Chris' Recipes

Bon Appetite!

Shrimp & Scallop Ceviche with Citrus

Written By: Chris - May• 29•12

Following a recent dining experience out, I decided that I would like to serve Ceviche as the first course at a dinner that I was to be hosting in Napa for friends.  We had recently eaten Ceviche as a course served at a wine dinner event just prior to our trip.  While in the Valley and on a mission for ingredients, I hadn’t really put much consideration into “how” the wonderful Ceviche we had eaten may have been prepared.  I only recalled that it was absolutely delicious!  I wondered “how hard could it be after all”?

Ceviche is basically any form of seafood marinated in citrus.  In regards of your choice of citrus, lime or lemon are the most commonly used, but you can use any fruit juice that has some acidity, including pineapple, grapefruit, orange–or any combination of these.  As you may be aware, I’m not as experienced with sea food but I thought I would give it a try.  After reviewing an assembly of others recipes and on-line instructions, I was able to assemble my own recipe.  I was on a hunt for great fresh shrimp and diver scallops…. These are not inexpensive ingredients, but hoped that by finding the freshest ingredients that my dish would be worth it while leaving a nice first impression!

Listed below you will find my recipe and instructions.  Now, although the majority of my guests reported that they enjoyed it… I am not sure if they were just being polite or actually telling the truth because  I didn’t love, love, love it. 🙁

I will tell you that I will try it again and won’t give up until I’ve reached the succulent flavors I now seek!  Spending some additional time researching others process – I believe that I simply should have strained the Ceviche more prior to serving it.  I also would use WAY less limes and will substitute with more orange!

Ingredients:

10 large Shrimp (peeled and deveined)
8 large Divers Scallops
4 Limes (I used the zest, skip that on the lime!)
1 Lemon
1 Orange
1/3 large Red Onion
1″ Fresh Ginger, grated
1/2 Jalapeno Pepper
Cilantro leaves to taste
1 large English Cucumber, peeled and deseeded
2 Roma Tomatoes, deseeded
Kosher Salt

I also later learned that our original preparation at the event had been assembled by “flash grilling” the scallops.  The menu listed it as served with an orange citrus marinade….  So mine is good, just not as great as I hoped and I recommend that you cut back on the limes (omit the lime zest all together) and use more orange instead!

The way to provide even marinating (and “cooking”) of the shrimp and scallops – is to make sure all of the pieces are cut about the same size.  The smaller the pieces, the quicker it will finish, but be sure not to cut them too small!

Place the cucumber, onion, ginger and cubed shrimp and scallops in a medium-sized clear glass bowl and cover completely with the lemon, lime and orange juices as well as the zest.

Allow this combination to sit at room temperature for 30 minutes or so covered with plastic wrap.
Stir in the jalapeno pepper and refrigerate until about 15 minutes or so just before you wish to serve it.

The length of time you marinade the proteins in citrus really depends on the quantity, quality, and your personal tastes.  If you are making a small amount sashimi grade fish, it would be perfectly acceptable to marinade for only minutes.  Since I made a larger batch, I decided to marinate it longer (and for up to about three hours).

The shrimp and scallops will have turned white from the opaque color they started from.  This means that the citrus juices have “cooked” them and can now be drained of the citrus.

Just about 15 minutes prior to serving, remove from the fridge and stir in the tomato and some of the Cilantro.  If you prefer, top with avocado and olive oil.

 

We served in small wine glasses which is what we had on hand in the rental house.  They looked pretty.  We divided the Ceviche between 8 servings.  Use the revisions I suggested and enjoy!

Cheers!
~Chris

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