Grilling is usually a part of summer get-togethers. But who wants to stand over a hot flame when the temperature soars? With the upcoming Fourth of July celebrations you might try some of the cool treats we’ve come up with to either break with tradition or add on to it!
Below are some cool ideas using seafood to replace the usual backyard party hot dog, hamburger, rib and steak fare. And, as an added bonus — they can be prepared prior to the guests arriving and from your comfortable air conditioned kitchen! Below are four ideas to get you thinking…
CEVICHE
This perfect, refreshing summer meal is prepared with raw fish and “cooked” in citrus juices like lemon or lime (it’s recommended that you use 1/2 cup of citrus juice to 1 pound of fish). The marinating works like pickling to preserve the fish. Traditionally spiced with chili peppers – you can add almost anything to the recipe…finely diced onions, cilantro, diced tomatoes, cucumber, etc.
Ceviche can be made with a number of different types of ocean fish – halibut, bass, grouper, sole or flounder work well – as does any semi-firm fleshed white fish like tilapia Stay away from oily fish like tuna and mackerel. Keep your fish ice cold until you’re ready to make your ceviche and it’s best to try and use your market-bought fish the same day you purchase it.
Remove the skin, blood line and bones of the fish. Tala Carr, owner of Tom’s Seafood & Specialties Market and fishmonger extraordinaire, will do it for you if you ask nicely! She can also recommend the best fresh fish in the case if you’re new to this ceviche-thing.
Other than that — it’s EASY! Cut the fish evenly sized so that they marinate at the same time. It also looks better and eats better when the fish pieces are the same size/shape. Season well with salt (and pepper if you like it), and pour in the citrus.
DO NOT OVER MARINATE…it only takes 10 – 20 minutes. You’ll know the fish is “cooked” when it turns opaque. Keep the fish separate from the vegetables until you’re ready to serve. This keeps everything from getting mushy and keeps the colors from running together. A quick stir to mix in the veggies, adjust salt if needed, and serve with chips tortillas, crackers, or toasted bread/buns.
THE most important part of making ceviche is to use the FRESHEST fish possible…a seafood market is definitely your best source.
SHRIMP SALAD
For a super light, super easy meal or side dish just dice red onion, cucumber, cooked shrimp, avocado, sun dried tomatoes, and garlic.
Add an easy dressing of lemon juice, red wine vinegar, a bit of oil from the sun dried tomatoes (or olive oil), and some dried herbs like oregano, basil, dill, and salt. DONE! Spoon onto a couple lettuce leaves and serve!
CRAB ROLLS
Another no-brainer for easy, quick, COOL entertaining. Combine cooked crab meat, mayonnaise, chopped radishes, celery, celery leaves, and apple with lemon juice. Add a little salt and pepper to taste. Serve on small buns or rolled in a tortilla or on crackers. You can use this as a meal (as a sandwich on a bun/tortilla) or as an appetizer (on crackers).
GAZPACHO
Craving soup but don’t want to have something simmering on the stove? Pulse garden fresh tomatoes, garlic, onion, bell peppers, and cucumbers in your food processor to create this no-heat healthy summer soup. Season it well with some olive oil, lime juice, balsamic vinegar, worcestershire sauce, salt and pepper. Top with crab, chopped scallops, or lobster (for something really decadent), a sprinkle of fresh herbs and VIOLA!
And if you really want to impress your guest – make beautiful ice bowls to service your seafood feast from. Here’s how:
Place ice cubes over the bottom of a 3 quart glass or aluminum bowl. Center a smaller bowl on top of the ice cubes. Weigh down the smaller bowl with more ice cubes. Place tape across both bowls to hold them in place. (At this point – if you really want to go all “Martha” – use a wooden skewer and place herbs, flowers, etc between the bowls.) Pour cold water between bowls until the water is about 2 in. from the bottom and freeze. Add another inch of water and freeze again, and repeat until water is about 1/2 in. below the rim. Remove tape from sides of bowls, and ice cubes from the smaller bowl. Fill smaller bowl with warm, (NOT HOT) water and let stand for 1-2 minutes. Carefully lift smaller bowl out of the larger bowl. Then dip the larger bowl into warm water and remove from the ice bowl.
Now we know that you’re probably thinking that these ideas are all fine and dandy but they won’t travel well in the heat or work for a picnic! (like potato salad or macaroni salad is easy to keep cool and transport?)
Here’s another cool idea:
*Fill used water bottles 3/4 fill and freeze. They are perfect, no-drip ways to keep coolers cool for long periods of time because solid blocks of ice melt slower than ice cubes. Milk jugs work great for large ice chest, too!
You need to keep your seafood creations at 40 degrees or less before serving, but these refreshing summer foods won’t be around long enough to worry about them getting warm!
