This recipe is purely inspired by my husband and his friends, they love this dish! Growing up in southern California this was a staple, always served fresh and in lots of places. I prefer to use fresh seafood but really in this dish frozen is fine, just get a good frozen product, but use fresh ingredients for the rest of the dish. Also follow the directions closely, the seafood only needs to sit for an hour in the marinade and its perfect, this dish is best to sit for a few hours before serving, even overnight is good, and refrigerated. I serve this dish usually as an appetizer, but you could serve as an entrée as well, just add a big salad and you are good to go! Trust me on this one if you and yours love Ceviche make this!
seafood ceviche
Ingredients
- 2/3 pound bay scallops (or sea scallops, cut in quarters), muscles removed
- 1 dozen peeled and deveined shrimp cut into 3rd’s, you can use frozen
- 1 cup freshly squeezed lime juice, divided (7 limes)
- Kosher salt and freshly ground black pepper
- 1 cup chopped hothouse cucumber, unpeeled and seeded
- 1/2 cup thinly sliced shallots (2 shallots)
- 3 tablespoons sliced scallions, white and green parts
- 1 Hass avocado, small diced
- 1 cup red bell pepper, 1/2 to 3/4-inch diced
- 1/4 cup roughly chopped fresh parsley
- 1 tablespoon chopped cilantro
- 3 tablespoons minced jalapeno pepper
- 3 teaspoons minced garlic (3 cloves)
- Good olive oil
- 1 teaspoon Sriracha
- Tabasco sauce and tortilla chips to scoop and dip
Instructions
In a medium bowl, combine
the scallops and shrimp, 3/4 cup of the lime juice, and 1 ½ teaspoon salt
and set aside at room temperature for 1 hour, stirring occasionally.
In a separate bowl, combine
the cucumbers, shallots, scallions, avocado, bell pepper, parsley, cilantro,
jalapeno pepper, and garlic. In a glass measuring cup, whisk together the
remaining 1/4 cup lime juice, 1/3 cup olive oil, 1 teaspoon salt, 1/2 teaspoon
pepper, and the Sriracha. Pour over the vegetables and combine.
When ready to serve, lift
the scallops and shrimp out of the lime juice and add them to the vegetable
mixture.
Scoop up ceviche with a good tortilla chip and put a little hot sauce on there…ready to eat