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My review
City Ceviche
7
LADYJANE1
"A wonderful appetizer to enjoy with friends when San Francisco's Indian summer warms the city. The true way to 'cook' the fish is to marinate it in citrus juice overnight, but I find that the poaching process is faster and an easy way to judge if it is indeed cooked. I often buy precooked shrimp (but NOT frozen!) and just poach the scallops. Best when served with cold beer (we prefer Pacifico®) and fresh limes. Using quality and sturdy tortilla chips is essential. Please note that the serving size is meant for appetizer portions."
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Ingredients
1 h 35 m servings 83Original recipe yields 12 servings
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Directions
{{model.addEditText}} Print- Remove the tough side muscles from scallops, if necessary; slice scallops in half horizontally.
- Fill a 1-quart saucepan 3/4 full with salted water and bring it to a boil. Add scallops and reduce heat to a bare simmer. Poach scallops until just cooked through, about 1 minute. Use a slotted spoon to transfer the scallops to a bowl of ice water to stop the cooking process.
- Return the water to a boil and poach shrimp in the same manner, transferring them to a bowl of ice water after they become opaque inside and turn pink, 2 to 3 minutes.
- Drain the scallops and shrimp well and pat dry; place them in a glass or ceramic bowl and pour in lime juice and orange juice. Cover and refrigerate for 30 minutes.
- Pour off most of the juice from the seafood (just leave it moist) and mix in orange zest, red onion, red and yellow bell peppers, tomato, chile pepper, cilantro, salt, cumin, and cayenne pepper. Refrigerate an additional 30 minutes. Just before serving, gently mix in avocado and drizzle the ceviche with olive oil. Serve in martini glasses or stemmed margarita glasses.
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Reviews
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2/26/2014
I tried this ceviche because there was an addition of red and yellow peppers which I had on hand. I really liked the addition of the peppers- it gives an extra crunch and color. This is first ti...
10/17/2013
Very good... Best ceviche recipe I've found (and I've tried like 10) only thing I added was hot sauce.. we love spicy :-)
7/19/2016
Made this for a pool party on 4th of July and it was a huge hit! Added lump crab and poached the shrimp first. Delicious!!! Thanks for sharing!
7/13/2019
I added lobster and ahi tuna squares as well as white cod fish to this cebiche and it was a hit.
7/30/2018
Made a few modifications... Use fresh caught Sea Bass instead of Scallops, plus added a seeded Jalapeno. I also chose to not parboil/blanch and let sit in citrus for 6 - 8 hours and it was LOVED...
7/24/2018
THANK YOU for this delicious recipe! My husband and I have searched AND eaten at various Mexican and Seafood Restaurants trying to find just the “right”Ceviche recipe. After living on a border o...
8/1/2017
Any hot pepper will work, just be careful how much you put in. Everyone loved it!
1/25/2020
Made it a bit different than the recipe but it still came out so good!! It was super easy! I even did it a second time with my 12 year old n she knocked it out the park!!
11/11/2019
OMG!!! This is soooo DELICIOUS!!!! Fresh Orange takes this recipe to the next level. Prepped all veggies separately and then mixed-in drained seafood. Mixed some of seafood marinate in w/the ce...