AVOCADO SHRIMP CEVICHE-ESTILLO SARITA
A tried and true ceviche recipe to be enjoyed for a Sunday brunch in our cafe. It is believed by most Latinos that the best time to eat ceviche is on a sunny day. Rainy days cause stomach cramps and nightmares. Of course most Latinos (especially my wife) can make a good ceviche blindfolded on any day rain or shine, in my opinion. Excellent for an appetizer in smaller portions or as a meal itself. Personally I enjoy this with an ice cold beer on the side.
Provided by Andre Racine
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
- Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
- Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 24.3 g, Cholesterol 345.6 mg, Fat 10.9 g, Fiber 5.5 g, Protein 40.5 g, SaturatedFat 1.8 g, Sodium 690.7 mg, Sugar 5.7 g
CAUSA WITH SHRIMP AND AVOCADO
A causa is layered potato terrine that is popular in Peru. For this recipe, avocado and shrimp salads are stacked on a base of spicy mashed potatoes. Each layer is simple to make and, together, they add up to an impressive appetizer. You'll need a ring mold about 3 1/4 inches in diameter and about 2 inches in height to shape the causa. Many Peruvians improvise with clean cans of similar dimensions, removing both ends first. Use a soup or bean can, which tend to be a little less than 3 inches in diameter.
Provided by Madhur Jaffrey
Categories appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Make the potatoes: Heat oven to 400 degrees. Wash and prick the potatoes with a fork. Bake directly on the oven rack for 1 hour.
- Peel potatoes while still warm (hold with a fork, if necessary) and put the potatoes through a ricer 3 times.
- Put the mashed potatoes on a board and treat them like dough. Add the salt and knead it in. Add the amarillo paste and knead it in. Do the same with the lime juice and then the oil, incorporating them in slowly. Add the red chili and cilantro to give flecks of red and green. Knead some more and roll into a smooth cylinder, about 5 inches long and about 3 inches or less in diameter, depending on your mold. Wrap tightly in plastic wrap and refrigerate. This can be done several hours or even a day ahead of time.
- Make the shrimp salad: Pat the shrimp dry. Cut each shrimp in half, crosswise, and put in a bowl. Add the garlic, salt, cumin and cayenne. Mix well.
- Put oil in a medium frying pan and set on medium-high heat. When hot, add the shrimp. Stir and fry until they just turn opaque, about 3 minutes. Remove them to a clean bowl. Add the celery, lime juice, mayonnaise and cilantro. Mix well, taste for balance of flavors, and set aside.
- Make the avocado salad: Peel the avocado, remove the pit and cut it into 1/2-inch dice. Put in a bowl. Add the lime juice and mix well. Add the salt, pepper and mayonnaise. Mix well and set aside.
- Assemble the dish: Grease 4 ring molds or clean soup cans with butter. Cut the cylinder of refrigerated mashed potatoes, crosswise, into 4 parts (about 1 1/4-inch thick each) and make them about the same diameter as your mold. Make sure the edges are clean with no cracks. Drop a patty down each mold and tamp it down gently with the bottom of a glass.
- Divide the avocado salad into 4 parts and drop a part down on the top of the mashed potato in each mold, spreading it out evenly. Press down lightly with the glass again. Divide the shrimp salad into 4 parts and drop one part each neatly over the avocados, again, spreading it out evenly. Press down lightly. Lift off the mold or can, garnish with the cilantro sprigs and serve.
PERUVIAN CAUSA
This spicy potato-layered dish with meat is a everyone-is-going-to-love-it dish! Even if people don't like certain ingredients, the combination is sensational! With this dish you can make the layers as thin or as thick as you like. You can substitute the tuna with chicken or other seafood.
Provided by Amber Berrocal
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Mash potatoes with a ricer or hand mixer until smooth. Gradually stir in oil until potatoes come together; add aji amarillo, salt, and pepper. Cool potato mixture in the refrigerator, about 20 minutes.
- Stir tuna, onion, and 1/4 cup mayonnaise together in a bowl.
- Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish. Spread 2 tablespoons mayonnaise over the potatoes, spread the tuna mixture over the mayonnaise, and place the avocado slices in a single layer on top of the tuna mixture. Spread the remaining 1/2 of potato mixture over the avocados, and top with remaining 2 tablespoons mayonnaise. Place sliced eggs over the top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.
- Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish. Remove plastic wrap and cut casserole into squares.
