SHRIMP AND SCALLOP CEVICHE (NO ONIONS)
I came up with this recipe after having great ceviche at Mojito's in Pasadena. My husband, Cooper, can't tolerate onions so I wanted to develop great flavor without onions.
Provided by Matz3490
Categories Mexican
Time P1DT30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Chop the raw shrimp and scallops (if necessary) into dime size pieces.
- Place in bowl and cover with lime juice, stir in the tequila.
- Mix, cover and refrigerate overnight. (This 'cooks' the seafood).
- Chop all vegetables and herbs/spices (except the avocado) into pieces smaller than the seafood and mix with the 1/4 cup lime juice and tequila. Add Tabasco Sauce. Stir, cover and refrigerate overnight.
- The next day drain the brine from the seafood. Pour the seafood into the vegetable mix. Toss. Serve with guacamole or sliced avocado, additional tabasco sauce on the side and tortilla chips.
Nutrition Facts : Calories 227.2, Fat 8.8, SaturatedFat 1, Cholesterol 64.6, Sodium 496.2, Carbohydrate 25.4, Fiber 2.7, Sugar 2.2, Protein 13.7
SHRIMP AND SCALLOP CEVICHE
Steps:
- Toast the saffron, stirring over low heat, in a dry skillet until fragrant, then stir in the clam juice. Simmer until reduced to 1/2 cup, 5 to 6 minutes. Set saffron broth aside to cool. Whisk together the aj amarillo, saffron broth, orange juice, and lime juice in a large bowl. Stir in diced and chopped vegetables and herbs.
- Now it's time to poach the seafood. Have the bowls of ice water ready. Cut the shrimp in half lengthwise. Remove any tough muscles from the sides of the scallops. Poach shrimp in 4 quarts simmering salted water, stirring occasionally until just cooked through, 40 seconds. Scoop out shrimp with a slotted spoon and add to one bowl of ice water. Return water to a simmer and poach scallops the same way, transferring them to the second bowl of ice water and discarding the cooking water. Drain the seafood well and toss it in the saffron broth mixture. Season with salt and your favorite hot pepper sauce to taste. (We used a fruity habanero chile sauce.) Chill the ceviche, covered, 1 hour and serve garnished with sliced jalapeños and a sprig of cilantro.
- *A hot yellow chile paste available at Latino markets and by mail from Kitchen/Market, 888-468-4433.
SHRIMP AND SCALLOP COCONUT CEVICHE
Steps:
- Cook's Note: If the scallops are particularly thick, you may want to slice each scallop horizontally into 2 thinner disks.
- Cut each scallop into 8 wedges. Cut the peeled shrimp into chunks that approximately match the size of the scallop wedges (unless you have rock shrimp, which doesn't need to be cut). In a medium bowl, pour enough lime juice over the scallop and shrimp pieces to cover. Toss gently so each piece is given a good lime juice bath. Cover the bowl with plastic wrap and place the bowl in the refrigerator to marinate for 4 to 10 hours. The shellfish is done when it's completely white and opaque and doesn't look or taste raw.
- In a separate bowl, mix the remaining lime juice with the lemon juice, coconut milk, and olive oil. You can chop the jalapeno, cilantro, and garlic by hand, but if you have a food processor it's much easier to pulse the 3 together. Add the pepper mixture to the coconut mixture, and stir in the red onion. (You may add the mango chunks here if you like, but I prefer to add them right before serving.) Season the mixture with the salt and mix well. Cover the bowl with plastic wrap and refrigerate for several hours or overnight.
- When every chunk of shrimp and scallop is white with no hint of translucence, remove them from the juice. Discard the lime juice. Combine the seafood and the coconut milk mixture, tossing well. Add the mango chunks and gently toss together. Taste the seafood and add more salt or fresh lime juice, if desired.
- For a knockout presentation, spoon the seafood ceviche into the coconut shell halves and top with a sprinkle of unsweetened coconut, if desired. Pile warm tortilla chips around the coconut shells, if desired.
CITRUS CEVICHE WITH SHRIMP AND SCALLOPS
This is a twist on a Emeril Lagasse recipe from 2005. Recipe is healthy, flavorful, and easy to prepare. My family doesn't like "hot" stuff, so this recipe is mild. That being said, feel free to add serrano chiles or jalapeno peppers to your taste. I made about 4 different ceviches the other day for taste testing (yes, my husband is spoiled) and this was our favorite. NOTE: I have made this several times since the original posting and wanted to post a quick update. Feel free to sub sweet bell pepper (diced) for the cucumber. Also add salt and lemon pepper to taste at the end AFTER it is "cooked". I usually let mine "cook" for 6 hours, not the 3 recommended.
Provided by januarybride
Categories Mexican
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium-sized stainless steel or clear glass bowl, place lemon, lime and orange juices.
- Stir in the shrimp, scallops, cucumber and red onion. If you are adding chiles or peppers, add them now as well.
- Refrigerate for 3 hours. The shrimp and scallops should have turned white (from opaque) meaning that the citrus juices have "cooked" them.
- 30 minutes prior to serving, remove from the fridge and stir in the tomato, avocado, chopped cilantro, and olive oil.
- Serve in martini glasses with saltine crackers on the side if you want to be fancy, otherwise just put the bowl out with a few spoons and a whole bunch of saltine crackers and tortilla chips and let everyone dig in!
- To serve, divide the ceviche between 6 chilled martini glasses.
