Best Stuffed Lychee With Hamachi Ceviche Recipes

Hamachi Ceviche with Poblano Shooter image

Provided by Food Network

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 27

1 pound skinless hamachi fillet
One 1-inch piece fresh ginger
1 jalapeno
1 orange bell pepper
Juice of 3 limes
Juice of 1 lemon
3 scallions, thinly sliced
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh parsley, plus leaves for garnish
1 tablespoon finely chopped fresh tarragon
Kosher salt and freshly ground black pepper
4 poblano chiles
1 1/2 cartons unsweetened almond milk
2 large potatoes, cubed
4 makrut lime leaves
2 bay leaves
1/2 teaspoon achiote paste
1/2 teaspoon curry paste
Pinch cumin
Pinch red pepper flakes
Pinch turmeric
Kosher salt and freshly ground black pepper
Juice of 5 limes
Vegetable oil, for frying
Corn tortillas
Kosher salt
Ground cumin

Steps:

For the hamachi ceviche: Cut the hamachi into bite-size (1-inch) cubes; place in a large bowl.
Cut the ginger, jalapeno and bell pepper into matchsticks and then into small cubes ("brunoise"); add to the hamachi. Add the lime juice, lemon juice, scallions, cilantro, parsley and tarragon. Toss the ceviche and season with salt and pepper. Cover and refrigerate.
For the poblano shooter: Place the poblanos over a gas flame (or on a grill) and char until blistered on all sides, turning frequently, 5 to 7 minutes.
Meanwhile, to a large pot, add the almond milk, potatoes, makrut lime leaves, bay leaves, achiote paste, curry paste, cumin, red pepper flakes, turmeric and some salt and pepper.
Once the poblanos are charred, scrape away the skins, cut away the seeds and then add them to the pot. Bring the mixture to a simmer over medium-high heat and cook until the potatoes are fork-tender. Add a little more salt and pepper, then remove bay leaves and the makrut lime leaves. Transfer the contents of the pot to a blender; blend until smooth. Strain into a large bowl. Stir in the lime juice and add salt and pepper to taste.
For the chips: Heat oil in a deep-fryer to 375 degrees F. Cut some corn tortillas into quarters and fry until golden brown and crispy. Drain on paper towels and immediately dust with salt and cumin.
To assemble: Fill shot glasses with the poblano shooter. Set a single chip atop each glass; spoon a teaspoon of ceviche onto each chip. Garnish with a parsley leaf.

Stuffed Lychees on Skewers image

Provided by FLKeysJen

Time 4h20m

Yield 4 lychee skewers, 4 serving(s)

Number Of Ingredients 3

1 (20 ounce) can lychees in heavy syrup
1 pint vanilla ice cream
fresh mint leaves (for garnish)

Steps:

Open the can of lychees and reserve the syrup to use for another recipe (great for a cocktail or stir fry sauce).
Make sure the ice cream is very hard; this will make it easier to handle and give you more time to prepare the lychees. With a small spoon, scoop out about 2 teaspoons ice cream and stuff into one lychee as quickly as possible. I find it actually easiest to stuff the ice cream in with my (very clean) fingers. Repeat as needed.
Place the stuffed lychees upright in a plastic container, and freeze for at least 4 hours before skewering and serving. It is O.K. to leave them overnight or for a few days in the freezer.
Skewer the lychees, alternating between mint leaves. Four to five lychees work best on a skewer. Enjoy!

Nutrition Facts : Calories 136.6, Fat 7.3, SaturatedFat 4.5, Cholesterol 29, Sodium 52.8, Carbohydrate 15.6, Fiber 0.5, Sugar 14, Protein 2.3

Stuffed Lychee image

Provided by Rita1652

Categories Dessert

Time 15m

Yield 4 dozen, 18 serving(s)

Number Of Ingredients 6

2 (20 ounce) cans lychees
1 (8 ounce) package cream cheese
1 tablespoon sherry wine
1 dash salt
3 tablespoons chopped macadamia nuts
2 tablespoons chopped crystallized ginger

Steps:

Drain lychees.
In small bowl of electric mixer, beat cream cheese with sherry and salt until mixture is smooth. Stir in remaining ingredients.
Stuff lychees.

Nutrition Facts : Calories 98.8, Fat 5.7, SaturatedFat 3, Cholesterol 13.9, Sodium 46.8, Carbohydrate 11.1, Fiber 0.9, Sugar 9.7, Protein 1.6

Swordfish Ceviche image

Provided by Food Network

Categories appetizer

Time 2h30m

Number Of Ingredients 14

12 ounces swordfish, skin and dark meat removed
1 cup plus 1 tablespoon freshly squeezed lime juice
1 small red onion, diced
2 medium tomatoes, cored, seeded and diced
1/2 cup freshly squeezed orange juice
1/2 cup tomato juice
1 1/2 jalapeno chiles, stemmed, seeded and finely chopped
2 bunch oregano, leaves only, chopped
1/4 cup olive oil
1/2 cup small green olives
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 bay leaves
4 - 6 lettuce leaves for serving (optional)

Steps:

Cut swordfish into 1/2-inch squares. In non-metallic container combine the fish and 1 cup lime juice. Let marinate for 30 minutes in refrigerator. Drain and discard lime juice. Transfer the fish to a mixing bowl. In bowl combine swordfish with 1 tablespoon lime juice and the remaining ingredients. Toss well and chill for at least an hour or as long as overnight. Remove bay leaves. Serve cold in chilled glasses or on lettuce lined plates.