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Prawn & Scallop Ceviche

1 lb medium shrimp, peeled and deveined
12 lb scallops
2 lemons, juiced
2 limes, juiced
1 orange, juiced
1 cup cucumber, peeled, seeded & diced
1 red onion, finely diced
1 jalapeno, finely diced
1 cup tomatoes, seeded and diced
1 avocado, chopped
1 tablespoon cilantro, chopped
12 teaspoon salt
14 teaspoon cumin
18 teaspoon cayenne pepper


Chop shrimp and scallops in small uniform pieces. In a shallow glass pan combine shrimp and scallops with lemon, lime and orange juice. Marinate the shell fish for 3 hours, stirring every hour. Meanwhile, combine the cucmber, onion, jalapeno, tomatoes, avacado, cilantro, salt, cumin, and cayenne pepper in separate bowl. After the fish has marinated for three hours, drain and reserve the juice. Stir the fish and tomato mixtures together. Add some of the reserved juice to the mixture until desired consistency and acidity is reached. Cover and refrigerate for 30 minutes. Remove from refrigerator and let stand at room temperature for 30 minutes. Serve in chilled martini glasses with tortilla chips.

Source: www.food.com