Beetroot hummus, scorpion fish cake and seafood cocktail: easy Christmas appetizers

December has arrived with one of the season’s essentials: Christmas. It’s a time for gatherings, whether it’s a quick lunch or a cozy dinner. Many homeowners want to surprise their loved ones with something special, and you don’t always need a grand feast to do it.

Sometimes the simplest ideas shine the brightest. By keeping preparations small, you save time in the kitchen and reduce the effort required for a big meal. If you’re after ideas that will wow your guests without overwhelming you, focus on three easy appetizers that use pantry staples found in most kitchens.

Beetroot hummus. Shutterstock

1- Beetroot hummus

Contents

• Cooked chickpeas 400 g

• Ground cumin 1 teaspoon

• Cooked beets 200 g

• 1 clove of garlic

• Juice of a small lemon or lime

• Tahini 2 tablespoons

• Ground cinnamon

• Mint or basil

• Salt

• Extra virgin olive oil 100 ml

Preparation

• Cut beets into pieces

• Process chickpeas in a blender until smooth

• Place chickpeas in the blender with garlic, mint, tahini, cinnamon, lemon juice, cumin, beetroot, salt and oil

• Blend at high speed until a thick puree forms

• Chill the hummus for at least one hour

• When serving, drizzle with a little olive oil and sesame seeds

• Carrot sticks cut lengthwise can be used as dippers

Scorpion fish cake. Shutterstock

2- Scorpion fish cake

Contents

• Approximately 1 kg scorpion fish

• 1 onion

• 1 leek

• 1 carrot

• Bay leaf

• White wine 1 glass

• Salt and pepper

• Extra virgin olive oil

• Cream 200 ml

• 5 eggs

• 3 piquillo peppers

• Fried tomatoes 2 tablespoons

• Butter

• Bread crumbs

Preparation

• Bring water to a boil. To cook the scorpion fish, add a carrot, leek, onion, salt, pepper, bay leaves, olive oil and white wine. Simmer 15 minutes.

• Strain the broth and reserve. Add the scorpion fish to the hot broth and cook another 15 minutes. Remove, clean, and crumble the fish as finely as possible.

• Preheat the oven to 190°C. Heat on low for 5 minutes, then add some broth and remove from the stove.

• Beat the eggs with the fried tomatoes and mix with the peppers and hot cream. Fold in the crumbled fish and adjust salt and pepper.

• Beat until a light pate-like paste forms. Butter a mold, dust with breadcrumbs, and pour in the fish mixture.

• Bake about 40 minutes at 180°C. Let cool, then unmold.

Shrimp cocktail. Shutterstock

3- Seafood cocktail

Contents

• 25 shrimp

• 1 ripe avocado

• 3 pineapple slices in syrup

• 1 chive

• 20 cherry tomatoes

• Lettuce

• 1 lemon

• Sauces such as mayonnaise, Worcestershire, Dijon mustard or ketchup

Preparation

• Boil water in a pot and add the shrimp. Cook for 5 minutes, then drain and cool. Peel and devein.

• In a bowl mix finely chopped pineapple and onion, then dice the avocado and splash with lemon juice.

• Stir well so the avocado soaks up the citrus

• Add cherry tomatoes. Divide into four portions and blend to combine.

• Slice the shrimp and fold into the mixture, reserving some for garnish

• Rinse and finely cut lettuce leaves to line serving glasses. Top with the seafood mix.

• Prepare a dip by mixing mayonnaise, ketchup, Worcestershire and mustard in a bowl.

• Pour 3 or 4 tablespoons of dip into each glass and decorate with whole shrimp.