Oyster Ceviche In The Shell With Popcorn Recipes

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AMUSE BOUCHE OF THYMEROASTED OYSTERS IN THE SHELL



Amuse Bouche of Thymeroasted Oysters in the Shell image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 5

6 medium-sized East Coast oysters
1 tablespoon lamb jus
18 sprigs fresh thyme
1/2 ounce olive oil
12 ounces coarse sea salt (for garnish

Steps:

  • Remove the oyster from the shell and place on paper towels. Reserve the bottom half of the shell and scrub well. Pick 6 sprigs of thyme and reserve for garnish. Sprinkle the other thyme over the oysters and season with pepper. Heat the olive oil in a small saute pan and add the oysters, thyme side down. Cook for 20 seconds until oysters are lightly brown. Return the oyster to bottom shell with a drop of lamb jus. Mound the salt over 6 small plates and place the oyster and shell on the salt. Garnish with remaining thyme sprigs.

CEVICHE SELF-PORTRAIT



Ceviche Self-Portrait image

If I were ceviche, I would want to be this recipe for its flawless simplicity and popular appeal! Although this recipe says it serves six, two of us polished off the whole bowl, no problem! Goes great topped with a dash of your favorite hot pepper sauce.

Provided by big surprise

Categories     Spicy Appetizers

Time 1h15m

Yield 6

Number Of Ingredients 9

1 pound shrimp, peeled and deveined
4 limes, juiced
4 roma tomatoes, seeded and diced
½ yellow onion, finely diced
1 cucumber, peeled, seeded, and diced
4 serrano peppers, seeded and minced
salt and pepper to taste
12 tostada shells
1 tablespoon hot pepper sauce

Steps:

  • Dice shrimp and place in a mixing bowl. Squeeze lime juice over shrimp until they are completely covered, about 4 limes. Stir in the tomatoes, onion, cucumber, serrano peppers, and salt and pepper. Cover, and refrigerate 1 hour.
  • When ready to serve, adjust seasoning with salt and pepper as needed. Serve on top of tostada shells with a splash of hot sauce, if desired.

Nutrition Facts : Calories 189.6 calories, Carbohydrate 22 g, Cholesterol 115.2 mg, Fat 5.6 g, Fiber 2.9 g, Protein 14.8 g, SaturatedFat 1.2 g, Sodium 629.2 mg, Sugar 2.9 g

SHELLFISH WATERMELON CEVICHE



Shellfish Watermelon Ceviche image

Categories     Salad     Fruit     Shellfish     Appetizer     Watermelon     Summer     Boil     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 13

1 navel orange
1/2 cup plus 2 tablespoons fresh orange juice
1/4 cup fresh lime juice
1/2 cup diced (1/4 inch) seeded watermelon
1/2 teaspoon finely grated peeled fresh ginger
1 1/2 tablespoons finely diced red onion
2 to 3 teaspoons finely chopped fresh jalapeño chile
1/2 teaspoon salt
1/4 lb sea scallops, tough muscle removed from side of each if necessary and scallops cut into 1/2-inch pieces
1/4 lb large shrimp in shell (21 to 25 per lb), peeled, deveined, and cut into 1/2-inch pieces
1/4 lb cooked lobster meat, cut into 1/2-inch pieces
1 1/2 tablespoons chopped fresh mint
4 heads Bibb or 2 heads Boston lettuce (1 1/4 lb)

Steps:

  • Cut peel and white pith from orange with a sharp paring knife, then cut segments free from membranes. Chop enough segments to measure 1/4 cup. Stir together chopped orange, orange juice, lime juice, watermelon, ginger, onion, jalapeño (to taste), and salt in a large bowl.
  • Bring a 1-quart saucepan three-fourths full of salted water to a boil, then add scallops. Reduce heat to a bare simmer and poach scallops until just cooked through, about 1 minute. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water in saucepan to a boil and poach shrimp in same manner. Drain shrimp in a colander and transfer to bowl of ice and cold water to stop cooking. Drain scallops and shrimp well and pat dry.
  • Add scallops, shrimp, lobster, and mint to watermelon mixture and toss to combine, then season with salt. Chill ceviche, covered, at least 1 hour.
  • Trim and separate lettuce leaves. Serve ceviche with lettuce leaves on the side (use a slotted spoon to transfer ceviche to lettuce).

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