It is about this time every year that I start to crave ceviche. Vegetables are local and fresh, and the shrimp is also from just down the road. Lime is the perfect acid to “cook” the seafood. It is bright, clean and oh so delicious. And let’s not forget, you do not need to turn on the stove other than to boil the shrimp for a few minutes so the kitchen stays cool.
Now speaking of fresh. Gary and I are growing one tomato plant, and our first tomato is in the ceviche. Unfortunately, our second tomato was bitten and only half eaten by a raccoon or opossum. At least eat the whole thing, why dontcha! I am gonna have to put a cage on my baby.
Below the ceviche recipe is a celery storage tip that may be of interest. So keep reading… here we go!
Shrimp and Scallop Ceviche
The perfect light appetizer with a side of tortilla chips. Or make cheese nachos and top it with ceviche.
3/4 pound Jumbo Shrimp, shell on
1/3 pound Sea Scallops
Lemon Juice (can be from a bottle)
1 Tomato, chopped
Juice from 3-4 Limes
1 Cilantro small bunch, remove stems, chopped (save a couple stems for garnish)
1 small Red Onion, diced
Celery heart, (see photo below), leaves and stalks, diced or chopped
Small Jalapeño pepper, diced (if you remove seeds and stems you get flavor without heat)
1/2 Yellow or Orange Bell Pepper (milder than green one), chopped small
2-3 tablespoons your favorite Salsa
Salt, to taste
Lemon Pepper, to taste
Fill a large pot with cold water. Salt heavily and add a 1/4 cup of lemon juice. Stir to dissolve the salt. Place Shrimp and Scallops in the water and let set for 15 to 30 minutes. Dump out the water removing the shrimp and scallops. Refill pot and place on stovetop under high heat. Salt the water (like you would pasta water) and bring to a boil.
While the water is coming to a boil, rinse and clean any debris or tough muscle from the scallops. Cut each scallop into 6-8 pieces. Place the scallops in a large glass/ceramic mixing bowl. Squeeze the juice of two (2) limes over the scallops and them toss to coat.
Add just the shrimp to the pot and boil for 3 minutes. (More than 3 minutes and the shrimp will get tough.)
Once cooked, strain off the shrimp and place in an ice bath to stop further cooking. Once chilled, peel and rinse the cooked shrimp. Chop each shrimp into thirds or quarters depending on the size of the shrimp. Place the chopped shrimp in with the scallops. Toss to coat.
Chop or dice your fresh vegetables and herb except for the avocado and add to the seafood. Add the juice of one more lime (2 if not real juicy). Toss to coat. The mixture should be in a pool of juice in the bottom of the bowl. Add in the salsa. Add salt and lemon pepper. Toss to coat. Cover with plastic wrap. Refrigerate for a minimum of 3 hours.
Last minute Additions
Just before you are ready to serve, add the chopped avocado to the ceviche as well as a drizzle with olive oil. Lightly combine, so you do not smash the avocado. Using a slopped spoon to strain off most of the juice, place in a bowl to serve. Garnish with cilantro leaves. Surround with tortilla chips to serve.
Or make some cheese Nachos and top with the ceviche. It is spectacular.
Download PDF of Recipe Here: Shrimp and Scallop Ceviche
Did you know that if you wrap your celery in aluminum foil, it will stay fresh for weeks and weeks? It sure does. You can wrap it all by itself or put a damp paper towel around the base, and it will last even longer. Don’t know why but it works!
A Little Big Thing: The Best Juicer
Here is the single juicer.
The Heart of the Matter*
Well, that is all for now.