Appetizer

Pâté (Pate) Maison

Easy to make liver pate, made with chicken livers and pork sausage, wrapped in bacon.

Ready in:

  • Yield: Makes one large loaf.

Easy to make liver pate recipe, made with chicken livers and pork sausage, wrapped in bacon, well seasoned with herbs and spices. Also known as “pâté (pate) campagne”.

Ingredients

  • 1 lb chicken livers
  • 1 lb lean pork
  • 1 lb mild Italian sausage meat
  • 1 Tbsp chopped chives or scallions
  • 1 Tbsp chopped parsley
  • 1 Tbsp fresh coarsely ground pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 Tbsp brandy
  • 2 Tbsp dry sherry
  • 10 slices bacon (uncooked)

Ingredients

  • 1 lb chicken livers
  • 1 lb lean pork
  • 1 lb mild Italian sausage meat
  • 1 Tbsp chopped chives or scallions
  • 1 Tbsp chopped parsley
  • 1 Tbsp fresh coarsely ground pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 Tbsp brandy
  • 2 Tbsp dry sherry
  • 10 slices bacon (uncooked)

Method

1 Grind the meat: Grind the chicken livers, pork, and Italian sausage through a meat grinder twice. Add remaining ingredients (except the bacon) and mix well.

2 Line a loaf pan with bacon, fill with meat mixture: Line an 9x5x3 inch loaf pan with bacon strips and pack in the mixture. Cover with bacon strips.

3 Bake: Place pan in a water bath, a larger pan that is filled halfway up the sides of the inner pan with water. Bake at 350°F for 2 1/2 hours.

4 Cool with weight on top: Remove from the oven. Cover with aluminum foil. Place a weight such as a heavy brick on top while cooling. Best to cool overnight in the refrigerator.

5 Serve: Slice and serve with bread or toast, lettuce and or tomatoes.

Posted by gen_gen - 2019 at 

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Olive Crostini

These Olive Crostini make a perfect EASY party appetizer! Sliced baguette topped with olive, garlic, cheese spread, and toasted in the oven.

Ready in:

  • Prep time: 15 minutes
  • Cook time: 2 minutes
  • Yield: Makes approximately 24 toasts

Here is a quick and easy appetizer, tasty and fun to make. Preparing these today for an afternoon barbecue I was assisted by my sous-chef Alden, of Carlisle, Massachusetts.

Aldie is just about 6 years old and loves to help out; she is especially good helping me find things in an unfamiliar kitchen, opening cans of olives with the can opener, spreading olive paste on baguette slices, and serving the finished work to her guests. Thanks Alden and thank you Heidi (Alden’s mom) for the recipe!

Ingredients

  • 1/2 cup black olives, pitted
  • 1/2 cup green olives with pimientos
  • 2 medium cloves garlic
  • 1/2 cup fresh grated Parmesan cheese
  • 4 Tbsp butter
  • 2 Tbsp extra virgin olive oil
  • 1/2 cup Monterey jack cheese, grated
  • 1/4 cup fresh parsley, chopped
  • 1 baguette

Ingredients

  • 1/2 cup black olives, pitted
  • 1/2 cup green olives with pimientos
  • 2 medium cloves garlic
  • 1/2 cup fresh grated Parmesan cheese
  • 4 Tbsp butter
  • 2 Tbsp extra virgin olive oil
  • 1/2 cup Monterey jack cheese, grated
  • 1/4 cup fresh parsley, chopped
  • 1 baguette

Method

1 Make olive mixture: Chop the olives in a food processor. Transfer to medium bowl. With machine running, drop garlic through the feed tube of the food processor and mince.

Add Parmesan, butter, and olive oil, and process into a paste. Add butter mixture to bowl with olives. Fold in jack cheese and parsley.

2 Cut baguette into thin slices and spread each slice generously with olive mixture.

3 Broil: Cook under broiler until bubbly and lightly browned – about 2 minutes.

Serve right out of oven. Helps to make olive mixture in advance and spread right before you put in the oven.

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Prosciutto, Melon, and Mozzarella

Prosciutto-wrapped melon with Mozzarella cheese, a perfect summertime appetizer! Prosciutto di Parma, honeydew and cantaloupe melons, and fresh cherry-size Mozzarella cheese.

