Shrimp and scallop Ceviche Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 cup kosher salt, plus more for seasoning…
1 pound medium shrimp, peeled and deveined…
1/2 pound bay scallops…
2 lemons, juiced…
2 limes, juiced…
2 oranges, juiced…
1 cup peeled, seeded and diced cucumbers…
1/2 cup finely chopped red onion…
2 Serrano chilies, seeded and finely chopped…
1 cup seeded and chopped tomatoes…
1 Haas avocado, peeled, seeded and chopped into 1/2 inch pieces…
1 T roughly chopped fresh cilantro, plus leaves for garnish…
1/4 cup EEVO oil……
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Directions: |
Directions:Put a 4 quart stockpot over high heat and fill with 2 quarts of water, season with 1/4 cup of kosher salt, bring to a boil.
Once boiling add the shrimp and turn off the heat, let the shrimp sit until just cooked through, about 3 minutes…
Remove the shrimp and put them on a sheep to cool…
Once cooled cut the shrimp in half, put in a medium sized glass bowl…
Add the scallops, lime, lemon and orange juices and the diced cucumber, red onion and chilies…
Refrigerate for 1 hour…
Add the tomatoes, avocado, chopped cilantro and olive oil, let it sit for 1/2 hour after stirring just enough to mix it all together, DO NOT OVER MIX…
before serving add salt and pepper to your taste…
To serve, divide the ceviche between 6 to 8 martini glasses, garnish with chopped cilantro leaves and…….ENJOY! |
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Number Of
Servings: |
Number Of
Servings:6 to 8 |
Preparation
Time: |
Preparation
Time:2 1/2 hours, this includes the 1 hour in fridge and 1/2 hour resting at room temperature… |
Personal
Notes: |
Personal
Notes: Nice to serve with a brunch type setting!
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