Monday, March 14, 2011
Cucumber Rolls with Shrimp Ceviche and Spicy Oriental-style Dipping Sauce
Makes 10-12 rolls
2 Kirby or English cucumbers
For the shrimp ceviche:
1 scallion finely chopped
1 teaspoon fresh ginger, finely grated
1/2 lb. shrimp, cooked, peeled and coarsely chopped
5 Tbsp. freshly squeezed pink grapefruit juice
3 Tbsp. lime juice
3 Tbsp. olive oil
4 Tbsp. fresh cilantro, finely minced
Salt and freshly ground black pepper
Spicy Oriental Dipping Sauce
1 Tbsp. hot chili pepper sauce (Be very afraid)
1 1/2 Tbsp. brown sugar
1 1/2 Tbsp. rice vinegar
1 Tbsp. dark sesame oil
1 Tbsp. soy sauce
1 Tbsp. black sesame seeds
1 Tbsp. white toasted sesame seeds
1/4 cup red, green and yellow bell pepper, very finely diced
1 Tbsp. finely chopped cilantro
Prepare the cucumber by cutting off both ends and then cutting lengthwise into very thin slices. Arrange on paper towels and sprinkle with salt and let sit 30 minutes.
Prepare the ceviche by assembling all the ingredients in a large bowl. Season to taste and let marinade in the refrigerator for 30 minutes. In true ceviche, the fish, or shrimp in this case, would be added raw to the marinade and the citrus in the juice would "cook" the fish. Even the author of this recipe believes that boiling the shrimp for at least 1-2 minutes is necessary.
Prepare the dipping sauce and reserve.
Rinse the cucumbers and dry with a paper towel. Make a roll and secure with a toothpick. Add a few spoonfuls of the shrimp ceviche and continue until all the cucumbers slices have been rolled and filled.
Arrange on a serving platter and spoon the spicy dipping sauce over each roll and sprinkle the rest around the rolls. Serve at once.