Red Hook Ceviche

Name: Red Hook Ceviche
Prep time: 2 h 17 min
Cook time: 2 h 17 min
Total time: 2 h 17 min
Yield: 6
Cuisine: South American, Latin American
Ingredients: 1 bunches cilantro, leaves chopped; 1 jalapeno, seeded and sliced; 118 milliliters fresh lemon juice; 118 milliliters fresh lime juice; 1 smalls red onion, thinly sliced; 2 teaspoons salt; 227 grams sea scallops, muscle removed and finely chopped in 1/4-inch dice; 227 grams shrimp, peeled and deveined; 1 Tbsp sugar

You can never have too many South American recipes, so give Red Hook Ceviche a try. This recipe covers 6% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 60 calories, 8g of protein, and 1g of fat per serving. This recipe serves 6. If you have cilantro, jalapeno, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours and 17 minutes.

Instructions

Bring a saucepan of salted water to a boil over medium heat.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add shrimp and cook until they just turn pink, about 1 1/2 minutes, then transfer to an ice bath. When cool enough to handle, chop roughly and put in a large plastic bag with scallops. In a small bowl, whisk lime juice, lemon juice, sugar and salt together until the salt is dissolved. Stir in jalapenos, cilantro, and red onion to combine, then add the mixture to the bag with the scallops and shrimp.

Ingredients you will need

Lemon Juice