Ready in:

  • Prep time: 15 minutes
  • Yield: Makes about 30 pieces

A perfect summertime appetizer, prosciutto-wrapped melon is a delicious blend of salty and sweet flavors. Mozzarella balls adds another touch.

You may want to serve some with the mozzarella, some without. Or, try wrapping some prosciutto around the mozzarella.

Ingredients

  • 1/4 lb thinly sliced Italian Prosciutto di Parma
  • 1 cantaloupe or honeydew melon, or 1/2 of each
  • A lemon or lime for squeezing
  • 1 8-ounce container of fresh cherry-size mozzarella cheese, each cheese ball cut in half
  • Party toothpicks or bamboo skewers
  • Melon Baller

Ingredients

  • 1/4 lb thinly sliced Italian Prosciutto di Parma
  • 1 cantaloupe or honeydew melon, or 1/2 of each
  • A lemon or lime for squeezing
  • 1 8-ounce container of fresh cherry-size mozzarella cheese, each cheese ball cut in half
  • Party toothpicks or bamboo skewers
  • Melon Baller

Method

Cut the melon in half and remove the seeds. Using a melon baller, scoop up the melon into small balls. Place melon balls in a bowl and sprinkle lemon or lime juice all over them.

Take a small strip of prosciutto and wrap it around a melon ball.

Pierce through with a toothpick and add a piece of mozzarella if desired.

Repeat for all melon balls. Arrange on a platter.

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Oxtail Pâté (Pate)

Oxtail pate includes no liver, it is just made with the rich, flavorful meat of oxtails.

Ready in:

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: Makes about 2 1/2 cups

Recipe accompanies the recipe for Beef Bouillon Soup from Oxtails and is from a recipe in the December 1993 issue of Gourmet. Once making the bouillon, you can use the cooked oxtail meat to make a delicious oxtail pâté.

I love pâtés of all kinds (see Pâté Maison), but they usually have liver in them, which many people don’t like. Oxtail pâté, however, has no liver, and is just made with the rich, flavorful meat of oxtails.

If you’ve gone through the trouble to make the oxtail bouillon, making this pâté is a cinch, since you are starting with already cooked oxtails. It takes only a few minutes to prepare with a food processor.

Ingredients

  • 3-4 pounds oxtails, cooked*
  • 1 onion, chopped
  • 3/4 stick (6 Tbsp) unsalted butter, softened
  • 1/3 cup fresh orange juice
  • 2 teaspoons drained bottled green peppercorns
  • 2 Tbsp oxtail bouillon or beef broth
  • 1/8 teaspoon ground cloves
  • 1 teaspoon salt

* To cook the oxtails, follow the instructions on the oxtail beef bouillon recipe. Or, salt the oxtails, then brown them in a little vegetable oil on all sides, place oxtails in a pot, brown a chopped onion, carrot, and celery stalk, add to pot. Cover with water, bring to a low simmer, simmer for 3 1/2 to 4 hours until the meat is falling off the bone.

Ingredients

  • 3-4 pounds oxtails, cooked*
  • 1 onion, chopped
  • 3/4 stick (6 Tbsp) unsalted butter, softened
  • 1/3 cup fresh orange juice
  • 2 teaspoons drained bottled green peppercorns
  • 2 Tbsp oxtail bouillon or beef broth
  • 1/8 teaspoon ground cloves
  • 1 teaspoon salt

* To cook the oxtails, follow the instructions on the oxtail beef bouillon recipe. Or, salt the oxtails, then brown them in a little vegetable oil on all sides, place oxtails in a pot, brown a chopped onion, carrot, and celery stalk, add to pot. Cover with water, bring to a low simmer, simmer for 3 1/2 to 4 hours until the meat is falling off the bone.

Method

1 Prepare oxtails: Carefully pick through and discard the fat and bones from the oxtails. Place the meat in a food processor.

2 Cook onions: Heat 2 Tbsp of butter in a large skillet on medium high heat. Add the chopped onions. Cook until translucent and lightly browned, about 5-10 minutes.

3 Process oxtail meat, onions, butter, juice, peppercorns, bouillon, cloves, salt in food processor: Add the cooked onions to the oxtail meat in the food processor. Add 4 Tbsp more of butter, the orange juice, peppercorns, bouillon or broth, cloves and salt.

Pulse until the mixture is finely minced, but not completely smooth.

