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Recipe courtesy of Allan Fisher and Michael Jacobs

Show: Food Network Challenge

Episode: Challenge: Big Bash Caterers

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Total:: 1 hr 40 min
Prep:: 40 min
Inactive:: 1 hr

Yield:: 8 servings

Level:: Advanced

Ingredients

1 1/2 cups cleaned Taylor bay scallops
2 cups poached and sliced Maine lobster tail
1/2 small red onion, halved and julienne
2 scallions, sliced on the bias
1 medium yellow pepper, halved and julienne
1 medium green pepper, halved and julienne
3 jalapeno chiles, seeded and diced
2 tablespoons finely grated fresh ginger
1/2 bunch freshly chopped cilantro leaves
1/2 bunch freshly chopped fresh basil leaves
1/4 bunch freshly chopped mint leaves
1 whole lime, juiced
1/2 navel orange, juiced
1/2 lemon, juiced
3/4 cup ketchup
1/2 ancho chile (reconstituted and pureed)
1 cup canola oil
1 cup toasted spiced pumpkin seeds, for garnish
Salt and freshly ground black pepper

Directions

In a large bowl, combine all vegetable and protein ingredients and mix well. Season to taste. In a blender combine all the rest of the ingredients, including the liquids and herbs, reserving some of the cilantro for a garnish. Pour mixture over vegetable-protein mixture and marinate for up to 1 hour in a refrigerator. Right before serving add the extra cilantro and season again. Garnish with pumpkin seeds.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

My Private Notes

Name: Lobster and Scallop Ceviche
Prep time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 8 servings
Ingredients: 1 1/2 cups cleaned Taylor bay scallops; 2 cups poached and sliced Maine lobster tail; 1/2 small red onion, halved and julienne; 2 scallions, sliced on the bias; 1 medium yellow pepper, halved and julienne; 1 medium green pepper, halved and julienne; 3 jalapeno chiles, seeded and diced; 2 tablespoons finely grated fresh ginger; 1/2 bunch freshly chopped cilantro leaves; 1/2 bunch freshly chopped fresh basil leaves; 1/4 bunch freshly chopped mint leaves; 1 whole lime, juiced; 1/2 navel orange, juiced; 1/2 lemon, juiced; 3/4 cup ketchup; 1/2 ancho chile (reconstituted and pureed); 1 cup canola oil; 1 cup toasted spiced pumpkin seeds, for garnish; Salt and freshly ground black pepper

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