City Ceviche
Course: TapasCuisine: EuropeanPrep Time
30 mins
Cook Time
5
minutesAdditional Time
1
minuteTotal Time
1 hr 35 mins
Servings
12
Ingredients
½ pound — sea scallops
½ pound — shrimp, peeled and deveined
½ cup — fresh lime juice
2 tablespoons — fresh orange juice
1 tablespoon — grated orange zest
½ cup — halved, thinly sliced red onion
1 — finely chopped red bell pepper
1 — finely chopped yellow bell pepper
1 cup — diced seeded tomato
1 small — serrano chile pepper, seeded and minced
½ cup — coarsely chopped fresh cilantro
undefined — salt to taste
⅛ teaspoon — ground cumin
⅛ teaspoon — cayenne pepper (Optional)
1 — avocado, diced
1 tablespoon — olive oil
Directions
- Remove tough side muscles from scallops, if necessary. Slice scallops in half horizontally.
- Fill a 1-quart saucepan 3/4 full with salted water and bring to a boil. Add scallops and reduce heat to a low simmer. Poach scallops until just cooked through, about 1 minute. Use a slotted spoon to transfer scallops to a bowl of ice water to stop cooking.
- Return water to a boil. Poach shrimp until opaque and pink, 2 to 3 minutes. Use a slotted spoon to transfer shrimp to the same bowl of ice water to stop cooking.
- Drain scallops and shrimp. Pat dry with paper towels. Transfer to a glass, ceramic, or other non-reactive bowl. Add lime and orange juice. Cover and refrigerate for 30 minutes.
- Pour off juice from seafood, leaving it just moist. Add orange zest, red onion, bell peppers, tomato, chile pepper, cilantro, salt, cumin, and cayenne pepper. Refrigerate an additional 30 minutes.
- Just before serving, gently fold in avocado and drizzle ceviche with oil. Serve in martini glasses or stemmed margarita glasses.
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