Poppinfresh
Senior Cook
- Joined
- Mar 8, 2006
- Messages
- 496
We had a key lime-red pepper shellfish ceviche as a side for dinner tonight. It was great stuff. I'll put the recipe for it below.
(Recipe from Bobby Flay, btw)
Ceviche:
1/2 pound medium shrimp
1 pound squid (I used calimari)
1/2 pound Calico Bay scallops
2 cups fresh key lime juice
1 cup fresh lemon juice
1/2 cup bottled clam juice
1/4 cup smoked red pepper sauce (recipe below)
a yellow pepper; roasted, peeled seeded and diced
a poblano pepper, roasted peeled, seeded and diced
1/4 cup chopped red onion
an orange, sgemented
a lemon, segmented
a key lime, segmented
1/4 cup chopped cilantro
Red Pepper Sauce:
1 red pepper, roasted, peeled, seeded and diced
2 tablespoons chopped red onion
1 tablespoon chipotle puree
2 tablespoons lime juice
1/4 cup olive oil
1 tablespoon of honey
salt/pepper
*Combine peppers, onion, chipolte, lime juice and oil in food processor. Blend until it's smooth. Add in the honey salt and pepper and blend another 10 seconds.
Ceviche:
*Bring saucepan of salted water to boil. Fill a bowl with ice cubes and cover in cold water. Add shrimp and squid (calimari) to the boiling water and blanch for 30 seconds. Lift out of the water and throw into the ice water to shock. When it's cooled, drain them on paper towels
Place blanched shrimp and squid and the scallops in a bowl and add the lime and lemon juice...mix well and refrigerate for 2 hours, covered
After two hours, remove fish from the fridge and pour off all the juice. Whisk together the clam juice and red pepper sauce until combined and add to the fish. Add peppers, onion, citrus sections and cilantro and mix to combine. Add salt and pepper for taste
We fried some tortillas and served the whole thing in bowls with a couple tortillas in there for scooping.
(Recipe from Bobby Flay, btw)
Ceviche:
1/2 pound medium shrimp
1 pound squid (I used calimari)
1/2 pound Calico Bay scallops
2 cups fresh key lime juice
1 cup fresh lemon juice
1/2 cup bottled clam juice
1/4 cup smoked red pepper sauce (recipe below)
a yellow pepper; roasted, peeled seeded and diced
a poblano pepper, roasted peeled, seeded and diced
1/4 cup chopped red onion
an orange, sgemented
a lemon, segmented
a key lime, segmented
1/4 cup chopped cilantro
Red Pepper Sauce:
1 red pepper, roasted, peeled, seeded and diced
2 tablespoons chopped red onion
1 tablespoon chipotle puree
2 tablespoons lime juice
1/4 cup olive oil
1 tablespoon of honey
salt/pepper
*Combine peppers, onion, chipolte, lime juice and oil in food processor. Blend until it's smooth. Add in the honey salt and pepper and blend another 10 seconds.
Ceviche:
*Bring saucepan of salted water to boil. Fill a bowl with ice cubes and cover in cold water. Add shrimp and squid (calimari) to the boiling water and blanch for 30 seconds. Lift out of the water and throw into the ice water to shock. When it's cooled, drain them on paper towels
Place blanched shrimp and squid and the scallops in a bowl and add the lime and lemon juice...mix well and refrigerate for 2 hours, covered
After two hours, remove fish from the fridge and pour off all the juice. Whisk together the clam juice and red pepper sauce until combined and add to the fish. Add peppers, onion, citrus sections and cilantro and mix to combine. Add salt and pepper for taste
We fried some tortillas and served the whole thing in bowls with a couple tortillas in there for scooping.