Shrimp And Scallop Ceviche With Avocado Crema Food

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SHRIMP AND SCALLOP CEVICHE



Shrimp and Scallop Ceviche image

Provided by Food Network

Categories     appetizer

Time 2h

Yield 6 appetizer portions

Number Of Ingredients 13

1/4 cup kosher salt, plus more for seasoning
1 pound medium shrimp, peeled and deveined
1/2 pound bay scallops
2 lemons, juiced
2 limes, juiced
2 oranges, juiced
1 cup peeled, seeded and diced cucumber
1/2 cup finely chopped red onion
2 serrano chiles, seeded and finely chopped
1 cup seeded and diced tomatoes
1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces
1 tablespoon roughly chopped fresh cilantro leaves, plus leaves for garnish
1/4 cup extra-virgin olive oil

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 (NO ONIONS)



Shrimp and Scallop Ceviche (No Onions) image

I came up with this recipe after having great ceviche at Mojito's in Pasadena. My husband, Cooper, can't tolerate onions so I wanted to develop great flavor without onions.

Provided by Matz3490

Categories     Mexican

Time P1DT30m

Yield 8 serving(s)

Number Of Ingredients 17

1/2 lb shrimp, raw, peeled and deveined
1/2 lb bay scallop, raw
3/4 cup lime juice (should completely cover shrimp and scallops)
1/4 cup tequila
1/4 cup lime juice (in addition to above lime juice)
1/4 cup tequila (in additon to above tequila)
1 large fresh tomato, seeded and diced
1 large cucumber, peeled, seeded and diced
1 cup fresh cilantro, pack loosely in cup, chopped
1/2 teaspoon salt (more to taste)
1/4 teaspoon white pepper
1/2 teaspoon oregano
2 jalapeno peppers, seeded and chopped (wear plastic gloves to handle jalapenos!)
1 (3 7/8 ounce) can black olives, sliced
1/8 teaspoon Tabasco sauce (or to taste)
1 avocado, peeled and sliced (optional)
8 ounces tortilla chips

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.

Nutrition Facts : Calories 227.2, Fat 8.8, SaturatedFat 1, Cholesterol 64.6, Sodium 496.2, Carbohydrate 25.4, Fiber 2.7, Sugar 2.2, Protein 13.7

SHRIMP CEVICHE WITH AVOCADO



Shrimp Ceviche With Avocado image

My son-in-law makes this wonderful ceviche for us every Christmas and New Years, and for the 4th of July too! Everyone loves it! Serve the ceviche well-chilled in small plastic cups or chilled cocktail glasses (I suggest placing the bowl of ceviche within a larger bowl full of ice to keep it icy cold), along with tostadas chips or tortilla scoops and some chili sauce on the side. Very delicious and refreshing! Note: amounts are approximate-- feel free to adjust measurements to suit your own tastes. Cook time is chill time.

Provided by BecR2400

Categories     European

Time 1h

Yield 12 serving(s)

Number Of Ingredients 18

2 lbs partially defrosted cooked tailless large shrimp, cut into 1-inch bite sized chunks
1 cup lump crabmeat, picked over (optional)
1 fresh lemon, juice of
salt, to taste
black pepper, to taste
3 medium cucumbers, peeled and roughly diced
1 stalk celery, chopped
1 medium onion, diced
1 bunch cilantro, chopped
1 bunch green onion, chopped
4 medium firm tomatoes, diced (preferably on-the-vine)
3 fresh limes, juice of
1 fresh lemon, juice of
garlic powder, to taste
lemon pepper, to taste
3 -4 medium firm avocados, diced
chili or seafood cocktail sauce, optional to serve
lime tostadas chips or Tostitos Scoops, to serve

Steps:

  • In a medium bowl, mix together the chunks of shrimp (and crab if using) and the juice of one lemon; season to taste with salt and black pepper. Set aside and chill (in the refrigerator or on ice) for 30 minutes to 1 hour.
  • Meanwhile, prepare the ceviche by combining all the ingredients (add the avocados last, just before serving) in a large bowl with ice water, stirring well to combine. Drain well; fold in the shrimp, and season to taste with garlic powder and lemon pepper.
  • Keep well chilled (preferably on ice) until serving time.
  • Serve with tortilla chips and optional chili sauce.
  • Ceviche must be served well-chilled, and is best served on the same day it is made.

Nutrition Facts : Calories 165.9, Fat 8.4, SaturatedFat 1.2, Cholesterol 95.5, Sodium 442.2, Carbohydrate 12.8, Fiber 5.2, Sugar 3.6, Protein 12.7

SCALLOPS & SHRIMPS CEVICHE WITH AVOCADO SAUCE



Scallops & Shrimps Ceviche With Avocado Sauce image

A very easy and delicious spin on the classic ceviche. For more recipes and refreshing ideas visit our: FB page: https://www.facebook.com/tastebyte/ IG page: http://instagram.com/tastebyte

Provided by Aris I.