4 Press the pâté into a crock or mold of some sort. The pâté will keep several days in the fridge, covered.

Bring to room temperature for serving, and serve with crusty bread or crackers.

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Mushroom Caviar

Mushroom caviar! Quick EASY appetizer with finely chopped fresh mushrooms sautéed in butter with shallots, garlic, and white wine, then mixed with sour cream, pine nuts, lemon juice and parsley.

Ready in:

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Yield: Makes about 1 1/2 cups, serves 4

Whoever came up with the term “mushroom caviar” must have been in marketing!

Mushroom caviar just sounds so much more catchy than “mushroom spread” or “minced mushrooms and shallots sautéed in butter,” doesn’t it? Even though that’s basically what it is—a “poor man’s” version of the real thing.

The good news is that this mushroom caviar is terrific! Especially for those of us who love mushrooms.

It’s a quick and easy spread for crackers, perfect for a gathering.

Ingredients

  • 3 Tbsp butter
  • 1/2 pound cremini mushrooms, wiped clean and finely chopped (or pulsed a few times in a food processor)
  • Salt and pepper
  • 1/2 cup of minced shallots
  • 1 Tbsp dry white wine (e.g. Sauvignon Blanc) optional
  • 1 garlic clove, minced
  • 2 Tbsp pine nuts
  • 2 Tbsp sour cream
  • 2 teaspoons lemon juice
  • 1 Tbsp chopped parsley
  • A couple dashes of cayenne pepper, to taste

Ingredients

  • 3 Tbsp butter
  • 1/2 pound cremini mushrooms, wiped clean and finely chopped (or pulsed a few times in a food processor)
  • Salt and pepper
  • 1/2 cup of minced shallots
  • 1 Tbsp dry white wine (e.g. Sauvignon Blanc) optional
  • 1 garlic clove, minced
  • 2 Tbsp pine nuts
  • 2 Tbsp sour cream
  • 2 teaspoons lemon juice
  • 1 Tbsp chopped parsley
  • A couple dashes of cayenne pepper, to taste

Method

1 Sauté mushrooms, shallots, and garlic: Melt butter in a large skillet on high heat. Add the mushrooms and shallots. Sauté for 5 minutes stirring frequently. Sprinkle lightly with salt and pepper while cooking.

Once the mushrooms have cooked for about 5 minutes, add the garlic and a tablespoon of dry white wine (if using). Cook for an additional minute and remove from heat.

2 Toast the pine nuts: While the mushrooms are cooking, heat a small skillet on high heat. Add the pine nuts. Cook, stirring frequently, until they begin to get a little toasted. (Keep your eyes on the nuts, they can burn pretty quickly.)

As soon as they begin to toast, remove the pan from the heat and put the pine nuts into a small bowl. Set aside.

3 Once the mushrooms have cooled down a bit, mix in the pine nuts, lemon juice, sour cream, and parsley. Add more salt and pepper, if needed, to taste. Sprinkle on cayenne pepper, to taste. Chill before serving.

Spoon onto a large butter lettuce leaf and serve with crackers. (Use rice crackers for gluten-free option.)

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Papaya, Prosciutto, and Lime

Slices of fresh papaya served with thinly sliced prosciutto and fresh squeezed lime.

Ready in:

  • Prep time: 10 minutes
  • Yield: Serves 2-4

When it comes to tropical fruit, mangos and pineapple may get all the attention, but my favorite?

Papaya.

It’s so good! Easy to prepare too.

There’s no peeling around pineapple eyes or carving around a thin sturdy mango seed. You just peel the papaya, cut it in half, scoop out the seeds, and slice.

Papaya is especially helpful when you travel to a tropical climate as it is filled with enzymes that help with digestion, a bonus for those of us with adventurous appetites.

My favorite way to eat papaya is simply drizzled with a fresh squeezed lime. But if you want to make a light meal of it, like melon, papaya loves being paired with prosciutto.

It’s the meaty and salty saying hello to the sweet and juicy, all topped off with a splash of tart lime.

Ingredients

  • 1 firm but ripe papaya
  • Salt
  • 2 ounces thinly sliced prosciutto
  • 1/2 lime, cut and sliced into a few wedges

Ingredients

  • 1 firm but ripe papaya
  • Salt
  • 2 ounces thinly sliced prosciutto
  • 1/2 lime, cut and sliced into a few wedges

Method

1 Prep the papaya: Using a vegetable peeler, peel away the outer skin of the papaya. Cut the papaya in half. Using a metal spoon, scoop out and discard the seeds. (The seeds are edible, by the way. They taste peppery, like nasturtium flowers, and can be used in salads.)

