Best in Brunch
Egg white cups and Southern-style cerviche make for a delicious
pair of summertime snackables at your next brunch party
Story and photos by Andrea LeTard
My Southern Ceviche recipe is healthy, fresh, and with each bite, you feel like you’re on a beach somewhere.
• 4 corn tortillas - cut into eighths
• Olive oil
• Kosher salt
• ½ lb. calamari tubes - thinly sliced
• ½ lb. peeled and deveined shrimp - tails off and cut into thirds
• ½ lb. Ahi tuna steak - cut into small cubes
• 2 limes - zest of one, juice of both
• 2 lemons - zest of one, juice of both
• 2 oranges - zest of one, juice of both
• 1 can black eyed peas - drained and rinsed
• ½ cup minced bell pepper (yellow or orange)
• 2 serrano chili peppers - seeded and minced
• 1 jalapeno - seeded and minced
• 4 green onions - thinly sliced
• 2 Tbsp minced cilantro
• 1 avocado - cubed (optional)
1. Heat oven to 375 degrees. Line a baking sheet with foil. Spread tortilla pieces on the baking sheet, brush each side with olive oil, and sprinkle liberally with salt. Bake for about 10-12 minutes, rotating the pan once, until light brown and crispy. Set aside until ready to serve.
2. Bring a medium saucepan halfway filled with water to a simmer. When it starts to bubble, add the calamari slices. Let poach for about one minute then add the shrimp. Let the shrimp poach for about 30 seconds or until they just turn a very light pink. Drain, rinse, and pat the seafood dry.
3. Add the dried calamari and shrimp to a large bowl with the cubed tuna, lime zest and juice, lemon zest and juice, orange zest and juice, black eyed peas, corn, bell pepper, serrano pepper, jalapeno, green onion, cilantro and about 2 tsp of salt. Stir together until all the seafood is coated with the juice. Cover and put in the fridge for at least 3 hours, stirring every hour.
4. When the ceviche is ready, the tuna will be transparent and no longer pink in color. If you desire, stir in cubed avocado. Serve in martini glasses and garnish with homemade tortilla chips.
1. Heat oven to 350 degrees. Heat olive oil over medium heat in a skillet. Add onion, pepper, a dash of salt and cook until slightly brown.
2. While veggies are cooking, separate egg yolks and whites. Use 12 whites and 4 yolks (you can save the leftover yolks for something else). Whisk the eggs together with the cream, salt, and pepper.
3. When the veggies cool add them to the egg mixture and stir together.
4. Spray a large muffin pan with nonstick oil or butter. Using an ice cream scoop fill each muffin cup 3/4 the way up. Top each cup with cilantro. Bake for 15 minutes or until eggs are no longer runny.
Egg White Cups
These egg white cups are so cute, easy, and delicious.
Makes 1 dozen cups
• 1 Tbsp olive oil
• 1/2 onion - chopped (freeze the other half for next week)
• 1/2 large red, yellow, or orange bell pepper- chopped (freeze the other half for next week)
• 1-2 jalapeños - seeded and chopped
• 1 dozen eggs
• 2 Tbsp cream (or 1/4 cup milk )
• 1 tsp salt or more to taste
• 1/2 tsp pepper or more to taste
• 1/4 cup cilantro - chopped