SHRIMP AND SCALLOP COCONUT CEVICHE
Steps:
- Cook's Note: If the scallops are particularly thick, you may want to slice each scallop horizontally into 2 thinner disks.
- Cut each scallop into 8 wedges. Cut the peeled shrimp into chunks that approximately match the size of the scallop wedges (unless you have rock shrimp, which doesn't need to be cut). In a medium bowl, pour enough lime juice over the scallop and shrimp pieces to cover. Toss gently so each piece is given a good lime juice bath. Cover the bowl with plastic wrap and place the bowl in the refrigerator to marinate for 4 to 10 hours. The shellfish is done when it's completely white and opaque and doesn't look or taste raw.
- In a separate bowl, mix the remaining lime juice with the lemon juice, coconut milk, and olive oil. You can chop the jalapeno, cilantro, and garlic by hand, but if you have a food processor it's much easier to pulse the 3 together. Add the pepper mixture to the coconut mixture, and stir in the red onion. (You may add the mango chunks here if you like, but I prefer to add them right before serving.) Season the mixture with the salt and mix well. Cover the bowl with plastic wrap and refrigerate for several hours or overnight.
- When every chunk of shrimp and scallop is white with no hint of translucence, remove them from the juice. Discard the lime juice. Combine the seafood and the coconut milk mixture, tossing well. Add the mango chunks and gently toss together. Taste the seafood and add more salt or fresh lime juice, if desired.
- For a knockout presentation, spoon the seafood ceviche into the coconut shell halves and top with a sprinkle of unsweetened coconut, if desired. Pile warm tortilla chips around the coconut shells, if desired.
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Shahzad S
[email protected]This is a great recipe for a weeknight meal.
Noman Noman
[email protected]I've never made ceviche before, but this recipe made it so easy.
Muhammad Samiullah
[email protected]This ceviche is so easy to make, I can have it on the table in 30 minutes.
khalilullah mustamandi
[email protected]I'm allergic to coconut, so I used almond milk instead. It was still delicious!
Ruth Uwakwe
[email protected]This ceviche is a great way to use up leftover seafood.
Nirvana Singh
[email protected]I love that this recipe is so versatile. I've used different types of seafood and fruits and it always turns out great.
Naday Khan
[email protected]I've made this ceviche several times now and it's always a hit!
Kh 384D
[email protected]This recipe is a lifesaver! I had some leftover shrimp and scallops and didn't know what to do with them. This ceviche was the perfect solution.
SK M HABIB
[email protected]I'm not a huge fan of ceviche, but this recipe changed my mind! It's so delicious and flavorful.
Adekomi Abdulqudus
[email protected]This is the best ceviche recipe I've ever tried! It's so easy to make and the results are amazing.
Firoomsaa Ahamad
[email protected]I used frozen shrimp and scallops and it turned out great! I also added a bit of chopped avocado and mango for extra flavor.
Jabir hossain Jabir hossain
[email protected]This ceviche is light and refreshing, perfect for a summer party.
Nonsencalik
[email protected]I was skeptical about the coconut milk, but it really works! It adds a subtle sweetness and creaminess that complements the seafood perfectly.
Mi
[email protected]This recipe is a keeper! I'll be making it again and again.
YUNGBLUDARMY BR
[email protected]I've tried many ceviche recipes before, but this one is definitely my favorite! The combination of shrimp, scallops, and coconut milk is just perfect.
Xxtento20 Tenxtwo
[email protected]This ceviche was a hit at my party! The shrimp and scallops were perfectly cooked and the coconut milk marinade was flavorful and refreshing.