I recently had my first experience of Ceviche and I was blown away. Not sure how a guy who likes to experiment with food and thinks nothing of eating sushi (as in RAW seafood) missed ceviche which is actually cooked seafood: cooked by the acids in the citrus juice.
Please, use only the freshest seafood! Do not take chances with your health, or risk misjudging the wonders of ceviche by using old product.
Do NOT make excess to your requirements. The acid in the ceviche will continue to cure and break down the fish the longer it sits in the liquid.
Do not try to freeze ceviche
- 1-1/2 pounds extra-large shrimp, peeled, deveined and halved lengthwise
- ¼ pound bay scallops
- ½ cup fresh orange juice
- ½ cup fresh lemon juice
- ¼ cup fresh lime juice plus more for dipping glasses
- ¼ cup ketchup
- 3 cloves garlic, crushed
- ½ cup diced white onion
- ½ cup diced red onion
- 1 green onion, thinly sliced (white and green parts)
- ¾ cup diced tomato, seeded
- 1/8 cup minced cilantro
- 1 Tablespoon diced jalapeno, seeded
- 1 Tablespoon olive oil
- 1 Tablespoon hot sauce
- 2 avocados, diced
- Kosher salt
- Slices of lime
Add orange juice, lemon juice, lime juice, ketchup and garlic to a medium saucepan and bring to a boil. Add shrimp and scallops; reduce heat and cook for 3 minutes. Using a sieve, drain shrimp reserving citrus juice mixture.
Place shrimp and scallops on a plate and put in the fridge to chill. Cool down the citrus mixture by placing it in the freezer for 30 minutes or nested in a bowl of ice water.
Add tomato, white onion, red onion, green onion, jalapeno, cilantro, olive oil, and hot sauce to the cooled citrus mixture. Add chilled shrimp and scallops stirring well to coat.
When ready to serve, dip serving glasses into lime juice and then into kosher salt. Spoon diced avocado into the bottom of each glass and spoon shrimp-scallop mixture with juices on top. Serve immediately or chill up to two hours. Garnish with lime slices.