It’s summertime and the living is easy and dining al fresco is a must, the flavors should be bright and sunny, just like the weather! Here are two recipes to add some panache to your summer dining experience and shellfish keeps the calorie-count in check while providing deep-sea satisfaction.
Shrimp Martini Ceviche
6-8 servings as a first-course
This savory ‘martini’ is a refreshing first-course, serve this yummy calorie-conscious Ceviche Martini and wait for the accolades. The acidity of the lime juice actually ‘cooks’ or ‘pickles’ the shrimp and firms the flesh.
1 pound medium-size shrimp deveined and peeled
8 to 12 limes juiced*
1 small jalapeño pepper seeded and finely chopped
1 medium red onion chopped
1 (2 to 3 pound) piece seedless watermelon, cut into 1/2-inch cubes
1/4 cup fresh mint leaves chopped (or to taste, with some sprigs to garnish)
Freshly ground black pepper to taste
Coarse salt to taste
Hot pepper sauce, such as Tabasco (this is optional)
* The amount of limes needed depends on how juicy they are. You want the juice to completely cover the shrimp.
Using a large glass bowl or large resealable plastic bag, add shrimp, lime juice, and jalapeno chile (juice should just cover seafood). Stir or shake mixture. Refrigerate 10 to 15 hours, shaking or stirring occasionally. Shrimp are done when they are pink and opaque.
After shrimp mixture has marinated, add red onions, watermelon, mint, and pepper. Shake or stir; refrigerate until ready to serve.
Before serving, taste for hotness. If not hot enough, add a few drops of your favorite pepper sauce. To serve place mixture (with juice) into individual martini glasses. Garnish with tortilla chips and mint sprigs.
NOTE: Ceviche does not keep well. It becomes rubbery and can be described as overcooked when it sits for over 24 hours. Make a batch only as big as you can eat in one meal.
And because this dish is not exposed to heat, I feel more comfortable adding this notation, please read.
**Note: Consuming raw or undercooked shellfish may increase your risk of food-borne illness. People with compromised immune systems, the very young and the very elderly are advised against eating undercooked foods.
8 servings as a first-course
- 4 whole lobsters, cooked and cleaned
- 3 oranges, peeled and sectioned
- 1 large Ruby Red grapefruit, peeled and sectioned
- 1 red bell pepper, diced
- 1/2 cup thinly sliced red onion
- 1 jalapeño pepper, minced
- 1/4 cup chopped fresh cilantro
- 1/4 cup grapeseed oil
- 1/3 cup cider vinegar
- 1/3 cup fresh orange juice
- 1/4 to 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Red Lettuce leaves
Garnish: fried plaintains (these can be purchased)
Remove shell from lobsters, keeping claw meat intact. Thinly slice tail meat. Combine oranges and next 10 ingredients in a large bowl. Add lobster, tossing until well blended.
Spoon mixture into lettuce-lined martini glasses or small bowls. Garnish with plantain slices if desired.