© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Los Angeles Times, Wed 06 Jul 2005 from chef Thomas Deville at Minibar
Time: 40 minutes, plus 1 to 2 hours marinating time
Servings: 4 to 6
1 red bell pepper
1 jalapeño pepper
½ onion, diced
1 tablespoon olive oil, divided
¼ pound rock shrimp
¼ pound albacore tuna
½ cup lime juice, freshly squeezed
¼ cup orange juice, freshly squeezed
2 tomatoes, seeded, not peeled, and diced small
2 drops Tabasco
2 green onions, green part only, very thinly sliced
1 teaspoon ginger, finely minced
1 teaspoon lime zest
1 teaspoon honey
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons micro basil leaves or minced basil for garnish
toasted pita triangles
Char the bell pepper and jalapeño pepper on a grill or stovetop burner, then place in a paper bag. When cool, peel, seed and dice and set aside. Sauté the onion 3 to 4 minutes in 2 teaspoons of the olice oil. Cool.
Drop the rock shrimp into boiling water and cook for 2 minutes, then remove and plunge the shrimp into an ice bath. Drain and pat dry.
Cut the albacore into pieces about the same size as the shrimp.
Place the shrimp and tuna in a bowl. Add the reserved chopped bell pepper, jalapeño, sauteed onion, lime and orange juices, diced tomatoes, Tabasco, green onions, ginger, lime zest, honey, salt, and black pepper. Gently stir to combine. Cover and refrigerate 1 to 2 hours before serving.
To serve, garnish with basil and drizzle with the remaining 1 teaspoon olive oil. Serve with toasted pita triangles.
Each serving: 92 calories; 9 grams protein; 9 grams carbohydrate; 2 grams fiber; 3 grams fat; 0 grams saturated fat; 37 mg cholesterol; 428 mg sodium.