Tuesday, May 29, 2012
Picture yourself in a tropical paradise lounging in the sunshine beside crystal blue water. The light salt water breeze brushes gently through your hair, as you drink out of a coconut, your feet buried in the warm white sand. Peaceful and serene; there is not a sound but the waves drifting over the shore, and maybe some steel drums playing in the distance. Welcome to Marishky—your island escape.
Dinner is now being served, courtesy of chefs Marisa, Alisha, and Kym. Because it is mango season, we have a special menu in store for you that will feature the delicious tropic fruit as the theme ingredient. Your first course: Mango shrimp ceviche served over plantain and chorizo mofongo, with a mango ginger puree. Highlighting island flavors of seafood, lime, mango and plantains, the light starter simply speaks of a sunny beach; for even if you are not in a tropical paradise, you will certainly feel like it.
For this post, I worked together with a team of other bloggers to design a unique “restaurant” and menu focusing on a chosen featured ingredient. And so Marishky, a mash up of efforts put in by myself and talented food bloggers Alisha of The Ardent Epicure and Kym of Free Spirit Eater, was born.
For our mango paradise-themed menu, each of us was responsible for a different course. As you can see, I made the appetizer. Mango itself has a very tropical essence, but I wanted my entire dish to evoke a sense of exotic lands and warm weather. Ceviche and mofongo are both Latin preparations that originate on islands—perfect!
Along with adding diced mangos to the citrus-marinated shrimp ceviche, I tossed it with a sweet and smooth mango ginger puree that I made from a cooked mixture of fresh mango, lime juice, grated ginger and sugar. I also served some of the puree on the side to eat with the mofongo. I learned how to make mofongo last year from a Dominican chef whose restaurant I was profiling; this was the perfect occasion to try it out for myself. Mofongo is a mash of fried green plantains, squished together into a delicious mess with garlic, butter and traditionally, pork cracklings; I added chopped cooked chorizo sausage to mine instead. The plantain chip on top is a just a fun garnish for a nice little crunch.
Check out Alisha's post for her delectable (vegetarian) entree:
Crispy Polenta and Black Bean Cakes with Herb Flower and Pineapple Mint Pesto and Coconut Crusted Mango Fries
Check out Kym's post for her lovely dessert:
Mango Chai & Pomegranate Chive Gelees w/ Honey Poached Radish on Raspberry Quinoa Cakes
Mango Shrimp Ceviche
Over Mofongo with Mango Ginger Puree
Mango Ginger Puree
Yield: 1 cup
- 2 mangoes, diced
- 3 tablespoons granulated sugar
- 1 tablespoon grated fresh ginger
- ¼ teaspoon salt
- ½ cup lime juice (2 limes)
1) Add the mango, sugar, ginger and salt to a small saucepan over medium heat and cook, stirring occasionally, until the mango begins to break down, about 5 minutes. Add the lime juice and cook stirring occasionally, until it is slightly reduced, about 15 minutes.
2) Puree the mixture in a food processor until smooth. Set aside ½ of the puree for the ceviche and reserve the rest for serving.
Mango Shrimp Ceviche
Yield: 6-8 appetizer servings
- ½ cup plus 2 tablespoons fresh lime juice
- 1 pound small shrimp (or medium, chopped), cleaned
- ½ medium onion, diced
- ½ cup peeled, diced cucumber
- ½ cup peeled, diced jicama
- 1 mango, diced
- 1 tablespoon hot sauce
- 2 tablespoons extra virgin olive oil
- 1 tablespoon ketchup
- ½ cup mango ginger puree
- 1/3 cup fresh cilantro, chopped
1) Bring 1 quart of salted water to a boil. Add 2 tablespoons of lime juice. Add the shrimp, cover and let the water return to a boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes. Transfer the shrimp to a large bowl; cool completely. Toss the shrimp with the remaining ½ cup lime juice; cover and refrigerate for about an hour.
2) Add the diced onion, cucumber, jicama and mango to the bowl with the shrimp. In a small bowl, whisk together the hot sauce, olive oil, and ketchup; pour over the shrimp. Add the mango ginger puree; toss to coat. Add the cilantro. Taste and season with salt and pepper as needed. Cover and refrigerate if not serving immediately.
Yield: 5 appetizer servings
- 4 ounces chorizo sausage, casings removed, finely diced
- 2 unripe plantains (green or just yellow), sliced into rounds
- ¾ cup vegetable oil
- 6 tablespoons butter, softened
- 1 clove garlic, finely minced
- ½ teaspoon salt
- ¼ teaspoon pepper
1) Heat a small skillet over medium-high heat. Add the chorizo and cook until slightly crispy, about 3 minutes.
2) Heat the vegetable oil in a deep skillet, deep-fryer or wok over medium-high heat. Fry the plantains in the oil until soft; remove and drain on a paper towel.
3) Mash the plantains while still warm. Add the softened butter, garlic, salt and pepper, and continue to mash until smooth.
To serve: Mold the mofongo in a small cup or ramekin and release onto a plate. Spoon the mango shrimp ceviche over the mofongo. Serve the remaining mango ginger puree on the side. Garnish with a plantain chip, if desired.