Slice the the papaya halves into wedges lengthwise.

2 Sprinkle wedges with salt: Arrange the papaya wedges on a plate. Sprinkle with a little salt.

3 Wrap with prosciutto, sprinkle with lime juice: Either wrap the wedges with prosciutto, or roll up thin sheets of prosciutto and place them between the papaya wedges.

Squeeze fresh lime juice over the papaya and prosciutto.

If you would like to serve the papaya as an appetizer, cut the papaya into 1-inch pieces, sprinkle on some lime juice, wrap each piece with some prosciutto, and secure with a toothpick.

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Tortilla Pizza with Onions, Mushrooms, and Ricotta

A quick and easy recipe for an ultra-thin crust pizza topped with onions, mushrooms, and ricotta cheese. Uses flour tortillas as the pizza base.

Ready in:

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Each pizza serves 1-2

When I first encountered a recipe for a thin-crust pizza using a flour tortilla as a base I was indignant. “That’s not a pizza! That’s a quesadilla!” But I soon got over my ire.

This approach is actually rather brilliant, a great example of borrowing from one cuisine to expand another. The recipe for this thin-crust pizza is inspired by one I found in an old issue of the now defunct Everyday Food magazine.

The trick is to keep the toppings thin and light, otherwise the crust will end up being soggy.

Ingredients

  • 1 tablespoon extra virgin olive oil, plus more for brushing on tortilla and pan
  • 1 small red onion, halved and thinly sliced, about 3/4 cup sliced onion
  • Pinch of sugar
  • 1 teaspoon balsamic vinegar
  • 2 large flour tortillas (sandwich wraps)
  • 1/2 cup shredded Asiago cheese
  • 2/3 cup ricotta cheese
  • 4 button or cremini mushrooms, trimmed and thinly sliced
  • Kosher salt and freshly ground black pepper

Ingredients

  • 1 tablespoon extra virgin olive oil, plus more for brushing on tortilla and pan
  • 1 small red onion, halved and thinly sliced, about 3/4 cup sliced onion
  • Pinch of sugar
  • 1 teaspoon balsamic vinegar
  • 2 large flour tortillas (sandwich wraps)
  • 1/2 cup shredded Asiago cheese
  • 2/3 cup ricotta cheese
  • 4 button or cremini mushrooms, trimmed and thinly sliced
  • Kosher salt and freshly ground black pepper

Method

1 Preheat oven: Place racks in the upper and lower thirds of the oven. Preheat the oven to 450°F.

2 Sauté onions: Heat 1 Tbsp olive oil in a small sauté pan on medium high heat. Add the sliced onions and cook, stirring occasionally, until the onions begin to soften.

Add a pinch of sugar and the balsamic vinegar, cook for a few more minutes until the onions are thoroughly softened and translucent. Remove from heat.

3 Brush sheet pan and tortillas with olive oil: Brush a sheet pan with olive oil. Place a tortilla on each baking sheet and brush each with olive oil.

4 Sprinkle tortillas with cheese, mushrooms, onions: Sprinkle each tortilla with half a cup of shredded Asiago cheese. Add bits of ricotta cheese, 1/4 cup for each tortilla.

Sprinkle with mushrooms and with the slightly caramelized onions. Sprinkle with a little salt and pepper.

5 Bake: Place the baking sheets in the oven. Bake until the crust is crisp and brown all over, about 10 minutes (the time varies, depending on the oven), rotating the sheet pans and swapping out their positions on the racks halfway through the cooking to ensure even baking.

Cut with a pizza cutter or a knife.

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Fava Bean Dip with Goat Cheese and Garlic

Fresh Fava Bean Dip with green garlic, lemon zest, olive oil, and goat cheese. Great served with jicama or cucumber slices.

Ready in:

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Yield: Makes about 2 cups

Fresh fava beans require patience. You have to shuck them twice, once to remove the thick shell, and then again, after cooking the beans, to peel the outer skin.

Are they worth the effort? You tell me! Fresh favas, or broad beans, are only available for a short time in spring, so it’s not an effort that you have to, or get to, make that often.

