City Ceviche

Name: City Ceviche
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 12
Cuisine: South American, Latin American
Ingredients: 1 avocado, diced; 0 teaspoons cayenne pepper (optional); 1 small serrano chile pepper, seeded and minced; 118 milliliters coarsely chopped fresh cilantro; 0 teaspoons ground cumin; 12 servings kosher salt to taste; 118 milliliters fresh lime juice; 1 Tbsp olive oil; 2 Tbsps fresh orange juice; 1 Tbsp grated orange zest; 1 finely chopped red bell pepper; 118 milliliters halved, thinly sliced red onion; 227 grams sea scallops; 227 grams shrimp, peeled and deveined; 237 milliliters diced seeded tomato; 1 finely chopped yellow bell pepper

City Ceviche requires approximately 1 hour and 35 minutes from start to finish. This recipe makes 12 servings with 70 calories, 5g of protein, and 4g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. This recipe is typical of South American cuisine. Head to the store and pick up sea scallops, cayenne pepper, bell pepper, and a few other things to make it today.

Instructions

Remove the tough side muscles from scallops, if necessary; slice scallops in half horizontally.

Ingredients you will need

Scallops

Fill a 1-quart saucepan 3/4 full with salted water and bring it to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add scallops and reduce heat to a bare simmer. Poach scallops until just cooked through, about 1 minute. Use a slotted spoon to transfer the scallops to a bowl of ice water to stop the cooking process.

Ingredients you will need

Water

Scallops

Equipment you will use

Slotted Spoon

Bowl

Return the water to a boil and poach shrimp in the same manner, transferring them to a bowl of ice water after they become opaque inside and turn pink, 2 to 3 minutes.

Ingredients you will need

Water

Shrimp

Equipment you will use

Bowl

Drain the scallops and shrimp well and pat dry; place them in a glass or ceramic bowl and pour in lime juice and orange juice. Cover and refrigerate for 30 minutes.

Ingredients you will need

Orange Juice

Lime Juice

Scallops

Shrimp

Equipment you will use

Bowl

Pour off most of the juice from the seafood (just leave it moist) and mix in orange zest, red onion, red and yellow bell peppers, tomato, chile pepper, cilantro, salt, cumin, and cayenne pepper. Refrigerate an additional 30 minutes. Just before serving, gently mix in avocado and drizzle the ceviche with olive oil.

Ingredients you will need

Yellow Pepper