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; 8 grams coarsely chopped fresh cilantro; 0 teaspoons ground cumin; 12 servings kosher salt to taste; 121 milliliters fresh lime juice; 1 Tbsp olive oil; 2 Tbsps fresh orange juice; 1 Tbsp grated orange zest; 1 finely chopped red bell pepper; 80 grams halved, thinly sliced red onion; 227 grams sea scallops; 227 grams shrimp, peeled and deveined; 149 grams diced seeded tomato; 1 finely chopped yellow bell pepper

City Ceviche

The recipe City Ceviche can be made in roughly 1 hour and 35 minutes. One portion of this dish contains about 7g of protein, 4g of fat, and a total of 81 calories. This recipe serves 12. It works well as a reasonably priced hor d'oeuvre. This recipe from Allrecipes requires bell pepper, cayenne pepper, lime juice, and cilantro. This recipe is typical of Latin American cuisine. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. If you like this recipe, take a look at these similar recipes: City Girl” Brown City Jambalaya, Ceviche de Camarón con Coco (Coconut Shrimp Ceviche), and Ceviche de Camarón con Coco (Coconut Shrimp Ceviche).

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

Cayenne Pepper

Chili Pepper

Orange Zest

Olive Oil

Red Onion

Cilantro

Avocado

Seafood

Tomato

Cumin

Juice

Salt

Serve in martini glasses or stemmed margarita glasses.

Ingredients you will need

Martini

Equipment

Sauce Pan

Slotted Spoon

Bowl

Ingredients

Servings:

avocado, diced 0teaspoons

cayenne pepper (optional)1small

serrano chile pepper, seeded and minced 8grams

coarsely chopped fresh cilantro 0teaspoons

ground cumin 12servings

kosher salt to taste 121milliliters

fresh lime juice 1Tbsp

olive oil 2Tbsps

fresh orange juice 1Tbsp

grated orange zest 1

finely chopped red bell pepper 80grams

halved, thinly sliced red onion 227grams

sea scallops 227grams

shrimp, peeled and deveined 149grams

diced seeded tomato 1

finely chopped yellow bell pepper

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are great choices for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Barefoot Bubbly Pink Moscato. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 15 dollars per bottle.

Barefoot Bubbly Pink Moscato

Barefoot Bubbly Pink Moscato is sweet & juicy with explosive aromas and flavors. Best served chilled (36-40 degrees F), this bubbly has aromas and flavors of jasmine and Mandarin orange complemented by red raspberry, strawberry and pomegranate. Enjoy the creamy and juicy finish!