September 14, 2012

LSL { Foodie Friday} - Ceviche

This Foodie Friday I wanted to try and find something light and relatively healthy to share. If you saw in my last post (and I apologize since I have really been lagging on posting anything this week...really, what is my damage?) I was on my annual house boat trip last weekend and man did I eat. Seriously like a king for. every. meal. 

Today's recipe is a little more advanced for me, you know my beginner basic skills can only handle so many steps, so this one is going to be made with Momma J on speakerphone. Thank god she is a patient woman.

{via Noble Pig}

1-1/2 pounds extra-large shrimp, peeled, deveined and halved lengthwise

1/4 pound bay scallops

1/2 cup fresh orange juice

1/2 cup fresh lemon juice

1/4 cup fresh lime juice plus more for dipping glasses

1/4 cup ketchup

3 cloves garlic, crushed

1/2 cup diced white onion

1/2 cup diced red onion

1 green onion, thinly sliced (white and green parts)

3/4 cup diced tomato, seeded

1/8 cup minced cilantro

1 Tablespoon diced jalapeno, seeded

1 Tablespoon olive oil

1 Tablespoon hot sauce

2 avocados, diced

Kosher salt

Slices of lime

I love pictures like this that show all your ingredients.

Add orange juice, lemon juice, lime juice, ketchup and garlic to a medium saucepan and bring to a boil. Add shrimp and scallops; reduce heat and cook for 3 minutes. Using a sieve, drain shrimp reserving citrus juice mixture.

Place shrimp and scallops on a plate and put in the fridge to chill. Cool down the citrus mixture by placing it in the freezer for 30 minutes or nested in a bowl of ice water.

Add tomato, white onion, red onion, green onion, jalapeno, cilantro, olive oil, and hot sauce to the cooled citrus mixture. Add chilled shrimp and scallops stirring well to coat. 

When ready to serve, dip serving glasses into lime juice and then into kosher salt. Spoon diced avocado into the bottom of each glass and spoon shrimp-scallop mixture with juices on top. Serve immediately or chill up to two hours. Garnish with lime slices.

Doesn't this look delicious?! And if you did the opposite of me this past weekend and did NOT eat your weight in Kettle Chips, this dish would be great with some tortilla chips or dried plantains. 

Bon Appetit and Happy Weekend!


1 comment:

  1. All you need is a Skinny Girl Margarita and you're all set!

    Ceviche Tacos was my obsession this summer! So easy, pretty inexpensive, and so, so, so, yum!!

    This is a great recipe, I'll have to try it before it's officially fall!


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