Also- bonus guacamole recipe!
Photo by Bill Brady
Ceviche is typically a white flesh ocean fish, scallops or squid in a citrus
marinade, the acidity of which "cooks" the seafood. Its cool tartness is
deliciously refreshing. In this recipe shrimp is first lightly cooked and
then marinated in the citrus juice. Since the marinade only "cooks" the
protein, the brief submersion in boiling water kills any bacteria. What's
great about this dish is that it requires no real cooking except for a quick
boil for 2 minutes. For those hot summer days when cooking is not in the
cards a ceviche is just the ticket.
Ingredients:
1 lb. large raw shrimp in the shell
¾ cup freshly squeezed lime juice
¾ cup freshly squeezed lemon juice
1 small red onion sliced into thin rings
1 medium tomato, seeds removed and cut into a small dice
1 serrano chile, seeds removed and finely diced
1 cup cilantro, chopped
Guacamole (see recipe below)
Crisp tortilla chips
Procedure:
In a pot of salted boiling water, place the raw shrimp. Cook only 2
minutes, drain and transfer to an ice water bath to stop the cooking.
Drain shrimp, remove shells and place in a glass bowl. Add lime juice and
lemon juice, cover and refrigerate for 2 hours. Mix in red onion, tomato
and serrano chile. Refrigerate for another hour. Just before serving, add
cilantro. Serve guacamole and tortilla chips alongside. Serves 3-4.
Guacamole
Ingredients:
2 Haas avocados, flesh cut into a half-inch dice
½ red onion, minced
1 serrano chile, finely diced
2 T cilantro, finely chopped
2 T freshly squeezed lime juice
½ t coarse salt
Dash of freshly ground black pepper
Procedure:
To diced avocado, add onion, serrano chile, cilantro, lime juice, salt and
pepper. Toss gently. Serve immediately or cover with plastic wrap directly
on guacamole and refrigerate for up to ½ hour.
Scallops on the Half Shell
A ceviche of bay scallops, the smallest, sweetest and most delicate of the
various scallops will serve as a refreshing treat as these sultry summer
days roll in. As you know, the acid of citrus juices "cooks" the seafood.
There is no real cooking and the components are put together in a jiffy.
Ceviche may be served as an appetizer or the main course of a luncheon. Use
your imagination to come up with a serving vessel. How about a lettuce wrap,
in a scallop shell,* a clam shell or martini glass? Serve within 24 hours.
Serves 6 - 8.
Ingredients
3/4 cup freshly squeezed lime juice
1/2 cup freshly squeezed orange juice
1 T extra virgin olive oil
1 lb. bay scallops
1 jalapeno pepper, minced
1 cup tiny grape tomatoes
1 small red onion, cut into a small dice
Coarse salt and freshly ground pepper
1 ripe Haas avocado, cut into small cubes
3/4 cup chopped cilantro
Procedure
In a nonreactive container, completely cover scallops with lime juice,
orange juice and olive oil. Mix. Refrigerate for 2 hours. Mix in
jalapeno, tomatoes, onion, salt and pepper to taste. Refrigerate for
another hour. Toss with avocado and fresh cilantro just before serving.
*Scallop shells may be purchased in fancy food shops.
Recipe by Phyllis Kirigin sweetpaprika.wordpress.com Phyllis is a resident of Croton-on-Hudson and is an avid cook and food blogger. She loves all things culinary, focusing on using fresh ingredients and promoting local farmers and artisans. She can be reached at This e-mail address is being protected from spambots. You need JavaScript enabled to view it
