Shrimp Ceviche Martini
From Chef Lorena Garcia
Asian-style shrimp ceviche served in Martini glasses
Serves: 6 (large martini glasses)
4 large martini Glasses
medium non-reactive mixing bowls
Leche De Tigre Dressing: ( yield 2 cups or 16 -tablespoon servings)
1/2 cup fresh lemon juice
1/2 medium yellow onion, finely chopped
1 medium carrot
1 medium stalk celery
1 teaspoon canola oil
1/3 cup low sodium soy sauce
1 tablespoon Lite coconut milk
10 oz fresh shrimp, peeled and deveined
1/4 cup red Bell pepper, finely chopped
1/4 cup red onion, finely chopped
1/2 cup cilantro, chopped
1 cup endive, washed
In a blender, mix all the ingredients for the leche de tigre, and pass through a sieve. Place in bowl, refrigerate.
In a nonreactive bowl, mix shrimp with chopped onions, and red bell pepper. Refrigerate.
Mix shrimp and 3/4 cup of leche de tigre dressing, (12 tablespoons or 6 servings of the dressing) add cilantro. Let stand/marinate for 10 minutes.
In a martini glass, put ceviche with a little bit of the marinating juices. Garnish with endive leaf.
Total Fat 1 g
Sat Fat 0 g
Cholesterol 95 mg
Sodium 310 mg
Total Carb 6 g
Dietary Fiber 1 g
Sugar 3 g
Protein 12 g