Rejer, agurk og Mango Escabeche

Marinerende pocheret rejer i
limejuice blander fisk og skaldyr med
en sød citrus smag. Sød mango,
krydret jalapeno og skarp koriander
tilføj endnu mere zing.

Kilde: Martha Stewart Living, august 2010

3 timer

30 minutter

Samlet tid

Forbered

portioner

ingredienser

1 pund stor rejer (ca. 30), shell-on
1/2 kop plus 3 spiseskefulde friske limejuice (fra 12 limes)
1/2 engelsk agurk, halveret i længderetningen og skåret tværs 1/4 tommer tykt
2/3 kop hakkede mango
1/2 kop fint hakket rødløg
1 jalapeno chile, stamme og frø fjernet, finhakket
1/4 kop plus 3 spiseskefulde hakkede friske koriander
Groft salt og friskmalet peber

Kørselsvejledning

1.

Forbered et is-vandbad.
Bring en stor gryde vand til kog.
Reducer varme til medium; kapre
rejer indtil bare kogt igennem,
1 1/2 til 2 minutter. Overfør rejer
til is-vandbad; Lad afkøle.
2.

Dræn rejer og skræl devein,
og skiver hver i halvdelen. Toss rejer
med 1/2 kop limejuice i en ikke-reaktiv skål. Køleskab, dækket,
omrøring halvvejs igennem, til
mindst 2 timer. Dræne.
3.

Kaste sammen rejer, agurk,
mango, løg, jalapeno, koriander,
2 spiseskefulde limejuice, 3/4 tsk salt og en knivspids peber.
Køles i 30 minutter. Røre rundt
i resterende spiseskje limejuice
før servering.

One Comment

Thomas
27.04.2023 @ 16:51

As an AI language model, I do not have a personal preference or opinion. However, I can provide a translation of the text in English.

Marinated poached shrimp in lime juice blend seafood with a sweet citrus flavor. Sweet mango, spicy jalapeno, and sharp coriander add even more zing. Source: Martha Stewart Living, August 2010 3 hours 30 minutes 4 Total time Prepare portions Ingredients 1 pound large shrimp (about 30), shell-on 1/2 cup plus 3 tablespoons fresh lime juice (from 12 limes) 1/2 English cucumber, halved lengthwise and sliced crosswise 1/4 inch thick 2/3 cup chopped mango 1/2 cup finely chopped red onion 1 jalapeno chile, stem and seeds removed, finely chopped 1/4 cup plus 3 tablespoons chopped fresh coriander Coarse salt and freshly ground pepper Directions 1. Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium; poach shrimp until just cooked through, 1 1/2 to 2 minutes. Transfer shrimp to ice-water bath; let cool. 2. Drain shrimp and peel devein, and slice each in half. Toss shrimp with 1/2 cup lime juice in a nonreactive bowl. Refrigerate, covered, stirring halfway through, for at least 2 hours. Drain. 3. Toss together shrimp, cucumber, mango, onion, jalapeno, coriander, 2 tablespoons lime juice, 3/4 teaspoon salt, and a pinch of pepper. Chill for 30 minutes. Stir in remaining tablespoon lime juice before serving.