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
- Clean the shrimps, devein and wrap with paper towel to dry;
- Add water to a pot over medium high heat;
- Place shrimps when water comes to a boil, 2 minutes or when shrimps turn pink;
- Do not over cook the shrimps;
- Take the shrimps out and put them in the refrigerator to cool;
- Split the shrimps from the back into half;
- Cut scallops into quarters;
- Add to dressing 2 minutes before serving;
- Place shrimps around the plate;
- Add endive in the middle;
- Pour scallops and dressing on top;
- Serve chill.
For dressing
- Add lemon or lime juice to shallots, marinate at less an hour before serving;
- Mix Japanese rice vinegar and sugar to marinated shallots;
- Add sea salt.