Ceviche Shooter Recipes

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HAMACHI CEVICHE WITH POBLANO SHOOTER



Hamachi Ceviche with Poblano Shooter image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 27

1 pound skinless hamachi fillet
One 1-inch piece fresh ginger
1 jalapeno
1 orange bell pepper
Juice of 3 limes
Juice of 1 lemon
3 scallions, thinly sliced
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh parsley, plus leaves for garnish
1 tablespoon finely chopped fresh tarragon
Kosher salt and freshly ground black pepper
4 poblano chiles
1 1/2 cartons unsweetened almond milk
2 large potatoes, cubed
4 makrut lime leaves
2 bay leaves
1/2 teaspoon achiote paste
1/2 teaspoon curry paste
Pinch cumin
Pinch red pepper flakes
Pinch turmeric
Kosher salt and freshly ground black pepper
Juice of 5 limes
Vegetable oil, for frying
Corn tortillas
Kosher salt
Ground cumin

Steps:

  • For the hamachi ceviche: Cut the hamachi into bite-size (1-inch) cubes; place in a large bowl.
  • Cut the ginger, jalapeno and bell pepper into matchsticks and then into small cubes ("brunoise"); add to the hamachi. Add the lime juice, lemon juice, scallions, cilantro, parsley and tarragon. Toss the ceviche and season with salt and pepper. Cover and refrigerate.
  • For the poblano shooter: Place the poblanos over a gas flame (or on a grill) and char until blistered on all sides, turning frequently, 5 to 7 minutes.
  • Meanwhile, to a large pot, add the almond milk, potatoes, makrut lime leaves, bay leaves, achiote paste, curry paste, cumin, red pepper flakes, turmeric and some salt and pepper.
  • Once the poblanos are charred, scrape away the skins, cut away the seeds and then add them to the pot. Bring the mixture to a simmer over medium-high heat and cook until the potatoes are fork-tender. Add a little more salt and pepper, then remove bay leaves and the makrut lime leaves. Transfer the contents of the pot to a blender; blend until smooth. Strain into a large bowl. Stir in the lime juice and add salt and pepper to taste.
  • For the chips: Heat oil in a deep-fryer to 375 degrees F. Cut some corn tortillas into quarters and fry until golden brown and crispy. Drain on paper towels and immediately dust with salt and cumin.
  • To assemble: Fill shot glasses with the poblano shooter. Set a single chip atop each glass; spoon a teaspoon of ceviche onto each chip. Garnish with a parsley leaf.

SCANDINAVIAN CEVICHE



Scandinavian Ceviche image

Provided by Linnea Johansson

Number Of Ingredients 4

1 grapefruit
1/2 avocado
4 ounces pre sliced gravlax (or smoked salmon)
2 tbsp finely diced red onion

Steps:

  • 1. Fillet the grapefruit by first cutting off the peel so that the citrus flesh is exposed. Then cut out the fillets by angling the knife and cutting by the natural partings. The fillets come out in half moon shapes. Cut the fillets into 1/2 inch pieces.
  • 2. Peel and chop the red onion coarsely. Peel the avocado and cut into 1/2 inch cubes. Do the same with the salmon slices.
  • 3. Mix all the ingredients in a plastic bowl or plastic bag. Let the mixture soak for at least an hour in the fridge.
  • Serve the ceviche in shot glasses with a teaspoon. Ceviche tastes best cool, so serve the shot glasses on a deep tray filled with ice.
  • This dish keeps well in the refrigerator and can be prepared up to twenty-four hours beforehand; the citrus juice ensures the avocado doesn't turn brown and dull.
  • Make a more traditional ceviche by using raw fish, shrimp, or scallops. Use lime juice instead of grapefruit, and add chopped tomatoes and cilantro. Use white fish, such as cod or snapper. Always freeze the fish for at least 3 days before you use it to kill any possible parasites.

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