Pressure Cooker Recipes for Ceviche – Pressure Cooked Recipes

The Pressure Cookers are a great place to start.

Here you will find pressure cooker recipes that will get you ready for the next big recipe. 

 A little bit of everything, in one place.

The first thing you need to do is find your recipe of the week.

The other items are listed below.

You can find the recipes for each recipe in the menu on the right hand side of the page.

You may want to bookmark it, so you can access it when you need it.

If you’re on mobile, click here.

The recipe of your choice will be the first item to come up. 

Pressure Cooker Recipe of the Week Ceviche Covid-free  1 tbsp cevapi powder 1 tbsp sugar 1 tbsp flour 1 tsp salt  1 tsp baking soda 1/2 tsp baking powder 1/2 cup water 1/4 cup vinegar 1 large egg 1 tsp cumin seeds 3 cloves garlic 1 tsp chilli flakes 2 tbsp tomato paste 1 tablespoon lemon juice 1-2 tsp cayenne pepper 1 cup shredded cheddar cheese 1 teaspoon cayennes chilli sauce 2-3 tbsp tomato sauce 1.5 tbsp water 1 small red onion 1 medium red bell pepper 2 medium carrots 2 celery stalks 1 red onion finely chopped 1 clove garlic 2 tablespoons chopped parsley 1 green onion finely sliced 1 bay leaf 1 pinch salt 2 cups shredded cilantro 1 jar (16 oz) jello 2.5 cups water 4 cups jello cheese 2/3 cup tomato sauce  1/4 teaspoon cumin seed 1 1/3 cups tomato paste 1 teaspoon lemon juice 2 tsp cayanona chili sauce 5 cups shredded Cheddar cheese 1/8 teaspoon cilantro  4-6 large eggs 1 pint of cream cheese (I used Trader Joe’s) 2 teaspoons of caynes chilli powder 1 (14 oz) can diced tomatoes 1 package (12 oz) frozen strawberries 1 can crushed tomatoes 2 tsp of cumin 1 pkg frozen tomatoes 3-4 tablespoons cayennes chillis 1 packet of tomato paste  3.5 ounces frozen blueberries 1 or 2 frozen strawberries   2 cans (14-16 oz.) frozen strawberries 1/5 cup diced carrots 1 frozen carrot 2 cloves garlic 1/16 cup chopped parsleys 1 lime 1 orange 1 cayuan 1,8-3 cayanne 1 heaping tsp of chilli 1 Tbsp of salt 1 tbs.

cayenes chilli oil 2 eggs  The recipe of choice is to use 2 frozen strawberries (16-18 oz) and 1 frozen carrot (1/8-1/3 of an onion) plus the 3 tablespoons of cilantro.

The cilantro adds to the flavour. 

1) In a large saucepan over medium heat, heat the cumin, sugar, flour and salt.

Stir well.

2) Add the eggs, tomato paste, vinegar and baking soda, and whisk well.

Bring to a boil, then lower the heat to a simmer.

3) Add water and stir until the mixture is very thick.

Reduce the heat and simmer for 30 minutes, or until the sauce thickens slightly.

The mixture will be very thick, so don’t leave it on the heat too long.

4) Add in the flour, salt and baking powder, and mix well.

Cook for a few minutes.

5) Add tomato paste and lemon juice and stir.

6) Bring to boil, lower the temperature to a medium simmer and simmer until the liquid is thick enough to spoon over the pasta, about 15 minutes. 

7) Remove the pasta from the saucepan, shred with a fork, and transfer to a plate lined with a towel.

8) Place the sauce over the top of the pasta.

Serve with chopped parses, diced carrots, sliced onions and green onions, and some cilantro leaves for garnish. 

The secret to making sushi no matter what type of fish you’re cooking

There’s a simple way to make your fish no matter where you live.

This recipe is for sushi novices.

The recipe will make 1 1/2 ounces of tuna or 2 1/4 ounces of salmon.

It’s not a super big amount of fish, but it’s a good start.

1.

Prepare the tuna and salmon.

Place a rack of tuna in a heavy-duty freezer bag or freezer bag, and set the salmon aside.

Wrap the tuna in foil and put the bag in the freezer.

If you’re planning on buying a lot of tuna, make sure you have enough room in your freezer to pack in all the tuna.

2.

Combine the tuna, salmon, and butter.

Bring a small pot of salted water to a boil, add the tuna (or salmon if you’re making salmon), and cook for 2 minutes.

Remove from heat and drain off any excess water.

3.

Chop the tuna into small pieces.

In a large bowl, combine the chopped tuna with the reserved salmon, the reserved butter, the soy sauce, and the vinegar.

Place in a large mixing bowl.

Add the remaining ingredients.

(This will make about 10 to 12 servings.)

4.

Place the fish into a single layer on a baking sheet.

Bake at 350 degrees for 30 to 40 minutes, or until the tuna is cooked through and the salmon is cooked to your desired color.

If using fresh fish, the tuna should be very tender and the sauce should be thick.

It should be a light pinkish color.

Let the fish cool in the refrigerator.

When ready to eat, cut into pieces and serve.

Recipe adapted from the Atlantic Monthly.