serves
1-2
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
1-2
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1-2 cups leftover cooked polenta (from recipes such as Derrell Smiths )
- ¼ cup plain (all-purpose) flour, for dusting
- 450-900 g (1-2 lb) large or extra-large shrimp, peeled and deveined
- ¼ cup cherry tomatoes
- ¾ cup fresh squeezed lime juice (from 6 to 7 limes)
- ¼ cup fresh squeezed lemon juice, 1 to 2 lemons
- ¼ medium red onion, finely minced
- ½ cup diced cucumber
- ½ chilli, such as serrano or jalapeño, deseeded and minced
- 1 tbsp chopped foriander (cilantro)
- ½ medium ripe avocado, diced
- Salt and pepper to taste
Freezing time: at least one hour, or overnight.
Instructions
- Take leftover polenta (grits) while still warm and spread onto a baking sheet, at least 2.5 cm (1 inch) thickness and freeze for at least 1 hour up to overnight.
- While grits are freezing, begin to assemble ceviche.
- For the prawns, remove the tails and chop meat into bite-size pieces.
- Add the cucumber, onion, minced chilli and coriander (cilantro), and chopped shrimp to a glass or stainless steel. Pour over the citrus juices and a pinch of salt. Toss well, and then press the shrimp down into the liquid as much as possible. Cover and refrigerate.
- Season with salt to taste.
- Remove polenta from the freezer, and using a 9 cm (3.5 in) diameter ring mold or cookie cutter, cut out polenta cakes.
- Dust both sides with flour
- In a sauté pan, melt butter on medium heat and add cakes to pan. Be sure not to crowd the pan.
- Pan fry for 2-3 mins on each side, achieving a nice golden crust. Remove from pan and drain on paper towels.
- Serve ceviche over polenta cakes, with avocado.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
