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Citrus Ceviche With Shrimp And Scallops

CITRUS CEVICHE WITH SHRIMP AND SCALLOPS

this is a twist on a emeril lagasse recipe from 2005. recipe is healthy, flavorful, and easy to prepare. my family doesn't like "hot" stuff, so this recipe is mild. that being said, feel free to add serrano chiles or jalapeno peppers to your taste. i made about 4 different ceviches the other day for taste testing (yes, my husband is spoiled) and this was our favorite. note: i have made this several times since the original posting and wanted to post a quick update. feel free to sub sweet bell pepper (diced) for the cucumber. also add salt and lemon pepper to taste at the end after it is "cooked". i usually let mine "cook" for 6 hours, not the 3 recommended.

Time: 225 minutes

Steps:

  • in a medium-sized stainless steel or clear glass bowl , place lemon , lime and orange juices
  • stir in the shrimp , scallops , cucumber and red onion
  • if you are adding chiles or peppers , add them now as well
  • refrigerate for 3 hours
  • the shrimp and scallops should have turned white meaning that the citrus juices have "cooked" them
  • 30 minutes prior to serving , remove from the fridge and stir in the tomato , avocado , chopped cilantro , and olive oil
  • serve in martini glasses with saltine crackers on the side if you want to be fancy , otherwise just put the bowl out with a few spoons and a whole bunch of saltine crackers and tortilla chips and let everyone dig in !
  • to serve , divide the ceviche between 6 chilled martini glasses


citrus ceviche with shrimp and scallops image

Number Of Ingredients: 13

Ingredients:

  1. medium shrimp
  2. bay scallop
  3. lemons, juice of
  4. limes, juice of
  5. oranges, juice of
  6. cucumber
  7. red onion
  8. diced tomato
  9. avocado
  10. cilantro leaf
  11. extra virgin olive oil
  12. salt
  13. lemon pepper


CITRUS CEVICHE WITH SHRIMP AND SCALLOPS

This is a twist on a Emeril Lagasse recipe from 2005. Recipe is healthy, flavorful, and easy to prepare. My family doesn't like "hot" stuff, so this recipe is mild. That being said, feel free to add serrano chiles or jalapeno peppers to your taste. I made about 4 different ceviches the other day for taste testing (yes, my husband is spoiled) and this was our favorite. NOTE: I have made this several times since the original posting and wanted to post a quick update. Feel free to sub sweet bell pepper (diced) for the cucumber. Also add salt and lemon pepper to taste at the end AFTER it is "cooked". I usually let mine "cook" for 6 hours, not the 3 recommended.

Recipe From food.com

Provided by januarybride

Time 3h45m

Yield 6 serving(s)

Steps:

  • In a medium-sized stainless steel or clear glass bowl, place lemon, lime and orange juices.
  • Stir in the shrimp, scallops, cucumber and red onion. If you are adding chiles or peppers, add them now as well.
  • Refrigerate for 3 hours. The shrimp and scallops should have turned white (from opaque) meaning that the citrus juices have "cooked" them.
  • 30 minutes prior to serving, remove from the fridge and stir in the tomato, avocado, chopped cilantro, and olive oil.
  • Serve in martini glasses with saltine crackers on the side if you want to be fancy, otherwise just put the bowl out with a few spoons and a whole bunch of saltine crackers and tortilla chips and let everyone dig in!
  • To serve, divide the ceviche between 6 chilled martini glasses.


Citrus Ceviche With Shrimp and Scallops image

Number Of Ingredients: 13

Ingredients:

  • 1/2 lb medium shrimp, peeled and deveined and cut into 1/2 inch pieces
  • 1/2 lb bay scallop (the little ones)
  • 2 lemons, juice of
  • 2 limes, juice of
  • 2 oranges, juice of
  • 1 cup cucumber, peeled and diced into 1/4-inch pieces
  • 1/4 cup red onion, finely chopped
  • 1 cup diced tomato
  • 1 avocado, peeled, seeded, and chopped into 1/2-inch pieces
  • 1 tablespoon roughly chopped cilantro leaf (may add more if you like)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt (optional)
  • 1/2 teaspoon lemon pepper (optional)


SHRIMP AND SCALLOP CEVICHE

Recipe From foodnetwork.com

Provided by Food Network

Time 2h

Yield 6 appetizer portions

Steps:

  • Put a 4-quart stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup kosher salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and spread out on a sheet pan to cool.
  • Once the shrimp are completely cooled, chop into 1/2-inch pieces and put in a medium-sized nonreactive bowl. Add the scallops, lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 1 hour.
  • Stir the tomatoes, avocado, chopped cilantro, and olive oil into the shrimp and scallop mixture. Allow it to sit at room temperature for 30 minutes, then season to taste with kosher salt.
  • To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves.