Categories     Sauces

Time 35m

Yield 2 serving(s)

Number Of Ingredients 15

8 -10 large scallops (quartered)
8 -10 large shrimp (cut ~ same size as scallops)
4 garlic cloves, finely minced
kosher salt
black pepper
1/4 cup fresh cilantro, chopped
1 fresh jalapeno pepper, seeded and finely chopped
3/4 cup fresh lime juice, freshly squeezed (4-6 limes)
1/2 red onion, very thinly sliced salted, and rinsed
1 cup cherry tomatoes, cut in half
2 tablespoons olive oil
2/3 cup avocado
1/3 cup cilantro
1/3 cup water
1 teaspoon coriander

Steps:

  • Slice red onion and salt generously, and let stand 15 minutes until it begins to release its liquid. ( this will removed some bitterness). Rinse well.
  • Place shrimps, scallops, garlic, onion, salt, pepper, chili, and lime juice in a shallow bowl, gently mix, and marinate in the refrigerator for at least 20 minutes before serving.
  • Before serving, add cilantro, cucumber and tomato and a drizzle of olive oil, gently mix. Taste for salt.
  • To make Avocado Sauce, blend the avocados, 1/3 cup cilantro, water, 1 tablespoon olive oil, salt & pepper, coriander, 1/8 cup lime juice and 2 garlic cloves in a blender until smooth, adding a bit more water if needed to get the blades going.

Nutrition Facts : Calories 317, Fat 21.7, SaturatedFat 3.1, Cholesterol 44.6, Sodium 386.1, Carbohydrate 22.1, Fiber 5.5, Sugar 5.4, Protein 13.4

FRESH SHRIMP CEVICHE WITH AVOCADO



Fresh Shrimp Ceviche with Avocado image

This is a recipe I created by combining all the ingredients I liked in other Ceviche recipes. Turn out to be a hit! Everyone loves it. I make this ahead of time and take it out on our boat. Served in plastic cups. Remember to keep chilled. This can be served as elegant or casual as you like. I've served it in anything from plastic cups to Martini glasses or even in brandy glasses for a more special presentation. Cook time does not include marinating the shrimp.

Provided by Vseward Chef-V

Categories     European

Time 32m

Yield 15-20 serving(s)

Number Of Ingredients 12

2 lbs medium shrimp, peeled and deveined (i use frozen and thawed)
8 limes, juice of
8 lemons, juice of
2 oranges, juice of, preferably sour oranges
2 (14 1/2 ounce) cans petite cut canned tomatoes (leave in juice)
1 red onion, cut into 1/2-inch dice
1/2 bunch fresh cilantro, stemmed and roughly chopped
1 serrano chili, roughly chopped
2 large avocados, peeled, seeded, and cut into 1/2-inch dice
2 large cucumbers, peeled, seeded and cut into 1/2-inch dice
1 medium yellow bell pepper, cut into 1/2 inch dice (yellow)
1 medium red bell pepper, cut into 1/2 inch dice (red)

Steps:

  • Clean and devein the shrimp, cut into 1-inch pieces, and transfer to a bowl. Add the lime, lemon, and orange juice, stir to combine, and refrigerate for at least 6 hours and up to 8. (I let my sit overnight). This technique cooks the shrimp.
  • Chop all the vegetables into small cubes.
  • Add canned tomatoes with the juice, onion, cilantro, bell peppers and serrano pepper into the shrimp mixture (with the citrus) and let sit at room temperature for about 20 minutes.
  • When ready to serve, gently stir in diced cucumber. Divide the ceviche among 8 chilled martini glasses, top with avocado and tuck 2 to 3 tortilla chips around the sides of each. This recipe actually makes alot! I've served close to 15 people and they all had seconds.
  • You can leave the avocado out and serve it individually for those who don't want avocado -- either way, it's delicious.

Nutrition Facts : Calories 135.3, Fat 5.6, SaturatedFat 0.8, Cholesterol 76.4, Sodium 426.8, Carbohydrate 13.8, Fiber 3.5, Sugar 4.9, Protein 10.2

SHRIMP, SCALLOP & CRAB CEVICHE WITH CHIPOTLE & AVOCADO RECIPE - (4.6/5)



Shrimp, Scallop & Crab Ceviche with Chipotle & Avocado Recipe - (4.6/5) image

Provided by Dr_Mom

Number Of Ingredients 19

CHIPOTLE MARINADE:
1 tomato, seeded and coarsely chopped
1/2 red pepper, seeded and coarsely chopped
1/4 cup white onion, peeled and coarsely chopped
1/4 cup white wine vinegar
1/8 cup water
1/4 cup sugar
1 chipotle pepper
CEVICHE:
1 pound jumbo lump crab meet, picked over, just try not to break up the lumps, you've paid good money for the bigger pieces
1 pound fresh shrimp, poached (see recipe below) and chopped into 1" pieces
1 lemon cut into six pieces. Easy peel is fine but you want the shells on for now
1 pound scallops, muscle removed, cut into quarters, if you're using the smaller bay scallops you don't need to quarter them
1 cup lime juice
CHIPOTLE MARINADE:
1 red onion, skinned and minced
Juice of 1 lime or about 3/4 tablespoons lime juice
1/2 bunch cilantro, chopped
1 avocado, chopped for garnish

Steps:

  • To poach the shrimp: Boil 2 qts of lightly salted water. Add the lemon and shrimp. Turn off the heat, cover and let sit until the shrimp are cooked through, about 3 minutes depending on the size of the shrimps. Place in ice until cool. Peel and clean. Refrigerate until ready to use For Scallops: Combine scallops and 1 c. of lime juice. Refrigerate for about 3 hrs, stirring occasionally until 'cooked' through (The time will vary depending on the size of the scallop pieces) Strain and refresh with ice to firm up. Ceviche: Combine the crab, shrimp and scallops Add in chipotle marinade, red onion, juice of one lime and cilantro. Chill for at least 30 minutes Garnish with avocado and additional cilantro before serving

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

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.

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