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ceviche

Appetizers Karista's Kitchen Kid Friendly Seafood Shrimp

Scallop and Bay Shrimp Ceviche Tostadas

Scallop and Bay Shrimp Ceviche Tostadas // Karista's Kitchen

I was playing around with tostada recipes the other day and I decided I needed ceviche to top my tostada shells.  I was hungry at that moment and it just sounded delicious.  This is often how my recipes happen.  I’m hungry and something sounds delicious so it’s created and posted.

I was set on my traditional halibut ceviche because I haven’t made it since the fall and the family keeps asking for it; but there was no halibut at the fish market.  So I grabbed the fresh smallish dry packed scallops, which are best in a recipe like this anyway, and some bay shrimp.  The small dry packed scallops, not to be confused with bay scallops, dwindle to nothing when they’re cooked.  It almost feels like a waste of time to pan sear the small ones, so I either poach them or use them in a ceviche.  I’m all about getting the most out of my ingredients.

Well this turned out to be a grand idea.  I diced the small scallops and cold poached them in fresh lime juice overnight.   Then I drained them and combined them with the bay shrimp, along with lots of additional lush ingredients.  I think what I love about this ceviche is it’s easily adapted to suit everyone’s favorite flavors.  I love traditional ceviche with tomatoes, white onions and cilantro but instead of diced jalapeño I like a dash of hot sauce and diced cucumber pairs so beautifully with the bay shrimp.  Of course it’s all laced with additional fresh lime juice and a salt to taste.

I smeared the tostadas with guacamole because it holds the ceviche onto the tostada.   Little pieces still roll off but at least most of it stays planted firmly on the guacamole.  Garnishing with crumbled goat cheese or salty Cotija cheese completed my tostadas and I couldn’t eat just one.

While I was photographing for this post, one of the tostadas broke – and darn it, I had to eat that one too.

These little lovelies were a hit with the family and perfect for a mid-week casual meal.  I have to admit however, these will be so much fun to serve on a warm summer day with Sangria and a locally brewed beer.

Wishing you all a very happy end of the week and weekend!

Loads of Love,

Karista

Scallop and Bay Shrimp Ceviche Tostadas

Serving Size: Serves about 4 as an entree or 6 as an appetizer

Scallop and Bay Shrimp Ceviche Tostadas

Ingredients

    For the Ceviche
  • 1lb small dry packed scallops, diced
  • 1/2 lb cooked bay shrimp (sometimes called shrimp meat)
  • Fresh squeezed lime juice (enough to cover the diced scallops and a little extra)
  • Handful fresh cilantro, coarsely chopped
  • 4 roma tomatoes, diced
  • 1/2 - 3/4 cup diced white onion
  • 1/2 cup diced cucumber
  • Dash of hot sauce, or to taste
  • 1-2 cups Guacamole (recipe follows)
  • Tostada shells (usually found in the market or you can fry small corn tortillas)
  • 1/2 cup Cotija cheese, crumbled or crumbled Goat cheese
  • Salt to taste
  • Fresh cilantro for garnish
  • Serve with lime wedges
    For the Guacamole
  • 2-3 ripe avocados
  • 1-2 roma tomatoes, finely diced
  • 1/2 cup white onion, finely diced
  • 1/2 cup chopped cilantro
  • Lime juice and salt to taste

Instructions

  • Place the diced scallops in a glass or non-reactive bowl. Cover with fresh lime juice and refrigerate overnight.
  • Drain the scallops and discard the lime juice. Place the scallops in a large bowl with the bay shrimp, diced tomatoes, diced onion, cilantro, cucumber, dash of hot sauce and a squeeze or two of fresh lime juice and pinch of salt. Toss gently until the ingredients are nicely blended. Taste for salt and lime juice, adding more to your tastes. I usually end up adding more to suit my tastes.
  • Let the ceviche sit while you prepare the guacamole.
  • With a fork, mash the avocado and then gently blend it with the tomatoes, onion and cilantro. Season with a squeeze of lime juice and salt to taste.
  • Spread the guacamole onto the tostadas and then top with the ceviche. Garnish with extra chopped cilantro and crumbled Cotija or Goat cheese. Serve with lime wedges and extra hot sauce.
  • Serve immediately.
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    Appetizers Halibut Karista's Kitchen Salad Seafood VRAI Magazine

    Peruvian Ceviche with Patacones

    Peruvian Ceviche with Patacones // Karista's Kitchen Perfect for a summer evening!

