Shrimp And Mahi-Mahi Ceviche
Serves: 4
Kendrick Gleason
1 January 1970
Based on User reviews:
58
Spice
49
Sweetness
51
Sourness
34
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
1 cup
Lime Juice (fresh)1 cup
White Wine1 tsp
Kosher Salt3 cups
Cantaloupe (large-diced)3 cups
Honeydew (large-diced)1 cup
Red Onion (julienned)1 cup
Grapeseed Oil1 tsp
Sriracha6 tbsps
Cream CheeseDirections:
1
Special equipment: 6 martini glasses For the chipotle-lime poached shrimp: Combine the chipotles, lime juice, wine and salt with 4 cups water in a pot and bring to a boil
2
Prepare an ice water bath
3
Add the shrimp to the boiling liquid, reduce the heat to medium and poach the shrimp for 4 minutes
4
Remove the shrimp from the poaching liquid and chill in the ice bath
5
Slice the shrimp lengthwise along the seam
6
Cool the poaching liquid and store the shrimp in the chilled poaching liquid until ready to use
7
For the ceviche: Remove the shrimp from the poaching liquid
8
Combine the mahi-mahi, jalapenos, cantaloupe, honeydew, red onions, and shrimp in a large bowl
9
In another bowl, whisk together the lime juice, grapeseed oil, salt, sriracha and pepper
10
Pour over the fish and shrimp mixture and mix well
11
Store in the refrigerator 10 minutes before serving
12
For Plating: Spread the cream cheese on the bottom of 6 martini glasses and use it to "glue" the glasses to the centers of 6 serving plates
13
Divide the ceviche among the glasses
14
Garnish each with 2 sprigs of watercress and spread 10 tortilla chips around each glass