Shrimp and Scallop Ceviche
Ingredients ~
3/4 lb small/medium shrimp, peeled, deveined & cut into bite-sized pieces
3/4 lb bay scallops
2 T extra-virgin olive oil
1 large clove garlic, very finely chopped
3/4 to 1 tsp salt
Freshly ground black pepper
1/2 cup freshly squeezed lime juice (4 to 5 limes)
1/4 cup tequila blanco
1/2 cup red onion, chopped
1 or 2 jalapeño peppers, seeded & chopped
1/2 pint grape tomatoes, halved lengthwise
2 navel oranges, peeled & cut into bite-sized pieces
2 tablespoons chopped cilantro
Preparation ~
Bring a medium pot of salted water to a boil and fill a large bowl with ice water.
Working in batches, add half the shrimp to the boiling water and cook for 1 minute. Using a large slotted spoon, remove and immediately plunge the shrimp into the ice bath for 1 minute. Transfer to a plate lined with paper towels to drain. Repeat with the remaining shrimp and scallops, adding more ice to the water as needed.
Place the parboiled shrimp and scallops in a shallow, non-reactive bowl. Add the olive oil, garlic, salt and a few grinds of black pepper and toss.
Add the lime juice, tequila and red onion, combine well, cover and place in the refrigerator to marinate for 4 to 8 hours.
You'll know the seafood is done when it is white and opaque. Drain off the marinade and add the jalapeño and grape tomatoes. Taste and adjust the salt and pepper as needed.
Cover and return to the refrigerator for 30 minutes. Just before serving, add in the oranges and cilantro. Serve in a martini glass along with warm tortilla chips if desired.
Makes 6-8 servings
