Saturday, December 24, 2016

Scallop & Shrimp Ceviche (appetizer for about 12-14 people)

Scallop & Shrimp Ceviche
I made this Scallop & Shrimp Ceviche to bring to a pre-Christmas party last night--hosted by our dear friend and neighbor Carlos. Yes, the same Carlos who shared with me his family tamales recipe! I was unsure how everyone (at the party) will react to eating completely raw seafood so I "cooked" the scallops in lime and lemon juice for about 3 hours. The acid caused the scallops to turn quite opaque. I also peeled and steamed the large shrimp until they were just cooked--about 5 minutes. Once the shrimp completely cooled down, I diced them, added them to the scallops and kept them refrigerated. I kept the cut up scallops and shrimp in a lemon-lime juice in one glass container and all the vegetables and herbs in another. At the party I combined everything together and seasoned with salt and hot sauce. To me the sriracha is mild in spiciness. If you want to make it with more heat then add some chopped chili peppers such as Thai chilies or habaneros. Once everything got mixed then I placed it over a larger container with lots of ice to keep the contents cold for the duration of our party. 

I did not intend to post this recipe since it was on the spur of the moment and I was rushed. However, I noticed everyone was eating the ceviche and they all seemed to enjoy it. So I ran to the bowl to get a photo. Luckily there was a little remaining.

Thank you Carlos for another fun party!

Merry Christmas!


Merry Christmas!
(photo courtesy of my husband Paul, 2016)

Scallop & Shrimp Ceviche (appetizers for about 12-14 people)


Ingredients:

About 1 1/2 lb shrimp
About 1 1/2 lb fresh local scallops, previously frozen, thawed in refrigerator and diced
Zests from 1 lime and 1 lemon
Juice from 1 lime
Juice from 1 lemon
A handful of cilantro leaves, chopped or cut with kitchen scissors
1 yellow baby bell pepper, seeds removed, diced
1 red baby bell pepper, seeds removed, diced
3/4 pint of grape tomatoes, some seeds removed, halved or quartered
1 bunch of scallions, green parts only, chopped
1/2 English cucumber, chopped
1/3 red onion, chopped
Sea salt to taste
Sriracha sauce

Method:

1) Peel the shrimp and steam for about 5 minutes or until cooked through. The shrimp will turn pink when cooked. Set aside and let the shrimp cool completely. Dice each shrimp into 4-5 pieces depending on the size of your shrimp.
2) Remove the side muscles from the scallops and any sand. Wash well in cold water. Let them drain completely. Dice or cube them and put them in a large ceramic or glass container.
3) Zest the lime and lemon and juice the lime and lemon over the scallop pieces. Stir and refrigerate for about 3 hours. Add shrimp pieces after 2 hours.
4) Before serving add cilantro, bell peppers, tomatoes, scallions, cucumber, onion, and season with salt and sriracha sauce to taste.
5) Place the container on ice to keep everything cold.

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