Crawfish Crab And Shrimp Ceviche Food

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.

CREOLE CRAB AND CRAWFISH CAKES

Steps:

• In a large bowl, mix all the above ingredients except for the saltines and bread crumbs. Blend in the coarsely broken saltine crackers and bread. Let rest in refrigerator for 1 hour. Form 3-ounce balls or patties and brown both sides in a lightly oiled, heavy skillet.
• Combine all ingredients in a medium sized bowl. Cover and refrigerate for 1 hour to blend flavors. Served chilled.
• Yield: 1 3/4 cups of sauce

CRAWFISH OR SHRIMP BISQUE

Steps:

• Melt the butter or margarine in a large saucepan and add the onion, red bell pepper, celery and garlic. Cook gently to soften.
• Stir in dry mustard, cayenne pepper, paprika and flour. Cook for about 3 minutes over low heat, stirring occasionally.
• Pour on the fish stock gradually, stirring until well blended.
• Add the thyme and bay leaf and bring to a boil. Reduce the heat and simmer for about 5 minutes until thickened, stirring occasionally.
• Add the crawfish (or shrimp) and cook for about 5 minutes.
• Season with salt and pepper to taste.
• Serve over rice topped with snipped chives.

CRAWFISH, CRAB AND SHRIMP CEVICHE

Steps:

• Place the crawfish, crab, and shrimp in a large glass or ceramic bowl; pick any shells from the meat. Pour in the lime juice, and gently mix, being careful not to break up the crab meat. Cover and refrigerate for 1 hour.
• In a separate bowl, mix together the ketchup, hot sauce, and olive oil. Stir in the cilantro, onion, cucumber, jicama, and jalapeno; add salt to taste. Gently fold this mixture into the seafood. Refrigerate until ready to serve. Add the avocado just before serving.

CRAWFISH, CRAB AND SHRIMP CEVICHE

Steps:

• Place the crawfish, crab, and shrimp in a large glass or ceramic bowl; pick any shells from the meat. Pour in the lime juice, and gently mix, being careful not to break up the crab meat. Cover and refrigerate for 1 hour.
• In a separate bowl, mix together the ketchup, hot sauce, and olive oil. Stir in the cilantro, onion, cucumber, jicama, and jalapeno; add salt to taste. Gently fold this mixture into the seafood. Refrigerate until ready to serve. Add the avocado just before serving.

CEVICHE - FISH AND/OR SHRIMP

Steps:

• Combine all ingredients in a large bowl. Mix thoroughly. Store in a covered glass or plastic container, lime juice should cover all ingredients; if not, add more lime juice. Refrigerate for 2-3 hours. When done, the seafood should be totally opaque. Stir before serving. Serve with tortilla chips or (my favorite way) chop avocado and place in a dish. Spoon ceviche on top of avocado.