use it in recipes.

Ingredients

  • 3/4 pound salmon fillets, skin on (wild if possible)
  • 2 teaspoons kosher salt
  • 1 teaspoon brown sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Smoking chips: we like a mix of cherry and hickory

Instructions

  1. The day before (dry brine): Sprinkle the salt, brown sugar, onion powder, and garlic powder over the salmon. Place it on a platter uncovered in the refrigerator 4 to 6 hours. Then rinse, pat dry and refrigerate it uncovered overnight. 
  2. The day of smoking: Heat an outdoor smoker to 200°F with smoker chips, chunks or pellets (we prefer a mix of cherry and hickory wood). Place the salmon in the smoker and cook for 45 minutes to 75 minutes, until the internal temperature reaches 135°F. Place it in a sealed container and refrigerate up to 10 days. 

Notes

If you prefer, you can cover the salmon loosely in the refrigerator, just make sure that it is exposed to air.

  • Category: Essentials
  • Method: Smoked
  • Cuisine: Seafood
  • Diet: Gluten Free

Keywords: Smoked salmon, smoked salmon recipe, smoked salmon recipes, how to smoke salmon

A Couple Cooks - Recipes worth repeating.

Shrimp Ceviche

This shrimp ceviche recipe is zingy and zesty: the perfect easy appetizer! The South American seafood dish is truly a…

A Couple Cooks – Recipes worth repeating.

This shrimp ceviche recipe is zingy and zesty: the perfect easy appetizer! The South American seafood dish is truly a triumph.

Shrimp ceviche

When the temperatures soar, there’s not much better than zingy shrimp ceviche! This Peruvian dish of citrus-cured fish bursts with refreshing flavor, pairing the tender shellfish with tomato, red onion and cilantro. Dip it with tortilla or plantain chips, and it’s a perfect appetizer to get any party started. This is one of the first things we cooked together here at A Couple Cooks, so it has a special place in our hearts. Here’s how to make ceviche!

Ingredients in this shrimp ceviche recipe

Ceviche is a South American dish of raw fish or shellfish that’s marinaded or “cooked” in citrus juice, then mixed with other vegetables and seasonings. Typically served as an appetizer, it can be eaten on its own with a spoon, or served with tortilla chips or plantain chips. Ceviche most likely originated in Peru, but it’s a traditional Latin American food that’s common in Ecuador, Mexico, Costa Rica, Chile, Colombia, Guatemala and more. (Here’s an authentic Peruvian recipe!)

Ceviche can be made with any type of fish or shellfish, like red snapper, halibut, tilapia, mahi mahi, shrimp, scallops, octopus, squid, and more. This shrimp ceviche recipe is a spin on the theme, pairing tender shrimp with tomatoes, onion, peppers, and cilantro. Here’s what you’ll need to make shrimp ceviche:

  • Shrimp, shelled and deveined
  • Lime juice
  • Red tomatoes
  • Red onion
  • Jalapeno pepper
  • Cilantro
  • Cumin
  • Garlic
  • Sugar
  • Salt
Shrimp ceviche recipe

Type of shrimp for this recipe

There’s a wide variety of options at the store when it comes to purchasing shrimp. Here’s what to look for when shopping for shrimp ceviche:

  • Shelled and deveined: You’ll want the shrimp to come with the vein removed, and shell off. If all you can find is shell on or tail on, remove it before making this recipe!
  • Use any size! Size usually matters when it comes to shrimp, but for this recipe you’ll chop it into bite-sized pieces. Use any size you can find!
  • Wild caught: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
  • Fresh or frozen: Frozen shrimp can be as high quality as fresh, if it’s frozen as soon as it’s caught. Make sure to leave time to thaw the shrimp before you start this recipe.

Is the shrimp raw for ceviche?

Traditionally ceviche is made with raw seafood. Placing the raw fish or shellfish in citrus juice causes it to denature, or cure the fish protein. It’s the same reaction that happens with heat! However, only heat can effectively eliminate the risk of food poisoning.

Poach the shrimp if desired

If you prefer not eating raw fish, you can poach the shrimp before making the ceviche! It’s not traditional, but it’s the only way to irradicate the risk of foodborne illness. If you start with a high-quality fresh fish, feel free to skip this step and make traditional ceviche. But if you’re cooking for pregnant people or other at risk individuals, you may want to complete the poaching step. 

