Seafood Ceviche And Elote Cafe

facebook share image   twitter share image   pinterest share image   E-Mail share image

SEAFOOD CEVICHE AND ELOTE CAFE



Seafood Ceviche and Elote Cafe image

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

1 lb red snapper, fresh
1 cup lime juice, fresh squeezed
2 teaspoons fresh lime juice
1/4 cup olive oil
1/4 cup onion, diced
1 cup tomatoes, diced
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/4 cup fresh cilantro leaves, chopped
1 avocado, ripe, peeled, diced
2 fresh jalapenos, stem removed diced
2 pickled jalapeno peppers, stem removed, diced
lime, cut into wedges for garnish
4 -6 whole pickled jalapeno peppers (to garnish)
saltine crackers, crispyTortilla chips, your choice

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



Cilantro Seafood Ceviche image

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

1 lb fresh or frozen uncooked shrimp, peeled
1/2 lb fresh or frozen uncooked squid
2 medium tomatoes, chopped
1 bunch fresh cilantro, chopped, to taste
10 limes, juice of, to 12
salt and pepper, to taste

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



Guacamole -- Elote Cafe image

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

3 medium ripe avocados, reserve 1 T fro garnish
1/4 cup onion, finely diced
1/2 lime, juiced
2 tablespoons cilantro leaves, chopped
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 jalapeno pepper, stemmed, finely diced
2 tablespoons queso fresco, garnish along with a few diced tomato pieces

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



Summer Seafood Ceviche image

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

1/2 lb shrimp, peeled and deveined
1/2 lb squid, cleaned and sliced into rings
1/2 lb scallops, quartered if large
1 (10 ounce) can Rotel Tomatoes
2 medium ripe tomatoes, seeded and diced
1/2 large cucumber, peeled and diced
1/2 large green pepper, diced
1/2 medium red sweet onion, finely diced
1/2 cup chopped fresh cilantro
1 teaspoon minced garlic
3/4 cup lime juice
1/2 teaspoon cumin
1 tablespoon capers, chopped
1/2 cup hot and spicy hot V8
1 tablespoon extra virgin olive oil
1 teaspoon Accent seasoning (optional)
salt & pepper

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



Chorizo - Elote Cafe image

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

2 lbs ground pork
2 tablespoons spices, The Cure see ingredients listed below as dry rub seasoning
1 tablespoon chipotle chile, ground
1 tablespoon chile, negro ground
2 tablespoons ancho chilies, ground
2 teaspoons Mexican oregano
1 teaspoon cumin
1/2 teaspoon mexican cinnamon
3 tablespoons vinegar
1 tablespoon water
1/2 teaspoon granulated garlic, not fresh
dry rub seasonings, The Cure
1 cup kosher salt
1 cup brown sugar
1 tablespoon cumin
1 tablespoon allspice
2 tablespoons dried ancho chile powder
1 tablespoon granulated garlic
1 tablespoon fresh ground pepper

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

More about "seafood ceviche and elote cafe"

ELOTE CAFE - CASA DEL SEDONA
Jan 19, 2025 Signature dishes like the Elote—fire-roasted corn with spicy mayo, lime, and cotija cheese—perfectly capture the essence of the restaurant’s innovative approach to food. From …
From casadelsedona.com


ELOTE CAFE (@ELOTE_CAFE) • INSTAGRAM PHOTOS AND VIDEOS
Tonight’s Specials! Ceviche Verde and Hibiscus Mezcal Margaritas! #fishceviche #ceviche #hibiscus #hibiscuscocktail #hibiscusmargarita #elotecafe #elotecafesedona #sedona …
From instagram.com


REVIEWS - ELOTE FROM VOX KITCHEN - YELP
Oct 30, 2024 - Seafood Ceviche: Peruvian style, but based in coconut milk (!!!). Hunks of sweet potato and corn nuts are a pleasant surprise. Super sophisticated ceviche with tons of flavor …
From yelp.com


-THE ELOTE CAFE STAFF
For To-Go orders, please call us at (928) 203-0105 as early as 3PM to pre-order for an after 5PM pickup. We are accepting reservations up to 60 days in advance.
From elotecafe.com


THE 15 BEST RESTAURANTS IN WARRENTON, VA - WITH MENUS, …
“Freshly made bread, family owned and run cafe. Excellently prepared and delicious dishes. Authentic Italian cuisine”
From restaurantji.com


TOP 10 BEST SEAFOOD RESTAURANTS NEAR WARRENTON, VA - YELP
Top 10 Best Seafood Restaurants in Warrenton, VA - March 2025 - Yelp - Blue Ridge Seafood Restaurant, Claire's at the Depot, Blue Mountain Grill, Denim & Pearls, Monroe Bay …
From yelp.com


THE BEST 10 SEAFOOD RESTAURANTS NEAR WARRENTON, VA 20186 - YELP
Best Seafood in Warrenton, VA 20186 - Blue Ridge Seafood Restaurant, Blue Mountain Grill, Monroe Bay Oysterette, Field & Main Restaurant, Talk Of The Mountain, Bonefish Grill, …
From yelp.com


WORLD BEST SEA FOOD RECIPES: SEAFOOD CEVICHE AND ELOTE CAFE
Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins Ingredients. Servings: 4 1 lb red snapper, fresh ; 1 cup lime juice, fresh squeezed ; 2 teaspoons fresh lime juice ; 1/4 cup …
From fishofsea.blogspot.com


GREEK PALACE WARRENTON VA - GREEK PALACE
Greek Palace Warrenton “Experience the flavors of Greece with our authentic recipes and fresh ingredients. From classic moussaka to savory souvlaki, our dishes bring a taste of the …
From greekpalaceva.com


SEAFOOD CEVICHE AND ELOTE CAFE RECIPE - RECIPEOFHEALTH
Get full Seafood Ceviche and Elote Cafe Recipe ingredients, how-to directions, calories and nutrition review.
From recipeofhealth.com


NEVERIA ELOTAZO, PHOENIX - MENU, REVIEWS (45), PHOTOS (33 ...
Nov 23, 2024 Neveria Elotazo offers a rich variety of fruits and desserts, including unique options like coconut ceviche, tosti ceviche, tosti elote, and tosti loco. The atmosphere is special, …
From restaurantji.com


THE ULTIMATE GUIDE TO EATING IN SAYULITA 2025 - WHERE AND WANDER
Jan 4, 2025 3. Ceviche. It might look sketchy being scooped from a plastic bucket on the beach, but so far I haven’t gotten sick from these ceviche tostadas. 4. Elote. Hot corn with …
From whereandwander.com


TOP 7 RESTAURANTS WITH ELOTE IN AUSTIN, FEBRUARY 2025 - RESTAURANT …
Set the time and duration of opening hours of the restaurant. 1. Este. 2. Fonda San Miguel. 3. Discada. 4. Velvet Taco. 5. F & F Fruit Cups. 6. La Condesa. ... Get excited to see calabaza …
From restaurantguru.com


FULL MENU - MAMBO
Mambo Seafood combines the best elements of traditional and innovative American, Latin and Pacific seafood cuisines. Vibrant outpost for micheladas & simple seafood with a Latin kick, …
From mamboseafood.com


Related Search