Mushroom Ceviche / #FarmersMarketWeek

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I am so glad you stopped by to celebrate #FarmersMarketWeek with me! On my last trip to my local farmers market it was set up so that the vendors lined up their produce along a route that was driven by the customer and you picked out your produce from your car. I loved it because it was easy and safe. So I picked up some fresh veggies along with lemons and limes, and of course some shrimp, to make this very tasty Mushroom Ceviche, but with a twist! Traditionally, ceviche is made with raw shrimp, letting the acidity from the lemons and limes to "cook" the shrimp, but today I started out with cooked shrimp and added mushrooms just to mix it up a bit! It was a huge hit, that I know you will love!

Mushroom Ceviche
(printable recipe at end of page)
(feeds 8-10 as an appetizer)

1/2 pound White Whole Mushrooms
1 tablespoon Butter
1 pound cooked Shrimp
1 diced Celery Stalk
1/2 cup Red Onion  
1 Jalapeno Pepper
2 Roma Tomatoes 
3 fresh lemons
4 limes
Hot Sauce
1/2 Avocado

Chop the mushrooms into small pieces, saute in butter. When they are done, remove from pan and set aside.

Chop the shrimp, celery, red onion, jalapeno pepper and tomatoes into small bite sized pieces.

Squeeze the fresh lemons and limes into a bowl. This is a difficult thing for me to do because I have arthritis in both of my hands, and although some days are better than others, they always hurt. So here is a tip if this is a problem for you: take a heavy plate from the kitchen and use the bottom of the plate to put pressure on the fruit, moving the fruit around the counter, loosening the juice and whatever is inside. When you are done, the juice flows out easily! (Just a little trick if you need it!) Then slice the lemon and lime in half and squeeze the juice out into a bowl.

Mix the mushrooms, shrimp, celery, red onion, jalapeno pepper and tomatoes in a large bowl. Add the juice from the lemons and limes. 

 After 30 minutes, drain the juice from the bowl. Add the hot sauce and stir. Cover and place in the fridge, then take out about 10 minutes before serving. Chop avocado and place on top of bowl.

Serve with pita chips or your favorite chips or crackers.


Find more incredible #FarmersMarketWeek recipes below! There is something for everyone, made by some of your favorite bloggers!

Wednesday’s Farmers Market Week Recipes

• Bacon-Wrapped Cheese-Stuffed Baby Bell Peppers by Books n' Cooks
• Cheesy Tomato and Squash Casserole by Blogghetti
• Corn and Bacon Casserole by Hezzi-D's Books and Cooks
• Farmer's Market Tortellini by A Day in the Life on the Farm
• Garlic Scape Pesto by Cheese Curd In Paradise
• Lemon Raspberry Buckle by Savory Moments
• Mexican Street Corn Pizza by Palatable Pastime
• Mushroom Ceviche by The Freshman Cook
• Orange Cantaloupe Smoothie by Making Miracles
• Blackened Steak Cobb Salad by A Kitchen Hoor's Adventures
• Pesto Chicken Lasagna by The Spiffy Cookie
• Root Beer Float Smoothie Popsicles by Our Sutton Place

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Mushroom Ceviche

Yield: 10-12

Author: The Freshman Cook

Ingredients:

• 1/2 pound White Whole Mushrooms
• 1 tablespoon Butter
• 1 pound cooked Shrimp
• 1 diced Celery Stalk
• 1/2 cup Red Onion
• 1 Jalapeno Pepper
• 2 Roma Tomatoes
• 3 fresh lemons
• 4 limes
• Hot Sauce
• 1/2 Avocado

Instructions:

1. Chop the mushrooms into small pieces, saute in butter. When they are done, remove from pan and set aside.
2. Chop the shrimp, celery, red onion, jalapeno pepper, and tomatoes into small bite sized pieces.
3. Squeeze the fresh lemons and limes into a bowl. This is a difficult thing for me to do because I have arthritis in both of my hands, and although some days are better than others, they always hurt. So here is a tip if this is a problem for you: take a heavy plate from the kitchen and use the bottom of the plate to put pressure on the fruit, moving the fruit around the counter, loosening the juice and whatever is inside. When I am done, the juice flows out easily! (Just a little trick if you need it!) Then slice the lemon and lime in half and squeeze the juice out into a bowl.
4. Mix the mushrooms, shrimp, celery, red onion, jalapeno pepper and tomatoes in a large bowl. Add the juice from the lemons and limes.
5. After 30 minutes, drain the juice from the bowl. Add the hot sauce and stir. Cover and place in the fridge, then take out about 10 minutes before serving. Chop avocado and place on top of bowl.
6. Serve with pita chips or your favorite!

