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]]> http://www.portclydefreshcatch.com/test-product-one/feed/ 0 Maine Shrimp and Monkfish Ceviche in Cabot Cheddar and Sweet Potato Nests http://www.portclydefreshcatch.com/maine-shrimp-and-monkfish-ceviche-in-cabot-cheddar-and-sweet-potato-nests/ http://www.portclydefreshcatch.com/maine-shrimp-and-monkfish-ceviche-in-cabot-cheddar-and-sweet-potato-nests/#comments Mon, 22 Oct 2012 14:20:24 +0000 admin http://www.portclydefreshcatch.com/?p=1233
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Maine Shrimp and Monkfish Ceviche in Cabot Cheddar and Sweet Potato Nests
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
  • Make the Sweet Potato Nests:
  • 1 large sweet potato, grated, about 3 cups
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons Cabot butter, salted or unsalted
  • 4 ounces, about 1 cup, of Cabot Seriously Sharp Cheddar, grated
  • Make the Monkfish and Shrimp Ceviche:
  • ½ lb. shrimp
  • ½ lb. monkfish
  • 6 to 8 limes, juiced
  • 2 lemons, juiced
  • (enough lime and lemon juice to completely cover the seafood)
  • 2 or 3 garlic cloves, minced
  • 1 medium red onion, sliced very thin, julienned
  • 1 small red bell pepper, seeded and sliced very thin, julienned
  • 1 jalapeno, Fresno or habanero, sliced very thin
  • ¼ cup cilantro
  • ¼ cup parsley
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions
  1. Make the Sweet Potato Nests:
  2. Preheat oven to 375 degrees.
  3. Place the grated sweet potato in a colander and let drain for several minutes. Then, using your hands, press on the potatoes to help remove any remaining water. When they are as dry as possible place them in a medium size bowl and add the beaten egg and the salt and pepper and mix well.
  4. Lightly grease the cups of a mini-muffin pan with the Cabot butter. Place about a tablespoon of the grated sweet potato in each cup of the muffin tin. With your fingers press the potato on the bottom and up the sides, forming little cups. When all the cups have been filled, place the muffin pan in the oven and bake at 375 degrees for 20 to 25 minutes or until the potatoes start to turn golden brown. When done, remove from the oven and let cool completely before carefully removing them from the pan. As you remove them from the pan place them on large plate or platter and put a small amount of the grated Cabot Cheddar in each sweet potato cup. Set aside.
  5. Make the Monkfish and Shrimp Ceviche:
  6. Place the monkfish and the shrimp in a large bowl and cover with the lime and lemon juice. Cover the bowl with plastic wrap and refrigerate for 5 to 6 hours, stirring occasionally. When the seafood is done, it will be opaque, drain off the juice so that the seafood is moist and only a little of the juice remains. Add the rest of the ingredients and stir to blend.
  7. Place a tablespoon or so of the seviche in each of the Cheddar and Sweet Potato Nest and serve as an appetizer for dinner or as a “fancy” snack for the family.

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