GREEN CEVICHE WITH CUCUMBER
This is a dish good enough to feed presidents, and that's what it did when the chef Rick Bayless served it at a state dinner at the White House in 2010 for President Felipe Calderón of Mexico. The green hue comes from cilantro and parsley, and the recipe is similar to one in "Fiesta at Rick's," his cookbook published that same year.
Provided by The New York Times
Categories quick, appetizer
Time 25m
Yield 8 to 10 appetizer servings
Number Of Ingredients 11
Steps:
- Place a dry nonstick or cast-iron skillet over medium heat. Roast unpeeled garlic cloves and chilies, turning frequently, until soft, about 10 minutes for the chilies and 15 minutes for the garlic. Cool, then remove skins from garlic and stems from chilies.
- In a food processor, combine chilies, garlic, cilantro, parsley, olive oil and salt. Process until nearly smooth. Cover the herb paste and refrigerate until needed.
- To finish ceviche: In a large bowl, whisk together the lime juice and 1/2 cup of herb paste. Add fish and cucumber, and stir to combine. Cover and refrigerate for 30 minutes (or up to an hour). Transfer remaining herb paste to a jar, cover with a film of oil, refrigerate and save for another use, like stirring into eggs or smearing on chicken before roasting or grilling.
- Taste and season with additional lime juice or salt as desired. Gently fold in most of the avocado, reserving a few cubes as a garnish. Line plates or cocktail glasses with lettuce leaves, and top with ceviche and remaining avocado.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 19 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 387 milligrams, Sugar 1 gram, TransFat 0 grams
CRAB CEVICHE
This has always been a crowd pleaser in my home. This is wonderful as an appetizer served on tostadas or even with tortilla chips. Make sure to refrigerate before you serve, it tastes best when very cold. I like to serve on tostadas with a thin layer of mayonnaise for a nice refreshing lunch.
Provided by LOUISGUCCI
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Place the shredded imitation crab into a glass or porcelain bowl. Plastic or metal are not recommended. Stir olive oil into the crabmeat until well coated, then stir in the cilantro, onion, tomato and serrano peppers. Squeeze the lime juice over everything, and mix well. Season with plenty of salt and pepper. Refrigerate for about 1 hour before serving.
Nutrition Facts : Calories 61.8 calories, Carbohydrate 9.3 g, Cholesterol 5.6 mg, Fat 2 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 240.5 mg, Sugar 3.9 g
MEXICAN CEVICHE
This is Authentic Mexican Ceviche, I've had it several times in Mexico, and also have learned to cook Mexican food for my husband. Every time I make this it's a hit.
Provided by PHXGURL
Categories Appetizers and Snacks Seafood Shrimp
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
- Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.
Nutrition Facts : Calories 387.1 calories, Carbohydrate 57.6 g, Cholesterol 86.3 mg, Fat 12.4 g, Fiber 7.5 g, Protein 17.7 g, SaturatedFat 1.6 g, Sodium 732.5 mg, Sugar 7.1 g
GRILLED BRUSCHETTA WITH CRAB AND GRAPE SALSA
Provided by Food Network
Yield 8 servings
Number Of Ingredients 13
Steps:
- In mixing bowl, toss together salsa ingredients. Set aside. In small bowl, stir together seasoned oil ingredients. Brush onto slices of bread. Pre-heat gas grill to medium, then grill bread slices until toasted, about 2 minutes on each side. Place on serving tray and top with spoonfuls of salsa. Note: Salsa can be prepared a couple of hours ahead of time and refrigerated until ready to use. Bread slices can also be toasted in pre-heated 400 degree oven for 10-15 minutes until golden brown.
- Nutritional analysis per serving: Calories 207; Protein 8 g; Carbohydrate 8 g; Fat 17 g; Saturated Fat 2 g; 71% Calories from Fat; Cholesterol 23 mg; Sodium 147 mg; Fiber .7g.
