orange and lychee in ginger syrup
3 cups sugar
1 teaspoon salt
1 5-inch piece ginger, peeled and thinly sliced
1/4 cup tightly packed shredded fresh (or frozen and defrosted) coconut
6 medium oranges, peeled and sectioned
(You can use a mix of oranges and kamquats or any other citrus.)
2 1/2 cups peeled and seeded fresh lychees, or 2 20-ounce cans lychees, drained
3 cups crushed ice
1. In a small saucepan, combine the sugar, salt, ginger and 4 cups of water. Bring to a boil, then reduce heat to low and simmer until the liquid is reduced by half, about 20 minutes. Set aside to cool.
2. In a skillet (or wok) over medium-low heat, toast the coconut, tossing until evenly toasted. Spread on a plate to cool.
3. In a large bowl, combine the oranges and lychees. Remove and discard the ginger from the syrup and pour the syrup over the fruit. Mix in the mint and chill.
4. To serve, spoon the fruit mixture into 8 small bowls. Add about 2 tablespoons crushed ice to each bowl and top with toasted coconut. Serve immediately.
SHRIMP AND SCALLOP CEVICHE
Astonish your guests with this delicious marinated seafood cocktail in which the citrus cooks the shrimps and scallops. Serve as an appetizer or first course.
Ingredients
1 lb small shrimps, shelled and deveined
1 lb bay scallops (or quartered sea scallops)
8-10 juiced limes (use approximately 4-6 for marinade)
8 tablespoons orange juice (use more or less to taste)
1/4 cup Olinda Ridge extra virgin olive oil
1/4 cup chopped parsley
1 large red onion, finely chopped
8-12 cherry tomatoes, quartered
1 red pepper, finely diced (variation: orange or yellow pepper)
1 fresh hot Italian pepper, finely chopped
salt and fresh ground black pepper, to taste
Preparation
Cut large scallops into 3 or 4 pieces (leave small scallops whole). Cut shrimp into 2-3 pieces (about 1/2" wide). Place shrimps and scallops in a bowl and cover with the lime juice. Place a wet paper towel on top to prevent top layer from drying out. Cover the bowl and marinate at room temperature for 3-4 hours, stirring from time to time.
About one hour before serving, drain the shrimp and scallops, throwing away the marinade. Mix together the chopped red onion, red pepper and hot pepper, parsley, quartered tomatoes, olive oil, orange juice, remaining lime juice and salt and pepper. Toss in the shrimp and scallops and mix together well. Add more lime juice to taste, if necessary.
Cover and refrigerate for 1 hour before serving. May also be prepared a day ahead, refrigerated and served.
Serves 4-8 (depending on appetizer or first course portion)
Variation: Substitute perch for the scallops. Cut into tiny pieces and make sure no bones remain.
Recipe from Olindaridge
看 到四儿吃燒鳗鱼,流口水,所以做了這個Bento box
