Friday, September 4, 2009

Mexican Ceviche

  • 4 pounds shrimp 
  • 1 pound scallops 
  • 6 large limes, juiced 
  • 1 large lemon, juiced 
  • 1 small white onion, chopped 
  • 1 cucumber, peeled and chopped 
  • 1 large tomato, coarsely chopped 
  • 1 jalapeno pepper, chopped 
  • 1 serrano pepper, chopped 
  • 1 bunch cilantro 
  • 1 tablespoon olive oil 
  • 1 tablespoon kosher salt 
  • ground black pepper to taste  

 In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them).

Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.

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