FOOD

Haute Pan Recipe | Tiger Shrimp Ceviche with Red Beet Hummus

November 23, 2014

By no means would I call myself an amazing cook, but this year I’ve been dabbling in the kitchen a bit learning a thing or two about healthy cooking. Last week I joined a group of gals at Haute Pan, an intimate event in Toronto where women, like myself, can learn to make delicious meals […]

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Tiger Shrimp Ceviche with Red Beet Hummus

By no means would I call myself an amazing cook, but this year I’ve been dabbling in the kitchen a bit learning a thing or two about healthy cooking. Last week I joined a group of gals at Haute Pan, an intimate event in Toronto where women, like myself, can learn to make delicious meals at home rather than make “reservations” – which I used to do four nights a week. The event’s concept was created by my pals Chef Adrian Forte and Jennifer Lau Founder of Fit Squad Training and the focus of the evening was on three healthy dishes, which was prepared in front of us by Chef Forte, so we could learn how to easily replicate the dishes at home. The stand out of the evening was the tasty Tiger Shrimp Ceviche with homemade Red Beet Hummus served as an appetizer. It is incredible how easy it is to prepare, making it a perfect starter to share with your guests during the holiday season.

Tiger Shrimp Ceviche with Red Beet Hummus

What You’ll Need

  • 1 cup of tiger shrimp (raw, peeled and deveined)
  • 2 fresh lemons (juiced)
  • 3 fresh limes (juiced)
  • 5 medium red beets (sliced)
  • 2.5 cups of chickpeas
  • 1 bunch of cilantro (finely chopped)
  • 1 medium red onion (diced)
  • 1/4 cup of coconut oil
  • 3 cloves of garlic
  • 1 tablespoon of brown sugar
  • 1 teaspoon of cracked pepper
  • 3 teaspoon of sea salt (for hummus) and 2 teaspoons of kosher salt (for ceviche)
  • micro greens (as a garnish, optional)

Start by removing the shrimp’s shells, rinse and chop each shrimp into quarter inch pieces. In a glass, stainless steel or enamel coated bowl add diced onions, shrimp, chopped cilantro followed by the citrus juice and 2 tablespoons of kosher salt. Mix well and refrigerate for 45 mins to an hour. *The citrus juice actually marinates the shrimp, so it’s crucial to not leave the mixture in the fridge for longer than 60 minutes or else you will end up with shrimp with a rubbery like texture. While the ceviche is chilling and marinating in the fridge, you can create the beet hummus. Take the chickpeas, beets, sea salt, pepper and garlic cloves, then add them to your blender, food processor or Vitamix and pulse while pouring in coconut oil. Add brown sugar and continue to pulse until mixture is lump free and smooth. Once complete, spread the hummus mixture on your choice of corn or rice based chip. Chef Forte is super fancy so he made homemade tostadas but store bought ones or tortilla chips also work fine and is definitely a faster alternative. Spread hummus mixture on the chip, add a spoonful of ceviche and top with micro greens to garnish and serve.

Tiger Shrimp Ceviche with Red Beet Hummus

Tiger Shrimp Ceviche with Red Beet HummusPhotography by Nathalia Allen – AMillionMinds.ca (@amillionminds)

For more information on Fit Squad’s personal training services, nutritional consultation, food delivery service and future Haute Pan events, head to FitSquad.ca

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