Shrimp And Jalapeno Ceviche Food

CITRUS CEVICHE WITH SHRIMP AND SCALLOPS

Citrus Ceviche With Shrimp and Scallops image

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.

Provided by januarybride

Categories Mexican

Time 3h45m

Yield 6 serving(s)

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)

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.

SHRIMP AND JALAPENO CEVICHE

Shrimp and Jalapeno Ceviche image

Found this recipe in The Sizzling Southwestern Cookbook. I've made this recipe several times for my family and they really enjoy it. It has a lot of great flavor!

Provided by CyndiCB

Categories Peppers

Time 8h

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb small shrimp
2 jalapenos, finely chopped
1 tablespoon onion, finely chopped
2 medium tomatoes, diced
1 tablespoon cilantro, chopped
1 cup lime juice
3 tablespoons lemon juice

Steps:

Peel and devein the shrimp and wash under cold running water. Place he shrimp in a glass bowl. Add the jalapenos, onion, tomatos, and cilantro, then pour the lime juice and lemon juice over the shrimp and toss lightly. Chill in the refrigerator for at least 8 hours.

Nutrition Facts : Calories 153, Fat 2.2, SaturatedFat 0.4, Cholesterol 172.8, Sodium 172.9, Carbohydrate 10.3, Fiber 1.3, Sugar 3.3, Protein 24.1

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