Emeril's Cinco De Mayo Menu| Emeril Lagasse

Emeril's Layered Margaritas 1 (12-ounce) can frozen limeade 1 1/2 cups premium 100 percent agave tequila 3/4 cup Grand Marnier Ice 8 lime wedges 1/2 cup coarse salt 1 cup Strawberry Puree 1 cup Mango Puree 4 strawberries 4 mango slices In a blender, combine limeade, tequila, and Grand Marnier. Fill with ice and blend until smooth. Wet the rim of 4 glasses with a lime wedge and dip the glass into the salt to coat. Pour about 1/4 cup of the margarita into each glass. Top with about 1/4 cup of the strawberry puree. Top with more margarita followed by the mango puree. Top with the remaining margarita. Garnish with a strawberry on the rim of the glass and a slice of mango. Sweet And Sour Ceviche 1 pound fresh snapper fillets, skin removed, chopped into 1/4-inch dice 1 cup diced tomatoes 1/2 cup diced white onions 1/2 cup lime juice 1/2 cup orange juice 2 tablespoons chopped cilantro 1 tablespoon olive oil 1 tablespoon minced jalapeno 1 teaspoon grated lime zest 1 teaspoon grated orange zest Salt and freshly ground black pepper In a medium serving bowl, combine all the ingredients. Toss to coat. Cover and refrigerate for 1 hour. (NOTE: When ready, the "cooked" fish should be opaque; if not, marinate slightly longer. Be careful not to leave in too long, as fish will turn mushy.) Season with salt and freshly ground black pepper, to taste. Place a lettuce leaf on a plate. Top the leaf with the tortilla nest. Fill with the ceviche and serve. Seafood Chimichangas Vegetable oil 3 ancho chiles 6 plum tomatoes, halved lengthwise 1 large onion, cut into 1 1/2-inch chunks 4 cloves garlic 1 lime, juiced 1 tablespoon ground cumin 1 tablespoon chopped fresh oregano leaves 1 tablespoon chopped fresh cilantro leaves Salt Freshly ground black pepper 1 onion, diced 3/4 pounds medium shrimp, peeled and deveined 3/4 pounds bay scallops 1/4 pound fresh lump crabmeat, picked for shells 8 ounces goat cheese, room temperature 3 chayote, peeled, seeded, and julienne 1/4 cup chopped cilantro leaves 1/4 cup heavy cream 6 to 8 large flour tortillas, warmed so pliable Guacamole, accompaniment Chopped fresh tomatoes, accompaniment Sour cream, accompaniment Chopped fresh cilantro, garnish Chopped green onions, garnish Black Beans Lightly toast the ancho chiles, either over the burner of a gas stove, or in a large saute pan set over high heat. The skin should just start to blister. Remove from the heat and place in a bowl. Cover with hot water and let soak for 20 minutes. Drain, reserving the soaking water. Remove the stems and seeds and discard. Cover a baking sheet with aluminum foil. Lightly coat the aluminum foil with vegetable oil. Place the tomatoes, cut-side down, on the foil with the onion chunks and garlic cloves. Roast until tender and the skin on the tomatoes begins to blacken, about 15 to 20 minutes. Remove from the oven and cool slightly. Remove the skin from the tomatoes. Place everything in a blender. Add the soaked chiles and 1/4 cup of the soaking water and process until smooth. Add more of the soaking water, if necessary to create a smooth sauce. Add the lime juice, cumin, oregano, and cilantro and pulse to combine. Taste, and season with salt and pepper. To a large saute pan over high heat, add enough oil to lightly coat the bottom of the pan. Add the diced onion and saute until just translucent, about 2 minutes. Add the shrimp and scallops and cook until the shrimp just begin to turn pink and curl. Be careful not to overcook the seafood at this point, the mixture will be fried later, so it should be slightly undercooked. Add 1/2 to 3/4 cup of the sauce and cook for 3 minutes, stirring constantly. Remove from the heat and place in a bowl. Add the crab and goat cheese and mix well. Fold in the chayote and cilantro Place 2 cups of the remaining sauce in a saucepan. Add the cream and bring to a simmer. Reduce slightly while you are preparing the chimichangas. Taste, and reseason, if necessary. Excess sauce can be refrigerated for 1 week of frozen for 2 months. One at a time, place the tortillas on a work surface. Spoon a line of the seafood mixture down the center. Fold in the top and bottom to form a package, then the sides. Roll to seal. Secure shut with toothpicks Heat several inches of vegetable oil in a deep pot to 360 degrees F. Using tongs, lower 1 burrito at a time into the hot oil, holding it together with the tongs until it is "sealed." Continue cooking until golden brown on all sides, 3 to 5 minutes, depending upon their size. Recipe courtesy Emeril Lagasse. Copyright Martha Stewart Living Omnimedia, LP., all rights reserved. Kick it up a Notch! Subscribe to Emeril's channel: https://shorturl.at/LT1Y7 Emeril's Amazon Shop https://shorturl.at/k5lr8 Stay connected with Emeril: Instagram: https://shorturl.at/kA2Vr Facebook: https://shorturl.at/jXZRA Stream episodes of Emeril's classic and new shows for free: Amazon Prime LGTV+ Plex PlutoTV Samsung Sling TCLTV Coming Soon: Philo