Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to make a special dish, shrimp & scallop ceviche. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Shrimp & Scallop Ceviche is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Shrimp & Scallop Ceviche is something which I have loved my entire life.
This blackened shrimp salad bowl is big and bold in flavor and makes for a low-calorie meal packed with shrimp, brown rice, corn, crisp bell pepper, black beans, and avocado. Easy to create with ingredients you probably already have in your kitchen/pantry. If you prefer to serve burrito-style, just heat up some flour tortillas and wrap it all up. Shrimp is one of our go-to proteins during grilling season.
To begin with this recipe, we have to prepare a few ingredients. You can cook shrimp & scallop ceviche using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Shrimp & Scallop
Ceviche:
- Get 1 cup minced onion (I like smaller pieces in ceviche, and especially with winter onions that are extra sulfury.)
- Prepare 1 cup seeded and minced cucumber (I like Persian cucumbers aka baby cucumbers)
- Take 2 cups diced tomato
- Make ready 1/4-1/2 cup minced jalapeño or serrano chilies (keep seeds if you like it hotter, remove the vein and seeds if you like it milder)
- Get 1/2 pound raw Bay scallops (80/100 count), cut into roughly 1/4-inch pieces (you can just do a rough chop - don't have to slice each one individually)
- Take 1/2 pound precooked shrimp (see notes above re: shrimp)
- Make ready 1/2-3/4 cup fresh squeezed lime juice, depending on how acidic you like things (probably anywhere from 4 to 7 limes, depending on size and juiciness)
- Make ready 1.5 teaspoons salt to start
- Take 1 teaspoon sugar to tame the acid of the lime juice
- Make ready 1/2-1 cup chopped cilantro (I use stems and all)
From shrimp cocktail, salads, spreads, cakes and more, these easy shrimp appetizers will hold over a crowd until dinner. Sheet-Pan Jambalaya with Cauliflower Rice Sheet-pan dinners are a busy cook's dream with quick prep and easy cleanup. The crustaceans come from warm and cold waters around the world. The pink cold-water ones come cooked and peeled.
Instructions to make Shrimp & Scallop
Ceviche:
- Put onions, tomatoes, cucumbers, chilies, shrimps, and scallops in mixing bowl.
- Squeeze and measure your lime juice and add to ceviche mixture along with salt and sugar.
- Mix thoroughly and adjust seasoning if needed. You might like a little more salt, depending on how salty your seafood ingredients were to begin with.
- Add cilantro and stir in to thoroughly incorporate.
- As long as your scallops are nice and fresh, you could just eat it straight away, but if you like them to steep in the seasoning and lime juice for a while, cover and refrigerate for an hour or two before serving with tostadas or tortilla chips.
- Enjoy! :)
The crustaceans come from warm and cold waters around the world. The pink cold-water ones come cooked and peeled. And if you can't find raw, pre-prepped shrimp, don't discount frozen shrimp. They'll cook up tastier than the market's already-cooked shrimp. If you are using frozen, however, don't miss Chef John's quick tricks for frozen shrimp, with smart tips for making frozen shrimp taste as good as fresh shrimp just plucked from the sea.
So that is going to wrap this up for this special food shrimp & scallop ceviche recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
