Shrimp And Scallop Ceviche With Sweet Potatoes Recipe 465

facebook share image   twitter share image   pinterest share image   E-Mail share image

SHRIMP AND SCALLOP CEVICHE



Shrimp and Scallop Ceviche image

Provided by Food Network

Categories     appetizer

Time 2h

Yield 6 appetizer portions

Number Of Ingredients 13

1/4 cup kosher salt, plus more for seasoning
1 pound medium shrimp, peeled and deveined
1/2 pound bay scallops
2 lemons, juiced
2 limes, juiced
2 oranges, juiced
1 cup peeled, seeded and diced cucumber
1/2 cup finely chopped red onion
2 serrano chiles, seeded and finely chopped
1 cup seeded and diced tomatoes
1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces
1 tablespoon roughly chopped fresh cilantro leaves, plus leaves for garnish
1/4 cup extra-virgin olive oil

Steps:

  • Put a 4-quart stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup kosher salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and spread out on a sheet pan to cool.
  • Once the shrimp are completely cooled, chop into 1/2-inch pieces and put in a medium-sized nonreactive bowl. Add the scallops, lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 1 hour.
  • Stir the tomatoes, avocado, chopped cilantro, and olive oil into the shrimp and scallop mixture. Allow it to sit at room temperature for 30 minutes, then season to taste with kosher salt.
  • To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves.

CITRUS CEVICHE WITH SHRIMP AND SCALLOPS



Citrus Ceviche With Shrimp and Scallops image

This is a twist on a Emeril Lagasse recipe from 2005. Recipe is healthy, flavorful, and easy to prepare. My family doesn't like "hot" stuff, so this recipe is mild. That being said, feel free to add serrano chiles or jalapeno peppers to your taste. I made about 4 different ceviches the other day for taste testing (yes, my husband is spoiled) and this was our favorite. NOTE: I have made this several times since the original posting and wanted to post a quick update. Feel free to sub sweet bell pepper (diced) for the cucumber. Also add salt and lemon pepper to taste at the end AFTER it is "cooked". I usually let mine "cook" for 6 hours, not the 3 recommended.

Provided by januarybride

Categories     Mexican

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 lb medium shrimp, peeled and deveined and cut into 1/2 inch pieces
1/2 lb bay scallop (the little ones)
2 lemons, juice of
2 limes, juice of
2 oranges, juice of
1 cup cucumber, peeled and diced into 1/4-inch pieces
1/4 cup red onion, finely chopped
1 cup diced tomato
1 avocado, peeled, seeded, and chopped into 1/2-inch pieces
1 tablespoon roughly chopped cilantro leaf (may add more if you like)
2 tablespoons extra virgin olive oil
1/2 teaspoon salt (optional)
1/2 teaspoon lemon pepper (optional)

Steps:

  • In a medium-sized stainless steel or clear glass bowl, place lemon, lime and orange juices.
  • Stir in the shrimp, scallops, cucumber and red onion. If you are adding chiles or peppers, add them now as well.
  • Refrigerate for 3 hours. The shrimp and scallops should have turned white (from opaque) meaning that the citrus juices have "cooked" them.
  • 30 minutes prior to serving, remove from the fridge and stir in the tomato, avocado, chopped cilantro, and olive oil.
  • Serve in martini glasses with saltine crackers on the side if you want to be fancy, otherwise just put the bowl out with a few spoons and a whole bunch of saltine crackers and tortilla chips and let everyone dig in!
  • To serve, divide the ceviche between 6 chilled martini glasses.

SHRIMP AND SCALLOP CEVICHE WITH SWEET POTATOES RECIPE - (4.6/5)



Shrimp and Scallop Ceviche with Sweet Potatoes Recipe - (4.6/5) image

Provided by Dr_Mom

Number Of Ingredients 10

1/2 pound shrimp, easy peel is fine but leave the shells on while poaching
1 lemon, cut into 6 pieces
1 pound scallops, muscle removed and sliced horizontally (if you use bay scallops they won't need to be sliced)
Juice of 12 limes,or about 10 tablespoons of lime juice
1 red aji limo, minced (a peruvian red chili either fresh or jarred is fine)
2 red onions, thinly sliced
1 red pepper, thinly sliced, optional
Juice of 1 lime, or 3/4 tablespoon of lime juice
2 sweet potatoes, not yams, boiled, peeled and cut into 1" cubes
1 fresh ear corn on the cob, cooked and cut into small rounds (DO NOT use frozen, the fresher the better)

