Monday, March 14, 2011

Cukes, shrimp, dipping sauce.....yummm

The Trout is a regular reader of Wine Spectator.  When he found this recipe, along with a video showing how to prepare it, he was very excited and started the grocery list.  This was a very nice first course.  I can see preparing this often.  In fact, the dipping sauce was so great, we have prepared that again as a substitute for the traditional chili sauce and horseradish sauce for shrimp cocktail.  A very nice change, though I really do love horseradish!!

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.


  1. What a figure friendly dish. The sauce does sound wonderful Susan. I'll definitely be trying this one and will heed the warning about the hot sauce. Have a wonderful day. Blessings...Mary

  2. Ohhh, those look delicious and easy to make! What a nice impressive appetizer for a party or to have at home for an afternoon with cocktails!

  3. This is my kind of food Susan. You've also used some of my favorite ingredients - shrimp, English cucumbers, red bell peppers and dark sesame oil.

    The Trout found a winner here.

  4. This sounds like fun and we like hot so no problems there. Diane

  5. What a great starter. I can see a plate of these out on the deck on a nice Summer's day!

  6. I love horseradish too! We just had shrimp with chili sauce over the weekend and I always add a healthy dollop of horseradish.

    This recipe and sauce sound wonderful!

  7. Just put the serving plate right down beside me! They sound delicious and have a beautiful presentation. That sauce will be with many things. The printer is going to church this one out.


  8. I wonder if you could use rounds of cucumber cut in the opposite direction and just put the ceviche on top? I'm always looking for easier ways to do things.

  9. Linda, absolutely! Thinly sliced cukes topped with the shrimp and would taste the same. Only the presentation would be changed but it would still work nicely.

  10. Yum! These look so light and fresh. I'm so ready for lighter meals. I'm crazy about horseradish so either sauce would be great for me. ;) Hope your week is a nice one!

  11. I'll follow the Trout's suggestions any time, Susan. This is excellent on so many levels! Taste, presentation, ease of preparation. And that dipping sauce looks great!

  12. Delicious ingredients, Susan and beautiful presentation. I will eat all but the cucumber, which I like but does not reciprocate.

  13. Wow what a fantastic presentation guys!!! Good job

    Hmmm maybe we could do this some time this summer, hmmmm good1


  14. My husband is always bringing me recipes to try too. God love 'em. His usually come from the Food Network. This sounds really tasty.

  15. This is a beautiful appetizer dish to serve. The colors, flavors are perfect for a warm Florida day. Awesome.


  16. Goodness, that sounds and looks amazing. I love ceviche, and the cucumber wrap just makes the presentation so much fun!

  17. Love, love ceviche and this looks so good.

  18. what a beautiful, sparkling dish...Susan!