Seafood Ceviche And Elote Cafe Recipes

SEAFOOD MEDLEY CEVICHE

Steps:

• Combine scallops, shrimp, tilapia, lemon juice, lime juice, orange juice, and serrano in a large bowl. Refrigerate for 1 hour, stirring every so often.
• Combine avocado, tomato, cucumber, red onion, cilantro, and garlic in a medium bowl.
• Whisk tomato and clam juice, vinegar, salt, lemon pepper, Worcestershire sauce, and white pepper together in a small bowl. Pour over avocado mixture and stir well.
• Drain some of the citrus juices off the seafood mixture and fold in avocado-tomato juice mixture. Stir together and refrigerate for another 20 minutes.

SUMMER SEAFOOD CEVICHE

Steps:

• Bring a large pot of salted water to a boil.
• Fill a large bowl with ice water, set aside.
• Add shrimp to boiling water, boil until pink then quickly remove and place shrimp in cold water to stop cooking.
• Put squid into boiling water, count to 5 then remove to cold water.
• Put scallops into boiling water, cook 1 minute then remove to cold water.
• Drain seafood and place into a non-metal bowl. Cover seafood with lime juice.
• Refrigerate one hour.
• Drain Rotel tomatoes well in colander.
• In a large glass or plastic bowl, mix together Rotel tomatoes and all other ingredients. Pour seafood, lime juice and all, into the mixture.
• Refrigerate at least 3 hours.
• Serve cold.

CHORIZO - ELOTE CAFE

Steps:

• Make "The Cure" spice rub blend. NOTE: You will be using 2 Tablespoons in this recipe. Store the remaining in an airtight container and use whenever a recipe calls for using a rub for your chicken, duck, rabbit, etc.
• Mix all ingredients together well in a large bowl, kneading as you would for bread dough. Cover with plastic wrap and refrigerate or uncover to air dry, if you can stand the pungent smell in your fridge. It will allow it to become more flavorful.
• Allow the mixture to be refrigerated for at least 6 hours or as long as 4 days, so the chorizo ripens.
• Cook in a frying pan, drain off the excess fat. (*Save the fat for making your own refried beans).

GUACAMOLE -- ELOTE CAFE

Steps:

• Cut the avocado in half, remove the pit. Scoop out the flesh into bowl.
• Add the onion, lime juice, cilantro, Salt, pepper and jalapeno and roughly mash all ingredients together.
• Top with garnishes.
• Serve with thick crispy tortilla chips.

CILANTRO SEAFOOD CEVICHE

Steps:

• Cut shrimp and squid into small bite size pieces.
• Place meat in a large bowl and pour in the lime juice (meat should be completely covered with the lime juice).
• Cover and let soak in the refrigerator for 1-2 hours or until the meat is tender and white (The whiteness of the meat will tell you that it has cooked in the acid).
• Add cilantro and tomatoes and mix well.
• Add salt and pepper to taste.
• Place in a sealed container and chill.
• Serve cold alone immediately or let soak for more flavor.
• The recipe keeps refrigerated in sealed container for 3-4 days.
• Note: If you are squeamish about eating seafood cooked in mere acid (like my mom is), you may use half-cooked, blanched seafood in this recipe instead of uncooked seafood (The result will not be as tender a meat, but I have tried both, and the results are comparable).

ELOTE APPETIZER FROM THE ELOTE CAFE

Steps:

• Over a medium-high grill, roast the corn until the husks are well charred, about 5 minutes. Turn occasionally so as not to burn the side contacting the direct heat.
• Set the roasted ears aside until cool enough to handle, then shuck them.
• Cut the kernels off the cob.
• When ready to eat, mix the mayo, hot sauce, lime juice, pepper, salt and chicken stock in a sauté pan over medium heat.
• Add the corn kernels and warm through,.
• Pour into a bowl and garnish with the cheese, cilantro and ground chili.
• Serve immediately with crispy tortilla chips.