To poach the shrimp, simply place them in a large pot of boiling water for 1 minute until opaque and cooked through. Then remove them to an ice bath to quickly stop the cooking (this avoids rubbery shrimp).

Does it taste the same? It’s not quite as tender and delicious, but in our taste tests the shrimp ceviche with poached shrimp was just as satisfying.

Shrimp ceviche

How to make shrimp ceviche

It’s so simple to make shrimp ceviche: there’s no cooking required! It’s a perfect appetizer for hot weather and summer when you don’t want to fire up the oven. Here’s what to do:

  • Chop the shrimp. Remove the shells if needed, then chop it into bite-sized pieces.
  • Place the shrimp in lime juice. If you plan to poach the shrimp to reduce the risk of foodborne illness, do that step first. Then place the shrimp in lime juice to cure.
  • Chop the remaining ingredients. Finely dice the tomatoes, mince the red onion, mince the jalapeno, and finely chop the cilantro.
  • Mix! Add the remaining ingredients to the shrimp. Serve immediately.

Ways to serve shrimp ceviche

Ceviche is most traditionally served as an appetizer, but you can serve it as part of a main course, too! Alex and I have shared this recipe and added in a few simple side dishes to call it meal. Here are a few ways to serve ceviche:

And that’s it! Let us know what you think of this shrimp ceviche recipe and how you plan to serve it in the comments below.

More shrimp recipes

Love shrimp? Here are a few more tasty shrimp recipes using this versatile shellfish:

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Shrimp ceviche

Shrimp Ceviche

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6 appetizer servings
Print Recipe

Description

This shrimp ceviche recipe is zingy and zesty: the perfect easy appetizer! The South American seafood dish is truly a triumph.

Ingredients

  • 1 pound shrimp, shell off and deveined (wild caught if possible)
  • ½ cup fresh lime juice (4 limes)
  • 1 1/2 pounds ripe red tomatoes (about 4 medium), enough for 2 cups finely diced
  • ⅓ cup minced red onion
  • 1 jalapeño pepper, seeds removed and minced
  • ¼ cup packed finely chopped cilantro
  • ¼ teaspoon cumin
  • ½ teaspoon finely minced garlic
  • ¾ teaspoon kosher salt
  • ¼ teaspoon sugar (to taste)
  • Tortilla or plantain chips, to serve

Instructions

  1. Poach the shrimp (optional*): Bring 12 cups of water to boil with 1 teaspoon kosher salt. Prepare a bowl of ice water. Add the shrimp and cook about 1 minute, until opaque and cooked through. Remove the shrimp with a slotted spoon and place it directly into the ice water bath to stop the cooking.
  2. Remove the shells from the shrimp, leaving the shell of the tail on. Discard the shells. Chop shrimp into bite sized pieces.
  3. Place the shrimp into the lime juice and allow to soak for 30 minutes while preparing the other ingredients.
  4. Add the remaining ingredients to the shrimp. Serve immediately or chill for up to 2 hours. (It’s best enjoyed as close to serving as possible.)

Notes

*Ceviche is traditionally made with raw fish, which is allowed to “cook” or cure in lime juice. Poaching is not authentic to a ceviche recipe, but it is the only way to irradicate the risk of foodborne illness. If you start with a high-quality fresh fish, feel free to skip this step and make traditional ceviche. But if you’re cooking for pregnant people or other at risk individuals, you may want to complete the poaching step (it’s just as tasty!). 

  • Category: Appetizer
  • Method: No Cook
  • Cuisine: Peruvian
  • Diet: Gluten Free

Keywords: Shrimp ceviche, shrimp ceviche recipe, ceviche recipe shrimp, ceviche shrimp

A Couple Cooks - Recipes worth repeating.

Salmon Rice Crunch Bowl

This salmon rice bowl recipe stars marinated salmon, fresh veggies, spicy mayo and crunchy bits of fried onion! It’s irresistible.…

A Couple Cooks – Recipes worth repeating.

This salmon rice bowl recipe stars marinated salmon, fresh veggies, spicy mayo and crunchy bits of fried onion! It’s irresistible.

Salmon Rice Bowl

Here’s a dinner idea we could eat on repeat every night of the week: Salmon Rice Crunch Bowls! This tasty bowl of salmon and rice has a few flavor secrets that make it over-the-top craveable. The chunks of tender fish are covered in an irresistible savory, garlicky and a little sweet salmon marinade. Combine that with fluffy rice and fresh veggies, then cover it with a spicy mayo to really make it pop. Sprinkle it with crunchy fried onions to seal the deal! We can’t get enough of this one.

