• 8ef8a2ceffcf90c685c3e6adddcdb39e

Shrimp And Scallop Ceviche

This is a recipe that requires fresh ingredients, careful preparation and lots of kisses from you sous chef (Me!) ;)

Prep
Cook
Serves 2people
Ingredients
1/4
cup kosher salt, plus more for seasoning
1
lb medium shrimp, peeled and deveined
1/2
lb 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
tbsp roughly chopped fresh cilantro leaves, plus leaves for garnish
1/4
cup extra-virgin olive oil
Directions
1.
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.
2.
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.
3.
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.
4.
To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves.

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