    The vibrant and colorful foods of South America beg to be tasted, savored and celebrated.  South America provides a garden of gorgeous and unique regional produce, oceans of seafood, tropical fruits that remind us of sunshine and summer; and spicy flavors that feel festive and indulgent.

    Peruvian Ceviche with Patacones // Karista's Kitchen

    I’m so excited about the newest issue of VRAI Magazine!  Head on over to snag this fantastic summer recipe, Peruvian Ceviche with Patacones; and while you’re there, stay a while and browse.  VRAI Magazine is evolving and I’m so proud to be working with the most amazing and talented team.

    Check out the “Getting to Know” page to find out more about all the amazing and talented people behind this fabulous magazine.

    Delicious Wishes and Loads of Love,

    Karista

     

    Appetizers Halibut Karista's Kitchen Kid Friendly Seafood Shrimp

    Mixed Seafood and Avocado Ceviche

    ceviche with halibut, bay shrimp, cilantro, white onion, sriracha, and avocado

    Mixed Seafood and Avocado Ceviche

    I’ve forgotten how much fun it is to take a road trip.  Cruising down the highway to some cool tunes, aptly selected and managed by my teenage daughter.

    Stopping for a coffee and then a little snack. Talking, laughing, reminiscing about my daughter’s childhood and the adorable things she did and said when she was little.

    Thought provoking discussions about life, love and the pursuit of dreams; and how my little girl will someday help shape the world and make it a better place.

    All the while driving through cities and the green valley floor; over the rugged mountains to the end of the road that lead to the blue-gray Pacific ocean.  A magnificent vision.

    Angry storm clouds rolling past with wind and light rain, as if to say winter isn’t leaving just yet.  It was beautiful.  Magical.

    oregon oceanside

    My Sassy Gal, The Photographer

    After sharing such a lovely few hours with my daughter, once we arrived to our destination she was ready to kick off her shoes, lounge in her room and watch a movie.  Most likely, while texting or snap chatting her friends about how they were enjoyng their spring breaks.

    With the Sassy Gal happily lounging in her room, Ranger Craig and I were ready to explore the little seaside village.  First things first, we found a pub.  The cutest Irish pub with the freshest seafood, and of course, beer.

    A festive little pub filled with cheerful souls that made me want to stand on my chair and sing an Irish tune.  But I didn’t.  I gracefully refrained.  Although, I’m sure Ranger Craig wouldn’t have minded.  He’s watched me sing a tune or two.  Thankfully he’s charmed by my somewhat overzealous personality.

    Home again, home again and dreaming of the ocean, I decided it was time to bring out the ceviche recipe.  It’s a permanent resident in my frig most of the summer.  Typically prepared with different ingredients depending on my food mood or what I found at the Farmer’s Market.

    I hope you love the ceviche so much, it makes you want to stand on your chair and sing an Irish tune. 😉

    Mixed Seafood and Avocado Ceviche

    Feel free to add in your favorite ingredients.  Sometimes I add diced cucumber, diced red pepper, diced mango or diced pineapple.  Just for fun.

    Ingredients

    1lb fresh pacific halibut, diced into small bite sized pieces

    ½ lb bay shrimp

    1/2 cup white onion, small diced (1 small – medium onion)

    5-6 fresh Roma tomatoes, seeded and diced

    1 teaspoon or more of Sriracha hot sauce

    1/4 cup fresh chopped cilantro (add additional cilantro if desired)

    Fresh lime juice, enough to cover the diced halibut (about 1/2 cup)

    sea salt and pepper

    1 ripe avocado, diced

    Directions

    Place the diced halibut and lime juice in a glass or non-reactive bowl. Let the halibut marinate refrigerated for about an hour or two until the small halibut pieces have been cooked through.

    Once the halibut is done, drain the all the liquid and then place the halibut back in the glass bowl.

    Add the diced onion, tomatoes, bay shrimp and cilantro. Toss gently with the Sriracha and season with salt and pepper to taste.

    Before serving squeeze lime juice over the avocado and then gently fold into the ceviche.

