breakfast

Shrimp and Charred Poblano Ceviche with Watercress Salad

Name: Shrimp and Charred Poblano Ceviche with Watercress Salad
Ingredients: 24.2 g Crustaceans, shrimp, raw; 46.6 g Roasted Poblano Chiles; 67.7 g Baby watercress; 93.1 ml Grapefruit juice; 1.3 g Sesame seeds, whole, roasted

Nutrition

101

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(5)

Crustaceans, shrimp, raw24.2 g

Roasted Poblano Chiles46.6 g

Baby watercress67.7 g

Grapefruit juice93.1 ml

Sesame seeds, whole, roasted1.3 g

Instructions

Briefly poach the shrimp in simmering water for 2-3 minutes until opaque and curled; shock in ice water and dice finely.

In a small bowl, macerate the diced shrimp in the fresh grapefruit juice for 15 minutes to 'cook' the flavors together.

Char the poblano chiles over an open flame until the skin is blistered and black; peel, seed, and dice finely.

Toss the diced poblanos into the shrimp mixture.

Arrange the baby watercress on a chilled plate, mound the shrimp ceviche in the center, and garnish with a dusting of toasted sesame seeds for an earthy crunch.

Serve immediately while the watercress is crisp and cold.