Ingredients in this salmon rice bowl recipe

This salmon rice bowl is so much fun, we might eat it every day of the week if we could. The crunch part of the bowl is a riff on our pal Pinch of Yum’s recipe for Crunchy Roll Bowls. It mimics the textures and flavors in a sushi crunch roll, using purchased crispy fried onions to mimic the crunchy tempura flakes (genius, Lindsay!). Here’s what you’ll need for this salmon rice bowl:

  • 1 recipe Marinated Salmon
  • Long grain white rice
  • Avocados
  • English cucumber
  • Carrots
  • Radishes
  • Mayoonaise
  • Sriracha hot sauce
  • Crunchy fried onions
  • Chunky sea salt or soy sauce
Salmon rice bowl

About those crispy fried onions

So, those crispy fried onions: other than the marinated salmon, they’re the key to this salmon rice bowl! After trying it, let’s just say we sprinkle crispy fried onions on all our bowl meals and salads. Here are a few tips:

  • Grab a can of purchased crispy fried onions. That’s right, the kind that go on green bean casserole.
  • Sprinkle over the whole bowl on as a garnish. They mimic the texture of a sushi crunch roll, and also bring a little savory onion flavor to the party.
  • Use them for sprinkling on any bowl meal or salad. They’re especially fun on on a Caesar salad or kale Caesar.
Salmon marinade

Keys to the marinated salmon

This salmon rice bowl is good with any type of salmon: so you can use your favorite salmon recipe. But what really makes it shine is this marinated salmon! It adds an extra punch of flavor with soy sauce, rice vinegar, brown sugar and garlic. Here are a few things to know:

  • Place the salmon in shallow dish, then pour in the marinade mixture. The recipe below makes about ¾ cup marinade which works for 1 pound of salmon.
  • Marinate at room temperature for at least 30 minutes. You can allow the salmon to marinate for up to 3 hours refrigerated; if so, allow it to stand at room temperature 30 minutes before cooking.
  • Tap off excess marinade and sprinkle with salt and pepper. Removing excess marinade is important if you’re pan searing so the pan won’t spit (it’s not as necessary for grilling, since excess marinade can fall between the grates).
  • Cook using your favorite cooking method. Make pan seared salmon, broiled salmon, or grilled salmon following these linked methods.

Variations on this salmon rice bowl

Want to make an even quicker salmon rice bowl? Use different flavors? Here are a few ideas:

  • Speed it up with smoked salmon or canned salmon. This makes a super quick weeknight meal. If using canned salmon, drain it and mix it with a little olive oil, salt and pepper before serving.
  • Use different vegetables. Use whatever you have on hand! Try broccoli, edamame, shredded red cabbage, or sliced bell peppers.
  • Add a different flavor profile. Swap out the spicy mayo for cilantro lime dressing and use quick black bean and corn salad for the vegetables for a totally different feel.

How would you customize this salmon rice crunch bowl? Let us know in the comments below!

Salmon rice bowl recipe

More salmon recipes

Love cooking with this versatile fish? Try these tasty salmon recipes:

This salmon rice bowl recipe is…

Gluten-free, dairy-free and pescatarian.

Print
Salmon Rice Bowl

Salmon Rice Crunch Bowl

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4
Print Recipe

Description

This salmon rice bowl recipe stars marinated salmon, fresh veggies, and the best part: crunchy bits of fried onion! It’s irresistible.

Ingredients

  • 1 recipe Marinated Salmon (or your favorite salmon recipe*)
  • 1 cup long grain white rice
  • 2 ripe avocados, diced
  • 1/2 English cucumber, diced
  • 2 large carrots, julienne peeled or shredded
  • 4 radishes, sliced
  • ½ cup mayonnaise
  • 1 ½ tablespoons Sriracha
  • Crunchy fried onions, to garnish (required!)
  • Chunky sea salt, to garnish (or soy sauce)

Instructions

  1. Rinse the rice. Bring 2 cups of water to boil in a medium saucepan. Add the rice and ¼ teaspoon kosher salt. Bring to a boil, reduce heat to low, and cover. Simmer 15 minutes or until the water is fully absorbed (check by pulling back with a fork). Remove the heat, cover and allow to steam for 5 minutes. Then fluff with a fork and serve.
  2. Make the Marinated Salmon (pan seared, broiled or grilled). When it’s finished, flake the salmon into large chunks with a fork.
  3. Chop the avocados. Dice the cucumber. Julienne or shred the carrots. Slice the radishes.
  4. Make the spicy mayo: mix together the mayonnaise and the Sriracha. 
  5. To serve, place the rice in a bowl and top with the salmon and veggies. Sprinkle salt on the veggies or a tiny bit of soy sauce around the whole bowl. Top with the spicy mayo and a generous sprinkle of crunchy fried onions.

