Ceviche Holiday Kick OffJuly 5, 2009 at 1:50 am | Posted in Salads, Seafood | 1 Comment
Tags: Asparagus Salad, Ceviche, Fume Blanc, Scallops, shrimp
What a way to kick off the 4th of July holiday! We enjoyed a fabulous dinner last night, fresh, delicious, pretty and healthy. Ceviche and Salad. First of all let me say that my cilantro and parsley in my garden are now large enough to use. I planted both by seed on May 10. The silly wabbit ate my basil, so I had to purchase a fully grown plant to replace it. It felt so good to walk out to the garden and pick fresh herbs to use in this meal.
We served this with a very chilled 2005 Chateau St. Jean Fume Blanc SonomaCounty. We thought it was delicious with the meal. Plus it looked so darn pretty!
Let’s start with the Ceviche:
- 16 medium shrimp, peeled, deveined and tails removed.
- 20 bay scallops
- 1/2 cup fresh squeezed orange juice
- 1/2 cup fresh squeezed lemon juice
- 1/4 cup fresh squeezed lime juice
- 2 cloves garlic, minced
- 1/4 cup ketchup
- 1/2 medium Vidalia Onion, finelychopped
- 1 green onion, white and some of the green chopped
- 1/2 jalapeno, diced
- 1 T. olive oil
- 1/8 cup cilantro, rough chopped
- 3/4 cup tomato, diced
- 1/2 avocado, rough chopped
- a couple dashes of hot sauce
- Kosher Salt
Add orange juice, lemon juice, lime juice, ketchup and garlic to a medium saucepan and bring to a boil. Reduce heat, add shrimp and bay scallops; and let poach in liquid, about 2 minutes. Using a sieve, drain shrimp and scallops over a bowl and reserve juice mixture.
Place shrimp and scallops on a plate and put in the fridge to chill. Cool down the citrus mixture by placing it in the freezer for 30 minutes.
Add diced tomato, the onions, jalapeno pepper, cilantro, olive oil, and hot sauce to cooled mixture. Add chilled shrimp and scallops stirring well to coat. Let flavors marry in the refrigerator for up to two hours.
When ready to serve, dip serving glasses into lime juice and then into kosher salt. Spoon diced avocado into the bottom of each glass and spoon shrimp-scallop mixture with plenty of juice in each glass. One of our favorite restaurants in Denver, Chama, which is now closed, served their ceviche with corn chips, so I like to do that too.
Plain and Simple Ultra Nutritious Asparagus and Pea Salad
- 6 spears thick asparagus – tough ends removed
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 3 medium basil leaves
- 1/4 cup sweet onion, chopped
- 1/8 cup flat-leaf parsley leaves
- Kosher salt and freshly ground pepper
- 1/2 cup frozen peas, cooked
- 1/3 cup pea shoots
- 1/4 cup salted roasted pistachios, coarsely chopped
- 1/2 cup jumbo lump crab meat
- Lettuce of your choice, rough chopped
- Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Half asparagus tips lengthwise and then cut in half again. Blanch the asparagus tips until heated through, 30 seconds. Drain and transfer to the ice water to chill; drain well. Pat dry and transfer to a bowl.
- In a blender, blend the oil, lemon juice, basil, onion and 1/4 cup parsley. Season the dressing with salt and pepper.
- On a plate, place a small mound of the lettuce leaves, Top with asparagus, peas, pea shoots and pistachios. Add a helping of crab meat to top off and drizzle generously with dressing.
BAM – YUMMO – FANTASTIC- BON APETITE and what ever else all of our celebrity chefs say – this meal is all of that.