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Fresh Fiesta Ceviche Cups
If you are looking for something light and refreshing on a warm summer day, try this shrimp and veggie bowl of absolute goodness! Shrimp, scallops, avocado and tomatoes are the stars of this show!
lb extra-large shrimp peeled de-veined and halved lengthwise
1-1/2
lb bay scallops
1/2
cup fresh orange juice
1/2
cup fresh lemon juice
1/2
cup orange marmalade jam - sugar free for low carb
1/3
cup fresh lime juice plus more for dipping glasses
1/3
cup ketchup
3
cloves garlic crushed
3/4
cup diced white onion
3/4
cup diced red onion
3
green onions thinly sliced (white and green parts
1
cup diced tomato seeded
1/3
cup minced cilantro or parsley
2
tbsp diced jalapeno seeded
2
tbsp olive oil
2
tbsp hot sauce
2-3
avocados diced
kosher salt
slices of lime
Directions
1.
Boil the orange juice, lemon juice, ketchup and garlic together, then add the shrimp and scallops.
2.
Reduce the heat and cook for three minutes. Strain out the seafood and reserve the liquid.
3.
Place the seafood and the juices in the refrigerator to chill.
4.
While waiting, prepare the tomato, marmalade jam, onions, jalapeno, cilantro and add that with the olive oil and hot sauce to the chilled citrus mixture. Add the seafood.
5.
Serve in small glasses with diced avocado in the bottom and a kosher-salt rimmed top.
6.
This fresh and healthy meal pairs very nicely with a good margarita or ice cold beer. Beverage of your choice of course.
7.
Notes: I love to serve this as a main course but I also love to buy the small appetizer cups (which are available at any party supply store) and make a bunch of them as appetizers. The little cups you can purchase with lids in case you want to make them ahead of time. I also all the little plastic spoons but make sure you have a receptacle so that people can throw them away when they are done.
8.
You may want to double and triple this recipe because it goes fast!
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