Not Too Sweet: Cuban Surf and Turf

For Eug's birthday I signed us up for a course at the Institute of Culinary Education (ICE). It was a Cuban Surf 'N' Turf class. Aside from there being a few too many people in the class we really had a blast. The number of people factored in because they divided up the cooking, which prevented us from having our hands in too many pots, so to speak. At the end of course we all sat down to a family style dinner enjoying the food and the cocktails, as well as some wine.

The menu included:
Ceviche de Camarones y Vieira de Bahia
Ropa Vieja
Pescado Enchilado
Picadillo a la Habanera
Frijoles Negros
Arroz Amarillo
Yucca al Mojo
Tostones
Ensalada de Aguacate y Pimento
Flan de Leche
Mojito

I will give you the highlights:
Ceviche:

1 lb of small shrimp, deveined
1 lb of bay scallops
Juice of 6 to 8 limes
6 to 8 stems of fresh thyme
1/2 cup finlet chopped red onion
2 garlic cloves, minced
1 green or red bell pepper, finely chopped
1 tsp chopped parsley
1/4 cup of extra virgin olive oil
2 plum tomatoes, seeded and diced
Fresh cilantro sprigs for garnish

Cut shrimp, if necessary, into pieces the same size as the scallops. Place shrimp and scallops in glass bowl
Combine the lime juice, thyme, red onion, garlic, and bell pepered. Add to the shrimp and scallops. Stir to combine well. Cover the bowl tightly with plastic wrap, and refrigerate for 6 to 8 hours (or no more than over night)**
Turn the ceviche a few times during the marination period
To serve, add parsley, olive oil, and diced tomatoes and mix to combine. Transfer to a serving dish with a slotted spoon and garnish with fresh cilantro sprigs

** If you cannot let the shrimp/scallops marinate overnight flash cook them for 30-45seconds and remove into ice water.

Above is the red snapper we didnt get to contribute too, but the recipe is relatively easy. Contact me if you want it... And now onto the most fun creation of the evening... The Mojito!