Fresh Young Squid With Scallops Recipes

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SCALLOP, SHRIMP, AND SQUID "CEVICHE"



Scallop, Shrimp, and Squid

Provided by Gina Marie Miraglia Eriquez

Categories     Fruit     Onion     Vegetable     Marinate     Poach     Dinner     Orange     Scallop     Shrimp     Squid     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 (first course) servings

Number Of Ingredients 7

1 cup fresh Seville orange juice (or 1/2 cup regular fresh orange juice plus 1/2 cup fresh lime juice)
1 tablespoon bottled ají amarillo chile purée (often labeled "crema")
1/4 cup finely chopped red onion
1/2 pound cleaned squid
1/2 pound sea scallops, tough ligament removed and scallops halved horizontally
1/2 pound large shrimp in shell (21 to 25 per pound), peeled and deveined
1/4 cup chopped cilantro

Steps:

  • Whisk together juice, chile purée, onion, and 1 1/2 teaspoons salt in a large bowl for marinade.
  • Halve squid tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/4-inch rings.
  • Poach scallops and shrimp in a medium pot of barely simmering water, stirring occasionally, until barely cooked through, about 1 minute. Stir in squid and cook, stirring occasionally, until just tender, about 40 seconds.
  • Drain seafood well in a colander and add to marinade. Marinate, uncovered and chilled, at least 3 hours (for flavors to develop).
  • Just before serving, stir in cilantro. Spoon seafood into shallow bowls with a slotted spoon, then spoon marinade over it.

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