"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Ceviche My Way Recipe

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This recipe for Ceviche My Way, by , is from The Venturato Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Elizabeth MacKie

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 pounds extra-large shrimp, peeled, deveined and halved lengthwise

pound bay scallops
cup fresh orange juice
cup fresh lemon juice

cup fresh lime juice plus more for dipping glasses

cup ketchup

3 cloves garlic, crushed
cup diced white onion

cup diced red onion

1 green onion, thinly sliced (white and green parts)

cup diced tomato, seeded

1/8 cup minced cilantro

1 Tablespoon diced jalapeno, seeded

1 Tablespoon olive oil

1 Tablespoon hot sauce

2 avocados, diced

Kosher salt

Slices of lime

Directions:
Directions:
Add orange juice, lemon juice, lime juice, ketchup and garlic to a medium saucepan and bring to a boil. Add shrimp and scallops; reduce heat and cook for 3 minutes. Using a sieve, drain shrimp reserving citrus juice mixture.
Place shrimp and scallops on a plate and put in the fridge to chill. Cool down the citrus mixture by placing it in the freezer for 30 minutes or nested in a bowl of ice water.
Add tomato, white onion, red onion, green onion, jalapeno, cilantro, olive oil, and hot sauce to the cooled citrus mixture. Add chilled shrimp and scallops stirring well to coat.
When ready to serve, dip serving glasses into lime juice and then into kosher salt. Spoon diced avocado into the bottom of each glass and spoon shrimp-scallop mixture with juices on top. Serve immediately or chill up to two hours. Garnish with lime slices.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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