Shrimp Ceviche, Kale & Quinoa Salad Recipes From Lark Creek Newport Beach Chef!
STUDIO CITY (KCAL9) — Chef/Partner John Ledbetter from Lark Creek Newport Beach stopped by KCAL9 Friday to tell viewers about the restaurant that opened at the beginning of August at Fashion Island!
The restaurant serves seasonal, sustainable, farm-fresh cuisine for lunch, dinner, happy hour and weekend brunch!
Ledbetter showed viewers how to make Lark Creek Newport Beach’s White Shrimp Ceviche and Baby Kale and Quinoa Salad with White Balsamic Vinegar.
- 5 white shrimp, poached and split in half
- ¼ avocado, diced
- 1 T red onion, small dice
- 1 T chopped cilantro
- 6 each toy box tomato, cut in half
- 1 t jalapeno, 1/8” diced and seeded
- Habanero and lime vinn.
Add shrimp and veggies to mixing bowl, dress liberally with vinaigrette and serve with plantain chips.
Shrimp Poaching Liquid
- 8 qts water
- 5 T salt
- 3 lemons cut in half
Add all ingredients together and bring to a boil. Add shrimp and cook just through. Shock in ice bath and do not remove the shrimp for at least 5 minutes making sure the center is ice cold.
Baby Kale and Quinoa Salad
- 1 cup cooked quinoa
- 2 cups baby kale, chopped
- 2 T toasted sunflower seeds
- 2 plum, sliced and dried in oven over night
- White balsamic vinaigrette to taste
Cook your quinoa ahead of time and allow to cool completely. For your plums, cut in half and slice about 10 wedges out of each half. Toss the plums with olive oil and allow to dry out overnight in a 100 degree oven. To make the salad just toss all ingredients together and season to taste. Add as much vinaigrette as desired and plate.