Shrimp, Scallop & Mahi Mahi Cevichi
Posted: Fri Jan 10, 2014 5:25 pm
Ingredients
Sea salt for seasoning
½ pound medium shrimp, peeled and deveined
½ pound bay scallops
½ pound Mahi Mahi
2 lemons, juiced
2 limes, juiced
2 oranges, juiced
1 cup cucumber, peeled, seeded and cut to small dice,
½ cup red onion, finely chopped
2 serrano chiles, seeded and finely chopped
1 cup tomato, seeded and cut to small dice,
1 Hass avocado, peeled, seeded, and cut to small dice
1 tablespoon fresh cilantro leaves, roughly chopped, plus leaves for garnish
1/4 cup extra-virgin olive oil
You may notice and extra spice bowl at the bottom left, I added a few pinches of white pepper at the end. Not part of the recipe.....butt I like it!
Directions;
***All seafood to be frozen to -15 for at least 72 hours! Do Not use fresh water fish!
Defrost the seafood in the refrigerator.
Cut shrimp into into .5” to .75” pieces (Match Scallops) and put in a medium-sized nonreactive bowl.
Cut Mahi Mahi into into .5” to .75” pieces (Match Scallops) and put in a medium-sized nonreactive bowl.
Add the scallops, lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 4 hours (or more).
Stir the tomatoes, avocado, chopped cilantro, and olive oil into the shrimp and scallop mixture. Allow it to sit at room temperature for 30 minutes, then season to taste with kosher salt.
To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves.
Bon Appy!
Sea salt for seasoning
½ pound medium shrimp, peeled and deveined
½ pound bay scallops
½ pound Mahi Mahi
2 lemons, juiced
2 limes, juiced
2 oranges, juiced
1 cup cucumber, peeled, seeded and cut to small dice,
½ cup red onion, finely chopped
2 serrano chiles, seeded and finely chopped
1 cup tomato, seeded and cut to small dice,
1 Hass avocado, peeled, seeded, and cut to small dice
1 tablespoon fresh cilantro leaves, roughly chopped, plus leaves for garnish
1/4 cup extra-virgin olive oil
You may notice and extra spice bowl at the bottom left, I added a few pinches of white pepper at the end. Not part of the recipe.....butt I like it!
Directions;
***All seafood to be frozen to -15 for at least 72 hours! Do Not use fresh water fish!
Defrost the seafood in the refrigerator.
Cut shrimp into into .5” to .75” pieces (Match Scallops) and put in a medium-sized nonreactive bowl.
Cut Mahi Mahi into into .5” to .75” pieces (Match Scallops) and put in a medium-sized nonreactive bowl.
Add the scallops, lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 4 hours (or more).
Stir the tomatoes, avocado, chopped cilantro, and olive oil into the shrimp and scallop mixture. Allow it to sit at room temperature for 30 minutes, then season to taste with kosher salt.
To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves.
Bon Appy!