TLC Cooking "Emeril's Chayote Ceviche"

Emeril's Chayote Ceviche

Browse the recipe Emeril's Chayote Ceviche

YIELD 1 quart

INGREDIENTS

*1 tablespoon	liquid shrimp boil or crab boil
3 cups	small diced chayote squash
1/2 cup	small diced red pepper
1/2 cup	small diced yellow pepper
1/4 cup	small diced red onion
1/2 cup	grapefruit segments
1 tablespoon	minced jalapeno
1 tablespoon	minced garlic
1 tablespoon	chopped cilantro
1 teaspoon	chopped mint
1/4 teaspoon	lime zest
1/4 cup	lime juice
1/4 cup	grapefruit juice
1 tablespoon	white wine vinegar
1 teaspoon	salt
1/2 teaspoon	chili powder
2 tablespoons	olive oil
2 tablespoons	pumpkin seeds
Tortilla chips, for serving

(or 1 bag crab boil seasonings)*this is a spice blend used for cooking shrimp or crab traditionally, but is a vegetarian product itself (check the label or your brand to make sure if cooking for vegetarians)

PREPARATION:

Method:

In a 4-quart saucepan, heat water to boiling. Add the crab boil. If using the bag of mixed spices, simmer for 5 minutes to release the seasoning flavors. Add the hayote to the water and blanch for 3 to 5 minutes until al dente. Shock in ice water to stop the cooking. Drain well.
In a large bowl combine the blanched chayote, red and yellow peppers, red onion, grapefruit segments, jalapeno, garlic, cilantro, mint and lime zest; toss to mix well. Combine the lime juice, grapefruit juice, vinegar, salt, chili powder and olive oil in a small bowl and whisk. Pour over the chayote mixture and toss to coat. Top with pumpkin seeds.
Serve cold or at room temperature in small bowls with tortilla chips.
Editor's Note: Look for sustainable seafood and organic, locally-grown vegetables.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the He Won't Miss the Meat Episode of Emeril Green.

This recipe appears in: Vegetarian