Shrimp and Scallop Ceviche image

Number Of Ingredients: 13

Ingredients:

  • 1/4 cup kosher salt, plus more for seasoning
  • 1 pound medium shrimp, peeled and deveined
  • 1/2 pound bay scallops
  • 2 lemons, juiced
  • 2 limes, juiced
  • 2 oranges, juiced
  • 1 cup peeled, seeded and diced cucumber
  • 1/2 cup finely chopped red onion
  • 2 serrano chiles, seeded and finely chopped
  • 1 cup seeded and diced tomatoes
  • 1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces
  • 1 tablespoon roughly chopped fresh cilantro leaves, plus leaves for garnish
  • 1/4 cup extra-virgin olive oil


SHELLFISH WATERMELON CEVICHE

Recipe From epicurious.com

Yield Makes 6 servings

Steps:

  • Cut peel and white pith from orange with a sharp paring knife, then cut segments free from membranes. Chop enough segments to measure 1/4 cup. Stir together chopped orange, orange juice, lime juice, watermelon, ginger, onion, jalapeño (to taste), and salt in a large bowl.
  • Bring a 1-quart saucepan three-fourths full of salted water to a boil, then add scallops. Reduce heat to a bare simmer and poach scallops until just cooked through, about 1 minute. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water in saucepan to a boil and poach shrimp in same manner. Drain shrimp in a colander and transfer to bowl of ice and cold water to stop cooking. Drain scallops and shrimp well and pat dry.
  • Add scallops, shrimp, lobster, and mint to watermelon mixture and toss to combine, then season with salt. Chill ceviche, covered, at least 1 hour.
  • Trim and separate lettuce leaves. Serve ceviche with lettuce leaves on the side (use a slotted spoon to transfer ceviche to lettuce).


Shellfish Watermelon Ceviche image

Number Of Ingredients: 13

Ingredients:

  • 1 navel orange
  • 1/2 cup plus 2 tablespoons fresh orange juice
  • 1/4 cup fresh lime juice
  • 1/2 cup diced (1/4 inch) seeded watermelon
  • 1/2 teaspoon finely grated peeled fresh ginger
  • 1 1/2 tablespoons finely diced red onion
  • 2 to 3 teaspoons finely chopped fresh jalapeño chile
  • 1/2 teaspoon salt
  • 1/4 lb sea scallops, tough muscle removed from side of each if necessary and scallops cut into 1/2-inch pieces
  • 1/4 lb large shrimp in shell (21 to 25 per lb), peeled, deveined, and cut into 1/2-inch pieces
  • 1/4 lb cooked lobster meat, cut into 1/2-inch pieces
  • 1 1/2 tablespoons chopped fresh mint
  • 4 heads Bibb or 2 heads Boston lettuce (1 1/4 lb)


SHRIMP CEVICHE WITH AVOCADO

My son-in-law makes this wonderful ceviche for us every Christmas and New Years, and for the 4th of July too! Everyone loves it! Serve the ceviche well-chilled in small plastic cups or chilled cocktail glasses (I suggest placing the bowl of ceviche within a larger bowl full of ice to keep it icy cold), along with tostadas chips or tortilla scoops and some chili sauce on the side. Very delicious and refreshing! Note: amounts are approximate-- feel free to adjust measurements to suit your own tastes. Cook time is chill time.

Recipe From food.com

Provided by BecR2400

Time 1h

Yield 12 serving(s)

Steps:

  • In a medium bowl, mix together the chunks of shrimp (and crab if using) and the juice of one lemon; season to taste with salt and black pepper. Set aside and chill (in the refrigerator or on ice) for 30 minutes to 1 hour.
  • Meanwhile, prepare the ceviche by combining all the ingredients (add the avocados last, just before serving) in a large bowl with ice water, stirring well to combine. Drain well; fold in the shrimp, and season to taste with garlic powder and lemon pepper.
  • Keep well chilled (preferably on ice) until serving time.
  • Serve with tortilla chips and optional chili sauce.
  • Ceviche must be served well-chilled, and is best served on the same day it is made.


Shrimp Ceviche With Avocado image

Number Of Ingredients: 18

Ingredients:

  • 2 lbs partially defrosted cooked tailless large shrimp, cut into 1-inch bite sized chunks
  • 1 cup lump crabmeat, picked over (optional)
  • 1 fresh lemon, juice of
  • salt, to taste
  • black pepper, to taste
  • 3 medium cucumbers, peeled and roughly diced
  • 1 stalk celery, chopped
  • 1 medium onion, diced
  • 1 bunch cilantro, chopped
  • 1 bunch green onion, chopped
  • 4 medium firm tomatoes, diced (preferably on-the-vine)
  • 3 fresh limes, juice of
  • 1 fresh lemon, juice of
  • garlic powder, to taste
  • lemon pepper, to taste
  • 3 -4 medium firm avocados, diced
  • chili or seafood cocktail sauce, optional to serve
  • lime tostadas chips or Tostitos Scoops, to serve


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