December 26, 2008 | Appetizers, Fish & Seafood
I know you’ve barely digested your Christmas cookies and probably can’t even think about more entertaining, but it just so happens that my favorite holiday of the year is in just a few days. New Year’s Eve always represents a new beginning for me – a chance to refresh those resolutions and start anew. It’s also a huge cooking evening for me because I do an elaborate multi course dinner for pairing wines with each course. This year I’ll serve sixteen people nine courses to ring in 2009 – check the blog for details next week!
To make the shrimp, press egg roll wrappers into petite muffin tin cups and bake at 350 degrees until crisp and lightly browned, about 10 minutes. Remove from oven and let cool. Fill with Mock Shrimp Ceviche.
- ½ pound tuna, sushi quality, cut into small cubes
- ½ avocados, cut into small cubes
- ¼ cup red onion, minced
- ¼ cup green onions, thinly sliced
- 1 tablespoon rice wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons canola oil
- 1 teaspoon toasted sesame seeds
- salt and pepper, to taste
- Place tuna, avocado, and red onion in a large bowl. In a small covered container, toss together vinegar, soy sauce, canola oil, sesame seeds, salt and pepper, then pour dressing over tuna and toss lightly to coat well. Refrigerate tuna tartare until ready to serve. Just before party, place a small spoonful of tuna tartare into Asian soup spoons and serve immediately.