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Recipe Detail Page
Crostini with Shrimp Ceviche & Spanish Gazpacho Shooters
Summer 2011
Cultures may clash, but not food! Italian toasts are the perfect vehicle for Central American lime-drenched shrimp and avocado. And smooth Spanish gazpacho is quite welcome invery small glasses as a complementing liquid “nibble.”
Makes 12 shooters and 24 crostini
CROSTINI & CROUTONS
¼ cup (60 mL) olive oil
1 large garlic clove, minced
1 baguette, preferably day-old
GAZPACHO
4 cups (1 L) cherry tomatoes or 3 to 4 seeded
and chunked large ripe tomatoes
1 large garlic clove
1 tsp (5 mL) salt
½ medium cucumber, peeled
1 small sweet red pepper, cored and seeded
2 tbsp (30 mL) red wine vinegar
2 tbsp (30 mL) olive oil
CEVICHE
1 lb (500 g) cooked and peeled frozen small shrimp (71 to 90 size)
1 jalapeno pepper, seeded and minced
Pinches of dried chili flakes (optional)
¼ cup (60 mL) finely diced red onion
Zest and juice of 1 large lime
1 tbsp (15 mL) olive oil
¼ tsp (1 mL) toasted cumin seed, lightly crushed
¼ tsp (1 mL) salt
1 large or 2 small ripe avocados
⅓ cup (80 mL) coarsely chopped roasted peanuts
or fresh coriander (optional garnish)
1 Stir oil with garlic; cut 24 slices of baguette ¼-inch (5-mm) thick. Brush on both sides with garlicky oil; lay slightly apart on baking sheet. For croutons, use remaining loaf to make about 2 to 3 cups (500 to 750 mL) of irregular croutons. Brush bread ends and any imperfect slices with some of garlicky oil. Roughly pull or cut these into ¼-inch (5-mm) dice; spread in centre part of baking sheet. Bake all in a single layer in a 350°F (180°C) oven for 20 minutes or until toasted. Cool on pan on a rack; store separately airtight for days.
2. To make gazpacho, remove any stems on tomatoes. Place garlic and salt in a blender; whirl briefly. Add tomatoes, cucumber and peppers cut into chunks. Add vinegar; whirl until pureed. Then, while blender is running, drizzle in olive oil. Cover and refrigerate for up to 2 days to allow flavours to meld.
3. When ready to serve, stir well and measure ⅓ cup (80 mL) into each small glass. Top with a few croutons and if desired, pass a bottle of hot sauce. (Hint: if short on croutons, crumble a crostini or 2.)
4. For ceviche, defrost shrimp; remove and discard tails. Roll shrimp in several layers of paper towels to sop up water left over from freezing; lightly squeeze in the fresh towels if needed to remove most moisture. Coarsely chop shrimp; cover and promptly refrigerate.
5. Taste a bit of jalapeno; if very mild, add chili flakes to recipe. Stir onion with jalapeno, lime zest and juice, olive oil, optional chili flakes, cumin and salt. Let sit at room temperature for a couple of hours or up to a day covered and refrigerated to develop flavours.
6. Within a couple of hours of serving, stir shrimp into onion mixture. Dice avocado; gently fold into shrimp. Cover surface directly with plastic wrap; refrigerate until needed.
7. To serve, heap shrimp mixture onto toasts. Garnish if you like with a pinch of peanuts or bits of coriander. Serve right away with gazpacho.
Makes 12 shooters and 24 crostini
