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Shrimp and Scallop Ceviche Recipe

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This recipe for Shrimp and Scallop Ceviche, by , is from Our Favorite Family Recipes, 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!

Nina Boldosser


1/4 cup Kosher salt, plus more for seasoning
1 lb. medium shrimp, peeled and deveined
1/2 lb. bay scallops
2 lemons, juiced
2 oranges, juiced
1 cup peeled, seeded and diced cucumber
1/2 cup finely chopped red onion
2 serrano , chilies, seeded and chopped
1 cup seeded and diced tomatoes
1 Haas avocado, peeled, seeded and chopped into 1/2-inch pieces
1 tbsp. roughly chopped fresh cilantro leaves, plus leaves for garnish
1/4 cup EVOO

Put a 4-quart stockpot over high heat and fill with 2 quarts of water.
Season the water with 1/2 cup Kosher salt and bring to a boil.
Once the water comes to a boil, add the shrimp to the post and immediately turn off the heat.
Let the shrimp sit until just cooked through, about 3 minutes.
Remove the shrimp from the water and spread out on a sheet pan to cool.

Once the shrimp are completely cooled, shop into 1/2-inch pieces and put in a medium sized nonreactive bowl.
Add the scallops, lemon, lime and orange juices and stir in the cucumber, red onion and chilies.
Refrigerate for 1 hour.

Stir the tomatoes, avocado, chopped cilantro and olive oil into the shrimp and scallop mixture.
Allow it to sit at room temperature for 30 minutes, then season to taste with Kosher salt.




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