Steps:

  • Poach shrimp: Bring 2 qts of lightly satled water to a boil. Add lemon and shrimp. Cover, turn off the heat and cook until the shrimp is cooked through, about 3 minutes but it will depend on the size of your shrimp Drain and put in ice water to cool. Once cool, peel and devine. Refrigerate until ready to use. To prepare the ceviche Toss scallops with lime juice and aji limo. Refrigerate until "cooked" (the time will depend on the size of the pieces just be sure it's totally opaque). Remove from the refrigerator and refresh with ice cubes to firm up the scallops. Drain off all the liquids. Add in red onion, red pepper and lime juice. Garnish with potatoes and corn slices.

SHRIMP AND SCALLOP CEVICHE



Shrimp and Scallop Ceviche image

Categories     Salad     Shellfish     Tomato     Appetizer     Poach     Scallop     Shrimp     Saffron     Summer     Jalapeño     Gourmet

Number Of Ingredients 14

1/4 teaspoon crumbled saffron
1 (8-oz) bottle clam juice
2 tablespoons diced red onion
2 tablespoons diced, seeded yellow tomato
2 tablespoons chopped scallions
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh cilantro
3/4 to 1 teaspoon ají amarillo*
6 tablespoons fresh orange juice
1/4 cup fresh lime juice
2 bowls of ice water
1 pound shelled and deveined shrimp
1/2 pound bay scallops (or quartered sea scallops)
a red and a green jalapeño chile, thinly sliced crosswise for garnish

Steps:

  • Toast the saffron, stirring over low heat, in a dry skillet until fragrant, then stir in the clam juice. Simmer until reduced to 1/2 cup, 5 to 6 minutes. Set saffron broth aside to cool. Whisk together the aj‭ amarillo, saffron broth, orange juice, and lime juice in a large bowl. Stir in diced and chopped vegetables and herbs.
  • Now it's time to poach the seafood. Have the bowls of ice water ready. Cut the shrimp in half lengthwise. Remove any tough muscles from the sides of the scallops. Poach shrimp in 4 quarts simmering salted water, stirring occasionally until just cooked through, 40 seconds. Scoop out shrimp with a slotted spoon and add to one bowl of ice water. Return water to a simmer and poach scallops the same way, transferring them to the second bowl of ice water and discarding the cooking water. Drain the seafood well and toss it in the saffron broth mixture. Season with salt and your favorite hot pepper sauce to taste. (We used a fruity habanero chile sauce.) Chill the ceviche, covered, 1 hour and serve garnished with sliced jalapeños and a sprig of cilantro.
  • *A hot yellow chile paste available at Latino markets and by mail from Kitchen/Market, 888-468-4433.

JAVI'S REALLY REAL MEXICAN CEVICHE



Javi's Really Real Mexican Ceviche image

This recipe is one of my family's favorites. It can be served on corn tostadas or with corn chips as a meal or as an appetizer, as it is normally served in most authentic Mexican restaurants. Goes best with cold beer! Don't forget the hot sauce.

Provided by JAVI19

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 1h15m

Yield 12

Number Of Ingredients 13

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

Steps:

  • In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque.

Nutrition Facts : Calories 203.8 calories, Carbohydrate 10.6 g, Cholesterol 253.3 mg, Fat 3 g, Fiber 2.5 g, Protein 35.1 g, SaturatedFat 0.5 g, Sodium 858.6 mg, Sugar 1.9 g

More about "shrimp and scallop ceviche with sweet potatoes recipe 465"

THE BEST SHRIMP AND SCALLOP CEVICHE! - SPENDING TIME IN MY KITCHEN

From spendingtimeinmykitchen.com
Servings 4
Published Mar 31, 2022
Category Appetizers, Seafood


PERUVIAN CEVICHE RECIPE WITH SHRIMP - THE UNFUSSY COOK
Oct 19, 2023 Refrigerate the shrimp in the citrus for about 45 minutes. Every 15 minutes, toss the shrimp and check to make sure they're turning opaque nicely, then refrigerate again. While …
From theunfussycook.com


