Monday, August 2, 2010

Tropical Beach Ceviche

Yummy note:
This week the recipe I'm featuring is not one of my own, but one of my favorite chefs, Rick Bayless. If any of you are on Twitter and are following Rick Bayless (@Rick_Bayless), you might know that he has a Fiesta at Rick's Twitter content going on now and running until the next few weeks I believe. Basically he will post a 140-character recipe from his newest book. This week the featured recipe was Tropical Beach Ceviche. This is what you had to work with: "8oz slicd raw scallops+1c grapefrt j:45 min.Drain;blend 2/3c juice,1-2 chipotles,4 rstd grlc,2T br sgr.Mix w scal, red on,trop fruit,jicama" -- Below is my rendition of the Original recipe that I did and submitted for the contest this week. Obviously I was a bit off the visual mark as I think I needed to add more of the chipotle sauce to my dish, as that is what most of the winners are shown with more sauce Oh well! It was still a fun experiment.

On a side note, my girlfriend Mandi (under Jeff F.) placed 2nd in the Rick Bayless contest a few weeks ago! Great job! My same friend, also braved the long lines the other night at the bookstore to meet Rick and score me a fabulous, signed copy of his latest book. Thanks again, Mandi, for snagging me a copy!

Tropical Beach Ceviche

8 ounces raw shrimp (substituted fresh raw shrimp instead of the sea scallops)
1 cup fresh grapefruit juice
about a can of chipotle chiles en adobo sauce
several tablespoons of prepared chopped/minced roasted garlic
2 tablespoons brown sugar
dash of salt
2 cups diced tropical fruit (Instead of buying the mango, pineapple, papaya separately, I just bought a prepackaged jar of like a Dole tropical fruit fresh mixture located in the refrigerator section at the store. This was a nice time saver and saves some money, too.)
1/2 small red onion, thinly sliced
1 small jicama (about a cup peeled and diced)

special food note:
I didn't do a "true" ceviche on this, as I'm a bit crazy with the raw fish unless it is a sashimi or sushi grade, so I slightly precooked the raw shrimp. While in a true ceviche, the acidic juice marinade "cooks" the proteins, it doesn't really kill the potential bacteria. Because this is a shellfish, I decided to be a bit more safe than sorry.

What I did first, I slightly cooked the shrimp in boiling water for about 2 minutes, just until the shrimp started to get a little pink. Next, I drained the shrimp and ran cool water over them. Next, chop the shrimp into about more bite-sized pieces, and add shrimp into a small glass or stainless steel bowl. Marinate the shrimp in the grapefruit juice and cover in refrigerator for about 30-45 minutes.

Next, I opened the canned chipotle chiles and diced/chopped well and placed them in a separate bowl with the prepared garlic and brown sugar. Mix all ingredients well with a fork, or if you'd like, place them in a blender to make smooth. Next, drain the shrimp and place about 2/3 cup of the juice into the chipotle mixture. Next finish off with a dash of salt, chopped fruit, diced onion, jicama, and shrimp and toss all ingredients together. Refrigerate your ceviche until ready to eat or enjoy as it is right away.

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