BAY SCALLOP, SHRIMP, AND AHI TUNA CEVICHE IN TORTILLA CUPS
Provided by Food Network
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a large, heavy saucepan, heat 5 to 6 inches of oil to 375 degrees F. Fry the tortillas, 1 by 1, in the hot oil until they are soft, about 10 seconds and drain on paper towels. Reserve, covered, in a warm spot. Heat wire "potato nest" baskets in the hot oil for several seconds, or until they are very hot. Fit a soft tortilla into the bottom basket and place the smaller basket on top of the tortilla. Immerse the baskets in the hot oil and cook until the tortilla is crispy and golden brown. Remove the tortilla cup from the basket and invert on paper towels to drain. Repeat the procedure with the other tortillas. (If you don't have a potato nest basket, you can also lay the tortillas 1 by 1 on the surface of the hot oil, then immediately push the center to the bottom with a small, empty tin can, thus creating a free form cup. Be sure to use tongs and heat resistant gloves to protect yourself.)
- Cut the shrimp into piece the same size as the bay scallops. Refrigerate the shrimp, ahi, and scallops separately.
- In a bowl, mix together the olive oil, lime juice, cilantro, red onion, and tomato and add salt and pepper, to taste. Add the seafood to this mixture and marinate, in the refrigerator, for 15 minutes to 45 minutes.
- Place the tortilla cups on plates. Divide the ceviche among the cups and garnish with sprigs of cilantro.
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.
More about "shrimp and scallop ceviche recipes"
SHRIMP & SCALLOP CEVICHE WITH AVOCADO - AVOCADOS FROM …
From avocadosfrommexico.com
Servings 4Calories 270 per serving
SHRIMP AND SCALLOP CEVICHE RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST CEVICHE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SHRIMP AND SCALLOP CEVICHE. BARIATRIC RECIPES RNY BARIATRIC EATING ...
From pinterest.ca
SHRIMP AND SCALLOP CEVICHE - PALEO RECIPES - CAVEGIRL CUISINE
From pinterest.ca
INA GARTEN'S BAY SCALLOP CEVICHE RECIPE - TODAY.COM
From today.com
SHRIMP AND SCALLOP CEVICHE RECIPE | MYRECIPES
From myrecipes.com
EASY, HEALTHY FOOD: SHRIMP AND SCALLOP CEVICHE
From rufflesandrainboots.com
THE BEST SHRIMP AND SCALLOP CEVICHE! - SPENDING TIME IN MY KITCHEN
From spendingtimeinmykitchen.com
SHRIMP AND SCALLOP CEVICHE - THE DAILY MEAL
From thedailymeal.com
SHRIMP AND SCALLOP CEVICHE CANAPéS | METRO
From api.metro.ca
SCALLOP & SHRIMP COCONUT CEVICHE - HOME WITH GABBY
From homewithgabby.com
SHRIMP AND SCALLOP CEVICHE CANAPéS | METRO
From metro.ca
SCRUMPTIOUS SEAFOOD: HALIBUT, SCALLOP AND SHRIMP CEVICHE
From gulfofgeorgiacannery.org
SHRIMP AND SCALLOP COCONUT CEVICHE : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
ORANGE CITRUS SHRIMP AND SCALLOP CEVICHE - COOKING ON THE RANCH
From highlandsranchfoodie.com
SHRIMP AND SCALLOP CEVICHE SALAD - SOUTH AMERICAN RECIPES
From fooddiez.com
MANGO SHRIMP CEVICHE - THERESCIPES.INFO
From therecipes.info
SHRIMP AND SCALLOP COCONUT CEVICHE - FOOD NETWORK
From foodnetwork.ca
SCALLOP AND SHRIMP CEVICHE - SEAFOOD HARVEST
From seafood-harvest.com
SHRIMP AND SCALLOP CEVICHE SALAD RECIPE | MYRECIPES
From myrecipes.com
SHRIMP, SCALLOP AND PEACH CEVICHE | RECIPES | FEASTMAGAZINE.COM
From feastmagazine.com
SCALLOP AND SHRIMP CEVICHE - THE ELM
From elmbloomington.com
SHRIMP AND SCALLOP CEVICHE (NO ONIONS) RECIPE - FOOD NEWS
From foodnewsnews.com
SHRIMP AND SCALLOP CEVICHE WITH TEQUILA - MYGOURMETCONNECTION
From mygourmetconnection.com
SHRIMP AND SCALLOP CEVICHE WITH AVOCADO RECIPES FOOD
From beptien.com
SHRIMP AND SCALLOP CEVICHE – JACQUELINE CUISINE
From secretsofafoodie.com
10 BEST SHRIMP SCALLOPS APPETIZER RECIPES | YUMMLY
From yummly.com
SUNDAY BRUNCH: SHRIMP AND SCALLOP CEVICHE RECIPE
From seriouseats.com
20 SHRIMP AND SCALLOP RECIPES | ALLRECIPES
From allrecipes.com
SHRIMP AND SCALLOP CEVICHE - I'LL BE IN THE KITCHEN
From illbeinthekitchen.com
MEXICAN-INSPIRED BAY SCALLOP CEVICHE RECIPE - COOKING WITH BOOKS
From cookingwithbooks.net
SHRIMP AND SCALLOP CEVICHE - SOUTH AMERICAN RECIPES
From fooddiez.com
SHRIMP AND SCALLOP CEVICHE SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
SHRIMP AND SCALLOP CEVICHE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
SHRIMP AND SCALLOP CEVICHE RECIPE - FOOD NEWS
From foodnewsnews.com
You'll also love