https://www.thefreshmancook.com/2020/07/mushroom-ceviche-farmersmarketweek.html

ceviche, mushrooms, shrimp, veggies, hot sauce, appetizer, pita chips, celery, tomatoes, red onion, avocado, celery, lemons, limes

appetizers, starter, seafood

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Tag @thefreshmancook on instagram and hashtag it #FarmersMarketWeek

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Ceviche Shrimp Cups / #BBQWeek

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Welcome to #BBQWEEK! With grilling season upon us, a few blogging friends and I will be sharing some fun and tasty recipes this week. To kick things off, today, I am sharing my Ceviche Shrimp Cups. They are a great appetizer for your BBQ, and one your guests will love. Full of shrimp and some spicy veggies, they are easy to make and can be made ahead of time, to a point, which is always a plus in my book. With this recipe I used wonton wrappers to make little cups. They look cute, maybe a bit fancy, and they are fun! If you want to forego the cups, serve the ceviche in a big bowl, so everyone can share, or serve with little bowls, so everyone can have their own. I served these Ceviche Shrimp Cups with the mini tortilla chips! You can elevate this recipe by substituting lobster or crab for the shrimp. This recipe is the perfect appetizer for your next bbq!

Ceviche Shrimp Cups 
(makes 10-12 cups)
(printable recipe at end of page)

Wonton Wrappers
1 pound Shrimp, raw, large 
1 tablespoon Old Bay Seasoning
3 Fresh Lemons
4 fresh Limes
1 diced Celery Stalk
2 Roma Tomatoes, chopped
1/2 cup Chopped Red Onion
1 diced Jalapeno Pepper 
Hot Sauce, as much or as little as you want
Refried Beans
Sour Cream 
1 chopped Avocado

Make the wonton wrapper cups using a mini muffin pan or something similar in size. 
1. Spray mini muffin pan with cooking spray.

2. Fold the wrapper in half diagonally.

3. Bring the other two sides in to the point.

4. Place the wrapper in the muffin opening.

5. Fold the other sides in.

6. Place a piece of aluminum foil in the bottom of the wrapper. 

Bake wontons at 350 degrees for 8-10 minutes.

Let cool and remove from pan. Throw away foil. 

Clean and devein the shrimp.

Boil water and following directions on the old bay bottle for cooking the shrimp.

 Immediately ice the shrimp to stop them from cooking. Place shrimp in refrigerator to keep them chilled.

While the shrimp are keeping chilled, chop the celery, tomatoes, pepper, and onion.

Chop the shrimp into small pieces. Because they are going into the wonton cups, they need to be small to fit, along with the vegetables. Squeeze the juice from the lemons and limes into a large bowl. Add the shrimp to the bowl of juice and refrigerate for 30 minutes.

After the 30 minutes, drain the juice and add the vegetables to mix.

  Add hot sauce to taste and mix all ingredients together. 

Place a small dab of refried beans in each cup.

Add shrimp mix to the top of beans. 

Add sour cream and chopped avocado pieces to the top of some of the ceviche cups. That will give your guests a choice. Or add it to them all if you like! 

 Thank you for stopping to visit The Freshman Cook!
Scroll down for a printable recipe.
 Looking for more ideas for your next BBQ?

Check out the list below to find more yummy, tasty and fun ideas from other #BBQWeek bloggers!

• BBQ Beef Spring Rolls by Cindy's Recipes and Writings
• BBQ Brisket Burger by The Spiffy Cookie
• Best Creamy Pasta Salad by Daily Dish Recipes
• Ceviche Shrimp Cups by The Freshman Cook
• Corn Fritters by Back To My Southern Roots
• Cuban Sandwich Burger by Cheese Curd In Paradise
• Grilled Brussels Sprouts by Jolene's Recipe Journal
• Grilled Mac and Cheese Burgers by Our Good Life
• Grilled Pineapple Mai Tai by A Kitchen Hoor's Adventures
• Grilled Sweet Potatoes by Culinary Adventures with Camilla
• Grilled Porterhouse Steaks with Garlic Herb Compound Butter by Hezzi-D's Books and Cooks
• Grilled Veggie Pasta by A Day in the Life on the Farm
• Instant Pot Baked Beans by Kate's Recipe Box
• Orzo Pasta Salad with Feta and Tequila Dressing by Food Above Gold
• Sosaties (South African Lamb and Apricot Kebabs) by Caroline's Cooking
• St. Louis BBQ Pork Steaks by Palatable Pastime
• Easy Strawberry Basil Margarita by The Beard and The Baker
• Strawberry Broccoli Salad by Sweet Beginnings
• Tropical Cheesecake Bars by Family Around the Table
• Warm Roasted Carrot & Pea Chipotle Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Ceviche Shrimp Cups