Notes

*To make an even quicker salmon bowl, use smoked salmon or canned salmon (drained and seasoned with a bit of olive oil, salt and pepper).

  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Seafood
  • Diet: Gluten Free

Keywords: Salmon rice bowl, salmon rice bowl recipe, salmon rice bowls

A Couple Cooks - Recipes worth repeating.

Stuffed Salmon

Impress everyone with this stuffed salmon recipe! The creamy spinach artichoke filling perfectly compliments the flaky fish. Want a dinner…

A Couple Cooks – Recipes worth repeating.

Impress everyone with this stuffed salmon recipe! The creamy spinach artichoke filling perfectly compliments the flaky fish.

Stuffed Salmon

Want a dinner recipe that’s easy and impressive? This spinach artichoke stuffed salmon recipe is out latest favorite! A creamy, savory filling flavored like your favorite dip is the ideal contrast to flaky, tender salmon. This might be one of our favorite salmon recipes because it’s so simple and a total showstopper. We made this for Alex’s mom and she can’t stop talking about it (she immediately asked for the recipe!).

Ingredients in this stuffed salmon recipe

Salmon can be stuffed with just about anything, but we like to use a play on the popular snack, spinach artichoke dip. Slice a thin cut into a thick fillet of salmon, then stuff it with a filling of cream and Parmesan cheese, spinach, artichoke hearts and spices. The way the creamy filling accents the flaky fish makes it impossible not to take another bite. Here’s what you’ll need for this recipe:

  • Thick salmon fillets, wild caught if possible
  • Salt and pepper
  • Butter or ghee
  • Frozen spinach
  • Cream cheese
  • Canned artichoke hearts
  • Garlic powder and dried dill
  • Lemon zest
  • Parmesan cheese
Stuffed Salmon Recipe

The type of salmon to buy

The quality of salmon you can find at the store varies greatly. Lower quality salmon can taste very fishy and have a mushy texture, or have a lot of white stuff (called albumin) when it’s cooked. It’s also important to have thick pieces of salmon for this stuffed salmon recipe: otherwise it will be too thin to stuff. Here’s what to know when shopping:

  • 2-inch thick fillets are handy for this recipe; you might find it labeled center cut at the store. Avoid very thin fillets for this recipe: they won’t be thick enough to stuff.
  • Buy fresh salmon. Salmon that’s fresh from the fish counter usually has the best flavor. Frozen can work, but try to find highest-quality frozen salmon: avoid those big economy-sized bags (we’ve found this type can be thinner and taste very fishy).
  • Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)

Tips for stuffed salmon recipe

This stuffed salmon recipe comes together easily: but it does require a bit of technique. A few things we recommend? Invest in a food thermometer! It will help you cook the salmon to the perfect doneness. Here are a few particulars:

  • Allow the salmon to come to room temperature before cooking. If the fish is too cold when you start, it can end up cooked on the outside but raw on the inside.
  • Use a sharp knife to slice a pocket into the salmon fillet. Then stuff the pocket with the spinach artichoke stuffing (you’ll have a little left over).
  • Give the fillets a quick sear on high heat on the stovetop. This ensures a nice browned exterior.
  • A fish spatula is helpful for flipping! If you don’t have one, it’s a great investment and can be used for flipping and serving lots of other foods.
  • Bake until 125 to 130°F at the thickest point, about 6 to 8 minutes. Measuring with a food thermometer is the best way to assess doneness of a piece of salmon.
Stuffed Salmon

Easy sides to serve with it

This stuffed salmon recipe comes together easily: but it’s still helpful to have a few very simple side dishes to serve with it. This way, you can whip them up in the hands-off times and still have a meal together in about 30 minutes. Here’s what we’d recommend:

And that’s it! Let us know if you try this stuffed salmon recipe and what you think of it. We hope it will be as big of a hit in your house as it is here!

