Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, shrimp & scallop ceviche. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Shrimp & Scallop Ceviche is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Shrimp & Scallop Ceviche is something that I have loved my whole life.
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To begin with this recipe, we must prepare a few ingredients. You can cook shrimp & scallop ceviche using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Shrimp & Scallop
Ceviche:
- Prepare 1 cup minced onion (I like smaller pieces in ceviche, and especially with winter onions that are extra sulfury.)
- Make ready 1 cup seeded and minced cucumber (I like Persian cucumbers aka baby cucumbers)
- Make ready 2 cups diced tomato
- Get 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)
- Get 1/2 pound precooked shrimp (see notes above re: shrimp)
- Get 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)
- Get 1.5 teaspoons salt to start
- Get 1 teaspoon sugar to tame the acid of the lime juice
- Make ready 1/2-1 cup chopped cilantro (I use stems and all)
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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! :)
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So that’s going to wrap it up with this special food shrimp & scallop ceviche recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
