Ceviche

 

A refreshing way to start any meal!



Ingredient Checklist

½ pound sea scallops

½ pound shrimp, peeled and deveined

½ cup fresh lime juice

2 tablespoons fresh orange juice

1 tablespoon grated orange zest

½ cup halved, thinly sliced red onion

1 finely chopped red bell pepper

1 finely chopped yellow bell pepper

1 cup diced seeded tomato

1 small serrano chile pepper, seeded and minced

½ cup coarsely chopped fresh cilantro

kosher salt to taste

⅛ teaspoon ground cumin

⅛ teaspoon cayenne pepper

1 avocado, diced

1 tablespoon olive oil



If necessary, remove the rough side muscles from the scallops before slicing them in half horizontally.

Bring a 1-quart pot 3/4 full of salted water to a boil. Reduce the heat to a low simmer and add the scallops. Scallops should be poached for about 1 minute, or until just cooked through. Transfer the scallops to a bowl of icy water using a slotted spoon to halt the cooking process.



Revert back the water to a boil and poach the shrimp in the same way, moving them to a dish of cold water when they become opaque inside and pink, 2 to 3 minutes.

Strain and pat dry the scallops and shrimp before placing them in a glass or ceramic dish with lime and orange juice. Keep it in the fridge for 30 minutes, covered.



Mix in orange zest, red onion, red and yellow bell peppers, tomato, chile pepper, cilantro, salt, cumin, and cayenne pepper, and most of the liquid from the fish. Keep it in the fridge for another 30 minutes. Just before serving, gently fold in the avocado and sprinkle with olive oil. Start serving in martini glasses or margarita glasses with stems.