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Dining In: Local Restaurant Recipes

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Ceviche


Contributed by: Habana
Cusine: Cuban
# of Servings: 4
Ingredients:
  • 1 pound shrimp, shelled and deveined
  • 1 pound bay scallops
  • 1/4 cup minced red pepper
  • 3 tablespoons sliced fresh cilantro
  • 1/2 cup lime juice
  • 1 cup orange juice
  • 1 teaspoon salt
  • 2 tablespoons minced fresh ginger
  • 2 serrano chiles, stemmed, seeded and minced
Preparation:
  1. Rinse shrimp and scallops
  2. Bring 2 quarts of water to a boil in a 4-quart pot.
  3. Add shrimp and scallops, reduce to a simmer and cook until shrimp are opaque, about 2 minutes.
  4. Remove shrimp and scallops with a slotted spoon, rest these in a bowl of ice water for a few minutes and drain.
  5. Cut each shrimp into thirds and set aside.
  6. Blend the red pepper, cilantro and juices in one bowl.
  7. Mix in the salt, ginger and chiles.
  8. Stir in the shrimp and scallops.
  9. Cover and chill for 4 hours to overnight.
  10. Serve cold