Yield: 10-12 cups

Author: The Freshman Cook

ingredients:

Ceviche Shrimp Cups

• Wonton Wrappers
• 1 pound Shrimp, raw, large
• 1 tablespoon Old Bay Seasoning
• 3 Fresh Lemons
• 4 fresh Limes
• 1 diced Celery Stalk
• 2 Roma Tomatoes, chopped
• 1/2 cup Chopped Red Onion
• 1 diced Jalapeno Pepper
• Hot Sauce, as much or as little as you want
• Refried Beans
• Sour Cream
• 1 chopped Avocado

instructions:

How to cook Ceviche Shrimp Cups

1.  Make the wonton wrapper cups using a mini muffin pan or something similar in size. Spray mini muffin pan with cooking spray.  Fold the wrapper in half diagonally. Bring the other two sides in to the point. Place the wrapper in the muffin opening. Fold the other sides in. Place a piece of aluminum foil in the bottom of the wrapper. Bake wontons at 350 degrees for 8-10 minutes. Let cool and remove from pan. Throw away foil.
2. Clean and devein the shrimp.
3.  Boil water and following directions on the old bay bottle for cooking the shrimp.
4.  Immediately ice the shrimp to stop them from cooking. Place shrimp in refrigerator to keep them chilled.
5. While the shrimp are keeping chilled, chop the celery, tomatoes, pepper, and onion.
6. Chop the shrimp into small pieces. Because they are going into the wonton cups, they need to be small to fit, along with the vegetables. Squeeze the juice from the lemons and limes into a large bowl. Add the shrimp to the bowl of juice and refrigerate for 30 minutes.
7. After the 30 minutes, drain the juice and add the vegetables to mix.
8. Add hot sauce to taste and mix all ingredients together.
9. Place a small dab of refried beans in each cup.
10. Add shrimp mix to the top of beans.
11.  Add sour cream and chopped avocado pieces to the top of some of the ceviche cups. That will give your guests a choice. Or add it to them all if you like!

https://www.thefreshmancook.com/2019/05/ceviche-shrimp-cups-bbqweek.html

#BBQWeek, shrimp, ceviche hot sauce, appetizer, appetizers, the freshman cook

appetizers, grilling, cook outs, holidays, Memorial Day, Fourth of July

Created using The Recipes Generator

The "All American Meal" Salad-Ceviche

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This weeks salad is Ceviche. I picked this recipe because many moons ago, my husband and I used to live in a small Florida town called Fernandina Beach. Fernandina is a beautiful little shrimping town on Amelia Island.  Shrimpers would go out early in the morning and sometimes in the evening, and they would bring their catch to a small dockside stand where I would go and buy shrimp from them. I couldn't get any fresher shrimp unless I was on the boat. (They wouldn't let me.) Although I know this goes on in different little seaside towns all across our country, for a girl who grew up in a small country town in the midwest, this was an experience I will always treasure.
So, when I think Florida, I think shrimp.
Let's make Ceviche.

2 Roma Tomatoes

Fresh Cilantro

1 tablespoon Old Bay Seasoning

1/2 cup chopped Red Onion

1 chopped Celery Stalk

1 chopped Avocado

1 diced Serrano Pepper

Hot Sauce

3 fresh Lemons

4 fresh Limes

1 pound of raw, peeled, tailed off, medium Shrimp

Nacho Chips

Ritz Crackers

Fill a pan with water. Add Old Bay Seasoning, and 

bring the water to a boil.

When the water starts to boil, add the shrimp.

Cook for about 3 minutes, then drain.

As soon as you drain the shrimp, pour the shrimp into 

a water bath. Make the water bath ahead of time by 

pouring ice into a bowl and the filling it with water. This 

will stop the shrimp from cooking almost immediately.

Cut up your lemons and limes. Squeeze the juice into a bowl .

 Chop up the shrimp into bite size pieces. Put the shrimp into

the bowl of juice, and refrigerate for 30 minutes.

Dice the tomatoes, chop the onion, and serrano pepper.

Drain the juice from the shrimp.

Put everything into the bowl with the shrimp, except for

the avocado.

Mix it all together. Sprinkle with hot sauce.

Serve the ceviche on a plate of lettuce with a few chips

or some crackers. Add the avocado.

Enjoy!!

Thanks for joining me today!

Tomorrow we will be creating our burger & dog bar.

Hope to see you then!