CRAB JíCAMA "SEVICHE" ON CUCUMBER
Yield Makes 24 hors d'oeuvres, serving 6
Number Of Ingredients 9
Steps:
- Peel jícama and cut in half. Finely chop half of jícama, or enough to measure 1/2 cup, and shred remaining half, or enough to measure 1/3 cup. Reserve any remaining for another use.
- In a small bowl stir together jícama, crab, 1 1/2 tablespoons lime juice, scallion, chili, tomato, and 1/4 teaspoon garlic. Season "seviche" with salt and pepper.
- Halve avocado, reserving half for another use. In small bowl with a fork mash remaining avocado, remaining 1 1/2 teaspoons lime juice, and remaining 1/4 teaspoon garlic with salt to taste until smooth. Seviche and avocado mixtures may be made 4 hours ahead and chilled separately, their surfaces covered with plastic wrap.
- Cut cucumber crosswise diagonally into twenty-four 1/4-inch-thick slices. Top each cucumber slice with 1/2 teaspoon avocado mixture and 1 teaspoon seviche mixture.
CRAB CEVICHE APPETIZER
Make and share this Crab Ceviche Appetizer recipe from Food.com.
Provided by aronsinvest
Categories Crab
Time 15m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl blend crab meat without breaking it up too much.
- Add juice of 2 limes, onion, tomatoes, chopped cucumber and Serrano peppers.
- Add salt.
- Combine the ketchup, clamato and the juice of the third lime.
- Add more salt if necessary.
- Serve with Mexican corn chip or crackers.
- I serve in a margarita glass with a wedge of lime on top.
- Note: You can use V8 juice instead of Clamato if you want.
Nutrition Facts : Calories 105.1, Fat 0.7, SaturatedFat 0.1, Cholesterol 31.7, Sodium 738.3, Carbohydrate 10.8, Fiber 2, Sugar 4.1, Protein 15.1
CRAB CUCUMBER BITES
I look for recipes that are deceptively easy. These fancy-but-quick crab and cucumber appetizers are heavenly, and the stand-out colors light up any gathering or holiday table, no matter the season. -Nancy Czarnick, Desert Hills, Arizona
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- Peel strips from cucumbers to create striped edges; cut each cucumber into 16 slices, about 1/4-in. thick. Pat dry with paper towels; set aside., In a small bowl, beat the cream cheese, lemon juice and pepper sauce until smooth. Fold in the crab, red pepper and onions. Place 1 heaping teaspoonful onto each cucumber slice. Serve immediately.
Nutrition Facts : Calories 16 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 41mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
CRAB CEVICHE
Make and share this Crab Ceviche recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a big bowl, whisk together the juices, cream, mustard, horseradish, and Tabasco.
- Add in crabmeat, scallions, cilantro, chives, and tomato; mix gently to blend.
- Season to taste with salt; refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 172.6, Fat 4.5, SaturatedFat 1.9, Cholesterol 96.3, Sodium 507.7, Carbohydrate 6.1, Fiber 1.1, Sugar 1.6, Protein 26.5
CUCUMBER, JICAMA, AND FRUIT SALAD
The spicy sweetness of this Mexican salad is super-refreshing and delicious as long as you have ripe fruit; vary the ingredients depending on what you find. Really, any fruit is suitable, from oranges and apples to pineapples and papayas; peaches and melons are wonderful summer options.
Yield makes 4 servings
Number Of Ingredients 7
Steps:
- Toss the jicama and cucumber with the lime juice and salt in a nonreactive bowl and let it sit for at least 30 minutes. Meanwhile, prepare the fruit.
- When ready to serve, toss in the fruit and cayenne. Taste and adjust the seasoning, then garnish and serve.
- To use this salad as a sauce for grilled or broiled fish, chicken, or pork, similar to Xec (page 615), omit the jicama and add 1 tablespoon extra virgin olive oil.
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