salsaology recipes

featured

Shrimp Cocktail

Shrimp Ceviche Appetizer

shrimp cocktail

Quench the heat with this dish. Sunny days and warm evenings are the perfect backdrop for this citrusy and spicy shrimp ceviche. It’s fresh, light, and prepares the palate for the rest of your barbecue spread. Perfect to make ahead of time before your gatherings – it’s sure to be a crowd pleaser!

ingredients

  • 6 tbsp. SALSAOLOGY Ancho Chile & Tamarind Sauce
  • 3 c. Lime Juice, preferably fresh squeezed
  • 3 Garlic Cloves, minced
  • 1 lb. Medium Size Uncooked Shrimp, peeled and deveined, cut into pieces
  • 1 c. Red Onion, chopped
  • 1 c. Cucumber, chopped
  • 1 c. Cherry Tomatoes, halved or quartered depending on size
  • 1/3 c. Cilantro, chopped
  • 1 Medium Avocado, diced

method

  1. Place shrimp in a bowl and add 2 c. of lime juice. Stir to coat and submerge all shrimp in lime juice. Cover bowl with plastic wrap and place in refrigerator until shrimp are a peachy rose color for approximately 1 hr. This process will cure the shrimp.
  2. In a small bowl, mix the remaining 1 c. of lime juice and the 6 tbsp. of SALSAOLOGY Ancho Chile & Tamarind Sauce. Set aside in refrigerator.
  3. Once shrimp have cured, drain lime juice into a separate receptacle and set aside.
  4. Add onion, cucumber, cherry tomatoes and cilantro to bowl with shrimp. Mix all ingredients together with a spoon.
  5. Add lime and sauce mixture to ceviche and mix well. Add salt and pepper to taste.
  6. Before serving, add diced avocado to ceviche.
  7. If you prefer a more, citrusy flavor, add some of the lime juice set aside from the curing to the ceviche mixture until you obtain the flavor desired. Also, if you prefer more spice, add more SALSAOLOGY by the tablespoon.
  8. Place in small bowls and serve with corn tortilla chips.

info

Serves 6 appetizers

  1. Lobster and Fideo Soup

    Lobster and Fideo Soup

    Lobster and Fideo Soup

    Fideo is the Spanish word for noodle, specifically a very thin and short noodle, also known as vermicelli pasta. Fideos are commonly used in Mexican cuisine to make soups and pasta salads. This recipe takes the Mexican traditional dish – sopa de fideo (noodle soup) and flavors the broth with our robust Chile Negro & Hibiscus Sauce. The addition of lobster or shrimp just makes this dish rich and heartwarming.

    method

    1. In a medium sized pot, heat 1 tablespoon of olive oil over medium heat. Add the fideos stirring often until they are a toasty brown; approximately 5 minutes. Add 6 cups of chicken stock and stir in ½ cup of Chile Negro & Hibiscus Sauce and season to taste; about 2 teaspoons of salt. Reduce heat to low, cover and cook until fideos are al dente, approximately 7-10 minutes.
    2. Bring a large pot of salted water to a rolling boil over high heat. Add lobsters head in first and cook for 5 minutes. Remove with tongs and place in a bowl or cookie sheet- set aside and allow to cool.
    3. When lobsters are cool, remove tails and claws. With scissors remove shell from tail by cutting down the middle of the tail on bottom. Crack claws and remove claw meat. Cut lobster into desired portions.
    4. Serve fideo soup in bowls and top with lobster meat or shrimp.

    info

    Serves 4.

    mix it up

    *If using shrimp: Peel and devein shrimp. Season shrimp with salt and pepper. Heat 1 tbsp. of olive oil in a pan over medium heat. Add shrimp and sauté for approximately 4 minutes. Add 1 tbsp. of butter and turn off heat. Set aside.

    keep reading...