Ceviche A Cold Seafood Soup Recipes

CITY CEVICHE

City Ceviche image

A wonderful appetizer to enjoy with friends when San Francisco's Indian summer warms the city. The true way to 'cook' the fish is to marinate it in citrus juice overnight, but I find that the poaching process is faster and an easy way to judge if it is indeed cooked. I often buy precooked shrimp (but NOT frozen!) and just poach the scallops. Best when served with cold beer (we prefer Pacifico®) and fresh limes. Using quality and sturdy tortilla chips is essential. Please note that the serving size is meant for appetizer portions.

Provided by LADYJANE1

Categories Appetizers and Snacks Tapas

Time 1h35m

Yield 12

Number Of Ingredients 16

Ingredients

½ pound sea scallops
½ pound shrimp, peeled and deveined
½ cup fresh lime juice
2 tablespoons fresh orange juice
1 tablespoon grated orange zest
½ cup halved, thinly sliced red onion
1 finely chopped red bell pepper
1 finely chopped yellow bell pepper
1 cup diced seeded tomato
1 small serrano chile pepper, seeded and minced
½ cup coarsely chopped fresh cilantro
kosher salt to taste
⅛ teaspoon ground cumin
⅛ teaspoon cayenne pepper
1 avocado, diced
1 tablespoon olive oil

Steps:

Remove the tough side muscles from scallops, if necessary; slice scallops in half horizontally.
Fill a 1-quart saucepan 3/4 full with salted water and bring it to a boil. 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.
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.
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.
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. Serve in martini glasses or stemmed margarita glasses.

Nutrition Facts : Calories 83.2 calories, Carbohydrate 5.1 g, Cholesterol 36.6 mg, Fat 4.1 g, Fiber 1.8 g, Protein 7.3 g, SaturatedFat 0.6 g, Sodium 109.4 mg, Sugar 1.8 g

SUMMER SEAFOOD CEVICHE

Summer Seafood Ceviche image

My favorite low-cal dish. I fell in love with this on vacation in Puerto Vallarta at the LeKliff restaurant. They served it in the shell of a coconut. Cool, spicy, light, fresh and delish! Not to mention low-cal, high protein, low carb and low fat! Measurements aren't exact and cooking time is chilling time. This is not traditional as I don't live near an ocean so I precook my seafood.. but you can cook the seafood by soaking in the lime juice for an hour if you prefer.

Provided by BETHANY T.

Categories Lunch/Snacks

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1/2 lb shrimp, peeled and deveined
1/2 lb squid, cleaned and sliced into rings
1/2 lb scallops, quartered if large
1 (10 ounce) can Rotel Tomatoes
2 medium ripe tomatoes, seeded and diced
1/2 large cucumber, peeled and diced
1/2 large green pepper, diced
1/2 medium red sweet onion, finely diced
1/2 cup chopped fresh cilantro
1 teaspoon minced garlic
3/4 cup lime juice
1/2 teaspoon cumin
1 tablespoon capers, chopped
1/2 cup hot and spicy hot V8
1 tablespoon extra virgin olive oil
1 teaspoon Accent seasoning (optional)
salt & pepper

Steps:

Bring a large pot of salted water to a boil.
Fill a large bowl with ice water, set aside.
Add shrimp to boiling water, boil until pink then quickly remove and place shrimp in cold water to stop cooking.
Put squid into boiling water, count to 5 then remove to cold water.
Put scallops into boiling water, cook 1 minute then remove to cold water.
Drain seafood and place into a non-metal bowl. Cover seafood with lime juice.
Refrigerate one hour.
Drain Rotel tomatoes well in colander.
In a large glass or plastic bowl, mix together Rotel tomatoes and all other ingredients. Pour seafood, lime juice and all, into the mixture.
Refrigerate at least 3 hours.
Serve cold.

Nutrition Facts : Calories 122.8, Fat 2.8, SaturatedFat 0.5, Cholesterol 130.7, Sodium 340.1, Carbohydrate 8.8, Fiber 1, Sugar 2.6, Protein 16.2

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