Nutrition Facts : Calories 533.2 calories, Carbohydrate 43.1 g, Cholesterol 94.2 mg, Fat 34.4 g, Fiber 8.3 g, Protein 15.9 g, SaturatedFat 5.6 g, Sodium 133.9 mg, Sugar 2.8 g
SHRIMP WITH AVOCADOS
Categories Shellfish Appetizer Shrimp Avocado Spring Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 first-course servings
Number Of Ingredients 13
Steps:
- Cook shrimp in a 5-quart pot of boiling salted water* until just cooked through, 2 to 3 minutes, then drain in a colander.
- Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and Tabasco in a large bowl, then add warm shrimp, onion, celery, and bay leaves and toss to combine. Marinate, covered and chilled, 24 hours to 2 days.
- Just before serving, discard bay leaves. Quarter, pit, and peel avocados and cut into 3/4-inch cubes. Gently stir into shrimp salad, then spoon over lettuce.
- When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.
CAUSA MAKKI
Steps:
- For the causa: In a saucepan, cover the potatoes with cold water and boil until well cooked. Peel off their skin and mash while still hot. Mix the potatoes with 3 tablespoons Yellow Pepper Reduction, lime juice, salt, pepper and a hint of vegetable oil.
- For the filling: While letting the potatoes cool, mix the crabmeat with the mayonnaise.
- Lay the makisu on a flat table. In the center of the mat, add the mashed potatoes and make a rectangle shape. Add the crabmeat first. Then, add the shrimp and strips of bell peppers in layers. Roll the makisu and shape it well.
- For the topping: Now, unroll the makisu and on top of the potatoes put the shrimp, octopus and avocado slices. Close again and shape.
- Take the potato roll out of the makisu and place in a dish. Cut the roll in 6 or 8 pieces. Then pour the Yellow Pepper Reduction over the top and garnish as desired.
- Bring a pot of water to a boil and add the yellow peppers. Boil until the skin is soft and easy to peel off, about 15 minutes. After peeling, cut the peppers in half and take out the seeds. Place in a blender with the oil, whipped cream, a hint of garlic and salt.
SHRIMP AND AVOCADO SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill or grill pan to medium high.
- Make the dressing. Combine the mayonnaise, celery leaves, 2 tablespoons chopped cilantro, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Grate in the zest of 1 lime and squeeze in the juice.
- Toss the shrimp with the vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Arrange the shrimp on the grill and cook until pink and just firm, about 2 minutes per side. Transfer to the bowl with the dressing; squeeze in the juice of the remaining 1/2 lime.
- Add the sliced celery, avocados, salad mix and radishes to the bowl with the shrimp; toss to coat. Top with the remaining 1 tablespoon chopped cilantro.
SHRIMP AND AVOCADO FETTUCCINE
Make and share this Shrimp and Avocado Fettuccine recipe from Food.com.
Provided by Kathy
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook fettuccine and keep warm.
- In a large skilled, heat 1 tablespoon butter over medium-high heat. Add garlic and cook 1 minute.
- Add parsley, shrimp, and vermouth. Cook 2 minutes, stirring constantly until shrimp is pink. Don't overcook! Transfer to a small bowl.
- In same skillet, heat 3 tablespoons butter until melted. Reduce heat to low and add cream, parmesan, and red pepper flakes. Cook 3 minutes, stirring constantly, until cheese melts and sauce is smooth. Stir in salt and pepper.
- Serve: Place fettuccine is a service dish; add shrimp then top with avocado. Toss gently.
Nutrition Facts : Calories 551, Fat 33.8, SaturatedFat 16.6, Cholesterol 196.8, Sodium 697.6, Carbohydrate 42.8, Fiber 3.5, Sugar 0.5, Protein 19.5
POTATO CAUSA FILLED WITH AVOCADO AND SHRIMP
This recipe is adapted from yanuq.com. They suggest serving with a light drizzle of passion fruit syrup.
Provided by realbirdlady
Categories Potato
Time 2h30m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Cook potatoes in boiling salted water until tender. While still hot, force potatoes through a strainer or ricer.
- Combine with salt, lime juice, oil and aji. Knead until mixture is soft. Add salt and pepper to taste.
- Combine shrimp tails with cocktail sauce, to coat lightly.
- Line a rectangular serving dish (or individual ramekins) with plastic film and cover the bottom evenly with half of the potato mixture.
