Tag: cucumber

Shrimp Ceviche Cocktail

Shrimp cocktail is fine, but when I want something special, I like to have my shrimp ceviche style!

Tossed with avocados, cucumbers, tomatoes, cilantro and fresh lime
juice… and sometimes I add a serrano pepper for zing. Served in
martini glasses, it’s the perfect appetizer for any special occasion and
perfect for the Holidays.

I do have a few variations of this, zesty lime shrimp[1]
can be served as a side dish, but I wanted this to be more of a
cocktail appetizer. You can easily make this ahead, but I would add the
avocados right before serving so they don’t get brown.

If you want to make a larger dish to bring to a party, this Mexican Shrimp Cobb Salad[2] in a trifle dish is quite impressive and delicious.

Note: For food safety reasons, I used cooked shrimp. While the citrus juice “cooks” the fish, it doesn’t kill the bacteria. This isn’t an issue with raw fish, but it is with shellfish like shrimp it is. If you have access to fresh shrimp off the boat, then raw shrimp would be fine.

Shrimp Ceviche Cocktail
gordon-ramsay-recipe.com
Servings:
9 • Size: 1/2 cup salad + 1/4 cup lettuce • Old Points: 3 pts • Points+: 3 pt
Calories:
100 • Fat: 4 g • Carb: 5 g • Fiber: 2 g • Protein: 11 g • Sugar: 1 g
Sodium:
135 mg  (without salt)

Ingredients:

  • 1/4 cup chopped red onion
  • 2 small limes, squeezed
  • 1 tsp olive oil
  • 1 lb large cooked shrimp, peeled and deveined*
  • 1 medium hass avocado, diced into chunks
  • 1 medium tomato, diced
  • 1 cup diced English cucumber, not peeled
  • 1 serrano pepper, seeds removed and minced
  • 2 tbsp chopped cilantro, plus more for garnish
  • salt and fresh black pepper to taste
  • 1 lime cut into wedges for serving
  • 2 1/4 cups shredded iceberg lettuce

Directions:

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine shrimp, avocado, tomato, cucumber, serrano pepper. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Fill nine martini glasses with shredded lettuce. Top each with 1/2 cup shrimp salad and garnish with a sprig of cilantro. Serve with a wedge of lime.

Makes 4 1/2 cups.

*Weight after shrimp has been peeled.

References

  1. ^ zesty lime shrimp (www.gordon-ramsay-recipe.com)
  2. ^ Mexican Shrimp Cobb Salad (www.gordon-ramsay-recipe.com)

Stuffed Cucumber Boats Recipe – Italian cuisine reinvented by Gordon Ramsay

Stuffed Cucumber Boats Recipe

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The Cucumber Boats Stuffed with Mediterranean Bread They are an original, fresh and tasty summer appetizer. The recipe is easy and quick (it can be prepared in less than half an hour) and will make you look great with your guests.

To prepare this dish, wash the cucumbers, cut them in half lengthwise and hollow them out, then cut them into two or three pieces to make the boats. Chop together olives, capers, lemon zest, dried tomatoes and dill and add the chopped bread crumbs and the cucumber pulpthen fill the boats with the mixture obtained.

Discover these recipes too: Cheese Cucumber Boats, Cucumber Rolls Stuffed with Quinoa and Ricotta with Raspberry Sauce, Cucumbers stuffed with carrots and goat cheese, Cucumbers Duse style.

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