Stuffed Salmon

More salmon recipes

Salmon is one of our top easy dinner ideas. Here are a few more fun salmon recipes for preparing it:

This stuffed salmon recipe is…

Gluten-free and pescatarian.

Print
Stuffed Salmon

Stuffed Salmon

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4
Print Recipe

Description

Impress everyone with this stuffed salmon recipe! The creamy spinach artichoke filling perfectly compliments the flaky fish.

Ingredients

For the salmon

  • 1 1/2 pounds thick salmon fillets*, skin on (wild caught if possible)
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • 2 tablespoons butter or ghee

For the filling

  • ¼ cup thawed frozen spinach
  • 4 ounces cream cheese, softened
  • ¼ cup chopped canned artichoke hearts
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried dill
  • ¼ teaspoon kosher salt
  • 1 teaspoon lemon zest (optional)
  • 1 tablespoon shredded Parmesan cheese
  • Lemon wedges, for serving

Instructions

  1. Preheat the oven to 350°F. Place the salmon on a plate on the counter and allow it to come to room temperature before cooking, about 15 to 20 minutes (this is about the time it takes for the oven to preheat)
  2. Meanwhile, make the filling: Thaw the frozen spinach and squeeze it to remove all extra liquid, then use your fingers to break it into rough crumbles. In a small bowl, stir together the spinach with the cream cheese, artichokes, garlic powder, dried dill, kosher salt and lemon zest. 
  3. Pat the salmon dry with a clean towel. Sprinkle it with the kosher salt and a few grinds of fresh ground pepper. Using a sharp knife, slice a pocket across the center of the salmon. Spoon the filling into the salmon pockets, stuffing it as full as possible. (There will be some filling left over, which you can save or discard.)
  4. Heat a large, oven proof skillet over medium high heat and add the butter or ghee. When butter is melted, add the salmon skin side up and cook for 2 to 3 minutes until nicely seared.
  5. Flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Transfer to the oven and cook 6 to 8 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center).
  6. Remove from the heat. Spritz with juice from a few lemon wedges and serve immediately.

Notes

*2-inch thick fillets are handy for this recipe; you might find it labeled center cut. Avoid very thin fillets for this recipe: they won’t be thick enough to stuff. 

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Seafood
  • Diet: Gluten Free

Keywords: Stuffed salmon, stuffed salmon recipe

A Couple Cooks - Recipes worth repeating.

Quick Cod Fish Tacos

These cod fish tacos are a deliciously easy dinner recipe! Top baked fish with garnishes and a creamy taco sauce.…

A Couple Cooks – Recipes worth repeating.

These cod fish tacos are a deliciously easy dinner recipe! Top baked fish with garnishes and a creamy taco sauce.

Cod fish tacos

We’re always on the lookout for fast and easy dinner recipes, and this one is a new family favorite. Meet these quick Cod Fish Tacos! Crust the cod in spices and throw it in the oven. Then whip up a creamy taco sauce while the fish bakes. Add crunchy vegetable garnishes and it’s a meal! This one was so bursting with flavor, even our 6 year old was a huge fan (which is the highest praise we know!).

Tips for buying cod

Cod has a mild, pure flavor without a “fishy” aftertaste. In fact, it’s even more mild than salmon! Cod is a great starting point for people who think they don’t like fish. But the most important part? Start with a great piece of fish. If it’s not high quality, there may still be a fishy taste. Here’s what to know:

  • Fresh cod tends to be best. The frozen cod we’ve tried has been sub-par, with a fishy aftertaste and watery texture. If you can, nab a piece from your local fish counter.
  • Buy wild caught. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
Fish taco seasoning

How to make cod fish tacos

This cod fish tacos recipe is quick and simple, relying on easy cooking methods. Here’s what you’ll need to do:

  • Bake the fish at 400F for 10 minutes, then broil 2 minutes. Before baking, cover the cod in a spice blend of cumin, smoked paprika, garlic powder and onion powder.
  • Make the sauce. Mix up the creamy taco sauce of Greek yogurt, mayo, cilantro and spices.
  • Prep the toppings. To keep these fish tacos simple, you’ll just need to shred cabbage and toss it with a little salt: no need to make a full slaw!
  • Warm the tortillas. Don’t skip this part! Warm the tortillas so they’re supple and ready to fill.

