Ceviche! Everyone craves a delicious ceviche this time of year, a cool, light appetizer (or main course) for the summer heat. A wonderful way to satiate those cravings is with a yummy and easy-to-make shrimp ceviche.
- 1 Pound Uncooked Shrimp Cleaned and Deceined
- 12 Limes Juiced
- 1 Red Onion, thinly sliced
- 1 Small bunch Cilantro, finely chopped
- 2-3 Mandarin Oranges
- 1 Tablespoon Extra Virgin Olive Oil
- Salt and Pepper to taste
- Plantain Chips as accompaniment
- Place the shrimp on a shallow glass container. Sprinkle the lime juice liberally over them and refrigerate for at least 30 minutes or until the shrimp turn pink and acquire an opaque appearance. (It may need extra time depending on the size of the shrimp).
- While shrimp are marinating, combine onion, cilantro, olive oil, salt and pepper. Reserve.
- Next, peel the mandarin oranges over a small bowl so you catch all juices and drips. Cut out sections of the orange, leaving the membrane intact, and squeeze all the juices out.
- Once shrimp are ready, season with salt and pepper and combine with the onion mixture, mandarin oranges and its juices. You may marinate for an additional 10 more minutes at room temperature. Serve with the plantain chips.
If you can’t find the squashes here, try small zucchini and slice them crosswise. Squash blossoms can be replaced with a leafy green such as spinach.
- 1 generous handful fresh thyme sprigs (about 3/4 ounces)
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
- 2 baby zucchini (3 ounces total), thinly shaved on a mandoline
- 4 baby pattypan squashes (a mixture of yellow and green; 3 ounces total), thinly shaved on a mandoline
- 4 ounces mixed teardrop or cherry small tomatoes, cut in half crosswise (1 cup)
- 6 zucchini blossoms, halved or quartered if large
- 1/4 cup fresh basil leaves, torn if large, plus more for sprinkling (optional)
- Pinch of red-pepper flakes
- 1/4 teaspoon coarse salt
- Coarsely ground pepper
- 3 ounces fresh ricotta (1/3 cup)
- Place thyme on a cutting board, and bruise with the dull edge of a knife.
- Place thyme and oil in a small saucepan.
- Cover, and heat over medium heat until small bubbles appear.
- Turn off heat, and steep thyme, covered, 20 minutes. Discard sprigs, leaving loose thyme leaves in oil.
- Whisk together lemon zest and juice and 2 tablespoons thyme oil (reserve remaining oil for another use; it can be refrigerated up to 2 weeks).
- Combine half the dressing with the zucchini, pattypan squashes, tomatoes, zucchini blossoms, basil, red-pepper flakes, and salt.
- Season with pepper, and toss.
- Divide half the salad between 2 plates, and dot with half the ricotta.
- Top with remaining salad and remaining ricotta.
- Drizzle with remaining dressing, and sprinkle with basil.
Here’s the secret to nice pimiento-cheese texture: Grate the cheese by hand, half on the large holes of a box grater and half on the small holes. Choose an aged sharp Cheddar cheese for extra bite. Chopped chives and Dijon mustard add piquant punch in place of grated onion.
- 1 (12-oz.) block aged sharp white Cheddar cheese
- 1/3 cup plus 2 Tablespoons mayonnaise
- 1 (4-oz.) jar diced pimiento, drained and rinsed
- 1/3 cup thinly sliced fresh chives
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon freshly ground black pepper
- Grate half of cheese using the large holes of a box grater; grate remaining half of cheese using the small holes of box grater.
- Stir together mayonnaise and next 6 ingredients.
- Stir in Cheddar cheese until well blended.
- Let stand 15 minutes.
- Serve immediately, or cover and chill up to 3 days.