BAY SCALLOP, SHRIMP, AND AHI TUNA CEVICHE IN TORTILLA CUPS
Provided by Food Network
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a large, heavy saucepan, heat 5 to 6 inches of oil to 375 degrees F. Fry the tortillas, 1 by 1, in the hot oil until they are soft, about 10 seconds and drain on paper towels. Reserve, covered, in a warm spot. Heat wire "potato nest" baskets in the hot oil for several seconds, or until they are very hot. Fit a soft tortilla into the bottom basket and place the smaller basket on top of the tortilla. Immerse the baskets in the hot oil and cook until the tortilla is crispy and golden brown. Remove the tortilla cup from the basket and invert on paper towels to drain. Repeat the procedure with the other tortillas. (If you don't have a potato nest basket, you can also lay the tortillas 1 by 1 on the surface of the hot oil, then immediately push the center to the bottom with a small, empty tin can, thus creating a free form cup. Be sure to use tongs and heat resistant gloves to protect yourself.)
- Cut the shrimp into piece the same size as the bay scallops. Refrigerate the shrimp, ahi, and scallops separately.
- In a bowl, mix together the olive oil, lime juice, cilantro, red onion, and tomato and add salt and pepper, to taste. Add the seafood to this mixture and marinate, in the refrigerator, for 15 minutes to 45 minutes.
- Place the tortilla cups on plates. Divide the ceviche among the cups and garnish with sprigs of cilantro.
TUNA CEVICHE
Steps:
- In a blender, puree until smooth the garlic, ginger, soy sauce, and lime juice. Remove to a bowl and mix in the cilantro. Slice the tuna into thin, 1-inch long pieces.
- Place tuna on a serving platter and spoon soy sauce mixture over each slice. Dot each piece with each of the purees, aji amarillo, and rocoto pepper.
FRESH TUNA CEVICHE
Ceviche made with fresh, raw tuna chunks. Great as an appetizer or side dish. I learned this one from my grandparents and found it to be a winner among my college buddies.
Provided by POOPY SHOES
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 2h25m
Yield 4
Number Of Ingredients 7
Steps:
- Cut tuna into 1/2 inch cubes, and place into a bowl. Stir in the onion, green onions, ginger, jalapeno, lemon juice, and soy sauce; mix to combine. Cover and refrigerate for 2 to 3 hours. Taste before serving and add more lemon juice or soy sauce as needed.
Nutrition Facts : Calories 116.6 calories, Carbohydrate 6.1 g, Cholesterol 38.3 mg, Fat 0.9 g, Fiber 1.5 g, Protein 21 g, SaturatedFat 0.2 g, Sodium 57.7 mg, Sugar 2.1 g
HEALTHY TUNA SALAD OR TUNA CEVICHE
This recipe has been called both tuna salad but it really has little that resembles the typical tuna salad. My friends have also called it tuna ceviche and it would be a little more accurate at describing what this is. Is really healthy and it goes well with crackers or on tostadas. I make very little because I'm the only one who eats it so feel free to double or triple the recipe for bigger parties.
Provided by Gabby B
Categories Spreads
Time 19m
Yield 4 tostadas, 2 serving(s)
Number Of Ingredients 11
Steps:
- Cook your corn by preferred method. I usually buy unhusked corn and stick it 4 minutes in the microwave after I've soaked it in water for a 1 minute or 2.
- Shave off the cooked corn kernels from the cob and add kernels into a bowl.
- Mix in remaining ingredients, except for the lemon or lime juice, salt, and pepper. Feel free to seed the serrano pepper if you're not used to spicy food.
- Add lemon or lime juice slowly and mix add more or less according to taste.
- Add salt and pepper to taste.
- Serve as topping on tostadas or on crackers.
Nutrition Facts : Calories 353.7, Fat 19.2, SaturatedFat 3.3, Cholesterol 26.9, Sodium 53.3, Carbohydrate 29, Fiber 10, Sugar 9.4, Protein 22.1
PRAWN AND TUNA LINGUINE
Inspired by my time cooking with Nonna Rosanna, this sweet and sour pasta is an absolute joy, and uses prawns and their heads for maximum flavour. I'm using her trick of washing sliced onions to make them milder, and that moisture also helps to add extra sweetness as they cook, before we add vinegar for contrast.
Provided by Jamie Oliver
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Peel and finely slice the onions and place them in a bowl of water. Pull off the prawn heads and put just the heads into a cold frying pan with 2 tablespoons of oil and the cinnamon. Place on medium heat and, once sizzling, add the anchovies. Drain the onions and toss into the pan. Cover and cook for 20 minutes, or until super-soft, stirring occasionally and adding a splash of water, if needed. Meanwhile, peel the prawns, run a small sharp knife down the back of each to butterfly them, then pull out and discard the vein. Steep the saffron in a splash of boiling water and the vinegar. Pound the pistachios in a pestle and mortar. And, for another Rosanna trick, finely grate a little pecorino rind, for seasoning.
- Cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, chop the tuna into erratic 1-centimeter (3/8-inch) chunks, and finely chop the top, leafy half of the parsley. With 2 minutes to go on the pasta, remove the lid from the onions and turn the heat to high. Gently squash each prawn head so all the tasty juices spill out into the pan, then discard the heads and the cinnamon. Stir in half the parsley, then break the frying by adding the saffron vinegar mixture. Stir in the prawns and tuna, then use tongs to drag the pasta straight into the pan, letting a little starchy cooking water go with it. Toss over the heat for 2 minutes, loosening with a little extra cooking water, if needed. Turn the heat off, quickly toss in the grated pecorino rind and the pistachios, taste and check the seasoning, then sprinkle over the remaining parsley.
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