Blackened Shrimp Street Taco with Red Snapper Ceviche

2013-11-29
  • Yield : 4 servings
  • Cook Time : 45m
  • Ready In : 45m
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Ingredients

  • 12 jumbo shrimp, peeled and deveined
  • 1 tablespoon Blackening Spice, recipe follows
  • 1/4 cup vegetable oil
  • 1 cup shredded red cabbage
  • 6 radishes, sliced
  • 1 bunch cilantro, roughly chopped
  • 1 lime, juiced
  • Salt
  • 2 cups frozen green peas, thawed
  • 2 limes, juiced
  • 1/2 red onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 bunch cilantro, roughly chopped
  • 1 tablespoon Sriracha
  • 1 teaspoon cumin
  • Salt and black pepper
  • 8 ounces skinless red snapper fillet, diced
  • 2 tablespoons lime juice
  • 2 tablespoons, chopped red onion
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon minced jalapeno
  • 1 clove garlic, minced
  • 1 tomato, diced
  • Salt
  • 8 corn tortillas, for serving
  • 3 limes, cut into wedges, for serving
  • 1 teaspoon cayenne
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon dried thyme

Method

Step 1

For the red snapper ceviche: In a bowl, mix together the snapper, lime juice, red onion, cilantro, jalapeno, garlic and tomato. Season with salt. Chill until ready to serve.

Step 2

For the taco mix: Sprinkle the shrimp with the Blackening Spice. Heat the oil in a large skillet over high heat. Add the shrimp and sear for 2 minutes on each side. Let stand.

Step 3

In a bowl, combine the cabbage, radishes, cilantro, lime juice and a pinch of salt. Toss well and set aside.

Step 4

For the "mock"-amole: Puree the peas in a food processor. Add the lime juice, red onions, red peppers, cilantro, Sriracha and cumin; pulse until well mixed. Season with salt and pepper.

Step 5

To assemble: Heat the tortillas in a dry skillet until soft. Stack two tortillas on each serving plate, spread with "mock"-amole and top with shrimp and cabbage slaw. Serve the ceviche on the side. Garnish with lime wedges.

Step 6

Mix all the ingredients together in a bowl until well blended. Store in an airtight container.

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