This is an adaptation of a recipe that Le pigeon's young and famous chef Gabriel Rucker did for the Oregonian. The last time we went to try LE Pigeon there was a big wait, so haven't eaten there yet. This salad seems very adaptable so I substituted some Jicama for the apple and added some sliced pear on top for sweetness. The original recipe called for scallops , I did the salad with Shrimp. Since I don't trust myself with raw fish, even if it is cooked in lemon juice I did a quick sear on the pan till the shrimp were all pink. The salad used Mint which is ever present except for the dead of winter and radishes that are just coming up in the community garden plot
Seared Shrimp Salad With Radish, Green Apple and Cucumber
Published April 28, 2009
Makes 4 to 6 servings
As with ceviche, the lemon juice vinaigrette effectively "cooks" the shellfish. Do use a mandoline if you have one
Seared Shrimp Salad With Radish, Green Apple and Cucumber
Published April 28, 2009
Makes 4 to 6 servings
As with ceviche, the lemon juice vinaigrette effectively "cooks" the shellfish. Do use a mandoline if you have one
Ingredients
¾ pound raw shrimp, rinsed and patted dry
¼ cup lemon juice
4 tablespoons extra-virgin olive oil (divided)
Salt
Crushed red pepper flakes
4 to 6 radishes, halved lengthwise and sliced crosswise very thin
½ small red onion, halved through root end and sliced crosswise very thin
½ large Granny Smith apple, cut into thin matchsticks
2 tablespoons thin-sliced fresh mint
½ English cucumber, sliced crosswise very thin
Instructions
In large mixing bowl, combine shrimp, lemon juice, 3 tablespoons of olive oil, a generous sprinkle of salt and a large pinch crushed red pepper flakes. Stir to combine and allow to marinate, stirring occasionally, for 15 to 30 minutes.
Add radishes, onion, apple and mint to mixing bowl with scallops. Toss to blend and adjust seasoning with salt and red pepper flakes. Shingle cucumber slices on serving plate(s) and top with salad mixture. Drizzle with remaining 1 tablespoon oil and serve immediately.
¾ pound raw shrimp, rinsed and patted dry
¼ cup lemon juice
4 tablespoons extra-virgin olive oil (divided)
Salt
Crushed red pepper flakes
4 to 6 radishes, halved lengthwise and sliced crosswise very thin
½ small red onion, halved through root end and sliced crosswise very thin
½ large Granny Smith apple, cut into thin matchsticks
2 tablespoons thin-sliced fresh mint
½ English cucumber, sliced crosswise very thin
Instructions
In large mixing bowl, combine shrimp, lemon juice, 3 tablespoons of olive oil, a generous sprinkle of salt and a large pinch crushed red pepper flakes. Stir to combine and allow to marinate, stirring occasionally, for 15 to 30 minutes.
Add radishes, onion, apple and mint to mixing bowl with scallops. Toss to blend and adjust seasoning with salt and red pepper flakes. Shingle cucumber slices on serving plate(s) and top with salad mixture. Drizzle with remaining 1 tablespoon oil and serve immediately.
4 comments:
A lovely summer dish. The combination of pears and jicama sounds refreshing.
thanks Claudia. I will try out your duck confit. It must wonderful in Hawai with all the tropical splendour
I do love ceviche, but like you will do a quick pan cook just to make sure the fish or shrimp is safe to eat. Thanks for sharing your ceviche with Grow Your Own!
Thanks for your comments and GYO its a really neat idea
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