I hope you enjoy this seafood favorite in my household.
The Recipe Of The Day and more photos after the break...
Shrimp & Scallop Ceviche.
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 tsp ground cayenne pepper
- 1 tsp smoked paprika
- 1 cup peeled, seeded and diced cucumber (1/4-inch
- 1/2 cup finely chopped red onion
- 2 serrano chiles, seeded and finely chopped
- 1 cup seeded and diced tomatoes
- 1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces
- 1 tablespoon roughly chopped fresh cilantro leaves, plus leaves for garnish
- 1/4 cup extra-virgin olive oil
Directions:
Place a 1-gallon stockpot over high heat and fill with 2 quarts of water.
Season the water with 1/4 cup of kosher salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and place on a sheet pan to cool.
Once the shrimp are completely cooled, chop into 1/2-inch pieces and place in a medium-sized nonreactive bowl. Add the scallops, lemon, lime and orange juices and stir in the cucumber, red onion and chiles. 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 15 - 30 minutes, then season to taste with kosher salt.
To serve, divide the ceviche between 6 chilled martini glasses, garnished with cilantro leaves.
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