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home > recipes > seafood > city ceviche
from Canada Serves 12. 1/2 pound sea scallops 1/2 pound shrimp, peeled and deveined 1/2 cup fresh lime juice 2 tablespoons fresh orange juice 1 tablespoon grated orange zest 1/2 cup halved, thinly sliced red onion 1 finely chopped red bell pepper 1 finely chopped yellow bell pepper 1 cup diced seeded tomato 1 small Serrano chile pepper, seeded and minced 1/2 cup coarsely chopped fresh cilantro kosher salt to taste 1/8 teaspoon ground cumin 1/8 teaspoon cayenne pepper (optional) 1 avocado, diced 1 tablespoon olive oil 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.

City Ceviche


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list all recipes for SEAFOOD (335)
list all recipes by JFSTEWART (3)


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keyword: ceviche
recipes for seafood
recipes by jfstewart
Email Address:
(posted July 2, 2012)

from
Canada

Serves 12.

1/2 pound sea scallops
1/2 pound
shrimp, peeled and deveined

1/2 cup fresh
lime juice
2 tablespoons fresh
orange juice
1 tablespoon grated
orange zest
1/2 cup halved, thinly sliced red
onion
1 finely chopped
red bell pepper
1 finely chopped yellow
bell pepper
1 cup diced seeded
tomato
1 small
Serrano
chile pepper, seeded and minced
1/2 cup coarsely chopped fresh
cilantro
kosher salt to taste
1/8 teaspoon ground
cumin
1/8 teaspoon
cayenne pepper (optional)

1
avocado, diced
1 tablespoon
olive oil

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.



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