8 - 10 appetizer servings
How to cook New Zealand Paua Ceviche
- 3 large or 6 small cocktail size paua (abalone), cleaned
- 2 large lemons or 6 limes or half of both
- 1 small hot chili pepper
- 1 clove garlic
- Slice paua (abalone) very thinly across the muscle.
- Layer paua slices, finely chopped garlic and chili in bowl.
- Squeeze lemon/lime juice over.
- Refrigerate for at least 1 hour.
- Serve the New Zealand Paua Ceviche on lettuce leaves as an entree, sprinkled with freshly ground pepper.
- Great with chilled white wine and crusty bread.
The New Zealand Paua Ceviche recipe easy to cook and so good!
Paua is the Maori (New Zealand) name given to three species of large edible sea snails, marine gastropod molluscs which belong to the family Haliotidae (there is only genus Haliotis), known in the USA and Australia as abalone, and in the UK as ormer shells.
Ceviche (also spelled as cebiche, seviche or cevice) is a form of citrus marinated seafood salad, popular in many Latin American countries, originating in the Viceroyalty of Peru.
This recipe for New Zealand Paua Ceviche serves/makes: 8 - 10 appetizer servings
The New Zealand Paua Ceviche recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Abalone
Preparation Method: Marinated/Uncooked
Cuisine: New Zealand
(more New Zealand