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"Seviche" salads ... the seafood is cooked.

Light, refreshing, and piquant, these salads based on cooked seafood taste much like seviche, the classic Mexican seafood appetizer.

In authentic seviche, uncooked fish marinates in tart citrus juice; the acid slowly firms the flesh, giving it an opaque, cooked appearance. In these salads, the seafood cooks quickly in a tart liquid to acquire characteristic seviche flavors while bypassing any concerns one might have about eating raw fish. Once cool, mix the seafood with vegetables to make light summer entrees or first courses.
 Lemon Shrimp Seviche Salad
 1 pound raw medium-large shrimp
 (36 to 42 per lb.), or shelled
 cooked tiny shrimp
 3/4 cup each lemon juice and cider
 vinegar
 1 tablespoon drained capers
 1 teaspoon Dijon mustard
 4 green onions (ends trimmed), thinly
 sliced
 2 medium-size (about 5 oz. total)
 Roma-type tomatoes, cored and
 diced
 1 small yellow bell pepper, cored,
 seeded, and thinly sliced
 Lemon wedges (optional)
 Salt and pepper


Peel raw shrimp (leave shell on tail tip, if desired). Devein shrimp and rinse.

In a 10- to 12-inch frying pan, mix lemon juice, vinegar, capers, and Dijon mustard. Bring to a boil on high heat. Add raw shrimp and simmer, covered, just until shrimp are opaque but still moist-looking in thickest part (cut to test), 3 to 4 minutes; with a slotted spoon, transfer shrimp to a bowl. (Do not cook tiny shrimp.) Boil liquid over high heat, uncovered, until reduced to 1 cup, about 4 minutes. Pour liquid over shrimp (either kind). Chill until cool, at least 11/2 or up to 8 hours. Mix onion, tomatoes, and bell pepper with shrimp and spoon into 4 or 6 shallow soup bowls; distribute liquid among bowls. Garnish with wedges of lemon. Offer salt and pepper to add to taste. Makes 6 first-course or 4 entree servings.

Per first-course serving: 85 cal.; 13 g protein; 1. 3 g fat; 6 g carbo.; 161 mg sodium; 93 mg chol.

Lime and Chipotle Scallops

Look for the smoky canned chipotle chilies in Mexican markets and some supermarkets.
 1 pound sea or bay scallops
 1 teaspoon olive or salad oil
 1/2 cup minced shallots
 1/2 teaspoon minced canned chipotle
 chilies in sauce, or 1/2 teaspoon
 crushed dried hot red chilies
 1/2 cup each lime juice, white distilled
 vinegar, and water
 1/2 pound jicama
 1/2 cup minced fresh cilantro
 (coriander)
 Lime halves (optional)
 Salt and pepper


Rinse scallops and drain on paper towels. If scallops are more than 1/2 inch thick, cut in half to make thinner rounds; set aside. In a 10- to 12-inch frying pan over medium heat, stir olive oil, shallots, and chipotle until shallots are limp, about 3 minutes. Stir in lime juice, vinegar, and water; bring to a boil on high heat. Add scallops in a single layer; reduce heat, cover, and simmer just until opaque but still moist-looking in center (cut to test), about 2 minutes. With a slotted spoon, transfer scallops to a bowl. Boil liquid on high heat, uncovered, until reduced to I cup; pour over scallops and chill until cool, at least 1 1/2 or up to 8 hours.

Meanwhile, peel jicama, rinse well, and cut into 1/4-inch-thick matchsticks. Gently mix jicama with scallops and spoon into 4 or 6 shallow soup bowls; distribute liquid among bowls. Garnish salads with cilantro and lime halves. Add salt and pepper to taste. Makes 6 first-course or 4 entree servings.

Per first-course serving: 106 cal; 14 g protein; 1.5 g fat; 10 g carbo.; 130 mg sodium; 25 mg chol.
 Seviche with Radishes and Peas
 3/4 cup each rice vinegar and water (or
 1 cup distilled white vinegar and
 1/2 cup water)
 2 tablespoons minced crystallized
 ginger
 1/2 teaspoon coriander seed
 1 pound boned and skinned firm-texture
 lean fish such as halibut,
 mahimahi, or swordfish, cut into
 1/2-inch chunks
 1 cup frozen petite peas, thawed
 1 cup sliced red radishes
 Salt and pepper


In a 10- to 12-inch frying pan over high heat, bring vinegar, water, ginger, and coriander to boiling. Add fish; reduce heat, cover, and simmer until opaque but still moist-looking in thickest part (cut to test), 3 to 4 minutes. With a slotted spoon, transfer fish to a bowl. Boil liquid over high heat, uncovered, until reduced to 1 cup; pour over fish and chill until cool, at least 1 1/2 or up to 8 hours.

Stir in peas and radish slices. Spoon into 4 or 6 shallow soup bowls; distribute liquid among dishes. Offer salt and pepper to add to taste. Makes 6 first-course or 4 entree servings.

Per first-course serving: 130 cal; 17 g protein; 2 g fat; 11 g carbo.; 92 mg sodium; 24 mg chol.
COPYRIGHT 1990 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Jul 1, 1990
Words:792
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