SEAFOOD CEVICHE AND ELOTE CAFE
Perfect on a warm night with a cold beer or a crisp Sauvignon Blanc From Jeff Smedstad of the Elote Cafe, Sedona, AZ. The chef does not specify red snapper but the data base will not let me enter snapper.
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cut the snapper into very small pieces and mix with the full cup of lime juice.
- Allow to "cook" in the lime juice for 15 minutes or until the fish firms up and turns white.
- In the mean time, combine: 2 T lime juice, olive oil, onion, tomato, salt & pepper, cilantro, avocado, and jalapeños in a bowl and gently mix.
- Drain off and discard the juice and reserve the "cooked" snapper. Fold in the "cooked" snapper into the remaining prepared & combined ingredients
- Serve immediately, ice cold, with crackers or tortilla chips, a wedge of lime and a pickled jalapeño.
Nutrition Facts : Calories 353.2, Fat 22.9, SaturatedFat 3.3, Cholesterol 42.1, Sodium 850.6, Carbohydrate 14.5, Fiber 5.5, Sugar 4, Protein 25.5
CILANTRO SEAFOOD CEVICHE
If you have an appetite for tangy food, you'll love this! This low fat dish is perfect for a summer snack or appetizer. The acid in the lime juice cooks the delicate seafood meat, resulting in very tender meat. The cilantro gives the dish a freshness that is perfect on that warm summer day.
Provided by Arnessa
Categories Lunch/Snacks
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cut shrimp and squid into small bite size pieces.
- Place meat in a large bowl and pour in the lime juice (meat should be completely covered with the lime juice).
- Cover and let soak in the refrigerator for 1-2 hours or until the meat is tender and white (The whiteness of the meat will tell you that it has cooked in the acid).
- Add cilantro and tomatoes and mix well.
- Add salt and pepper to taste.
- Place in a sealed container and chill.
- Serve cold alone immediately or let soak for more flavor.
- The recipe keeps refrigerated in sealed container for 3-4 days.
- Note: If you are squeamish about eating seafood cooked in mere acid (like my mom is), you may use half-cooked, blanched seafood in this recipe instead of uncooked seafood (The result will not be as tender a meat, but I have tried both, and the results are comparable).
GUACAMOLE -- ELOTE CAFE
The avocado is the star of this recipe. Chef Jeff Smedsted suggests using heavy, soft Hass avocados (or Bacon or Pinkerton varieties, if you can find them). These have a deep nutty flavor and richness that make Guacamole so satisfying. Serve with thick crispy tortillas
Provided by Chicagoland Chef du
Categories < 30 Mins
Time 20m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Cut the avocado in half, remove the pit. Scoop out the flesh into bowl.
- Add the onion, lime juice, cilantro, Salt, pepper and jalapeno and roughly mash all ingredients together.
- Top with garnishes.
- Serve with thick crispy tortilla chips.
Nutrition Facts : Calories 249.2, Fat 22.1, SaturatedFat 3.2, Sodium 120.5, Carbohydrate 15, Fiber 10.7, Sugar 1.7, Protein 3.2
SUMMER SEAFOOD CEVICHE
My favorite low-cal dish. I fell in love with this on vacation in Puerto Vallarta at the LeKliff restaurant. They served it in the shell of a coconut. Cool, spicy, light, fresh and delish! Not to mention low-cal, high protein, low carb and low fat! Measurements aren't exact and cooking time is chilling time. This is not traditional as I don't live near an ocean so I precook my seafood.. but you can cook the seafood by soaking in the lime juice for an hour if you prefer.
Provided by BETHANY T.
Categories Lunch/Snacks
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil.
- Fill a large bowl with ice water, set aside.
- Add shrimp to boiling water, boil until pink then quickly remove and place shrimp in cold water to stop cooking.
- Put squid into boiling water, count to 5 then remove to cold water.
- Put scallops into boiling water, cook 1 minute then remove to cold water.
- Drain seafood and place into a non-metal bowl. Cover seafood with lime juice.
- Refrigerate one hour.
- Drain Rotel tomatoes well in colander.
- In a large glass or plastic bowl, mix together Rotel tomatoes and all other ingredients. Pour seafood, lime juice and all, into the mixture.
- Refrigerate at least 3 hours.
- Serve cold.
Nutrition Facts : Calories 122.8, Fat 2.8, SaturatedFat 0.5, Cholesterol 130.7, Sodium 340.1, Carbohydrate 8.8, Fiber 1, Sugar 2.6, Protein 16.2
CHORIZO - ELOTE CAFE
From Jeff Smedstad, Chef and Owner of the Elote Cafe, Sedona, AZ. This recipe includes his recipe for "The Cure" spice rub blend. Once everything is combined, allow the chorizo to cure for 6 hours up to 4 days before cooking. Prep time = making Cure seasoning, prepping & combining all ingredients. Cook time = 6 hour chill time, so plan ahead.
Provided by Chicagoland Chef du
Time 7h
Yield 2 pounds
Number Of Ingredients 19
Steps:
- Make "The Cure" spice rub blend. NOTE: You will be using 2 Tablespoons in this recipe. Store the remaining in an airtight container and use whenever a recipe calls for using a rub for your chicken, duck, rabbit, etc.
- Mix all ingredients together well in a large bowl, kneading as you would for bread dough. Cover with plastic wrap and refrigerate or uncover to air dry, if you can stand the pungent smell in your fridge. It will allow it to become more flavorful.
- Allow the mixture to be refrigerated for at least 6 hours or as long as 4 days, so the chorizo ripens.
- Cook in a frying pan, drain off the excess fat. (*Save the fat for making your own refried beans).
Nutrition Facts : Calories 1699.2, Fat 98.8, SaturatedFat 36.2, Cholesterol 327.2, Sodium 57018.1, Carbohydrate 124.6, Fiber 6.5, Sugar 108, Protein 80.4
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