- Spread mayonnaise on top evenly.
- Cover with avocado slices.
- Season with salt and drops of lemon juice on top.
- Cover with remaining potato mixture and press lightly.
- Chill.
- To serve, invert onto a platter and decorate with avocado slices, shrimp, cheese and lettuce.
Nutrition Facts : Calories 557.2, Fat 27.9, SaturatedFat 4.2, Cholesterol 167.4, Sodium 391.8, Carbohydrate 55.3, Fiber 9.7, Sugar 3.7, Protein 24.5
More about "causa with shrimp and avocado food"
CAUSA PERUANA WITH SHRIMP - FOOD FUN & FARAWAY PLACES
From kellystilwell.com
5/5 (1)Category Appetizer, Lunch or DinnerCuisine PeruvianCalories 430 per serving
- Begin by boiling the potatoes. You’ll need about 3/4 cup of cooked diced potatoes for each serving. Once potatoes are tender, mash using a potato masher or food processor.
- Add yellow chili paste to your taste. If you like spicy, add about 3 teaspoons. For mild, just add 1 1/2 teaspoons.
- Make the shrimp salad by cutting each medium shrimp into three pieces. Add mayonnaise and salt and pepper.
CAUSA WITH SHRIMP AND AVOCADO - DINING AND COOKING
From diningandcooking.com
Estimated Reading Time 3 mins
CAUSA DE CAMARONES (SHRIMP CAUSA) - MI DIARIO DE COCINA
From midiariodecocina.com
Servings 2Total Time 35 minsEstimated Reading Time 2 mins
SHRIMP AVOCADO AND TOMATO SALSA RECIPE - THE BLACK PEPPERCORN
From theblackpeppercorn.com
5/5 (1)Total Time 10 minsEstimated Reading Time 40 secs
SHRIMP AVOCADO SALSA RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
4.9/5 (21)Total Time 15 minsCategory Easy
- Chop cooked shrimp and transfer to a large mixing bowl. Squeeze lime juice over shrimp, stir and let marinate while you chop the rest of your ingredients.
- Dice cucumber and add to the bowl (don't stir until all the ingredients are in). Dice tomatoes and add to the bowl, then add finely diced onion. Top with avocado and finally the chopped cilantro.
- Stir everything to combine and serve. We love eating this with a boat load of hot sauce and tortilla chips.
POTATO CAUSA WITH CRAB AND AVOCADO | RICARDO
From ricardocuisine.com
3/5 (1)Category Main DishesServings 4Total Time 1 hr 5 mins
PERUVIAN CAUSA RELLENA (LAYERED POTATO ... - DELISH D'LITES
From delishdlites.com
Servings 6Estimated Reading Time 3 minsCategory Side DishTotal Time 35 mins
- Prepare the tuna salad by combining the Starkist Selections EVOO Yellowfin Tuna, mayo, lime juice, onion, and parsley in a bowl. Mix to combine and season with salt and pepper to taste. Cover and refrigerate the tuna salad until needed.
- Drain the potatoes, then pass them through a ricer. Cool the mashed potatoes to room temperature.
- Once the potatoes are cooled, add the olive oil, lime juice and aji amarillo paste. Stir to combine, then season the potato mixture with salt and pepper to taste.
PERUVIAN POTATO SALAD WITH SHRIMP ESCABèCHE - FOOD & WINE
From foodandwine.com
Servings 6Total Time 1 hr
- In a large skillet, heat 2 tablespoons of the olive oil. Add the shrimp, season with salt and pepper and cook over moderately high heat until barely cooked, about 2 minutes. Using a slotted spoon, transfer the shrimp to a medium heatproof bowl. Add the onion and red pepper to the skillet, cover and cook over moderate heat, stirring a few times, until softened, about 5 minutes. Transfer to the bowl. Heat the remaining 1 tablespoon of olive oil in the skillet. Add the garlic and cook until fragrant, about 1 minute. Add the cumin, turmeric and oregano and cook, stirring, for 30 seconds. Add the red wine vinegar and fish stock and boil over high heat until reduced to 1 cup, about 4 minutes. Stir in 1/2 teaspoon of salt until dissolved. Pour the marinade over the shrimp and vegetables in the bowl and stir well. Let cool to room temperature. Stir in the cilantro. Cover the shrimp and refrigerate for at least 6 hours or overnight.
