Shrimp + Scallop Ceviche
It is already hot as Hades outside. Who in Augusta can fathom turning on the oven for dinner? I.can’t.even. So it was a no-brainer that we would have crisp + cool Shrimp + Scallop Ceviche for dinner.
I was much younger when I had my first experience with ceviche. It was on a trip to Chile, and I remember being intrigued when the waiter said the lime juice cooked the fish. What he wanted to say was the fish was denatured by the citric acid, but the easy translation for the gringo he was serving was “cooked.”
As you can imagine, the weather in Chile was quite balmy, so eating cool, fresh fish was a welcomed respite. I have been a fangirl of all things ceviche ever since. I have mad love for the personal touches and playful twists ceviche obliges us. You can flirt with heat (types of peppers) and fruits & vegetables (mango, tomato, sweet potatoes, corn, onion, cucumber, watermelon, pomegranate, pineapple) and your acids (grapefruit, lime, vinegar). Even the fish is your prerogative: shellfish respond splendidly, as do fleshy fish such as sea bass, halibut, tuna, mahi. Create a “House Ceviche” by putting your personal spin on things.
- Cutting the fish into small pieces will expose more surface area for the acid to do its job.
- Make sure you use the freshest of fish. Unless you took it off the line that very day, it should be well iced, have firm flesh, be somewhat translucent, and lack any distinct “fishy” smell. Yes, I just told you to use fish that doesn’t smell like fish. Wrap your brain around that, whydoncha.
- If using shrimp, be sure to devein them. (Deveining is a bit euphemistic, wouldn’t you agree? I mean, is it really the vein of the shrimp we are removing?)
This recipe works great as an appetizer or a main meal. You decide what your pound of shellfish will look like—shrimp + scallops + crab, perhaps? Serve it as a dip with chips, as a salad served in half an avocado, or open-face on a tostada. Or do as The Man does and dig in with a fork.
No matter how you decide to eat this Shrimp + Scallop Ceviche, be sure to wash it down with a zippy French Chablis, an acidic Sauvignon Blanc, a floral Pinot Gris, or a bright + unoaked Chardonnay.
If you make this Shrimp + Scallop Ceviche, I’d love to hear about it! Leave a comment below and tag #nakedepicurean on Instagram so we can celebrate together!
Shrimp + Scallop Ceviche (for 4-6)
- ½ pound shrimp, peeled and deveined
- ½ pound Patagonian (bay) scallops
- 1 teaspoon honey
- ½+ cup lime juice (no pulp)
- ½ red onion, cut into slivers
- 2 teaspoons finely chopped, seeded jalapeno (or pepper of choice)
- 1 medium avocado, coarsely chopped
- 1 medium tomato or a handful of grape tomatoes, cut in chunks
- 2 tablespoons fresh cilantro*, chopped
- 1 sweet mini red pepper, sliced
1. Devein shrimp and remove side-muscles from scallops. Rinse; pat dry with paper towels. Chop and place in a medium glass bowl. Coat with lime juice; toss well to combine. Cover and chill for 30 minutes, stirring once or twice.
2. Stir in honey, onions, pepper, avocado, tomato and cilantro. Cover and chill until ready to eat.