Shrimp Ceviche

 

 

Seafood Ceviche is the ultimate summer dish. Light, filling and esthetically beautiful ceviche is all about freshness.

 

Originally from South America, ceviche-stye dishes have gained incredible recognition and popularity in the U.S. Ceviche is raw seafood marinated in citrus juice. And what was once available exclusively on menus of top-notch restaurants, can now be found in countless eateries across the country.

 

This recipe was inspired by a tasty dish my friend and I tried at a popular restaurant in Los Angeles.

 

Ingredients

 

- 1 avocado

- 1 small red onion (finely diced)

- 2 Limes 

- 2 Lemons

- 1/2 lb of shrimp

- 1/2 bunch of cilantro

- 1/2 mango

- 1 sm Serrano Pepper (finely dice)

- 2 cucumbers

salt & pepper

 

Every chef has their own version of ceviche, but it all starts with quality seafood, and lots (LOTS!!) of Lemons and Limes.

 

Choose your favorite fruit-de-mer (seafood) as a base. Octopus, sea bass, halibut, scallops, muscles and oysters are all great and tasty ingredients. We chose to stick solely with shrimp.

 

Raw Shrimp

 

Start with uncooked cleaned and de-veined shrimp. We purchased frozen and thawed completely before flash boiling in a pot of rolling hot water spiced with salt and cilantro.

 

Flash Boiled Shrimp

 

Finely chop red onion and serrano pepper. Squeeze all lemons and limes. Use the marinade to coat the cooked shrimp and allow to rest for 25-30 minutes in the fridge. 

 

Red Onions 

 

Dice avocado and ripe mango, and slice fresh cucumbers. Rough chop the mint and cilantro to add texture and color.

 

Marinated Shrimp Ceviche 

Incorporate all ingredients once the shrimp have marinated. 

 

 
Garnish with mint leaves and season with more citrus juice, salt and pepper as needed.
 
 
 
Serve chilled with tortilla chips or rustic bread toast.
 

 

 

What do you do with over-ripened bananas? You know, the ones that turn completely brown on the outside but are still sweet and delicious on the inside.

Banana Chocolate Pudding

 

Lots of people save and freeze them as ingredients for future smoothies or banana bread baking. Great options indeed.

 

But when you want an easy to make, quick and healthy snack (or dessert!), that’s pure chocolate deliciousness, use the soft fruit to whip up a banana chocolate mousse. We spiced it up with a few dashes of cayenne pepper!

 

 

Ingredients

 

- 2 super ripe and soft bananas 

 

- 1tbs. cocoa powder

 

- 1 tsp. yogurt (or almond milk)

 

(Makes 2 servings) 

Sliced banana

 

Instructions

 

Peel and slice bananas. Place in food processor and add yogurt. Pulse until bananas have become creamy. Add cocoa powder and pulse to incorporate all ingredients.

 

 

Banana with cocoa

 

For a dash of sophisticated spice use cayenne pepper – a few dashes to start with, and add as needed.

 

Banana chocolate with cayenne

 

 

Chill for 20-30 minutes before serving. 

 

Banana Chocolate Pudding 

 

 

Did you know there is a National Caviar Day? Neither did we. (Then again, in the nether-sphere of the internet there seems to be a national day for just about everything.)

 

So what about caviar– what is it exactly? Where does it come from? And how come Russian caviar is so expensive?  In honor of National Caviar Day we bring you the roe-down on these fancy fish eggs.

 

What is Caviar?

 

Caviar is fish roe or eggs that have been cured in salted brine. Authentic caviar refers to the roe from wild sturgeon, a fish that is native to the fresh waters of Caspian and Black Sea. The three main types of sturgeon that produce caviar are beluga, sevruga and osetra. 

 

While you can find a number of fish egg products labeled caviar, including salmon roe (ikura), real caviar comes in the form of tiny pearly black fish eggs from sturgeon. It’s like calling a sparkling wine from Italy, Champagne!

 

black caviar

 

What’s so special about caviar?

