SHRIMP, BAY SCALLOPS & CALAMARI CEVICHE
Ceviche with a twist...There are lots of variations for this recipe, and they are all good...The key is letting the lime juice "cook" the raw seafood...ENJOY
Provided by Monika Rosales
Categories Other Snacks
Time 20m
Number Of Ingredients 8
Steps:
- 1. In a glass deep dish/container squeeze the limes, add the chopped tomatoes and jalapenos.
- 2. cut the shrimp and calamari in halves (or you can buy the smaller shrimp)..bay scallops( no need to cut)
- 3. add to the lime juice mixture, add salt and pepper...cover and let sit a few hours or better over night...combine well and serve chilled with crackers
SCALLOP, SHRIMP, AND SQUID "CEVICHE"
Provided by Gina Marie Miraglia Eriquez
Categories Fruit Onion Vegetable Marinate Poach Dinner Orange Scallop Shrimp Squid Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 (first course) servings
Number Of Ingredients 7
Steps:
- Whisk together juice, chile purée, onion, and 1 1/2 teaspoons salt in a large bowl for marinade.
- Halve squid tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/4-inch rings.
- Poach scallops and shrimp in a medium pot of barely simmering water, stirring occasionally, until barely cooked through, about 1 minute. Stir in squid and cook, stirring occasionally, until just tender, about 40 seconds.
- Drain seafood well in a colander and add to marinade. Marinate, uncovered and chilled, at least 3 hours (for flavors to develop).
- Just before serving, stir in cilantro. Spoon seafood into shallow bowls with a slotted spoon, then spoon marinade over it.
CEVICHE DE PESCADO
Provided by Copeland Marks
Categories Fish Appetizer No-Cook Lime Corn Hot Pepper Sweet Potato/Yam Summer Yuca Lettuce Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 14
Steps:
- 1. Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
- 2. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
- 3. Just before serving, mix in the parsley, cilantro, and onion.
- 4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with the seaweed, if using.
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