Shrimp And Scallop Ceviche No Onions Recipes

SHRIMP AND SCALLOP CEVICHE

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 WITH AVOCADO

Steps:

• In a medium bowl, combine shrimp, scallops, and lime juice; toss to combine, Cover and place in refrigerator to marinate for 3 hours or until shrimp and scallops are white in color.
• Drain the liquid from the shrimp and scallops.
• In a small bowl, whisk together olive oil, orange juice, and salt.
• In a large bowl, combine avocados, tomatoes, onions, jalapeños, cilantro, and marinated seafood; toss gently with dressing.

SHRIMP AND SCALLOP CEVICHE (NO ONIONS)

Steps:

• Chop the raw shrimp and scallops (if necessary) into dime size pieces.
• Place in bowl and cover with lime juice, stir in the tequila.
• Mix, cover and refrigerate overnight. (This 'cooks' the seafood).
• Chop all vegetables and herbs/spices (except the avocado) into pieces smaller than the seafood and mix with the 1/4 cup lime juice and tequila. Add Tabasco Sauce. Stir, cover and refrigerate overnight.
• The next day drain the brine from the seafood. Pour the seafood into the vegetable mix. Toss. Serve with guacamole or sliced avocado, additional tabasco sauce on the side and tortilla chips.

BAY SCALLOP, SHRIMP, AND AHI TUNA CEVICHE IN TORTILLA CUPS

Steps:

• In a large, heavy saucepan, heat 5 to 6 inches of oil to 375 degrees F. Fry the tortillas, 1 by 1, in the hot oil until they are soft, about 10 seconds and drain on paper towels. Reserve, covered, in a warm spot. Heat wire "potato nest" baskets in the hot oil for several seconds, or until they are very hot. Fit a soft tortilla into the bottom basket and place the smaller basket on top of the tortilla. Immerse the baskets in the hot oil and cook until the tortilla is crispy and golden brown. Remove the tortilla cup from the basket and invert on paper towels to drain. Repeat the procedure with the other tortillas. (If you don't have a potato nest basket, you can also lay the tortillas 1 by 1 on the surface of the hot oil, then immediately push the center to the bottom with a small, empty tin can, thus creating a free form cup. Be sure to use tongs and heat resistant gloves to protect yourself.)
• Cut the shrimp into piece the same size as the bay scallops. Refrigerate the shrimp, ahi, and scallops separately.
• In a bowl, mix together the olive oil, lime juice, cilantro, red onion, and tomato and add salt and pepper, to taste. Add the seafood to this mixture and marinate, in the refrigerator, for 15 minutes to 45 minutes.
• Place the tortilla cups on plates. Divide the ceviche among the cups and garnish with sprigs of cilantro.

SHRIMP AND SCALLOP CEVICHE

Steps:

• Toast the saffron, stirring over low heat, in a dry skillet until fragrant, then stir in the clam juice. Simmer until reduced to 1/2 cup, 5 to 6 minutes. Set saffron broth aside to cool. Whisk together the aj‭ amarillo, saffron broth, orange juice, and lime juice in a large bowl. Stir in diced and chopped vegetables and herbs.
• Now it's time to poach the seafood. Have the bowls of ice water ready. Cut the shrimp in half lengthwise. Remove any tough muscles from the sides of the scallops. Poach shrimp in 4 quarts simmering salted water, stirring occasionally until just cooked through, 40 seconds. Scoop out shrimp with a slotted spoon and add to one bowl of ice water. Return water to a simmer and poach scallops the same way, transferring them to the second bowl of ice water and discarding the cooking water. Drain the seafood well and toss it in the saffron broth mixture. Season with salt and your favorite hot pepper sauce to taste. (We used a fruity habanero chile sauce.) Chill the ceviche, covered, 1 hour and serve garnished with sliced jalapeños and a sprig of cilantro.
• *A hot yellow chile paste available at Latino markets and by mail from Kitchen/Market, 888-468-4433.

CITRUS CEVICHE WITH SHRIMP AND SCALLOPS

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.