I kind of like the meditative aspects of plopping out the beans from their pods like mini-green-bean rocket ships. Cooked in salty water, they taste a lot like edamame, and can be just as deliciously addictive.

Here is a recipe for a simple fava bean dip with garlic and goat cheese. It’s terrific with jicama, and cucumber slices.

The cool crunchiness of the jicama or cucumber works well with the creamy beany-ness (for lack of a better word) of the dip.

We are using green garlic in this recipe which is a mild fresh garlic available in spring. If you can’t find it, you can use a smaller amount of chopped garlic cloves.

Ingredients

  • 2-3 pounds fresh fava (broad) beans, shelled (about 2 cups)
  • 1 tablespoon salt
  • 1/2 cup chopped green garlic (can substitute 4 cloves chopped garlic)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1/4 cup or more water
  • 5 ounces goat cheese
  • Kosher salt and freshly ground pepper

Method

1 Remove the outer shell of the fava beans: Remove the outer shell from the fava beans. The easiest way to do this is to work over a large bowl, bend the fava bean pod near one of the beans, squeeze the bean with your fingers, to have it shoot out into the bowl when the bean snaps.

Keep squeezing, pinching and snapping, until you’ve de-beaned all the pods.

2 Boil the beans in salted water: Bring 2 quarts of water to a boil. Add 1 tablespoon salt. Add the shelled beans, simmer for 5 minutes.

Use a slotted spoon to remove beans from the hot water and place in a bowl of ice water to stop the cooking and to shock the beans into maintaining their bright green color.

3 Remove the beans’ outer peels: When the beans have sunk to the bottom of the bowl of ice water, fish them out and remove and discard the outer peel.

4 Sauté the garlic: In a small skillet, heat 1 tablespoon of olive oil on medium. Add the chopped green garlic (or chopped regular garlic cloves) and cook until softened, but not browned, about 3 or 4 minutes.

5 Purée shelled beans with garlic, zest, lemon juice, water, olive oil: Place shelled and peeled beans in a food processor with softened green garlic, lemon zest, lemon juice, and water. Pulse until smooth.

Stream in a tablespoon or two more of olive oil while puréeing.

6 Stir in goat cheese: Scrape mixture out of food processor into a bowl. Mix in the goat cheese until well combined. Season with kosher salt and freshly ground pepper.

Serve with sliced cucumbers or jicama.

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Baked Stuffed Clams

Minced clams mixed with butter, onions, parsley, and bread crumbs, spooned into half clam shells and baked. Quahog Stuffies recipe.

Ready in:

  • Prep time: 10 minutes
  • Cook time: 55 minutes
  • Yield: Makes 10-12 stuffed clams, serves 3-6

For most California girls, the idea of “digging for clams” isn’t really part of our cultural makeup. But out in Rhode Island, and the beaches south of Cape Cod, digging in the sand for your dinner is apparently a regular summertime activity.

My friend Alden (age 8) and her sister Piper (my goddaughter, age 5) took me clam digging this weekend.

It wasn’t exactly what I expected.

Although we went out in low tide, we still had to get chest deep in the water to find a sandy spot to scrape the bottom of with our toes.

We found about 6 empty shells or rocks for every intact clam.

We were out for more than an hour, shoulders sunburned and toes scraped, nearly stung by red jellyfish, and managed to get a grand total of 9 clams (3 clams each).

I know there are more efficient ways to do this (as I’m sure some of you will tell me), but at the end of the day, it didn’t matter. Hunting for clams was just a great excuse to play in the warm sea water on a beautiful sunny day.

Here’s the recipe for stuffed clams (also called “stuffies”) that Alden and Piper’s mom Heidi made with our hard-earned catch.

Do you have a favorite recipe for stuffed clams?

Please let us know about it in the comments. I’ve heard that they are especially good with a little Portuguese sausage mixed in the stuffing.

Although this recipe calls for fresh clams, you can also make this with canned minced clams (use one 6.5 ounce can, drained of all but 1 Tbsp of clam juice). Bake as directed on clam shells, or bake in a casserole dish and use as a dip with crackers.

If you’ve purchasing clams, keep them in the refrigerator covered with a damp, wet towel. If you have dug up your clams, keep them covered with cool sea water in a bucket. Throw away any cracked or broken clams.

