Crab and Scallop Seviche Cocktails

Name: Crab and Scallop Seviche Cocktails
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters chopped peeled avocado (about 1 medium); 170 grams baked tortilla chips; 227 grams bay scallops; 2 Tbsps chopped fresh cilantro; 2 Tbsps minced jalapeño; 355 milliliters Clamato juice; 177 milliliters fresh lime juice (about 6 limes); 227 grams lump crabmeat, drained and shell pieces removed; 237 milliliters chopped seeded tomato; 118 milliliters finely diced Vidalia or other sweet onion

Need a gluten free, dairy free, and pescatarian beverage? Crab and Scallop Seviche Cocktails could be a tremendous recipe to try. This recipe makes 6 servings with 262 calories, 16g of protein, and 6g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up avocado, baked tortilla chips, jalapeño, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine first 3 ingredients in a medium bowl. Cover and chill 2 hours.

Equipment you will use

Bowl

Place the Clamato juice in a small saucepan. Bring to a boil, and cook until reduced to 1/2 cup (about 12 minutes). Chill reduced juice.

Ingredients you will need

Juice

Equipment you will use

Sauce Pan

Add Clamato juice, tomato, jalapeo, and cilantro to scallop mixture. Fold in avocado and crabmeat.

Ingredients you will need

Cilantro

Crabmeat

Avocado

Scallops

Tomato

Juice

Garnish with cilantro sprigs and lime wedges.

Ingredients you will need

Lime Wedge

Cilantro

Serve with chips.

Ingredients you will need

French Fries

Equipment

Bowl

Sauce Pan

Ingredients

Servings:

237milliliters

chopped peeled avocado (about 1 medium)170grams

baked tortilla chips 227grams

bay scallops 2Tbsps

chopped fresh cilantro 2Tbsps

minced jalapeño 355milliliters

Clamato juice 177milliliters

fresh lime juice (about 6 limes)227grams

lump crabmeat, drained and shell pieces removed 237milliliters

chopped seeded tomato 118milliliters

finely diced Vidalia or other sweet onion

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Canyon Road Chardonnay. It has 4.6 out of 5 stars and a bottle costs about 10 dollars.