Shrimp and Scallop Ceviche

Stacks Image 370409
Shrimp and Scallop Ceviche
SERVES 4
INGREDIENTS:
8 ounces sea scallops, sliced ¼ inch thick
8 ounces medium shrimp, peeled, deveined and halved lengthwise and finely diced
cup freshly squeezed lime juice
¼ cup julienned red bell pepper
¼ cup julienned red onion
2 avocados, peeled and diced
14 cherry tomatoes
3 jalapeño peppers, seeded
¼ cup chopped cilantro
¼ cup extra virgin oil
1 ½ teaspoons salt
tortilla chips

DIRECTIONS:
Bring a pot of salted water to a boil and add the scallops and shrimp. Cook for 2 minutes, drain, and cool to room temperature.

Gently toss the scallops and shrimp with the lime juice, red pepper, onion, avocados, tomatoes, jalapeños, cilantro, olive oil, and salt in a nonreactive bowl, being careful not to smash the avocado. Refrigerate for at least 2 hours or overnight.

Drain half of the juice and discard. Serve the ceviche in a bowl with the tortilla chips on the side.
Stacks Image 370406
Q

What’s Your Obsession?

This is Ours…

Stacks Image p370269_n370290
Stacks Image p370269_n370294
Stacks Image p370269_n370292
Stacks Image p370269_n370296
Stacks Image p370269_n370300
Stacks Image p370269_n370298

Obsession Wines brought to you by Ironstone Vineyards

Obsession Wines brought to you by:
Ironstone Vineyards

© responsive web design by red truck designs, lodi, ca

contact red truck designs