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Shrimp Ceviche 1 lemon, halved 1 head garlic, halved 3 bay leaves 8 peppercorns Sea salt 1 1/2 lbs. shrimp 2 C. coconut milk 1/2 C. lime juice, plus more for drizzling 1 red onion, sliced thin 2 serrano chiles, thinly sliced 1/2 bunch freshly chopped cilantro leaves, plus more for garnish Extra-virgin olive oil, for drizzling
Make the ceviche: Put a large pot of water over high heat and add the lemon, garlic, bay leaves, peppercorns and salt to taste. When it comes to a boil add the shrimp and turn off the heat. Let the shrimp poach just until they are cooked through, about 3 to 5 minutes. Remove the shrimp to a sheet pan and refrigerate. When they are cool cut them into smallish pieces. Combine the coconut milk, lime juice, onion, chiles, and cilantro in a large bowl and season with salt. Add the cooled shrimp and let marinate, refrigerated, for about 1/2 hour.
Before serving drizzle w/ a small amount of olive oil & chopped cilantro.
Peruvian Ceviche Tacos 1/2 lb. snapper fillet 2 Tbs. fresh lime juice 1 Tbs. extra-virgin olive oil 1 tsp. minced jalapeño, seeded 1 clove garlic, minced 1/2 tsp. salt 1/8 tsp. freshly ground pepper 2 plum (Roma) tomatoes 1/2 small red onion 1 green onion 4 tsp. chopped fresh cilantro 8 corn tortillas
Cut the snapper into a small dice or strips. Combine the lime juice, olive oil, jalapeño, garlic, salt, and pepper in a bowl and whisk to blend well. Add the snapper and toss to coat evenly. Cover and refrigerate for at least 8 hours or up to overnight. As close as possible to the time you wish to serve the ceviche, prepare the other vegetables. Peel and seed the tomatoes and cut into small dice or julienne. Cut the red onion into very thin slices and separate the slices into rings. Cut the green onion, white and green parts, very thinly on the bias. Fold the cilantro into the ceviche and serve in a warm tortilla. Scatter the tomato, red onion, and green onion on top of the ceviche.
Asian Ceviche 2 lb. Fresh Striped Bass, cleaned and cut into small cubes 1 Small Red Onion, julienned fine 1/2 C. Broccoli Slaw, chopped fine 1/4 C. Edamame, shelled and steamed 1/2 C. Snap Peas, julienned fine 2 Tbsp. Sesame Oil 1/4 C. Lime Juice 1/4 C. Rice Wine 1/4 C. Sweet Chili Sauce 2 Tbsp. Brown Sugar 2 Small Jalapeños, diced fine with seeds 3 Tsp. Fresh or Puree Ginger 2 Tbsp. Cilantro, chopped 1 Tbsp. Black Sesame Seeds Smoked Fleur de Sel to taste Chinese 5 Spice to taste
In a mixing bowl, combine the sesame oil, lime juice, chili sauce, brown sugar, jalapeños, ginger and cilantro. In a separate mixing bowl, combine the onion, slaw, edamame and snap peas. Toss well to combine. Add the diced striped bass and mix well to combine, be careful not to smash the fish while mixing. Add the wet mixture to the fish/slaw and gently fold the mixture together, season to taste with the 5 spice, salt and pepper. Refrigerate for about 2 hours prior to eating. Prior to serving, adjust the seasoning as needed. Garnish with black sesame seeds and shaved green onion if desired. Great served with wonton chips.
Marcia Selden Catering and Event Planning is located in Stamford.
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