Best 5 Citrus Ceviche With Shrimp And Scallops Recipes

SHRIMP AND SCALLOP CEVICHE

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

Steps:

• Toast the saffron, stirring over low heat, in a dry skillet until fragrant, then stir in the clam juice. Simmer until reduced to 1/2 cup, 5 to 6 minutes. Set saffron broth aside to cool. Whisk together the aj‭ amarillo, saffron broth, orange juice, and lime juice in a large bowl. Stir in diced and chopped vegetables and herbs.
• Now it's time to poach the seafood. Have the bowls of ice water ready. Cut the shrimp in half lengthwise. Remove any tough muscles from the sides of the scallops. Poach shrimp in 4 quarts simmering salted water, stirring occasionally until just cooked through, 40 seconds. Scoop out shrimp with a slotted spoon and add to one bowl of ice water. Return water to a simmer and poach scallops the same way, transferring them to the second bowl of ice water and discarding the cooking water. Drain the seafood well and toss it in the saffron broth mixture. Season with salt and your favorite hot pepper sauce to taste. (We used a fruity habanero chile sauce.) Chill the ceviche, covered, 1 hour and serve garnished with sliced jalapeños and a sprig of cilantro.
• *A hot yellow chile paste available at Latino markets and by mail from Kitchen/Market, 888-468-4433.

SCALLOP CEVICHE WITH CANDIED CITRUS

Steps:

• Spread the scallops in a single layer in a glass baking dish. Remove long strips of peel from 1 orange and 3 limes with a paring knife, being careful not to remove the white pith; set the peels aside. Juice the peeled fruit and the remaining oranges and limes to make 1 cup of each juice; pour into a bowl. Add the celery, onion, tomatoes, scallions, olive oil, 1/2 cup ice water, and pepper to taste; pour over the scallops. Cover and refrigerate until the scallops are opaque, 1 to 4 hours.
• Meanwhile, make the candied citrus: Place the orange and lime peels in a saucepan of water; bring to a boil and cook for 1 minute, then drain. Boil in fresh water 2 more times; drain and set aside. Combine the sugar and 1 cup water in the saucepan; bring to a boil, stirring to dissolve the sugar. Reduce the heat and return the citrus peels to the pan; simmer for 45 minutes. Transfer the peels with a slotted spoon to a rack, reserving the syrup; let the peels cool, then slice into 1/4-inch pieces.
• Drain the excess marinade from the ceviche. Add the cilantro and candied citrus peels, season with salt and toss. Transfer to a serving bowl and lightly drizzle with some of the reserved orange-lime syrup. Serve on endive leaves or with toasted bread, if desired.
• Winning Recipe: Read about the Chairman's Citrus Challenge

CITRUS CEVICHE

Steps:

• In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
• Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.

SHRIMP AND SCALLOP CEVICHE WITH AVOCADO CREMA

Steps:

• Place first five ingredients in a glass or ceramic bowl (metal will react with the acidity of the lime). Refrigerate at least 16 hours, turning shrimp and scallops once or twice during that time to evenly distribute marinade. Before serving, prepare the remaining ingredients in a separate bowl. Mix thoroughly with marinated seafood and serve with a squeeze of avocado crema (see recipe below). *To seed a tomato, cut it in half crosswise, then gently squeeze each half, twisting your hand in a clockwise/ counterclockwise motion. Remove avocadoes from their skins, discarding pits. Place avocadoes into a blender. Add the lemon/lime juice and sea salt. Whir mixture until puréed, stopping the blender if necessary to rearrange contents for a complete purée. Place ceviche in individual chilled wine goblets or glass bowls. Squeeze a dollop of crema over each serving using a pastry bag, or fill a plastic bag with avocado crema, snip a corner tip of the bag, and use as you would a pastry bag.