And that’s it! Top the tortillas with the fish, sauce and veggies. It’s a simple healthy dinner idea that you’ll want to make again and again. (It fits the Mediterranean diet if that’s what you’re looking for!)

Fish taco recipe cod

Sauce and slaw variations

There are lots of ways to vary these cod fish tacos. Once you’ve made it one way, here are a few more ideas to try:

Cod fish tacos

More cod recipes

Cod is a healthy fish that’s great for working into weeknight recipes! Here are a few more recipes to check out:

This cod fish tacos recipe is…

Pescatarian. For dairy free, use Cilantro Sauce.

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Cod fish tacos

Quick Cod Fish Tacos

  • Author: Sonja Overhiser
  • Prep Time: 18 minutes
  • Cook Time: 12 minutes
  • Total Time: 30 minutes
  • Yield: 8 tacos
Print Recipe

Description

These cod fish tacos are a deliciously easy dinner recipe! Top baked fish with garnishes and a creamy taco sauce.

Ingredients

For the fish

  • 1 1/2 pounds cod (fresh and wild caught preferable)
  • 1 tablespoon chili powder
  • 2 teaspoons each cumin and smoked paprika (or standard paprika)
  • 1 teaspoon each garlic powder and onion powder
  • 1/2 tablespoon kosher salt, for seasoning

For the tacos

  • 2 tablespoons finely chopped cilantro, plus more to serve
  • ¼ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon each garlic powder, onion powder, and cumin
  • ½ teaspoon kosher salt
  • Pico de gallo (purchased)
  • 1/4 green cabbage, shredded
  • Tortillas

Instructions

  1. Preheat the oven to 400°F. While it preheats, prep the fish.
  2. Make the fish: In a small bowl, mix together the dry rub: chili powder, cumin, smoked paprika, garlic powder, and onion powder. Pat the fish dry, then sprinkle it with the ½ tablespoon kosher salt and pat it in. Add the seasoning and pat it to cover the fish. Place the fish on a parchment lined baking sheet. Bake for 10 minutes, until tender. Then broil for 2 minutes until the top is lightly browned. When the fish is done, break it with a fork into bite sized pieces. (Try to serve immediately as the fish gathers moisture as it sits.)
  3. Make the sauce: Meanwhile, in a medium bowl, whisk the cilantro, Greek yogurt, mayonnaise, apple cider vinegar, garlic powder, onion powder, cumin, and salt. If necessary depending on the thickness of the yogurt, add a teaspoon or two of water until the sauce is easy to dollop. Refrigerate until serving.
  4. Prep the toppings: Toss the shredded cabbage with a few pinches kosher salt. Open and drain the pico de gallo. 
  5. Warm the tortillas: If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or warm them according to How to Warm Tortillas.
  6. Serve: Assemble the tacos by topping the tortillas with fish, cabbage, pico de gallo (removed with a fork to drain of excess liquid), and the sauce. Top with additional chopped cilantro and serve.
  • Category: Main dish
  • Method: Baked
  • Cuisine: Tex Mex
  • Diet: Vegetarian

Keywords: Cod fish tacos, fish tacos recipe cod

A Couple Cooks - Recipes worth repeating.

Perfect Tuna Steak

This ahi tuna steak recipe makes one brilliantly cooked piece of fish: in just 5 minutes! Here’s how to cook…

A Couple Cooks – Recipes worth repeating.

This ahi tuna steak recipe makes one brilliantly cooked piece of fish: in just 5 minutes! Here’s how to cook tuna steak.

Tuna Steak

Need a simple meal that’s restaurant quality? Try a Tuna Steak! Tuna steaks are one of our favorite easy meals because they’re high protein and cook up in a flash: just 2 to 4 minutes! The flavor is melt-in-your-mouth meaty: with a salty, seasoned exterior and a buttery, raw interior. You’ll want to use sushi grade fish here. Sear it up in a hot pan, and it’s one of the most impressive meals you can make!