SHRIMP AND SCALLOP CEVICHE - I'LL BE IN THE KITCHEN
Jul 18, 2019 Instructions. In a large bowl add shrimp, scallops, lime, lemon, and orange juice and mix well. Add onion, cucumber, tomato, jalapeno, serrano, cilantro, avocado, salt, pepper, …
From illbeinthekitchen.com


SCALLOP CEVICHE RECIPE - THE SPRUCE EATS
Jun 27, 2022 Add the potatoes, water, and 2 teaspoons of salt to a medium pot. Bring to a boil over high heat. Lower heat to medium and cook until the sweet potato is tender, about 5 …
From thespruceeats.com


SCALLOP CEVICHE WITH SWEET POTATO RECIPE - FOOD & WINE
Aug 2, 2019 Season with salt. Spread the scallops in a single layer in a shallow glass or ceramic dish. Pour the marinade over the scallops. Cover and refrigerate until the scallops …
From foodandwine.com


SCALLOP CEVICHE - PINCH AND SWIRL
Jun 18, 2024 Instructions. Add scallops, red bell pepper, shallot, jalapeño, lemon, lime and orange juices to a medium bowl; gently toss to combine. Cover and refrigerate for 1 hour. Just before serving, add cilantro and avocado and …
From pinchandswirl.com


SCALLOP AND SHRIMP CEVICHE - SEAFOOD HARVEST
Aug 9, 2021 For a glamorous touch, serve the ceviche in martini glasses. Note: this recipe requires advance preparation. Scallop and Shrimp Ceviche Ingredients. 1/3 pound shrimp, …
From seafood-harvest.com


SHRIMP & SCALLOP CEVICHE RECIPE FROM SAM THE COOKING GUY
Directions. Put scallops, shrimp and lime juice in a medium bowl. Mix well and pat it down so the lime juice covering the shrimp & scallops - cover and refrigerate overnight. The next day, add …
From thecookingguy.com


SHRIMP AND SCALLOP CEVICHE - CHEZ CARR CUISINE
Let the shrimp and scallops sit until just about cooked through, about 2 minutes. Remove from the water and immediately drop in ice cold water. Drain, pat dry, and cut into bite sized …
From chezcarrcuisine.com


JAPANESE SHRIMP AND SCALLOP CEVICHE - MOUNTAIN PLUMS
Add the shrimp and scallops and cook until they turn opaque and are cooked through, about 2-3 minutes. Drain and let cool. Once cooled, chop the shrimp and scallops into small bite-sized …
From mountainplums.com


SUNDAY BRUNCH: SHRIMP AND SCALLOP CEVICHE RECIPE
Aug 30, 2018 Directions. Combine shrimp, scallops, tomato, jalapeño and optional vegetables if using in large bowl. Toss with lemon and lime juice and let sit in the refrigerator for 20 minutes, or until shrimp are pink. Season to taste …
From seriouseats.com


ORANGE CITRUS SHRIMP AND SCALLOP CEVICHE - COOKING …
Jul 5, 2009 Using a sieve, drain shrimp and scallops over a bowl and reserve juice mixture. Chop shrimp to resemble the size of the scallops. Place shrimp and scallops on a plate and put in the fridge to chill. Cool down the citrus …
From highlandsranchfoodie.com


BEST SHRIMP AND SCALLOP COCONUT CEVICHE RECIPES
Oct 15, 2009 Step 3. When every chunk of shrimp and scallop is white with no hint of translucence, remove them from the juice. Discard the lime juice. Combine the seafood and the coconut milk mixture, tossing well. Add the mango …
From foodnetwork.ca


OLIVIA LOPEZ'S SCALLOP CEVICHE TOSTADA - COOKS WITHOUT BORDERS
Instructions. Place the lime juice and orange juice in a non-reactive bowl, add the salt and whisk to dissolve. Add the scallops, and let marinate for 5 or 6 minutes. While the scallops are …
From cookswithoutborders.com


SHRIMP AND SCALLOP CEVICHE WITH SWEET POTATOES RECIPE 465
Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and spread out on a sheet pan to cool. Once the shrimp are completely cooled, chop into 1/2 …
From tfrecipes.com


Related Search