Mexican Seafood Cocktail. Add diced cucumber, celery, and fresh jalepeno pepper. Substitute cocktail sauce for ketchup. Use V8. Toss the raw shrimp with cumin, corriander, chile de arbol, and a squeeze of lime juice and sauteed them in olive oil before chopping.
Cucumber-Jalapeno Margarita Coarse sea or kosher salt 1 lime wedge ½ cup peeled, finely diced cucumber, plus a cucumber slice for garnish 4-6 thin jalapeño slices, with seeds ¼ cup cilantro sprigs ¾ oz (1½ Tbsp) fresh lime juice ¼ oz (1½ tsp) light agave nectar 2 oz (¼ cup) 100% blue agave silver tequila ½ oz (1 Tbsp) Cointreau or triple sec
I love this Ecuadorean addition of salty, crunchy popcorn to ceviche. Shrimp "cook" in the lime juice particularly well, although I have made this with firm-fleshed white fish as well as dry scallops. Ceviche is, of course, all about the freshness of the fish—so make sure that whatever you use is as fresh as you can get it.
1 14.75 ounce can salmon 1 small zucchini, grated and squeezed 1 T chopped fresh dill 1 Ideal Protein Potato Puree packet mixed with 2 ounces hot water 1 egg white Olive oil spray Drain salmon, remove skin and bones. Mash the salmon so it’s crumbled. Mix zucchini, dill, potato puree (already mixed), and one egg white. . Divide into fourths and form into four patties. Spray a nonstick skillet with olive oil spray. Cook for 5-7 minutes on each side, until browned and cooked through.
Summer Mexican Shrimp Cocktail Served in a Large Glass