Photo: Shrimp and Scallop Ceviche Recipe
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 cucumber
- 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
Put a 4-quart stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup 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 spread out on a sheet pan to cool.
Once the shrimp are completely cooled, chop 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 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 30 minutes, then season to taste with kosher salt.
To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves.
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By ascubafiend_5655777
Dallas, TN
on September 18, 2011
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Yummy. My recipe has evolved a bit (though brilliant as written less orange juice and more lime juice. I do not boil shrimp but saute both shrimp and scallops in olive oil for less than two minutes. [More the essence of cooked versus cooked through.] I like mine to marinate for several hours so I make it in the morning, throw it in a Ziplock bag and then start bringing it back to room temperature a half hour before serving. If you add the cucumbers and marinate all day, know that they will be softer. You may want to add them toward the end of the marinating time. Enjoy.
By flynea_12811862
Aspen, 44
on April 17, 2010
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This was my first time making Ceviche, it was so easy and good! I added mango and tuna it turned out amazing. It was a bit spicy but I like that, and I would add more fish next time because I like my Ceviche mostly fish and with this recipe it's a little more veggies than fish. But other than that it was great! And I think someone else wrote it was salty but you don't put the salt in the Ceviche you boil it in the water you cook the shrimp in..
By couturecuts_125...
springfield, 77
on January 20, 2010
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I just made this, and im not sure if my kosher salt is more salty than others (which its not im just being a smart*** but seriously this is way too salty. i tried feeding it to my husband, he took one bite and almost had to spit it out, i took a few to tyr and pretend it wasnt bad, but i couldnt finish mine either. now i feel like a failure, a bad wife, cook, and im blaming it on this recipe and the fact that 1/4 cup salt is too freaking much!
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