Wednesday, October 24, 2012

5 Star Makeover October 12: Anjou Pear and Ponzu Shrimp Ceviche with Cold Spaghetti Squash "Noodles"




This month our task was to create with Squash.  Certainly the right time of the year.  I chose to work with Spaghetti Squash.

For those who think ceviche this time a year is strange...I LIVE IN MIAMI. 

It's always hot here.

Anjou Pear and Ponzu Shrimp Ceviche with Cold Spaghetti Squash "Noodles"



Spaghetti Squash
  • Preheat oven to 375 F.
  • Cut squash in half
  • Scoop out seeds and scraggly bits.
  • Roast in oven, cut side down, for 1 hour.
  • Allow to cool enough to handle
  • Using a fork, scrape down the flesh of the squash
  • It will come off like strands of spaghetti
Lightly Season
  • Rice wine vinegar
  • Grated ginger 
  • Pinch of Chinese five spice
Cover and fridge to cool.

Anjou Pear & Ponzu Shrimp Ceviche
  • 1 lb shrimp peeled & deveined
  • 1 cup ponzu sauce
  • 1/4 cup pear nectar
  • Anjou pear - diced
  • Jalapeno - minced
  • Red grapes - sliced
  • Chives
  1. Combine all ingredients in a glass bowl.
  2. Mix well.
  3. Cover with plastic wrap
  4. Allow "cook" in the fridge for 35 minutes.
That's it for now...till we exchange a few words again...Peace!