The Herald of Everett, Washington
HeraldNet on Facebook HeraldNet on Twitter HeraldNet RSS feeds HeraldNet Pinterest HeraldNet Google Plus HeraldNet Youtube
HeraldNet Newsletters  Newsletters: Sign up | Manage  Green editions icon Green editions

Calendar


Weekend to-do list
HeraldNet Newsletter Delivered to your inbox each week.


Published: Wednesday, August 22, 2012, 12:01 a.m.

Cooked seafood makes ceviche a snap

  • Use cooked shrimp and crab in a light, chilled summer ceviche served with tortilla chips.

    Associated Press

    Use cooked shrimp and crab in a light, chilled summer ceviche served with tortilla chips.

Light, chilled and refreshing with a toothsome texture, ceviche is summer in a bowl. Add tortilla chips and it becomes a cross between a meal and a snack.
With my cooked version of ceviche -- using shellfish you buy already cooked -- you can make ceviche anywhere, anytime. Feeling more adventurous? You also could add or substitute baby squid, scallops, rock shrimp, or even lobster.
While the shellfish marinates, I mince fresh habanero and serrano chilies to add the traditional "bite" to the dish. I also chop ripe red grape tomatoes and creamy avocado.
I also like adding chunks of mango or even fresh passion fruit to add a sweet-tart fruitiness to the tangy tomatillo-lime mixture. These ingredients are best tossed into the seafood just before serving.
When you serve this dish, make the presentation count! I like to serve it in stem-less martini glasses or a footed glass bowl. Add a few tortilla chips around the foot of the bowl and place a wedge of lime on the rim, like a cocktail. Sprinkle the ceviche with a pinch of fleur de sel and dig in. You'll feel like you are on vacation!
While you can use frozen cooked shrimp for this recipe, freshly steamed are best.
Summer ceviche with shrimp and crab
1/2 cup lime juice
3-4 large fresh tomatillos, husks removed, washed
1 loosely packed cup fresh cilantro leaves
1/2 teaspoon kosher salt, plus more to taste
11/2 pounds cooked large shrimp, shells and tails removed
1/2 pound of lump crabmeat, picked over for any shells
1-2 teaspoons minced serrano pepper
1-2 teaspoons minced habanero pepper
1 cup grape tomatoes, quartered
1 large avocado, peeled, pitted and diced
Fleur de sel
Lime wedges, to serve
Tortilla chips, to serve
In a blender, combine the lime juice, tomatillos, cilantro and kosher salt. Puree until smooth, then set aside.
Cut each shrimp into 3 large chunks. Place the shrimp in a large bowl, then pour the lime juice mixture over them. Mix well, then stir in the crab. Cover and refrigerate for 30 minutes, mixing every 10 minutes to ensure the flavors are well distributed.
Just before serving, mix in both chili peppers, the tomatoes and avocado. Serve in individual bowls garnished with lime wedges. Sprinkle the top with a pinch of fleur de sel and serve with tortilla chips on the side.
Makes 6 servings. Per serving (not including tortilla chips: 230 calories; 70 calories from fat (30 percent of total calories); 8 g fat (1 g saturated; 0 g trans fats); 210 mg cholesterol; 8 g carbohydrate; 32 g protein; 3 g fiber; 440 mg sodium.
Story tags » FoodCooking

Share your comments: Log in using your HeraldNet account or your Facebook, Twitter or Disqus profile. Comments that violate the rules are subject to removal. Please see our terms of use. Please note that you must verify your email address for your comments to appear.

You are logged in using your HeraldNet ID. Click here to update your profile. | Log out.

Our new comment system is not supported in IE 7. Please upgrade your browser here.

comments powered by Disqus
digital subscription promo

Subscribe now

Unlimited digital access starting at 99 cents, or included with any print subscription.

loading...

HeraldNet highlights

No 'green rush'
No 'green rush': It's a tough market for budding marijuana businesses
Looking for a friend?
Looking for a friend?: Animals up for adoption at the Everett shelter (8 new photos)
For a day or a lifetime
For a day or a lifetime: Bothell is a great place to visit at anytime
A chapel's story
A chapel's story: Memorial Community Church in Everett seeks new purpose
SnoCoSocial