- In a medium saucepan, cover the potatoes with water and bring to a boil. Cook over moderately high heat until tender, about 8 minutes. Drain the potatoes and return them to the pan. Shake the pan over moderate heat to dry them out, about 10 seconds. Pass the potatoes through a ricer into a large bowl. Cover and refrigerate the potatoes until chilled.
- Stir the vegetable oil, lime juice and ají amarillo paste into the chilled potatoes and season with salt and pepper.
- Spread the potatoes on a rimmed platter in a 1-inch-thick layer and spread the mayonnaise on top. Arrange the avocado slices over the mayonnaise and season with salt. Spoon the marinated shrimp, vegetables and sauce over the avocado. Garnish with the cilantro leaves and serve.
CAUSA MAKKI : RECIPES : COOKING CHANNEL RECIPE | COOKING ...
From cookingchanneltv.com
Servings 1Total Time 1 hr 25 minsCategory Main-Dish
SHRIMP & POTATO CAUSA
From local10.com
Author Michelle Bernstein
CAUSA (PERUVIAN COLD MASHED POTATO CASSEROLE WITH TUNA OR ...
From seriouseats.com
Cuisine Latin AmericanServings 6Occupation Senior Culinary DirectorTotal Time 1 hr
PERUVIAN CAUSA RECIPE | DEVOUR | COOKING CHANNEL
From cookingchanneltv.com
Estimated Reading Time 4 mins
CAUSA RELLENA RECIPE (PERUVIAN LAYERED POTATO DISH ...
CAUSA – PERUVIAN MASHED POTATOES WITH CHICKEN AND AVOCADO ...
From sarahkoszyk.com
5/5 (1)Total Time 1 hrCategory Appetizer, EntreeCalories 287 per serving
MENU - PANKA PERUVIAN RESTAURANT
From pankadsm.com
Estimated Reading Time 6 mins
10 BEST PERUVIAN SHRIMP RECIPES - FOOD NEWS
From foodnewsnews.com
CAUSA MAKKI RECIPES
From tfrecipes.com
SHRIMP ARCHIVES – MI DIARIO DE COCINA
From midiariodecocina.com
PERUVIAN FOOD AT ITS FINEST AT GABBY'S PERUVIAN RESTAURANT ...
From wichitabyeb.com
DINNER – THE LAST WORD – HUNTINGTON
From thelastwordhuntington.com
PERUVIAN RECIPE: CAUSA DE CANGREJO - TRAVELING AND LIVING ...
From livinginperu.com
CAUSA DE ATúN (TUNA CAUSA) RECIPE
From clocfood.com
RECIPE REVIEW- NEW YORK TIMES’ CAUSA WITH SHRIMP AND AVOCADO
From microplainandsimple.com
CAUSA WITH SHRIMP AND AVOCADO - PRESSREADER
From pressreader.com
SHRIMP CAUSA - MENU - PARA DOS - CORAL GABLES
From yelp.com
CAUSA WITH SHRIMP AND AVOCADO RECIPE - PINTEREST.COM
From pinterest.com
RECIPE: CAUSA WITH SHRIMP SALAD – OM FAIRY® | YOGA WITH ...
From omfairy.com
AQUA NERA DINING & CUISINE | AQUA ... - AQUA EXPEDITIONS
From aquaexpeditions.com
CAUSA WITH SHRIMP AND AVOCADO RECIPES
From tfrecipes.com
CAUSA WITH SHRIMP AND AVOCADO RECIPE | RECIPE | AVOCADO ...
From pinterest.co.uk
CAUSA - MENU - LIMA'S TASTE - NEW YORK
From yelp.com
STUFFED POTATOES WITH PRAWNS AND AVOCADO / CAUSA DE ...
From yelp.ca
FOOD – THE LAST WORD – HUNTINGTON
From thelastwordhuntington.com
POTATO CAUSA WITH CRAB AND AVOCADO | RICARDO
From ricardocuisine.com
BEST SHRIMP AND AVOCADO SALAD WITH FRICO CHIPS RECIPES ...
From foodnetwork.ca
CAUSA WITH SHRIMP AND AVOCADO RECIPE - NYT COOKING ...
From pinterest.com
CEVICHES BY DIVINO | CHECK OUR MENU! | PERUVIAN FOOD ...
From cevichesbydivino.com
CAUSA LIMEñA WITH SHRIMP SALAD — LANYAP COOKERY
From lanyapcookery.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love