Friday, July 31, 2015

Scallop-Shrimp Ceviche

Ceviche is easily one of my top three favorite appetizers of all time. It's a simple dish of seafood "cooked" by the acid in lemons and limes. It's so easy, but it requires incredibly fresh ingredients. I usually ask my fish monger which is the best choice for ceviche that day. Sometimes he'll say shrimp, sometimes it's the scallops. The day I made this, he said both. So, I used both!

  • 1/2 pound scallops, sliced (click here to see the Monterey Bay Aquarium’s Seafood Watch findings on scallops)
  • 1/2 pound shrimp, peeled and sliced in half lengthwise
  • 1 t freshly ground salt
  • ½ t freshly ground pepper
  • 6-8 fresh lemons, juiced (I used Meyer lemons from a tree we have in our yard)
  • 1/2 C chopped organic red bell pepper
  • 1/2 C chopped organic cucumber
  • 2 organic green onions, thinly sliced
  • 1 T olive oil
  • 2 T salsa or hot sauce (I used some Carrot Karma Hot Sauce from Intensity Academy)
  • fresh lettuce, for serving
  • Freshly ground salt and pepper to taste, for serving
  • freshly ground pepper for serving

Place the raw seafood pieces in a glass dish and cover them with salt, pepper, and lemon juice. The seafood should be completely covered by juice.

Cover the dish and place it in the refrigerator. Let the seafood marinate or "cook" in the lemon juice for at least 4 hours. Once the seafood is "cooked" in the juices, add the remaining ingredients just before serving.

To serve, place one washed and dried lettuce leaf on your plate. Top with the ceviche. Sprinkle with salt and pepper to taste.

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