My friend Angela (Titanic dinner party) sent me this link. Her boys (the lovely stewards of the same party) said it reminded them of a play dough toy they once had. It is pretty gross so be warned if you’re squeamish! I’m not sure what disturbs me more, the video or the comments!
Yesterday was Cinco de Mayo a wonderful holiday sadly not celebrated to any degree in Canada, in fact, it’s only been a few years that I have even heard of it, believe it or not. Being one who loves to celebrate, I thought, why not this lovely holiday? And it could and should be celebrated with celebration food, of course. Still watching my carbs, sugars, fats and such, I had to come up with a recipe that would work in this regime I am following.
Celebrate with Ceviche
Serves 1 (or multiply by the number of people you wish to serve)
- 100 g Shrimp, deveined, cleaned, tails removed
- 1 tbsp mint, chiffonad finely
- 1 tbsp green onion, finely chopped
- 2-3 tbsp cilantro, finely chopped
- 1/3 cup celery, cubed
- 1/4 cup apple, cubed
- 1/4 cup cucumber, cubed
- 1/4-1/2 cup lime juice
- 1/4 cup Piri Piri Sauce (see recipe below)
- 1 tbsp red pepper coulis (or you can use honey or agave, but I am limiting my sugars)
- 1 tbsp toasted shredded coconut (unsweetened, desiccated), plus a pinch for garnish
- Arugula greens
- About 3-4 hours before serving, chop the shrimp up into relatively even bits (this is so that they ‘cook’ in the citric acid evenly).
- Combine the mint, green onion, cilantro and celery together and mix well. Add about 2 tbsp of this mixture to the shrimp. Toss.
- Combine the lime juice and Piri Piri Sauce and red pepper coulis and mix well. Pour over the shrimp mixture and coat evenly. Refrigerate for 3-4 hours or until shrimp is opaque. You may wish to stir this from time to time.
- When the shrimp is totally cooked, add the remaining mint, green onion, cilantro and celery combo. Toss in the apple, toasted coconut and stir well.
- Garnish with the pinch of toasted coconut and extra hot sauce. Enjoy!
Piri Piri Sauce
(Inspired by Kristy at Eat, Play Love Our Family Food Adventure)
- 1-2 Serrano chiles
- 4-5 cloves of garlic
- 1 tbsp smoked paprika
- 1/2 cup freshly squeezed lemon juice
- 1 tbsp vinegar
- 1/3 cup low sodium vegetable stock (I used vegetable stock as it is slightly sweeter than chicken stock, because I replaced the wine vinegar with white vinegar)
- hand full of roughly chopped parsley
- hand full of roughly chopped cilantro
- Preheat the oven on high broil. Cut the chile peppers in half (don’t bother removing the seeds and stems, they come off easily after roasting). Place the chiles on a lightly sprayed (with fat free cooking spray) baking sheet and roast until blackened, Kristy says about 10 minutes (I didn’t time it).
- Trim the stems and remove the seeds (the seeds are the really hot bits)
- In your immersion blender container, combine the chiles, garlic, paprika, lemon juice, vinegar, vegetable stock, parsley and cilantro and purée the ingredients until smooth.
- Store in the refrigerator, you won’t regret making an extra large batch!