Ingredients
- 100 grams octopus (semi-cooked)
- 100 grams shrimps (21-25 preferable semi-cooked)
- 100 grams scallops (semi-cooked)
- 2 medium tomatoes (finely chopped)
- 1 red onion (thinly sliced)
- 1 small chili pepper (finely minced)
- 1 small yellow bell pepper (finely minced)
- 1 small jalapeño pepper
- 2 kg limes (juiced)
- extra virgin olive oil
- pinch of fresh cilantro
- salt, black and red pepper to taste
Instructions
- Cut the seafood ingredients into munchies (bite-size) pieces then mix them together.
- Cut the onion a la julienne.
- Cut tomatoes, red and yellow and green bell peppers into small squares.
- Mix the onion, tomatoes, lime juice, bell peppers, jalapeño, cilantro , olive oil, salt and pepper, then add them to the seafood mixture.
Quick Notes
Serve fresh with a good chilled mojito or beer.
Cooking time (duration): 25
Diet (other): Low calorie
Number of servings (yield): 6
Meal type: hors d’oerves
Culinary tradition: Central American
My rating:5 stars: ?????
Posted: December 20th, 2009
Categories:
Amuse-Bouche/Hors-D’œuvre,
Caribbean,
mezza,
tapa
Tags:
bell,
ceviche,
chili,
cilantro,
cold,
green,
jalapeño,
juice,
lime,
mix,
mojito,
octopus,
oil,
olive,
onion,
pepper,
red,
salt,
scallops,
serve,
shrimps,
yellow
Comments:
No Comments.
Ingredients
- 1 cucumber (finely sliced)
- 2 cup yogurt
- 2 clove garlic (mashed)
- 2 tbsp extra virgin olive oil
- pepper and salt to taste
- 1 pinch of mint (thinly sliced)
- 1 tsp lemon juice
Instructions
- Mix in the cucumber and yogurt with all other ingredients.
- Serve Cold.
Variations
Add some Dill to taste if available
Cooking time (duration): 10
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: hors d’oerves
Culinary tradition: Middle Eastern
My rating:5 stars: ★★★★★
Posted: December 18th, 2009
Categories:
Amuse-Bouche/Hors-D’œuvre,
mezza,
tapa
Tags:
bread,
cold,
cucumber,
dill,
extra,
finely,
garlic,
juice,
lemon,
mashed,
mint,
oil,
olive,
pepper,
pita,
salt,
serve,
sliced,
virgin,
yogurt
Comments:
No Comments.
Ingredients
- 12 escargots, fresh ( you can buy them in pack)
- 250 grams soft butter
- 1/4 cup parsley, chopped
- 2 tbsp. onions, chopped
- 2 tbsp. garlic, minced
- 1 tbsp. red wine
- 1 tbsp. lemon juice
- salt to taste
- white pepper to taste
Instructions
- Combine all ingredients and mix well.
- Keep the butter in a plastic container.
- Drain the Snails and rinse them.
- Boil them for about 15 mins in a combination of 2 cups water and 2 cups red wine.
- In a escargot cocotte, place the snails and cover with the garlic butter mixture.
- Bake at 230C for 10 minutes.
- Serve them hot.
Quick Notes
serve with french baguette and wine.
Cooking time (duration): 45
Number of servings (yield): 2
Meal type: hors d’oerves
Culinary tradition: French
My rating:5 stars: ★★★★★
- GhD 