Thursday, December 29, 2011
Shrimp and Scallop Ceviche
Kris works at the corporate office for a large corporation, for their holiday gathering she asked if I would make something a little different to set out with business cards. Here it is Shrimp and Scallop Ceviche! For this buffet is is served on fresh mesculin with some flatbread.
You will need
3/4 of a pound of bay scallops (those are the small ones)
3/4 of a pound of shrimp peeled and devained
Juice from 1 lemon, 1 lime and 1 orange
2 TBS Olive oil
1 green pepper julienned
1 red bell pepper julienned
1 red onion julienned
1 tsp Chipotle chile powder
1 tsp Red pepper flakes
chopped fresh cilantro
Salt and pepper to taste
and, kind of a strange one here, some ketchup
Clean shrimp removing shell and tail, I cut mine in half lengthwise. Bring a pot of water to a boil then put in your shrimp and scallops to blanch for about 10-15 SECONDS. I keep mine in a strainer so I can pull them out quickly drop them in ice water then lay them on a sheet pan and put them into the fridge.
Juice the citrus fruit into a large bowl then add the shrimp, scallops and olive oil and toss then add the peppers, onions chili powder and pepper flakes. Toss it all together again and refrigerate for an hour or so then taste, add your cilantro, salt and pepper and the ketchup somewhere between a couple of tablespoons and 1/4 cup. Toss one more time and serve.
This one has a couple of oddities in it, first is the blanch for 10 seconds, It really works well on the shrimp when the dish is ready to serve it has the wonderful pop of texture but since it is only the 10 to 15 seconds almost all of the "cooking" comes from the acid in the juices. The ketchup, you want to add enough to turn the liquid into something like a citrus barbeque sauce. It coats everything with a sweet tangy flavor that plays well with the chipotle and red pepper.
This one is served on spring greens with a flatbread, it really worked best for the venue it was in. If at home I like to add some avocados when I am done.