Ingredients

  • 10-12 large chowder or quahog clams, rinsed, sand and grit removed
  • 3 tablespoons minced onion
  • 1/2 cup butter (1 stick)
  • 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 cup breadcrumbs
  • 1 tablespoon clam juice (or cooking liquid from steaming the clams)
  • Salt and freshly ground pepper to taste
  • 1/4 cup grated Parmesan cheese

Method

1 Cook the clams: Fill a large pot with 1 1/2 to 2 inches of water. Bring water to a boil. Add the clams to the boiling water. Reduce the heat to a simmer and let the clams steam for approximately 6-10 minutes, until the shells open.

Remove clams from the pot and let cool enough to handle. Discard any clams that have not opened (if they haven’t opened it means they were dead to begin with and should not be eaten).

2 Remove the clam meat from the clams (not the clam foot which is attached to the shell) and mince finely.

3 Pick the best clam shells for serving: Break apart the clam shells from their hinges. Rinse. Pick 10-12 of the cleanest, nicest looking clam shells and set aside.

4 Make the stuffing: Preheat oven to 350°F. In a sauté pan, melt the butter on medium heat and add the minced onion. Once the onions have softened (2-3 minutes), add the garlic.

Cook the garlic for 1 minute, then add the parsley, bread crumbs, minced clams, lemon juice, and clam juice.

Stir until the stuffing mixture is completely moistened. (If too dry, add a bit more butter or clam juice; if too wet, add a bit more bread crumbs.

4 Stuff clam shells with stuffing, sprinkle with Parmesan, bake: Lay clam shells on a baking dish. Scoop a little stuffing mixture onto each clam shell. Sprinkle with grated Parmesan.

Bake at 350°F for approximately 20-25 minutes, until Parmesan is lightly browned on top.

Variations:

Cook a few strips of bacon until fat renders but not brown or crispy, chop and mix in with the stuffing.

Use crumbled up Ritz crackers for the breadcrumbs.

Put a little piece of cheddar cheese underneath the clam mixture in each clam, that way you get a little melted cheese with each bite!

Tip:

Save your biggest, prettiest clam shells to use for future stuffed clam dishes. To clean, just rinse them off and run them through the dishwasher with your dishes.

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Shrimp Ceviche

Cool and tasty shrimp ceviche recipe, shrimp served with chopped red onion, chile, cilantro, cucumber, avocado with lemon and lime juices.

Ready in:

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Chilling time: 1 hour
  • Yield: Serves 4-6

With the warm days of summer upon us, a great way to cool off is with ceviche!

Ceviche is typically made with red snapper that is “cooked” by the acidity of lime and lemon juice (see this ceviche recipe.)

This version of ceviche is prepared with shrimp, which is first lightly cooked, and then marinated in the citrus juice.

My father, who generally doesn’t really like shrimp that much, loved this ceviche. (Gotta love it when they eat it up and ask for more!)

Why pre-cook the shrimp?

While the acidic marinade “cooks” (denatures) the proteins, it may not kill all of the bacteria. Traditionally ceviche is made with raw seafood, but even then it is recommended that pregnant women or people with compromised immune systems avoid it.

Personally I don’t find this as much of an issue with raw fish (think sushi, sashimi), but for some reason shellfish like shrimp and scallops can go bad much more easily. Unless your seafood is extremely fresh, I recommend lightly pre-cooking it first.

If you find the ceviche a little too acidic, drain out some of the juices after the marinating, add a little more avocado (or some olive oil) and/or a little more salt.

Ingredients

  • 1 pound medium-small shrimp, peeled and deveined
  • 2 tablespoons salt (for salting the poaching water)
  • 3/4 cup lime juice (juice from 4-6 limes)
  • 3/4 cup lemon juice (juice from 2-3 lemons)
  • 1 cup finely chopped red onion
  • 1 serrano chile, ribs and seeds removed, minced
  • 1 cup chopped cilantro
  • 1 cucumber, peeled diced into 1/2-inch pieces
  • 1 avocado, peeled, seed removed, cut into 1/2-inch chunks

Method

1 Boil the shrimp: In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.)

Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

2 Cut up shrimp, mix with lime and lemon juice: Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces.

Place the shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.

3 Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.

4 Right before serving, add the cilantro, cucumber, and avocado.

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