Seafood Ceviche On Cucumber Round Topped With Green Caviar Recipes

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MEAN GREEN CUCUMBER JUICE



Mean Green Cucumber Juice image

Provided by Sunny Anderson

Categories     beverage

Time 1h25m

Yield 1 quart

Number Of Ingredients 3

2 English cucumbers
3/4 cup sugar
2 cups water

Steps:

  • Peel the cucumbers, saving the peels. Grate cucumber flesh on a box grater. In a medium saucepan, bring sugar and water to a boil. When sugar dissolves, add the grated cucumber and simmer until cucumber is tender, about 10 minutes. Remove from heat and let cool slightly.
  • In a blender, puree reserved cucumber peel and cucumber syrup until smooth. Line a strainer with cheese cloth over a bowl. Strain cucumber mixture. Gather cheesecloth in 1 hand to squeeze out all of the juice. Chill until cool, about 1 hour. Serve in glasses over ice.

SCALLOP SEVICHE IN CUCUMBER CUPS



Scallop Seviche in Cucumber Cups image

Provided by Food Network

Categories     appetizer

Time 21m

Yield 30 pieces

Number Of Ingredients 14

6 ounces sea scallops, cut into brunoise
1 tomato, peeled and seeded, cut into brunoise
1 teaspoon minced chives
1 tablespoon chopped cilantro leaves
1/2 jalapeno, minced
1/4 green pepper, cut into brunoise
1 tablespoon olive oil
5 drops hot pepper sauce
1 to 2 limes, juiced
1 teaspoon kosher salt
Freshly ground black pepper
3 cucumbers sliced 1/2-inch thick (30 slices total)
Sour cream, as needed
2 teaspoons cilantro leaves

Steps:

  • Combine the scallops, tomatoes, herbs, peppers, olive oil, and hot sauce. Add enough lime juice to cover the scallops. Season with salt and pepper, to taste. Marinate, covered, in the refrigerator at least 1 hour and up to 8 hours, stirring occasionally.
  • Trim the cucumber slices with a round, fluted cutter to remove the rind. Scoop a pocket out of the middle of the cucumber slices. Do not cut all the way through the slice. Fill the cucumber cups with the seviche. Garnish each seviche cup with a small dot of sour cream and a cilantro leaf.

THE LATIN QUARTER'S SEAFOOD CEVICHE



The Latin Quarter's Seafood Ceviche image

Provided by Food Network

Categories     appetizer

Time P1DT15m

Number Of Ingredients 17

1 pound weakfish, medium diced
1 pound shrimp, raw, medium diced
1/2 ounces lemon juice
1/2 ounces lime juice
1/2 ounces orange juice
2 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
1/4 cup jalapenos, small dice
2 tablespoons salt
1 tablespoon black pepper
2 sweet potatoes, peeled, sliced into thin rounds and steamed
2 jalapenos, sliced into rounds
1 lime, cut into wedges
1 lemon, cut into wedges
Cilantro sprigs
Romaine lettuce leaves
3 -inch long plantain chips

Steps:

  • Mix together all ingredients except for romaine lettuce leaves, plantain chips, sweet potatoes, jalapenos, lime and lemon wedges and cilantro sprigs, in a bowl and marinate for 24 hours. Spoon ceviche into martini glasses. Place sweet potatoes on a plate. Place martini glass on plate with sweet potatoes. Place 1 slice of jalapeno, lime and lemon wedge on the sweet potatoes and garnish with a sprig of cilantro. Place romaine leaf and plantain chip in the ceviche.

SEAFOOD CEVICHE ON CUCUMBER ROUND TOPPED WITH GREEN CAVIAR



Seafood Ceviche on Cucumber Round Topped with Green Caviar image

Recipe courtesy Robert Irvine with Brian O'Reilly, Harper Collins Publishers, 2006

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 8h20m

Yield 18 to 24 appetizers

Number Of Ingredients 12

1/2 fresh jalapeno pepper, finely minced (use gloves when handling)
1/4 red onion, diced very small
3 limes, juiced
1 lemon, juiced
1 mango, peeled, seeded, and diced very small
1/2 papaya, peeled, seeded and diced very small
1 tablespoon freshly chopped cilantro leaves
1/8 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 pound fresh bay scallops
3 to 6 English cucumbers
1-ounce 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.

GAZPACHO SOUP IN CUCUMBER "SHOOTER"



Gazpacho Soup in Cucumber

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 4h30m

Yield 6 servings

Number Of Ingredients 9

2 English cucumbers, peeled (1 whole and 1 finely diced)
3 tomatoes, seeded and finely diced
1 red onion, finely diced
1 green bell pepper, finely diced
1 red bell pepper, finely diced
1 clove garlic, minced, or more to taste
4 cups tomato juice (recommended: V8)
2 tablespoons fresh lemon juice
2 tablespoons chopped chives

Steps:

  • Cut the whole peeled cucumber into 1 1/2 to 2-inch in long pieces. Stand them upright and trim the bottom so they are level and won't fall over. Using a spoon or a melon baller, remove the inside seeds and pulp 2/3 of the way into the cucumber, forming a "shooter" glass. Put in a bowl and refrigerate until ready to use.
  • In a large bowl combine all the remaining ingredients, cover and refrigerate for at least 4 hours. This will give the soup time to meld all the flavors together and let the juices from the vegetables mix.
  • When ready to serve, spoon the soup into the cucumber shooter glasses and serve. Let your guests enjoy the soup, then eat the "so called shooter glass".
  • A great refreshing chilled soup.

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