Saturday, September 13, 2014

Shrimp and Scallop Ceviche


































It's mid-September in Miami and yesterday it reached 95 degrees. I am counting the days till I can break out my Missoni pancho and riding boots and enjoy sitting outside for 20 minutes without totally melting....aka "Fall in Miami". But in the meantime, nothing will cool you down more than refreshing beach-side food such as my Shrimp and Scallop Ceviche.


One of my go-to for parties or a weekend at the beach (these photos were from Labor Day weekend), my deliciously refreshing ceviche is a total crowd pleaser that is quite simple to make and will have even your anti-ceviche friend coming back for seconds, or thirds, or fourths.


I have made this recipe a billion times and never once posted it because it would disappear before I could take any photographs. Like I said, seconds, thirds, fourths.....very addicting. Although it is a killer snack, meal or appetizer throughout the summer months, it is really something to enjoy all year round. I first made it for a Christmas party and it was gone within minutes. There is something scrumptious about the marriage of flavors you get with the sweet mango, zing of cilantro and lime and hint of spice from the jalapeño.


Extremely healthy and packed with flavor, you will be surprised at how satisfied you are having this as your main lunch or dinner. Serve with delicious plantain chips and you've got yourself a winner.

SHRIMP AND SCALLOP CEVICHE
1/2 pound of shrimp, peeled & deveined and cut into 1/2 inch pieces
1/2 pound of bay scallops (the small guys)
The juice of 2 lemons
The juice of 2 limes
The juice of 2 Oranges
1 cup of cucumber peeled and diced
1/4 cup of chopped red onion
1 cup of diced tomatoes
2 hass avocados, peeled and diced
1 mango, peeled and diced
2 jalapeños seeded and finely diced (leave seeds in if you want more spice)
1/4 cup of chopped cilatro
3 to 4 tablespoons of good quality olive oil
Salt to taste
Plantain chips

In a large bowl combine the shrimp and scallops with all three fruit juices (I ran the lemons, limes and oranges through my juicer rather than squeezing the fruit. You will get more juice this way but either option works). Add the cucumbers, red onion and jalapeños. Stir to combine. There should be enough juice to just cover the seafood. Cover and refrigerate for at least 3 hours. When you are almost ready to serve, add your avocados, tomatoes, mango and cilantro. Stir to combine. Lastly add in your olive oil and salt and mix well. You may want to add more salt and/or olive oil to taste. Spoon ceviche into martini classes and serve with crispy plantain chips!

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