Sunday, March 6, 2011

Traditional Shrimp & Scallop Ceviche

1/2 lb shrimp
1/2 lb scallops
1 jalapeno pepper, chopped
6 large limes, juiced
1 serrano pepper, chopped
1 bunch cilantro
1 large lemon, juiced
1 tablespoon olive oil
ground black pepper to taste
1 tablespoon kosher salt
1 small white onion, chopped
1 cucumber, peeled and chopped
1 large tomato, coarsely chopped

In a large bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque

Tips:  The lime juice cooks the raw seafood by some invisible, magical chemical process.  Make sure the seafood is pink before serving.  Season to taste and serve with chips or over fish.

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