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| Shrimp Ceviche In Cucumber Cups |
Hits: 7 |
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| Date Added: |
November 20, 2008 |
| Calories: |
80 |
| Serves: |
4 |
| Prep. Time: |
0:00 |
| Category: |
Appetizers, Seafood / Shellfish, Copy Cat / Restaurant |
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| Ingredients: |
2 English (hothouse) cucumbers -
1/2 pound shrimp
and finely chopped
Juice of 4 limes
2 tablespoons minced red onion
2 tablespoons chopped fresh cilantro
1 tablespoon snipped fresh chives
32 pieces fresh chives, each 1" long
2 tablespoons minced red bell pepper
2 tablespoons minced yellow bell pepper
2 teaspoons peeled and grated fresh ginger
1 teaspoon ground cumin
Cayenne pepper
1 teaspoon coarse salt
1/2 teaspoon freshly-ground black pepper
2 tablespoons sour cream
Paprika
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| Directions: one line for each direction. When saved the lines will be numbered. |
- Peel the cucumbers, then cut them into slices 5/8 inch thick. You should have 16 slices total.
- Using a fluted cookie cutter 1 1/2 inches in diameter, cut each cucumber slice to create a slice with fluted edges. Using a melon baller, scoop out a little of the center of each slice to form a well, being careful not to pierce the bottom. Transfer the cucumber cups to a baking sheet lined with paper towels, cover with plastic wrap and refrigerate until ready to serve. (The cucumber cups can be prepared up to 1 day in advance.)
- In a nonreactive bowl, combine the shrimp, lime juice, red onion, cilantro, snipped chives, red and yellow bell peppers, ginger, cumin, a pinch of cayenne pepper, the salt and black pepper. Stir to mix, cover, and refrigerate for at least 2 hours or up to 4 hours, stirring from time to time.
- Just before serving, transfer the shrimp mixture to a fine-mesh sieve placed over a bowl to drain off all the liquid. Discard the liquid. Return the shrimp mixture to its original bowl and stir in the sour cream. Fill each cucumber cup with an equal amount of the ceviche.
- Garnish each cup with 2 chive pieces and sprinkle with paprika. Arrange on a chilled platter and serve immediately.
- This recipe yields 4 servings.
- Comments: Perfectly fresh seafood is essential when preparing ceviche. Buy only shrimp displayed on ice and labeled "fresh," rather than "previously frozen." It is always worth asking the fishmonger if you are uncertain. If desired, arrange the filled cups on a platter lined with ti leaves.
Notes:
Recipe adapted from Williams-Sonoma, Entertaining, Edited by Chuck Williams (Oxmoor House, 2004) |
| Nutrition Facts |
| Servings Per Recipe: 4 |
| Amount Per Serving |
| Calories: 80 |
Calories from Fat 30.0% |
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| Total Fat |
3g |
| Cholesterol |
89mg |
| Sodium |
559mg |
| Carbohydrate |
2g |
| Dietary Fiber |
trace |
| Protein |
12g |
| Exchanges: 0 Grain(Starch) |
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| Rating: () |
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Added On: November 20, 2008 |
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| * Williams-Sonoma at http://www.williams-sonoma.com |
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