SHRIMP AND MAHI-MAHI CEVICHE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h35m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the chipotle-lime poached shrimp: Combine the chipotles, lime juice, wine and salt with 4 cups water in a pot and bring to a boil. Prepare an ice water bath.
- Add the shrimp to the boiling liquid, reduce the heat to medium and poach the shrimp for 4 minutes. Remove the shrimp from the poaching liquid and chill in the ice bath. Slice the shrimp lengthwise along the seam.
- Cool the poaching liquid and store the shrimp in the chilled poaching liquid until ready to use.
- For the ceviche: Remove the shrimp from the poaching liquid. Combine the mahi-mahi, jalapenos, cantaloupe, honeydew, red onions, and shrimp in a large bowl.
- In another bowl, whisk together the lime juice, grapeseed oil, salt, sriracha and pepper. Pour over the fish and shrimp mixture and mix well. Store in the refrigerator 10 minutes before serving.
- For Plating: Spread the cream cheese on the bottom of 6 martini glasses and use it to "glue" the glasses to the centers of 6 serving plates. Divide the ceviche among the glasses. Garnish each with 2 sprigs of watercress and spread 10 tortilla chips around each glass.
MAHI MAHI CEVICHE
Provided by Amanda Freitag
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the mahi mahi, lime juice, salt, garlic and onions. Cover and refrigerate for 1 hour.
- Stir in the cilantro, oil, cayenne, tomatoes, jalapenos and avocados, and serve.
MAHI MAHI CEVICHE
This mahi mahi ceviche requires a little bit of knife work, but when you consider the seasonal advantage of not using the stove, and just how tasty this really is, I think it's all worthwhile. You can also use shrimp, scallops, swordfish, and snapper.
Provided by Chef John
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 1h30m
Yield 6
Number Of Ingredients 14
Steps:
- Stir mahi mahi, lime juice, lemon juice, jalapeno pepper, salt, oregano, and cayenne pepper together in a bowl. Press down fish to completely immerse in liquid. Cover the bowl with plastic wrap and press plastic wrap down so that it is touching the fish. Refrigerate for at least 1 hour, or up to 6 hours.
- Stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into mahi mahi mixture until completely coated. Season with salt.
Nutrition Facts : Calories 116.5 calories, Carbohydrate 6.5 g, Cholesterol 41.5 mg, Fat 5.6 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 0.8 g, Sodium 247 mg, Sugar 2.2 g
SHRIMP AND MAHI-MAHI BURRITO
Steps:
- First we add the shrimp and fish to the grill. Then we add the onion, bell pepper, tomato and corn. We cook everything well and then top it all with the shredded cheese, letting the cheese start to melt.
- At this point, we heat the tortillas up on the grill and transfer them to the prep table. The tortillas are layered with refried beans, Tomato Rice, the ingredients from the grill, lettuce and pico de gallo, and sprinkled with chives.
- We then add all five salsas before rolling up those fine burritos. The rolled burritos are placed back on the grill and cooked for a solid 30 seconds on all four sides, until crispy outside and heated through.
- The rolled burritos are wrapped in foil and ready to serve!
- Heat oil in a paella pan. Add the onions and garlic; cook until softened. Add the rice; fry until toasted. Add 2 cups of tomato puree. Simmer for 30 mins.
- Combine the tomatoes, onions, cilantro and lime juice in bowl. Add salt to taste. Mix well.
- Add the avocados, onions, cilantro, lime juice, a little salt and 2 cups water to a blender; blend well.
- Throw the tomato, onion and garlic on a grill. When cooked, blend with some cilantro, salt and pepper.
- Add the chipotles and milk to a blender; blend well. Add the cream cheese and a touch of salt; blend again.
- Grill the habaneros and the onion half. Add to a blender with water and salt; blend well.
- Add the chipotles and some tamarind sauce to a blender; blend well.
SHRIMP SMOTHERED MAHI MAHI RECIPE - (3/5)
Provided by MMzz4444
Number Of Ingredients 7
Steps:
- 1. In large skillet, add diced tomatoes and diced onions. Saute with butter for about 8 mins until tender. Add whipping cream and shredded pepper jack cheese and mix until smooth. 2. In another skillet place your shrimp, sprinkle with blackening seasoning, and cook on medium heat with olive oil for about 6 mins. Add the cooked shrimp to the cheese sauce and cook on low heat for about 5 mins. 3. While the sauce continues to cook, in a third skillet, take your Mahi Mahi filets and cover with black seasoning on each side. 4. Over medium high heat with olive oil, place the filets down and cook for 3 mins on each side. After 6 mins, place the shrimp-cheese sauce over the fish and simmer for 10 mins. Sprinkle the minced cilantro over the mixture.
ROASTED MAHI-MAHI AND SHRIMP WITH GARLIC
Make and share this Roasted Mahi-Mahi and Shrimp With Garlic recipe from Food.com.
Provided by linda_nm
Categories Mahi Mahi
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F. Combine oil, tamari, salt and lemon juice in a small bowl to make a marinade.
- In a large baking dish, combine onions, red bell peppers, green bell peppers and garlic with half of the marinade. Set aside to let marinate at room temperature for about 10 minutes.
- In a large bowl, combine mahi mahi and shrimp with remaining marinade. Cover and refrigerate for about 20 minutes.
- Bake vegetables until just tender, about 20 minutes, then remove from oven. Add mahi mahi and shrimp to baking dish with vegetables and toss gently to combine. Return to oven and cook until shrimp are curled and mahi mahi is opaque, about 10 minutes more.
- Serving includes 1/4 of mahi mahi, 1/4 of shrimp, 1/4 of vegetables and 1/2 cup brown rice for a Curves Complete Phase II lunch or dinner. You can add a salad with 2 T of any Fat Free salad dressing.
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4.9/5 (74)Calories 149 per servingCategory Appetizer
- Slice the red onion very thinly and salt generously and let stand 15 minutes until it begins to release its liquid (this will remove the bitterness). Rinse well, squeeze dry.
- Place fish, garlic, onion, salt, pepper, fresh chilies, and lime juice in a shallow serving bowl, gently mix, and marinate in the refrigerator for at least 30 minutes before serving. The longer you marinate the firmer and more “cooked” the fish will become.
- Before serving, gently toss in the fresh cilantro, cucumber and tomato and a drizzle of olive oil, gently mix.
- Taste for salt and add more if necessary. If adding avocado, gently fold it in at the end, after everything is mixed, making sure to use one that is not too soft.
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