Seafood Ceviche And Elote Cafe Recipes

THE LATIN QUARTER'S SEAFOOD CEVICHE

The Latin Quarter's Seafood Ceviche image

Provided by Food Network

Time P1DT15m

Number Of Ingredients 17

Ingredients

1 pound weakfish, medium diced
1 pound shrimp, raw, medium diced
1/2 ounces lemon juice
1/2 ounces lime juice
1/2 ounces orange juice
2 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
1/4 cup jalapenos, small dice
2 tablespoons salt
1 tablespoon black pepper
2 sweet potatoes, peeled, sliced into thin rounds and steamed
2 jalapenos, sliced into rounds
1 lime, cut into wedges
1 lemon, cut into wedges
Cilantro sprigs
Romaine lettuce leaves
3 -inch long plantain chips

Steps:

Mix together all ingredients except for romaine lettuce leaves, plantain chips, sweet potatoes, jalapenos, lime and lemon wedges and cilantro sprigs, in a bowl and marinate for 24 hours. Spoon ceviche into martini glasses. Place sweet potatoes on a plate. Place martini glass on plate with sweet potatoes. Place 1 slice of jalapeno, lime and lemon wedge on the sweet potatoes and garnish with a sprig of cilantro. Place romaine leaf and plantain chip in the ceviche.

SEAFOOD MEDLEY CEVICHE

Seafood Medley Ceviche image

The combination of the different types of seafood marinated in citrus juices is sure to get heads turning at your table! This recipe really lets the seafood shine with every bite while being complemented by the spice of the serrano and the flavor of the other added vegetables and seasonings. Serve with chips, on a tostada, or eat it right out of the bowl! Enjoy!

Provided by Shyla Lane

Categories Appetizers and Snacks Seafood Shrimp

Time 1h50m

Yield 8

Number Of Ingredients 19

Ingredients

½ pound scallops, cut into small chunks
½ pound shrimp, cut into small chunks
½ pound tilapia, cut into small chunks
2 lemons, juiced
2 limes, juiced
1 orange, juiced
1 serrano pepper, diced
1 avocado, diced
1 tomato, seeded and diced
½ cucumber, peeled and diced
½ red onion, diced
⅛ cup chopped fresh cilantro
4 cloves garlic, minced
¼ cup tomato and clam juice cocktail
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon lemon pepper
½ teaspoon Worcestershire sauce
¼ teaspoon ground white pepper

Steps:

Combine scallops, shrimp, tilapia, lemon juice, lime juice, orange juice, and serrano in a large bowl. Refrigerate for 1 hour, stirring every so often.
Combine avocado, tomato, cucumber, red onion, cilantro, and garlic in a medium bowl.
Whisk tomato and clam juice, vinegar, salt, lemon pepper, Worcestershire sauce, and white pepper together in a small bowl. Pour over avocado mixture and stir well.
Drain some of the citrus juices off the seafood mixture and fold in avocado-tomato juice mixture. Stir together and refrigerate for another 20 minutes.

Nutrition Facts : Calories 158.5 calories, Carbohydrate 13.5 g, Cholesterol 63 mg, Fat 5 g, Fiber 4.4 g, Protein 18 g, SaturatedFat 0.8 g, Sodium 490.5 mg, Sugar 3.7 g

ELOTE APPETIZER FROM THE ELOTE CAFE

Elote Appetizer from the Elote Cafe image

I had the pleasure of dining in The Elote Cafe in Sedona and met Chef Jeff Smedstad, formerly of Los Sombreros in Scottsdale. Reservations are not accepted and his foodie fans start lining up at 4:30, just to get a seat! I loved the food so much, I bought his cookbook and had it autographed. P.S. Jeff, you rocked my world too! ;^P ___ *Prep time is based on grilling, shucking, cooling.

Provided by Chicagoland Chef du

Categories Low Cholesterol

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

6 ears corn, husks intact
1 cup mayonnaise
1 tablespoon cholula brand hot sauce
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon sugar
1/4 cup chicken stock
1/4 cup Cotija cheese, crumbled for garnish
2 teaspoons cilantro, chopped, for garnish
pure ground red chili pepper, for garnish
crispy tortilla chips, for scooping

Steps:

Over a medium-high grill, roast the corn until the husks are well charred, about 5 minutes. Turn occasionally so as not to burn the side contacting the direct heat.
Set the roasted ears aside until cool enough to handle, then shuck them.
Cut the kernels off the cob.
When ready to eat, mix the mayo, hot sauce, lime juice, pepper, salt and chicken stock in a sauté pan over medium heat.
Add the corn kernels and warm through,.
Pour into a bowl and garnish with the cheese, cilantro and ground chili.
Serve immediately with crispy tortilla chips.