Green Ceviche With Cucumber Recipes

GREEN SHRIMP CEVICHE AND CUCUMBER SUSHI

Steps:

• Prepare the Serrano chili sauce. Place all the ingredients in the blender and blend at high speed for 3 minutes or until everything is well combined. Put the sauce in a lid container and refrigerate.
• In a bowl, combine the shrimp, lemon juice, salt and pepper. Cover and refrigerate for 10 minutes. Add half the chili sauce to the shrimp mixture, stir well, cover and refrigerate again for another 35 minutes.
• Make the pickled onion by mixing the onion, lemon juice and salt in another bowl. Refrigerate.
• Arrange absorbent paper towel on a long dish.
• Cut off the ends of the cucumbers and cut them in half. Use a potato peeler or mandoline and start slicing the cucumbers into long, thin and wide strips. Place them on the absorbent paper towel so it soaks up the excess water.
• Take the ceviche out of the refrigerator and drain very well.
• Place a tablespoon of shrimp ceviche on a cucumber strip, and roll up. Repeat this process until you've finished with all your sushi pieces.
• Place a few red onions and several drops of the serrano chili sauce on each sushi piece.

GREEN CEVICHE WITH CUCUMBER

Steps:

• Place a dry nonstick or cast-iron skillet over medium heat. Roast unpeeled garlic cloves and chilies, turning frequently, until soft, about 10 minutes for the chilies and 15 minutes for the garlic. Cool, then remove skins from garlic and stems from chilies.
• In a food processor, combine chilies, garlic, cilantro, parsley, olive oil and salt. Process until nearly smooth. Cover the herb paste and refrigerate until needed.
• To finish ceviche: In a large bowl, whisk together the lime juice and 1/2 cup of herb paste. Add fish and cucumber, and stir to combine. Cover and refrigerate for 30 minutes (or up to an hour). Transfer remaining herb paste to a jar, cover with a film of oil, refrigerate and save for another use, like stirring into eggs or smearing on chicken before roasting or grilling.
• Taste and season with additional lime juice or salt as desired. Gently fold in most of the avocado, reserving a few cubes as a garnish. Line plates or cocktail glasses with lettuce leaves, and top with ceviche and remaining avocado.

SHRIMP CEVICHE VERDE

Steps:

• Place the prepped prawns in a shallow bowl and squeeze generously with lime, to "cook" the shrimp, about 20-30 minutes, turning halfway through.
• Place the finely diced cucumbers into the same bowl.
• Place the remaining cucumber, tomatillos, onion, jalapeño and cilantro into a food processor and pulse repeatedly until very finely chopped ( but not smooth). Add to the shrimp bowl, and stir in salt, sugar and olive oil.
• Taste and adjust salt and lime juice.
• Refrigerate until serving, up to 8 hours. ( It's fine to refrigerate overnight but it may loose some it's vibrant color. Shrimp will be good for a couple days however.)
• This 4-5 cups, enough for 20 people to have a 1/4 cup serving.
• Place in a shot glass with a mini fork.
• Garnish with lime zest, edible flowers.

CUCUMBER AVOCADO AHI CEVICHE

Steps:

• Combine lime juice, soy sauce, olive oil, sesame oil in a bowl and stir to combine. Add the cilantro, green onion, cucumber and ahi tuna. Cover and refrigerate for at least 30 minutes. Carefully fold in the avocado before serving and add extra green onions if desired. Sprinkle with sesame seeds before serving.
• Cut the tortillas into 6 triangles each.
• Add the oil to a heavy bottom pan over high heat. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are crisp.
• Remove from the oil and transfer to a paper towel. Sprinkle with a few drops of the lime juice as they cool and sprinkle with sea salt and garlic powder. Serve immediately.

SEAFOOD CEVICHE ON CUCUMBER ROUND TOPPED WITH GREEN CAVIAR

Steps:

• In a large mixing bowl, mix the jalapeno with the onion, lime juice, lemon juice, mango, papaya, cilantro and extra-virgin olive oil. Season mixture with salt and pepper, then stir in the scallops immersing them completely in the marinade. Cover and refrigerate for at least 8 hours, preferably overnight. (The acids in the marinade will "cook" the scallops.)
• Peel cucumbers and cut into 1/4-inch thick slices. Strain scallop mixture and spoon onto cucumber disks. Top with 1/8 teaspoon of caviar.

SHRIMP CEVICHE WITH CUCUMBER AND GREEN BEANS

Steps:

• Put shrimps into small plate and pour some cooking water over them. Leave for 2 minutes then drain.
• Add all the ingredients together and season to your liking.
• Let the ceviche marinate for 30 minutes and enjoy your meal!

GREEN CEVICHE WITH CUCUMBER

Steps:

• 1. Place a dry nonstick or cast-iron skillet over medium heat. Roast unpeeled garlic cloves and chilies, turning frequently, until soft, about 10 minutes for the chilies and 15 minutes for the garlic. Cool, then remove skins from garlic and stems from chilies. 2. In a food processor, combine chilies, garlic, cilantro, parsley, olive oil and salt. Process until nearly smooth. Cover the herb paste and refrigerate until needed. 3. To finish ceviche: In a large bowl, whisk together the lime juice and 1/2 cup of herb paste. Add fish and cucumber, and stir to combine. Cover and refrigerate for 30 minutes (or up to an hour). Transfer remaining herb paste to a jar, cover with a film of oil, refrigerate and save for another use, like stirring into eggs or smearing on chicken before roasting or grilling. 4. Taste and season with additional lime juice or salt as desired. Gently fold in most of the avocado, reserving a few cubes as a garnish. Line plates or cocktail glasses with lettuce leaves, and top with ceviche and remaining avocado.