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Seafood Ceviche with Green Apple Shooter
Recipe courtesy of the Ritz-Carlton Cancun
Ingredients
Ceviche:
2 cups mixed seafood (scallops, shrimp, octopus, sea bass)
1/4 cup onion, finely chopped
3 teaspoons lime juice
2 plum tomatoes, seedless, skinless and finely chopped
1/4 cup chopped coriander
1/2 cup chopped cucumber
2 tablespoons olive oil
1 teaspoon Serrano chile, seedless and finely chopped
1 apple, chopped
Salt and freshly ground pepper, to taste
Apple Soup:
2 green apples, skinned and chopped
5 tablespoons Izarra or other apple liqueur
2 tablespoons Midori
1 tablespoon lemon juice
1 lemon
5 drops olive oil
2 tablespoons natural syrup (or to taste)
Apple Chips:
1 green apple, cored and cut thinly with a mandolin
2 cups sugar
2 cups water
Directions
For the ceviche, steam the seafood until just tender.
In a bowl, combine the lemon juice, onion and the seafood. Let it rest for about one hour. Add the remaining ingredients. Season with salt and pepper, to taste. Keep in a cool place.
For the green apple soup, place the apples in cool water. Add the juice of one lemon, plus 1 tablespoon lemon juice. Retain liquid. Place the apples and remaining ingredients in a blender. Blend until smooth, adding some of the liquid to create a light soup consistency. Keep cool.
For the apple chips, place the water and sugar in a pot. Bring to boil. Cook until a syrup forms.
Place the apples in a stainless steel container. Cover with the hot syrup. Cover the mixture and refrigerate for 12 hours.
Remove the slices from the syrup and place them on a wax-paper-covered cookie sheet. Bake at 250 degrees F for 35 minutes. Remove from the wax paper and let them cool for 10 minutes. Place in a plastic container and store at room temperature.
To complete, place the ceviche in small bowl or martini glass. Add the apple soup. Garnish with the apple chips.