    Serve with blue or yellow corn chips as an appetizer or light dinner.  But my favorite way to enjoy this ceviche is in warm tortillas as tacos!  Top with a little Cotija or Mexican cheese and a dollop of sour cream if desired.

    Recipe from karistaskitchen.com

    Halibut Salad Seafood

    Simple Halibut Ceviche

    Simple Halibut Ceviche made into tacos from Karista's Kitchen
    Simple Halibut Ceviche is one of the easiest seafood recipes to prepare.  I know you’re probably thinking I’ve had way too much sun this summer, but truly, ceviche can be simple, flavorful and delicious and a perfect seasonal starter.

    There are many different types of ceviche recipes and each South American country has their own version of ceviche. Many ceviche recipes can include ingredients from sweet potatoes and corn to squid and octopus. Although you can certainly add whatever you like to this particular ceviche recipe, I’ve kept it simple for sake of time, and flavor.

    For this Simple Halibut Ceviche, I’ve combined the halibut with lime juice and white onion. Once it’s been cold poached in the lime juice, I drain the liquid and then toss it with diced fresh summer tomatoes, diced jalapeno and chopped fresh cilantro. Then I season to taste with salt and pepper and dash of hot sauce. This gorgeous dish is a delicious starter for dinner guests or fun street style tacos for a light meal.

    I love to serve this Simple Halibut Ceviche with organic blue corn chips.  It makes a lovely presentation and the sweet flavor of the blue corn compliments the spicy and citrus flavors of the ceviche. 

    For something fun and festive, I often prepare patacones to serve with the ceviche.  Patacones are plantains that have been sliced, fried, flattened and fried again and then lightly seasoned with sea salt.   I’ve included a recipe with the ceviche. If you’d like to see a quick tutorial on how I make patacones, you can find it HERE.

    Delicious Wishes and Loads of Love,

    Karista

    Simple Halibut Ceviche

    Simple Halibut Ceviche

    Ingredients

      For the Ceviche
    • 1lb fresh pacific halibut, diced into small bite sized pieces
    • 1 small white onion, diced
    • Fresh lime juice, enough to cover the diced halibut (about 1/2 cup)
    • 5-6 fresh Roma tomatoes, seeded and diced
    • 1-2 jalapeno, finely diced
    • 1/4 cup fresh chopped cilantro (add additional cilantro if desired)
    • sea salt and pepper
      For the Patacones
    • Patacones (Plantain Chips)
    • 2-3 green plantains
    • High heat or refined veggie oil (a sunflower or safflower oil works well)
    • Sea salt

    Instructions

    For the Ceviche
  • Place the diced halibut, lime juice and all but 1/4 of the diced onion in a glass or non-reactive bowl. Add about 1 teaspoon of sea salt and stir. Let the halibut marinate refrigerated for about an hour or two until the small halibut pieces have been cooked through. I often let this marinate overnight.
  • Once the halibut is done, drain the all the liquid and then place the halibut onion mixture back in the glass bowl.
  • Add the remaining diced onion, jalapeno, tomatoes, and cilantro. Toss gently and season with salt and pepper to taste and a dash of hot sauce if desired.
  • Serve with blue or yellow corn chips. You can also serve with Patacones.
  • Optional Add ins: Diced fresh Avocado, diced red, yellow or orange bell pepper, thin sliced radishes, diced poblano peppers, chili pepper flakes, red pepper flakes, cooked bay shrimp, fresh chopped oregano.
  • For the Patacones (Plantain Chips)
  • Cut off the ends of the plantains and then carefully cut a slit down the length of the skin without cutting into the plantain itself. Using a wooden or small spoon, pry up the edges of the peel and pull off the skin. Once the peel is removed cut the plantain crosswise into slices about 2 inches long.
  • Heat the oil in a medium skillet over high heat until it shimmers, about 3 minutes. Add the plantains and fry them until they turn golden on all sides, about 3 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain, then place between 2 sheets of parchment paper. Reduce the heat to medium.
  • Flatten the plantains by pressing down on them with a heavy-bottomed pan pressing them into round discs. Return 1/2 of the flattened plantains to the oil and re-fry until deep golden on both sides, about 4 to 6 minutes. Transfer back to the paper towel-lined plate to drain and repeat with the remaining flattened plantains. Sprinkle with salt and serve immediately.
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