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Shrimp and Scallop Ceviche
By Chef Marita Lynn
Yields 4 servings
Ingredients:
½ lb. sea scallops
1 lb. large shrimp, shelled and deveined
4 cups salted water (for blanching)
2 bowls ice water (for shocking)
1 bag frozen Peruvian white corn
¼ cup red onion, minced
Juice of 6 limes
1 teaspoon aji amarillo paste
1 cup cilantro, chopped
2 teaspoons red pepper, minced
1 teaspoons jalapeño, minced
2 tablespoons fish stock
salt and pepper to taste
1 cup sweet potato chips, crumbled in small pieces
Directions:
1. Wash and remove any muscles from the side of the scallops. Cut the cleaned shrimp in half lengthwise and then again horizontally.
2. In a medium pot, bring salted water to a boil then lower the heat to simmer and add the shrimp, stirring occasionally until just cooked, about 1 minute. 3. Scoop out shrimp with a slotted spoon and place in the first bowl of ice water.
4. Return water to a simmer and poach scallops the same way, about 1 minute. Transfer them to the second bowl of ice water and discard the cooking water. Drain the seafood well and slice the scallops. At the same time, bring a pot of water to boil, reduce to simmer, and cook the Peruvian corn for 10 minutes. Remove from the water and set aside.
5. Place the seafood in a glass bowl or other non-reactive bowl and add the red onion.
6. In a separate bowl, mix the lime juice and aji amarillo paste, then pour over the seafood mixture. Add chopped cilantro, corn, red pepper and jalapeño.
7. Finally, add the fish stock, which helps reduce the acidity of the limes. Check seasoning, adding salt and pepper to taste. Let the mixture marinate in the refrigerator for 5 minutes.
Serving Options:
1. Cucumber Cups: Cut 4 cucumbers into ½” slices, scoop out the seeds, place ceviche inside.
2. Sweet Potato Chips: 3 medium sweet potatoes, peeled and thinly sliced, deep fried in canola oil at 350°F for about 5 minutes. Sweet potato chips also make a nice garnish for the cucumber cups, just crumble a chip over it for some crunch.
Marita is a Peruvian chef, entrepreneur and blogger. Find her online at Marita's Peruvian Cooking. Her company, Catering by Maria, serves New York City and Greater New Jersey.
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Yields 4 servings
Ingredients:
½ lb. sea scallops
1 lb. large shrimp, shelled and deveined
4 cups salted water (for blanching)
2 bowls ice water (for shocking)
1 bag frozen Peruvian white corn
¼ cup red onion, minced
Juice of 6 limes
1 teaspoon aji amarillo paste
1 cup cilantro, chopped
2 teaspoons red pepper, minced
1 teaspoons jalapeño, minced
2 tablespoons fish stock
salt and pepper to taste
1 cup sweet potato chips, crumbled in small pieces
Directions:
1. Wash and remove any muscles from the side of the scallops. Cut the cleaned shrimp in half lengthwise and then again horizontally.
2. In a medium pot, bring salted water to a boil then lower the heat to simmer and add the shrimp, stirring occasionally until just cooked, about 1 minute. 3. Scoop out shrimp with a slotted spoon and place in the first bowl of ice water.
4. Return water to a simmer and poach scallops the same way, about 1 minute. Transfer them to the second bowl of ice water and discard the cooking water. Drain the seafood well and slice the scallops. At the same time, bring a pot of water to boil, reduce to simmer, and cook the Peruvian corn for 10 minutes. Remove from the water and set aside.
5. Place the seafood in a glass bowl or other non-reactive bowl and add the red onion.
6. In a separate bowl, mix the lime juice and aji amarillo paste, then pour over the seafood mixture. Add chopped cilantro, corn, red pepper and jalapeño.
7. Finally, add the fish stock, which helps reduce the acidity of the limes. Check seasoning, adding salt and pepper to taste. Let the mixture marinate in the refrigerator for 5 minutes.
Serving Options:
1. Cucumber Cups: Cut 4 cucumbers into ½” slices, scoop out the seeds, place ceviche inside.
2. Sweet Potato Chips: 3 medium sweet potatoes, peeled and thinly sliced, deep fried in canola oil at 350°F for about 5 minutes. Sweet potato chips also make a nice garnish for the cucumber cups, just crumble a chip over it for some crunch.
Marita is a Peruvian chef, entrepreneur and blogger. Find her online at Marita's Peruvian Cooking. Her company, Catering by Maria, serves New York City and Greater New Jersey.
To print this page, "CTRL P" on your keyboard or use this environmentally friendly printing tool:
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