Seafood Cevíche

Seafood Cevíche

Ingredients:

For seafood cevíche

  • 5 large shrimps, 16-20 counts, about 5 oz (350 g);
  • 5 large scallops, about 5 oz (350 g);
  • 2 large endives, about 4 oz (250 g), thinly sliced;
  • 1 bunch fresh cilantro, coarsely chopped;
  • 1 cup (240 ml) water.

For dressing

  • 2 large shallots, thinly sliced;
  • 2 large lemons or 2 limes, juiced, about 1/2 cup (120 ml);
  • 1 tablespoon Japanese rice vinegar;
  • 1 tablespoon cane sugar, adjust according to taste;
  • Sea salt.

Recipe:

Serving for 2

For seafood cevíche

  1. Clean the shrimps, devein and wrap with paper towel to dry;
  2. Add water to a pot over medium high heat;
  3. Place shrimps when water comes to a boil, 2 minutes or when shrimps turn pink;
  4. Do not over cook the shrimps;
  5. Take the shrimps out and put them in the refrigerator to cool;
  6. Split the shrimps from the back into half;
  7. Cut scallops into quarters;
  8. Add to dressing 2 minutes before serving;
  9. Place shrimps around the plate;
  10. Add endive in the middle;
  11. Pour scallops and dressing on top;
  12. Serve chill.

For dressing

  1. Add lemon or lime juice to shallots, marinate at less an hour before serving;
  2. Mix Japanese rice vinegar and sugar to marinated shallots;
  3. Add sea salt.

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