City Ceviche Recipe

Recipesfull introduces to you: Seafood Recipes. (City Ceviche Recipe). A wonderful appetizer to enjoy with friends when San Francisco's Indian summer warms the city. The true way to 'cook' the fish is to marinate it in citrus juice overnight, but I find that the poaching process is faster and an easy way to judge if it is indeed cooked. I often buy precooked shrimp (but NOT frozen!) and just poach the scallops. Best when served with cold beer (we prefer Pacifico®) and fresh limes. Using quality and sturdy tortilla chips is essential. Please note that the serving size is meant for appetizer portions.

Brief

Prep 30 mins

Cook: 5 mins

Additional: 1hr

Total: 1hr35 mins

Servings: 12

Yield: 12 servings

City Ceviche Recipe

Ingredients

½ pound sea scallops

½ pound shrimp

peeled and deveined

½ cup fresh lime juice

2 tablespoons fresh orange juice

1 tablespoon grated orange zest

½ cup halved

thinly sliced red onion

1 finely chopped red bell pepper

1 finely chopped yellow bell pepper

1 cup diced seeded tomato

1 small serrano chile pepper

seeded and minced

½ cup coarsely chopped fresh cilantro

kosher salt to taste

⅛ teaspoon ground cumin

⅛ teaspoon cayenne pepper

1 avocado

diced

1 tablespoon olive oil

Dave's Low Country Boil

Dinner

Directions

Step 1

Remove the tough side muscles from scallops if necessary; slice scallops in half horizontally.

Step 2

Fill a 1-quart saucepan 3/4 full with salted water and bring it to a boil. Add scallops and reduce heat to a bare simmer. Poach scallops until just cooked through about 1 minute. Use a slotted spoon to transfer the scallops to a bowl of ice water to stop the cooking process.

Step 3

Return the water to a boil and poach shrimp in the same manner transferring them to a bowl of ice water after they become opaque inside and turn pink 2 to 3 minutes.

Step 4

Drain the scallops and shrimp well and pat dry; place them in a glass or ceramic bowl and pour in lime juice and orange juice. Cover and refrigerate for 30 minutes.

Step 5

Pour off most of the juice from the seafood (just leave it moist) and mix in orange zest red onion red and yellow bell peppers tomato chile pepper cilantro salt cumin and cayenne pepper. Refrigerate an additional 30 minutes. Just before serving gently mix in avocado and drizzle the ceviche with olive oil. Serve in martini glasses or stemmed margarita glasses.

Nutritional Information

City Ceviche Recipe

Servings Per Recipe:12

Calories: 83.2

% Daily Value *

Protein: 7.3g 15%

Carbohydrates: 5.1g 2%

Dietary Fiber: 1.8g 7%

Sugars: 1.8g

Fat: 4.1g 6%

Saturated Fat: 0.6g 3%

Cholesterol: 36.6mg 12%

Vitamin A Iu: 680.7IU 14%

Niacin Equivalents: 2.1mg 16%

Vitamin B6: 0.2mg 9%

Vitamin C: 40.9mg 68%

Folate: 29.5mcg 7%

Calcium: 33.2mg 3%

Iron: 1.2mg 7%

Magnesium: 24.4mg 9%

Potassium: 293.1mg 8%

Sodium: 109.4mg 4%

Calories From Fat: 36.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.