 

Before oysters, truffles and Champagne there was caviar. Considered a rare delicacy, caviar was coveted by kings, tzars and every other imaginable aristocracy. From ancient Rome to modern Russia, splurging on caviar was a matter of luxury, status, and good taste. 

 

More than just fantastic flavor, caviar is known to contain vital minerals like zinc and vitamins A, C and E -famous for their immune-boosting effects.

 

Why is Russian caviar so expensive?

 

Known as ‘black gold’, beluga sourced caviar is the most expensive in the world. Russian fishermen have been harvesting sturgeon caviar in the Caspian Sea for centuries. High demand and even higher profits have resulted in overfishing and poaching of the species, despite a robust 118 year life cycle of the fish. This prompted many governments to restrict trade. In the United States, sales of beluga caviar have been illegal since 2005.

 

Average prices for sevruga caviar can be as high as $5,800 for one kilo (2.2lbs). Osetra caviar is even more expensive, coming in at a cool $12,500 per kilo.

 

If you’re looking to add some caviar royalty your next soirée, consider black caviar “Malosol” Derived from paddle fish, a close cousin of the sturgeon, the caviar is a salty burst of wonderfulness when served on a petit-four toast or with blini.  

 blini with caviar

 

 

 

 

4th of July Collage2

 

 

How do you make a Patriotic Red, White and Blue layered drink?

 

Start with your basic ingredients: Red Cranberry Juice, White Pina Colada SOBE, Blue Gatorade (of Blue Curacao).

 

1) Pour the Cranberry juice first. It has the heaviest sugar content, making it robust enough to stand up to the weigh of the rest.  
2) Add full glass of ice.
3) SLOWLY pour the remaining drinks on top, do not mix.

 

For a Russian twist, use vodka as a clear alternative and add as top ingredient after carefully pouring Cranberry Juice and Blue Curacao. Enjoy responsibly!

 

Summer is officially here! Beaches, sand and fun in the sun. The days are long and the last thing you want to be doing is spending time indoors cooking. Barbecues and grill-outs aside, most of us are looking for quick and easy recipes to keep us cool and satiated. 

 

Below are two of our chilled favorites, Okroshka and Svekolnik (Cold Borscht). Both are great sources of vitamins and can be whipped up in no time with just a little prep work. 

 

Okroshka

 

Ingredients:
- 2 med potatoes cooked
- 3 bunches of green onion
- 4 small radishes
- 2 med persian cucumbers
- 3 eggs (can be just egg whites)
- 1/2 cup chopped bologna or cooked chicken breast
- finely chopped dill (and fresh mint leaves to taste)
- salt and peper
- 6-7 cups Yogurt Drink
- 1 cup fizzy water

 

Boil eggs and potatoes ahead of time and let chill. Chop ingredients into small cubes and combine in a bowl. Pour the yogurt drink and salt and pepper to taste. Add fizzy water and a squeeze of lime or lemon juice for more zing. 

 

Enjoy chilled! Can be made #vegetarian by skipping the bologna and eggs.

 

Okroshka FB Post

 

 

Svekolnik 

 

Ingredients 
- 5 medium sized beets 
- 3 medium potatoes 
- 4 hard boiled eggs chopped
- 2 medium cucumbers chopped
- 6 small radishes chopped
- 1 cup minced scallions or green onion
- 1 lemon halved
- 1/2 cup minced dill
- 10-12 cups water
- Salt and pepper to taste
- Sour cream as garnish

 

Clean and cut beets and potatoes into small cubes. Add water, a squeeze of lemon and salt and bring everything to boil. Let the beet stock simmer for a few minutes before taking off the heat. 

 

The mixture should be a rich red or deep pink color. Chill the liquid in the refrigerator – preferably overnight. 

 

Finely chop hard boiled eggs, radishes and cucumbers and place in individual plates. Mince the green onions (or scallions) and dill. Add the chilled beet stock to the ingredients. 

Garnish and enjoy with a dollop of sour cream!

 

Cold Borsht2

 

 

Authentic Russian Food