Ceviche Shooter Recipes

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HAMACHI CEVICHE WITH POBLANO SHOOTER



Hamachi Ceviche with Poblano Shooter image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 27

1 pound skinless hamachi fillet
One 1-inch piece fresh ginger
1 jalapeno
1 orange bell pepper
Juice of 3 limes
Juice of 1 lemon
3 scallions, thinly sliced
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh parsley, plus leaves for garnish
1 tablespoon finely chopped fresh tarragon
Kosher salt and freshly ground black pepper
4 poblano chiles
1 1/2 cartons unsweetened almond milk
2 large potatoes, cubed
4 makrut lime leaves
2 bay leaves
1/2 teaspoon achiote paste
1/2 teaspoon curry paste
Pinch cumin
Pinch red pepper flakes
Pinch turmeric
Kosher salt and freshly ground black pepper
Juice of 5 limes
Vegetable oil, for frying
Corn tortillas
Kosher salt
Ground cumin

Steps:

  • For the hamachi ceviche: Cut the hamachi into bite-size (1-inch) cubes; place in a large bowl.
  • Cut the ginger, jalapeno and bell pepper into matchsticks and then into small cubes ("brunoise"); add to the hamachi. Add the lime juice, lemon juice, scallions, cilantro, parsley and tarragon. Toss the ceviche and season with salt and pepper. Cover and refrigerate.
  • For the poblano shooter: Place the poblanos over a gas flame (or on a grill) and char until blistered on all sides, turning frequently, 5 to 7 minutes.
  • Meanwhile, to a large pot, add the almond milk, potatoes, makrut lime leaves, bay leaves, achiote paste, curry paste, cumin, red pepper flakes, turmeric and some salt and pepper.
  • Once the poblanos are charred, scrape away the skins, cut away the seeds and then add them to the pot. Bring the mixture to a simmer over medium-high heat and cook until the potatoes are fork-tender. Add a little more salt and pepper, then remove bay leaves and the makrut lime leaves. Transfer the contents of the pot to a blender; blend until smooth. Strain into a large bowl. Stir in the lime juice and add salt and pepper to taste.
  • For the chips: Heat oil in a deep-fryer to 375 degrees F. Cut some corn tortillas into quarters and fry until golden brown and crispy. Drain on paper towels and immediately dust with salt and cumin.
  • To assemble: Fill shot glasses with the poblano shooter. Set a single chip atop each glass; spoon a teaspoon of ceviche onto each chip. Garnish with a parsley leaf.

CITY CEVICHE



City Ceviche image

A wonderful appetizer to enjoy with friends when San Francisco's Indian summer warms the city. The true way to 'cook' the fish is to marinate it in citrus juice overnight, but I find that the poaching process is faster and an easy way to judge if it is indeed cooked. I often buy precooked shrimp (but NOT frozen!) and just poach the scallops. Best when served with cold beer (we prefer Pacifico®) and fresh limes. Using quality and sturdy tortilla chips is essential. Please note that the serving size is meant for appetizer portions.

Provided by LADYJANE1

Categories     Appetizers and Snacks     Tapas

Time 1h35m

Yield 12

Number Of Ingredients 16

½ pound sea scallops
½ pound shrimp, peeled and deveined
½ cup fresh lime juice
2 tablespoons fresh orange juice
1 tablespoon grated orange zest
½ cup halved, thinly sliced red onion
1 finely chopped red bell pepper
1 finely chopped yellow bell pepper
1 cup diced seeded tomato
1 small serrano chile pepper, seeded and minced
½ cup coarsely chopped fresh cilantro
kosher salt to taste
⅛ teaspoon ground cumin
⅛ teaspoon cayenne pepper
1 avocado, diced
1 tablespoon olive oil

Steps:

  • Remove the tough side muscles from scallops, if necessary; slice scallops in half horizontally.
  • Fill a 1-quart saucepan 3/4 full with salted water and bring it to a boil. Add scallops and reduce heat to a bare simmer. Poach scallops until just cooked through, about 1 minute. Use a slotted spoon to transfer the scallops to a bowl of ice water to stop the cooking process.
  • Return the water to a boil and poach shrimp in the same manner, transferring them to a bowl of ice water after they become opaque inside and turn pink, 2 to 3 minutes.
  • Drain the scallops and shrimp well and pat dry; place them in a glass or ceramic bowl and pour in lime juice and orange juice. Cover and refrigerate for 30 minutes.
  • Pour off most of the juice from the seafood (just leave it moist) and mix in orange zest, red onion, red and yellow bell peppers, tomato, chile pepper, cilantro, salt, cumin, and cayenne pepper. Refrigerate an additional 30 minutes. Just before serving, gently mix in avocado and drizzle the ceviche with olive oil. Serve in martini glasses or stemmed margarita glasses.

Nutrition Facts : Calories 83.2 calories, Carbohydrate 5.1 g, Cholesterol 36.6 mg, Fat 4.1 g, Fiber 1.8 g, Protein 7.3 g, SaturatedFat 0.6 g, Sodium 109.4 mg, Sugar 1.8 g

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