Tips for buying ahi tuna steak

You’ll want a great piece of fish for this tuna steak recipe. Ahi tuna, aka yellowfin tuna or bigeye tuna, is a mild, lean fish commonly served as sushi, in poke bowls, or cooked rare or medium-rare. It’s sold as large thick steaks at the grocery, not thin fillets like with other types of fish. Here’s what to look for when buying tuna steaks:

  • Consider sushi or sashimi grade. The best quality tuna steaks are often marked “sushi” or “sashimi” grade. There are no specific regulations around the label “sushi-grade,” but it means it’s a high quality fish that is safe to be eaten raw.
  • Check at the fish counter. You should be able to find ahi tuna steaks at your local grocery counter.
  • Look for frozen steaks. Or, it’s possible that your grocery might have frozen steaks. These can be even fresher than fresh tuna if they’re flash frozen right when they’re caught. You’ll just need to thaw the night before in the refrigerator.
  • Find wild caught. Fish that is wild caught is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
Tuna steak

How to cook tuna steak

How to cook tuna steak? It takes just 2 to 4 minutes, so it goes quickly! Here are the basic steps to the process, or you can jump right to the recipe to get started!

  • Allow it to come to room temperature first! This is important: otherwise the inside is still cold when the exterior is cooked! Allow it to sit at room temperature for at least 20 minutes prior to cooking. It makes a big difference!
  • Season it liberally. Coat it with salt and pepper, as shown in the photo below. We use about ¾ teaspoon for every 8 ounces.
  • Cook 1 to 2 minutes per side, and use a food thermometer to assess temperature (130 degrees Fahrenheit). Add the steak and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare the inside. The tuna will continue cooking while sitting. For a medium-rare tuna steak, the internal temperature should be 130 degrees Fahrenheit when measured with a food thermometer at the thickest point.
  • Rest for 2 minutes. This helps it to set and become easier to cut.
How to cook tuna steak

Can you cook it medium instead of rare?

In some cases you may not want the ahi tuna completely raw on the inside, like for children or pregnant women. You can cook tuna steaks to medium, too! They are just as meaty and delicious. Here’s what to know:

  • Cook the tuna steak slightly longer, until it’s no longer pink on the inside but still tender. The steak will look gray the entire way through instead of just on the outside.
  • Check for an internal temperature around 135 degrees Fahrenheit.

Sauces for this tuna steak recipe

Want a sauce to serve with this tuna steak recipe? Here are a few tasty serving ideas:

  • Garlic Herb Sauce: This Garlic Herb Sauce is Mediterranean-style with lemon, parsley, garlic, butter and capers: and it makes the fish sing.
  • Hoisin Sauce: For Asian-style flavors, try purchased hoisin sauce for dipping: it’s quick and easy and packed with savory flavor.
  • Ponzu Sauce: Ponzu sauce is a Japanese dipping sauce made with soy sauce and citrus juice. Try this Ponzu Sauce recipe.
Tuna Steak

Sides for tuna steak

Just about anything can pair with ahi tuna steaks to make them into a healthy dinner. Here are a few ideas for quick sides that can be made in the time it takes to rest and cook the tuna steak:

More tuna recipes

Love ahi tuna? Here are a few more tuna steak recipes you might enjoy:

Print
Tuna steak

Perfect Tuna Steak

★★★★★

5 from 2 reviews
  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 2 4-ounce servings
Print Recipe

Description

This ahi tuna steak recipe makes one brilliantly cooked piece of fish: in just 5 minutes! Here’s how to cook tuna steak.

Ingredients

  • 2 steaks (8 ounces) high quality ahi tuna (sashimi grade recommended; wild caught if possible*)
  • ½ tablespoon neutral oil
  • ¾ teaspoon kosher salt
  • Fresh ground black pepper
  • For serving: Garlic Herb Sauce (optional)

Instructions

  1. Allow the tuna steak to come to room temperature by letting it stand for at least 20 minutes.
  2. Pat the tuna dry. Sprinkle it liberally with kosher salt and fresh ground black pepper on both sides to get a nice even coating (about ¾ teaspoon kosher salt for 8 ounces).
  3. Heat the oil in a medium skillet over medium high heat.
  4. Add the tuna steak and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare on the inside. The tuna will continue cooking while sitting. For a medium-rare tuna steak, the internal temperature should be 130 degrees Fahrenheit when measured with a food thermometer at the thickest point.
  5. Cool for 2 minutes. Then slice the tuna against the grain into ½-inch slices and serve immediately, with the sauce if desired. 

Notes

*Frozen is okay, just thaw it in the refrigerator before serving.

  • Category: Fish
  • Method: Seared

Keywords: Tuna steak, tuna steak recipe, how to cook tuna steak

A Couple Cooks - Recipes worth repeating.