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Seafood Week: Ceviche & Asian Shrimp Salad

Chef H.J. Schumer from Price Cutter’s Taste Culinary Classroom shows us how to make Ceviche and an Asian Shrimp Salad for Seafood Week!
Chef H.J. Schumer from Price Cutter’s Taste Culinary Classroom shows us how to make Ceviche and an Asian Shrimp Salad for Seafood Week!

Asian shrimp salad

Asian Marinade

·     ½ cup soy sauce

·     ¼ cup water

·     ½ cup rice vinegar

·     1 ½ tablespoon sesame oil

·     1 ½  teaspoon fresh grated ginger

·     1 teaspoon dried ginger

·     2 tablespoons honey

Skewers

·     1 lb shrimp peeled and deveined

·     1 container of grape tomatoes

·     1 cup pineapple chucks

Dressing

·     ¼ cup reserved marinade

·     ½ cup extra virgin olive oil

·     Salt and pepper to taste

Salad

·     8 oz baby arugula

·     ¼ cup honey roasted almond slices


Directions:

1.     Place prepared shrimp in a zip lock bag along with all but ¼ cup of the marinade (Reserve this ¼ cup the dressing.) Let sit in refrigerator for 30 minutes.


2.     To make the dressing mix together the ¼ cup of the reserved marinade and ½ cup extra virgin olive oil, salt and pepper to taste 


3.     Place the marinated shrimp, pineapple and tomatoes on skewers and cook until shrimp is done, let cool.


4.     Place arugula on plate and sprinkle with dressing, top each salad with a skewer and sprinkle with almond slices.



Ceviche

·     1 pound bay scallops (flounder or red snapper all work well)

·     8 limes, juiced

·     2 tomatoes, diced

·     5 green onions, minced

·     2 stalks celery, sliced

·     1/2 green bell pepper, minced

·     1/2 cup chopped fresh parsley

·     freshly ground black pepper

·     1 1/2 tablespoons olive oil

·     1/8 cup chopped fresh cilantro

Directions

1. Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them).(6 hours minimum)

2. Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently.


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