Tag: red onion

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

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

an explosion of sweet and savory flavours – Italian cuisine reinvented by Gordon Ramsay

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Roll out the dough on a floured surface, until you obtain a disk slightly thicker than the pan in which you will prepare the tarte tatin. Arrange the caramelized onions on the bottom of the pan, adding the cooking sauce, sprinkle with more brown sugar and a pinch of salt, then cover with the disc of pasta. Make the edges of the dough adhere well to the pan.

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Black Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro

by Pam on June 2, 2013

I saw a pinto bean salad over at Kalyn’s Kitchen^[1] that looked really delicious so I decided to make it. Unfortunately, I was out of pinto beans but luckily I had black beans which worked out great. I loved the combination of the flavors and textures in this salad – it was a big hit with all of us. I made burritos using this salad and some leftover flank steak for my husband’s lunch the next day and he LOVED it. It’s a quick and easy side dish that will pair nicely with most Mexican main entrees.

Place the drained and rinsed black beans into a bowl; add the vinegar and mix until well combined. Set aside. Place the avocado, tomato, red onion, and cilantro together in a bowl.

Combine the lime juice, garlic, and oil into a small container, whisk until well combined. Pour avocado mixture in with the black beans then drizzled the top with the lime mixture. Mix until evenly coated and well combined. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Print^[2]

Save^[3]

Black Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro

Yield: 6

Prep Time: 10 min.

Ingredients:

1 can black beans, rinsed & drained
4 tsp white balsamic vinegar
2 avocados, diced
1 cup grape tomatoes, sliced in half
1/4 cup red onion, diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1 clove of garlic, minced
1-2 tbsp vegetable oil
Sea salt and freshly cracked pepper, to taste

Directions:

Place the drained and rinsed black beans into a bowl; add the vinegar and mix until well combined. Set aside. Place the avocado, tomato, red onion, and cilantro together in a bowl.

Combine the lime juice, garlic, and oil into a small container, whisk until well combined. Pour avocado mixture in with the black beans then drizzled the top with the lime mixture. Mix until evenly coated and well combined. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe inspired by Kalyn’s Kitchen

References

^{^} Kalyn’s Kitchen (www.kalynskitchen.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)