Seafood Medley Ceviche Recipes

SEAFOOD MEDLEY CEVICHE

Seafood Medley Ceviche image

The combination of the different types of seafood marinated in citrus juices is sure to get heads turning at your table! This recipe really lets the seafood shine with every bite while being complemented by the spice of the serrano and the flavor of the other added vegetables and seasonings. Serve with chips, on a tostada, or eat it right out of the bowl! Enjoy!

Provided by Shyla Lane

Categories Appetizers and Snacks Seafood Shrimp

Time 1h50m

Yield 8

Number Of Ingredients 19

Ingredients

½ pound scallops, cut into small chunks
½ pound shrimp, cut into small chunks
½ pound tilapia, cut into small chunks
2 lemons, juiced
2 limes, juiced
1 orange, juiced
1 serrano pepper, diced
1 avocado, diced
1 tomato, seeded and diced
½ cucumber, peeled and diced
½ red onion, diced
⅛ cup chopped fresh cilantro
4 cloves garlic, minced
¼ cup tomato and clam juice cocktail
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon lemon pepper
½ teaspoon Worcestershire sauce
¼ teaspoon ground white pepper

Steps:

Combine scallops, shrimp, tilapia, lemon juice, lime juice, orange juice, and serrano in a large bowl. Refrigerate for 1 hour, stirring every so often.
Combine avocado, tomato, cucumber, red onion, cilantro, and garlic in a medium bowl.
Whisk tomato and clam juice, vinegar, salt, lemon pepper, Worcestershire sauce, and white pepper together in a small bowl. Pour over avocado mixture and stir well.
Drain some of the citrus juices off the seafood mixture and fold in avocado-tomato juice mixture. Stir together and refrigerate for another 20 minutes.

Nutrition Facts : Calories 158.5 calories, Carbohydrate 13.5 g, Cholesterol 63 mg, Fat 5 g, Fiber 4.4 g, Protein 18 g, SaturatedFat 0.8 g, Sodium 490.5 mg, Sugar 3.7 g

SEAFOOD MEDLEY

Seafood Medley image

"This is our traditional Christmas Eve dinner." Rich, creamy and delicious with flaky and tender orange roughy, this dish is perfect for company." -Marilyn Bishop, Redbridge, Ontario

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

5 cups water
2 tablespoons lemon juice
1/2 teaspoon salt
2 pounds orange roughy fillets
1 pound uncooked medium shrimp, peeled and deveined
1/2 pound bay scallops
2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1 teaspoon Dijon mustard
Dash pepper
1 cup heavy whipping cream
1 cup shredded Gruyere or Swiss cheese
Hot cooked pasta

Steps:

In a Dutch oven, bring the water, lemon juice and salt to a boil. Reduce heat; carefully add fillets and cook, uncovered, for 4 minutes. Add shrimp; cook for 3 minutes. Add scallops; cook 3-4 minutes longer or until fish flakes easily with a fork, shrimp turn pink and scallops are firm and opaque. Strain, reserving 1-1/2 cups cooking liquid., In a large saucepan, melt butter. Stir in the flour, bouillon, mustard and pepper until smooth. Gradually add cream and reserved liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese and seafood mixture; heat through. Serve with pasta.

Nutrition Facts : Calories 478 calories, Fat 27g fat (15g saturated fat), Cholesterol 280mg cholesterol, Sodium 584mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 50g protein.

STEAMED SEAFOOD MEDLEY

Steamed Seafood Medley image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 17

Ingredients

4 fresh kaffir lime leaves
1 thin slice orange, halved
Two 4-ounce boneless, skinless tilapia fillets
3 sprigs fresh cilantro
1 thin slice grapefruit, halved
4 scallions, cut into 5-inch pieces
4 large shrimp, peeled and deveined
4 thin slices lemon
4 littleneck clams
3 sprigs fresh flat-leaf parsley
4 thin slices lime
7 mussels, debearded
Coarse salt and freshly ground pepper
Ponzu Sauce
Citrus Dipping Sauce
Vietnamese Dipping Sauce for Pepper Shrimp
Creamy Curry Dipping Sauce

Steps:

Line a 6-inch bamboo steamer basket with kaffir lime leaves and orange slices; top with tilapia fillets. Season with salt and pepper; set aside.
Line a separate 6-inch bamboo steamer basket with cilantro, grapefruit slices, and 2 scallions; top with shrimp. Season with salt and pepper; set aside.
Line another 6-inch bamboo steamer basket with lemon slices and 2 scallions; top with clams. Season with salt and pepper; set aside.
Line a final 6-inch bamboo steamer basket with parsley and lime slices; top with mussels. Season with salt and pepper; set aside.
Fill a large skillet with enough water to reach a depth of 1/2 inch; bring to a simmer. Place the steamer baskets into skillet, one on top of the other, beginning with the fish and followed by the shrimp, clams, and mussels. Cook until mussels have opened, 4 to 6 minutes; remove mussels from stack. Cook until remaining seafood is cooked through, about 2 minutes more. Remove from heat. Serve bamboo steamers stacked on a plate along with desired sauces.

SEAFOOD MEDLEY WITH LINGUINE

Seafood Medley with Linguine image

"Who can resist a savory blend of seafood and pasta? This dish, teaming scallops and shrimp with linguine and tomatoes, is nutritious and rich in flavor." -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1 large onion, chopped
2 tablespoons butter
1 tablespoon olive oil
3 garlic cloves, minced
1 cup white wine or chicken broth
1 can (28 ounces) diced fire-roasted tomatoes
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon sugar
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) linguine
1 pound sea scallops
9 ounces uncooked large shrimp, peeled and deveined
2 tablespoons minced fresh parsley
Shredded Parmesan cheese, optional

Steps:

In a large skillet, saute onion in butter and oil until tender.Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook for 4-5 minutes or until shrimp turn pink and scallops are opaque. Stir in parsley. , Drain linguine. Serve seafood mixture with linguine; garnish with cheese if desired.

Nutrition Facts : Calories 374 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 372mg sodium, Carbohydrate 51g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.

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