Bay Scallop Shrimp And Ahi Tuna Ceviche In Tortilla Cups Food

GARLICKY SHRIMP IN CRISPY TORTILLA CUPS

Steps:

• Preheat the oven to 350 degrees F.
• Warm each tortilla on both sides in a dry skillet over medium heat, about 30 seconds per side. Spray the tortillas with cooking spray. Make a single tear from the edge to the center (like a bicycle spoke) in each tortilla. Nestle the tortillas into muffin cups, overlapping the torn edges so the tortillas fit into the cups.
• Bake until the edges are crisp and golden brown, about 12 minutes. Carefully lift out the tortilla cups and invert them so they are resting, bottom up, on the muffin pan. Continue to bake until the bottoms are crisp, about 8 minutes more.
• Heat the oil in a large skillet over medium heat. Add the scallions, bell peppers and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes. Increase the heat to medium high and add the shrimp and 1/4 teaspoon salt. Cook, stirring occasionally, until the shrimp are just cooked through, about 3 minutes. Remove from the heat and stir in the lime juice and cilantro.
• Spoon the shrimp mixture into the tortilla cups and serve.

AHI TUNA AND SHRIMP POKE

Steps:

• Mix all of the ingredients together in a bowl and serve with deep fried wontons or croutons.

SHRIMP CEVICHE IN TOASTED CORN CUPS

Steps:

• Toasted Corn Cups: Preheat oven to 350 degrees F.
• In a small bowl, combine oil and lime zest. Warm the tortillas in a skillet over medium-high heat for 20 seconds per side. Transfer the warmed tortillas to a work surface. Brush both sides with lime oil and sprinkle liberally with salt.
• Use a 2-inch round cookie cutter to cut 2 to 3 circles from each tortilla. Press each circle into a 24-hole mini muffin pan, allowing the edges to curl decoratively. Bake for 5 to 7 minutes until the cups are crisp, but not brown. Remove from the oven and transfer to a wire rack to cool while making ceviche.
• Ceviche: Bring a large pot of salted water to a boil over medium heat. Add the shrimp and remove from the heat. Stirring constantly, until the shrimp are just pink and opaque, about 60 to 90 seconds. Remove the shrimp with a slotted spoon and to a large bowl of ice water to stop the cooking process. While the shrimp are cooling, put the ear of corn on a high burner flame and allow it to lightly char, rotating frequently to char all sides. Remove from the heat and slice the grilled kernels from cob. Transfer the corn to a large bowl and add red onion, watermelon cubes, orange segments, orange juice, lemon juice, cilantro and jalapeno. Roughly chop the cooled shrimp and add it to the bowl. Season with salt, to taste. Cover and refrigerate for 30 minutes to allow flavors to develop, but not so long as to let the acid in the citrus to continue cooking the shrimp.
• When ready to serve, use a fork to smash avocado together with lime juice in a small bowl. Spoon a scant teaspoon of avocado into the bottom of a toasted corn cup and top with some ceviche. Repeat with remaining corn cups. Arrange on a serving platter and serve immediately.

SHRIMP AND SCALLOP CEVICHE

Steps:

• Put a 4-quart stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup kosher salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and spread out on a sheet pan to cool.
• Once the shrimp are completely cooled, chop into 1/2-inch pieces and put in a medium-sized nonreactive bowl. Add the scallops, lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 1 hour.
• Stir the tomatoes, avocado, chopped cilantro, and olive oil into the shrimp and scallop mixture. Allow it to sit at room temperature for 30 minutes, then season to taste with kosher salt.
• To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves.

AHI TUNA AND BABY SHRIMP CEVICHE W/PAPAYA SALAD AND COCONUT

Steps:

• Preheat oven to 350°F.
• Ceviche:.
• Mix shrimp, ahi tuna, hamachi, chopped mint, half the cilantro, chile, 3 tablespoons olive oil, lime juice, juice of 2 lemons, 2 tablespoons sugar, and 1 teaspoon salt. Allow to marinate 1 hour. Drain and refrigerate.
• 2nd ceviche step:.
• While ceviche is marinating - whisk together remaining sugar, salt, oil, cilantro, lemon juice, coconut milk, and rum. Toss with seafood just before serving.
• Papaya Salad:.
• Prepare the vinaigrette in a small bowl by combining the oil, wine vinegar, mayonnaise, garlic, salt, and pepper.
• Combine the papaya and vinaigrette in a large salad bowl. Sprinkle with parsley and lime juice.
• Place coconut pieces in oven for 10 minutes or until tender.
• Place papaya salad on coconut shell and top with ceviche. Garnish with mint.

CEVICHE WITH AHI TUNA

Steps:

• some traditional recipes use ketchup which can be substituted for the tomato juice and sugar.
• Chop tuna into 1/4 inch cubes.
• Toss with 1/2 juices, and all ingredients with exception of mango and avocado cubes.
• Let sit to marinate as desired in refrigeration.
• Before serving, chop mango and avocado and separate.
• Toss separately in the rest of the juices.
• On a large serving plate, place a small ring mold in the center of the plate.
• Spoon an equal portion of mango into bottom of a small ring mold.
• Add an equal portion of avocado and top with equal portion of Ahi mixture.
• Press down and remove mold.
• Refrigerate in pantry right away.
• Note these should be made not only daily but as close to serving as possible.
• Repeat for additional portions.
• Serve surrounded with tortilla chips and corn nuts (corn nuts are optional but are a traditional touch).
• Decorate plate and mold with chopped cilantro.
• (Alternatively, you can mix all ingredients together or not and place in an oversized martini glass. Chips can be served on the side).

SHRIMP AND SCALLOP CEVICHE

Steps:

• Toast the saffron, stirring over low heat, in a dry skillet until fragrant, then stir in the clam juice. Simmer until reduced to 1/2 cup, 5 to 6 minutes. Set saffron broth aside to cool. Whisk together the aj‭ amarillo, saffron broth, orange juice, and lime juice in a large bowl. Stir in diced and chopped vegetables and herbs.
• Now it's time to poach the seafood. Have the bowls of ice water ready. Cut the shrimp in half lengthwise. Remove any tough muscles from the sides of the scallops. Poach shrimp in 4 quarts simmering salted water, stirring occasionally until just cooked through, 40 seconds. Scoop out shrimp with a slotted spoon and add to one bowl of ice water. Return water to a simmer and poach scallops the same way, transferring them to the second bowl of ice water and discarding the cooking water. Drain the seafood well and toss it in the saffron broth mixture. Season with salt and your favorite hot pepper sauce to taste. (We used a fruity habanero chile sauce.) Chill the ceviche, covered, 1 hour and serve garnished with sliced jalapeños and a sprig of cilantro.
• *A hot yellow chile paste available at Latino markets and by mail from Kitchen/Market, 888-468-4433.