CITY CEVICHE
A wonderful appetizer to enjoy with friends when San Francisco's Indian summer warms the city. The true way to 'cook' the fish is to marinate it in citrus juice overnight, but I find that the poaching process is faster and an easy way to judge if it is indeed cooked. I often buy precooked shrimp (but NOT frozen!) and just poach the scallops. Best when served with cold beer (we prefer Pacifico®) and fresh limes. Using quality and sturdy tortilla chips is essential. Please note that the serving size is meant for appetizer portions.
Provided by LADYJANE1
Categories Appetizers and Snacks Tapas
Time 1h35m
Yield 12
Number Of Ingredients 16
Steps:
- Remove the tough side muscles from scallops, if necessary; slice scallops in half horizontally.
- Fill a 1-quart saucepan 3/4 full with salted water and bring it to a boil. Add scallops and reduce heat to a bare simmer. Poach scallops until just cooked through, about 1 minute. Use a slotted spoon to transfer the scallops to a bowl of ice water to stop the cooking process.
- Return the water to a boil and poach shrimp in the same manner, transferring them to a bowl of ice water after they become opaque inside and turn pink, 2 to 3 minutes.
- Drain the scallops and shrimp well and pat dry; place them in a glass or ceramic bowl and pour in lime juice and orange juice. Cover and refrigerate for 30 minutes.
- Pour off most of the juice from the seafood (just leave it moist) and mix in orange zest, red onion, red and yellow bell peppers, tomato, chile pepper, cilantro, salt, cumin, and cayenne pepper. Refrigerate an additional 30 minutes. Just before serving, gently mix in avocado and drizzle the ceviche with olive oil. Serve in martini glasses or stemmed margarita glasses.
Nutrition Facts : Calories 83.2 calories, Carbohydrate 5.1 g, Cholesterol 36.6 mg, Fat 4.1 g, Fiber 1.8 g, Protein 7.3 g, SaturatedFat 0.6 g, Sodium 109.4 mg, Sugar 1.8 g
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Ty Pape
[email protected]I highly recommend this ceviche recipe. It's a delicious and easy-to-make dish that will impress your friends and family.
Muhammad Fawad
[email protected]This ceviche is a great way to use up leftover fish. It's also a healthy and delicious option for a light lunch or dinner.
Sempeera TNS
[email protected]I'm always looking for new ceviche recipes to try, and this one definitely didn't disappoint. It's now one of my favorites!
Doni Pop
[email protected]This ceviche is so easy to make, yet it looks and tastes like it came from a fancy restaurant.
Bishal Thapa
[email protected]I love the addition of avocado in this recipe. It adds a creamy richness that balances out the acidity of the lime juice.
Hassan muhammad
[email protected]This ceviche is a party in my mouth! The acidity of the lime juice and the sweetness of the shrimp are a match made in heaven.
PRT Gaming
[email protected]I've tried many ceviche recipes, but this one is by far the best. The combination of flavors is just perfect.
Mugabo Francois
[email protected]This was my first time making ceviche and it turned out great! I followed the recipe exactly and it was delicious.
Jabu Jabulani
[email protected]I'm not usually a fan of ceviche, but this recipe changed my mind. It's so flavorful and the texture is perfect.
Rajan Rai
[email protected]This ceviche is so refreshing and light. It's the perfect appetizer or lunch on a hot day.
YellowShirt
[email protected]I love how customizable this recipe is. I can adjust the spiciness and add different vegetables to suit my taste.
fk kinu
[email protected]This is my go-to ceviche recipe. It's simple, yet elegant, and always a crowd-pleaser.
Nevaehqueen
[email protected]I've made this ceviche several times now and it's always a hit. It's so easy to make and the results are always delicious.
Rylie Wilson
[email protected]This ceviche recipe is a true gem! The flavors are incredibly balanced and the fish is cooked to perfection. I highly recommend it.