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Blackened Shrimp Street Taco with Red Snapper Ceviche
Total:
45 min
Active:
45 min
Yield:
4 servings
Level:
Advanced
Total:
45 min
Active:
45 min
Yield:
4 servings
Level:
Advanced

Ingredients

Taco Mix:
"Mock"-amole:
Red Snapper Ceviche:
Blackening Spice:

Directions

Red Snapper Ceviche:

For the red snapper ceviche: In a bowl, mix together the snapper, lime juice, red onion, cilantro, jalapeno, garlic and tomato. Season with salt. Chill until ready to serve.

For the taco mix: Sprinkle the shrimp with the Blackening Spice. Heat the oil in a large skillet over high heat. Add the shrimp and sear for 2 minutes on each side. Let stand.

In a bowl, combine the cabbage, radishes, cilantro, lime juice and a pinch of salt. Toss well and set aside.

For the "mock"-amole: Puree the peas in a food processor. Add the lime juice, red onions, red peppers, cilantro, Sriracha and cumin; pulse until well mixed. Season with salt and pepper.

To assemble: Heat the tortillas in a dry skillet until soft. Stack two tortillas on each serving plate, spread with "mock"-amole and top with shrimp and cabbage slaw. Serve the ceviche on the side. Garnish with lime wedges.

Blackening Spice:

Mix all the ingredients together in a bowl until well blended. Store in an airtight container.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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