Ceviche and sweet potatoes are both staples in most of Latin America and this easy shrimp ceviche recipe blends the two in a creative and unique way. This dish is perfect to serve as an upscale appetizer, for deluxe tailgating, at a classy brunch or as a side dish for the grill. The Cabot Seriously Sharp Cheddar mixed with the sweet potatoes adds a creamy sharpness to the citrus, and it also helps form the sweet potatoes into a tasty nest that’s convenient for both serving and eating. Make it and share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.
**Note that, while easy to prepare, this recipe requires 5-6 hours to marinate.
Place the monkfish and the shrimp in a large bowl and cover with the lime juice. Cover the bowl with plastic wrap and refrigerate for 5 to 6 hours, stirring occasionally.
While the ceviche is marinating, preheat your oven to 375°F and begin making the sweet potato nests.
Place the grated sweet potato in a colander and let drain for several minutes. Then press on the potatoes with your hands to help remove any remaining water. When they are as dry as possible, place them in a medium size bowl and add the beaten egg, salt and pepper and mix well.
Lightly grease the cups of two large mini-muffin pans with the Cabot Salted Butter (or Cabot Unsalted Butter). Place about a tablespoon of the grated sweet potato in each cup of the muffin tin and use your fingers to press the potato on the bottom and up the sides, forming little cups.
When all the cups have been filled, place the muffin pan in the oven and bake for 20 to 25 minutes, or until the potatoes start to turn golden brown. When done, remove from the oven and let cool completely before carefully removing them from the pan. A narrow rubber spatula may help gently release the cups from the mini-muffin pan. As you remove the cups from the pan, place them on a large plate or platter and put a small amount of the grated Cabot Seriously Sharp Cheddar in each sweet potato cup. Set aside until the ceviche is ready.
When the seafood is done, it will be opaque. Using a slotted spoon, lift the seafood pieces out of the marinade, allowing the juices to drain back into the marinade. Transfer the seafood to a large bowl, add the rest of the ingredients (garlic through pepper) and stir to blend. Add 2 tablespoons of the marinade to the mixture to moisten, if needed.
Place a tablespoon or so of the ceviche in each of the Cheddar and Sweet Potato Nests and enjoy!
Looking for another upscale appetizer that will wow you and your guests? Try these amazing Sole Pinwheels with Spinach Filling. Cabot is owned by 800 farm families who work hard to ensure that all our products are made using only the finest ingredients. We’d love to hear your thoughts so, if you’d rate and review this shrimp ceviche recipe after making it, we’d really appreciate it!
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Ingredients
Ceviche:
½ pound shrimp (any size), cut into ½ inch piece
½ pound monkfish, cut into ½ inch pieces
6 to 8 limes, juiced
2 or 3 garlic cloves, minced
1 medium red onion, sliced very thin and cut into thin strips
1 small red bell pepper, seeded, sliced very thin and cut into thin strips
1 jalapeno, Fresno or habanero pepper, sliced very thin
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley
½ teaspoon salt
½ teaspoon ground black pepper
Nests:
1 large sweet potato, peeled and grated (about 3 cups)
1 egg, beaten
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons Cabot Salted Butter, or Unsalted Butter
4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup)
Directions
PREP TIME NOTE: Requires 5 – 6 hours to marinate
PLACE the monkfish and the shrimp in a large bowl and cover with the lime juice. Cover the bowl with plastic wrap and refrigerate for 5 to 6 hours, stirring occasionally.
WHILE the ceviche is marinating, begin making the sweet potato nests. Preheat oven to 375°F.
PLACE the grated sweet potato in a colander and let drain for several minutes. Then, using your hands, press on the potatoes to help remove any remaining water. When they are as dry as possible place them in a medium size bowl and add the beaten egg and the salt and pepper and mix well.
LIGHTLY grease the cups of two large mini-muffin pans with the Cabot Butter. (Silicone or non-stick muffin pans work well for this to prevent sticking, or place a circle of parchment paper in the bottom of the muffin tin.) Place about a tablespoon of the grated sweet potato in each cup of the muffin tin. With your fingers press the potato on the bottom and up the sides, forming little cups. When all the cups have been filled, place the muffin pan in the oven and bake at 375° for 20 to 25 minutes or until the potatoes start to turn golden brown. When done, remove from the oven and let cool completely before carefully removing them from the pan. A narrow rubber spatula may help gently release the cups from the mini-muffin pan. As you remove them from the pan place them on large plate or platter and put a small amount of the grated Cabot Cheddar in each sweet potato cup. Set aside until the ceviche is ready.
WHEN the seafood is done, it will be opaque. Using a slotted spoon, lift the seafood pieces out of the marinade, allowing the juices to drain back into the marinade. Transfer the seafood to a large bowl, add the rest of the ingredients and stir to blend. Add 2 tablespoons of the marinade to the mixture if needed to moisten.
PLACE a tablespoon or so of the ceviche in each of the Cheddar and Sweet Potato Nest and serve.
1/8 of recipe:
Calories: 170
% Daily Value
Total Fat: 9g
14%
Saturated Fat: 4.5g
23%
Cholesterol: 90mg
30%
Sodium: 740mg
31%
Carbohydrates: 10g
3%
Dietary Fiber: 1g
4%
Protein: 13mg
Calcium: 143mg
15%
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