Shrimp and Scallop Ceviche Salad

Name: Shrimp and Scallop Ceviche Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 227 grams bay scallops; 118 milliliters lightly packed fresh cilantro; 473 milliliters cold cooked white rice; 4 servings Hot sauce; 2 Tbsps lime juice; 118 milliliters finely chopped red onion; 227 grams cups baby spinach leaves or salad mix (about , rinsed and drained; 4 servings Salt; 113 grams tomatillos, husked and rinsed; 237 milliliters chopped yellow bell pepper

The recipe Shrimp and Scallop Ceviche Salad is ready in about 45 minutes and is definitely a great gluten free, dairy free, and pescatarian option for lovers of South American food. This recipe serves 4. This side dish has 173 calories, 10g of protein, and 1g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have tomatillos, lightly cilantro, salt, and a few other ingredients on hand, you can make it.

Instructions

In a 2- to 3-quart pan over high heat, bring 4 cups water to a boil.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Add scallops and shrimp, cover pan, and remove from heat.

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Scallops

Shrimp

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Frying Pan

Let stand until scallops and shrimp are opaque in thickest part (cut to test), about 5 minutes.

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Scallops

Shrimp

Drain shellfish and pour into a bowl; nest bowl in ice water. Stir occasionally.

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Water

Shellfish

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Bowl

Meanwhile, coarsely chop tomatillos. In a blender or food processor, whirl tomatillos, lime juice, and cilantro until pured.

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Lime Juice

Tomatillos

Cilantro

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Food Processor

Blender

Pour over scallops and shrimp.

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Scallops

Shrimp

Add onion and bell pepper.

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Bell Pepper

Onion

Mix occasionally until ceviche is lukewarm or cool, 20 to 30 minutes.

Add rice; mix and season to taste with salt and hot sauce.

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Hot Sauce

Rice

Salt

Arrange spinach on dinner plates and top with ceviche mixture.

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Spinach

Equipment

Ingredients

Servings:

227grams

bay scallops 118milliliters

lightly packed fresh cilantro 473milliliters

cold cooked white rice 4servings

Hot sauce 2Tbsps

lime juice 118milliliters

finely chopped red onion 227grams

cups baby spinach leaves or salad mix (about , rinsed and drained 4servings

Salt 113grams

tomatillos, husked and rinsed 237milliliters

chopped yellow bell pepper

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired 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. You could try Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 30 dollars per bottle.