Subject: Avocado Stuffed with Shrimp Seviche (Aguacate Relleno con Seviche de Camarones)
From: Unicorn (unicorn@indenial.com)
Date: Mon Apr 07 2003 - 02:51:45 EDT
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FOOD FUNNY
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Thanks to Sylvia Richardson for this food fable:
Jane had a system for labeling homemade freezer meals. She would
carefully note in large clear letters, "Meat Loaf" or "Pot Roast" or
"Steak and Vegetables" or "Chicken and Dumplings" or "Beef Pot Pie."
Everyday when she asked her husband what he wanted for dinner, he
never asked for any of those meals. She decided to stock the freezer
with his various requests - what he really likes. In Jane's freezer
you'll see a whole new set of labels. You'll find dinners with neat
little tags that say: "Whatever," "Anything," "I Don't Know," "I Don't
Care," "Something Good," or "Food." No more frustration for Jane
because no matter what her husband replies when she asks him what he
wants for dinner, it's there waiting.
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TODAY'S RECIPE
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I had the pleasure of revisiting one of my favorite Mexican restaurants
in Atlanta and discovering a new one over the weekend, and was
reminded once again of the variety and diversity of foods from that
giant and ancient land. In yet another attempt to illustrate that there
is much more to be had south of our border than tacos and burritos,
here is yet another collection of authentic Mexican recipes I'll call
"More Mexican":
Monday's Starter Avocado Stuffed with Shrimp Seviche (Aguacate Relleno
con Seviche de Camarones)
Tuesday's Soup or Salad
Chayote Soup (Sopa de Chayote)
Wednesday's Side Dish
Chopped Zucchini (Calabacitas Picadas)
Thursday's Entree
Chicken Stew with Almonds (Pollo en Pipian de Almendra)
Friday's Dessert
Heavenly Cake (Torta del Cielo)
I have published many recipes for seviche (also spelled ceviche) in
the past, and as with most of them, the fish (or shrimp, as in this
case) are "cooked" by the acidity of the citrus juice. The process is
called "denaturing" by chemists, and produces the same effect as if
the shrimp had been cooked by heating them. This recipe serves two,
but is easily multiplied
Avocado Stuffed with Shrimp Seviche (Aguacate Relleno con Seviche de
Camarones)
1/2 lb (225 g) small shrimp, peeled and deveined
1/4 cup (60 ml) fresh lemon juice
1/4 cup (60 ml) fresh lime juice
1 tomato, seeded and chopped
1/2 small onion, finely chopped
4 pimiento-stuffed green olives, chopped
1 jalapeno pepper, seeded and finely chopped, or to taste
2 Tbs (30 ml) extra-virgin olive oil
1 Tbs (15 ml) chopped cilantro (coriander leaves)
Salt and freshly ground pepper to taste
1 ripe avocado, halved and pitted
Lettuce leaves for garnish
Combine the shrimp, lemon juice, and lime juice in a non-reactive bowl
and refrigerate for 3 hours, or until the shrimp are firm and opaque.
Add the tomato, onion, olives, jalapeno, olive oil, cilantro, salt,
and pepper and stir to combine. Spoon into the avocado halves and
serve on a bed of lettuce leaves. Serves 2.
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