Shrimp Ceviche

 

I found this to be a deliciously different way to serve shrimp.  Do you find that you are always making the same recipes and eating food the served the same way?  When you go out to eat do you always order the same dish or change it up a bit and try something new?  I’m all about trying new recipes – it’s always good to change things up instead of remaining status quo.  And what could be the worst thing to happen?  You don’t like it …oh well at least you tried!  ENJOY!

Cranberry Shrimp Ceviche Cups

Ingredients:

1 ½ teaspoons salt, divided

16 ounces  Medium Raw Shrimp, thawed

1 cup  Dried Cranberries

½ red onion, roughly chopped

½ cup fresh parsley

½ jalapeño, roughly chopped

¼ cup fresh lemon juice

¼ cup fresh lime juice

¼ teaspoon  Crushed Red Pepper or Ground Black Pepper

1 teaspoon  Oregano
Garnish:

13 ounces  Restaurant Style Tortilla Chips

2 limes, cut into wedges

Fresh cranberries (optional)

Directions:

1. Bring a medium pot of water to a boil. Season with 1 teaspoon salt. Add shrimp and cook for 3 minutes. Immediately plunge cooked shrimp into an ice water bath. Peel shrimp and place in a flat dish.
2. In a food processor, combine cranberries, red onion, parsley and jalapeño. Pulse until finely chopped. Add cranberry mixture to shrimp.
3. Add lemon juice, lime juice, remaining ½ teaspoon salt, crushed red pepper and oregano. Stir to combine ingredients thoroughly. Refrigerate for 1 hour.
4. To assemble: Spoon ceviche (about 4-5 shrimp each) into small clear cups or glasses. Garnish with tortilla chips, lime wedges and fresh cranberries.

 

 

Grilled Sesame Crusted Ahi Tuna with Orange Ginger Soy Sauce

 

Ahi tuna is one of my favorite and on the grill with an orange ginger soy sauce … oh yeah .that’s what I’m talking about!  Not only is this tuna delicious, but it’s healthy and quick.  This is a great meal for during the week when time is limited.  ENJOY!

Orange ginger soy sauce

• 2 tablespoons mirin
• 2 teaspoons white miso
• 3 teaspoons grated fresh ginger
• 1/3 cup plus 2 tablespoons fresh orange juice
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon plus 2 teaspoons rice wine vinegar
• 1/8 teaspoon red-pepper flakes
• ¼ teaspoon sesame oil

1. Combine all of the ingredients together in a bowl.
2. Whisk until the miso dissolves. Serve with seared tuna.

Seared sesame crusted tuna

• ¾ to 1 lb sushi grade yellowfin tuna
• 3 tablespoons sesame seeds
• 2 tablespoons black sesame seeds
• 1 tablespoon canola oil

1. Cut the tuna into 2-3 rectangular pieces.
2. Mix the sesame seeds together on a plate.
3. Press the tuna into the sesame seeds on all sides.
4. Heat canola oil in a medium skillet over medium high heat.
5. Sear the tuna for 20 seconds on each side, then transfer to a paper towel to drain. Let rest a couple of minutes.
6. Slice  into ¼-thick pieces and serve with orange ginger dipping sauce.

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