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Simple Ceviche

by Livestrong_Recipes  |  Oct 7, 2014

Simple Ceviche
  1. PREP
  2. 30 m
  • COOK
  • 1h 40m
  • TOTAL
  • 2h 10m

Ceviche uses citrus juices (acids) to “cook” the seafood and render it incredibly yummy with a melange of flavors that will stomp up and down on your tongue and demand your attention. It’s packed with protein and is best eaten cold, so it makes a perfect midday meal. Serve with plantain chips or sliced jicama for added crunch, and a basic side salad to round out the meal.

INGREDIENTS

SERVES 4

  • 1 lb shrimp
  • 1 lb scallops
  • 1 s Medium Red Grapefruit
  • 4 medium Lime
  • 1/2 medium red onion
  • 1 tomato(es)
  • 1 medium avocado
  • 1 Jalapeno Pepper
  • 3 garlic clove
  • 1/4 cup Cilantro

DIRECTIONS

1 Wash the fruit. Using a microplane or fine grater, remove the zest (but not the bitter white pith underneath) and place in a large glass bowl. Juice the grapefruit and limes. You want about 1 cup of juice total. (Slightly less or more is okay.)
2 Clean and chop the seafood into small, bite-sized pieces. Add it and the red onion, tomato, jalapeño pepper and garlic to the large bowl, then cover and refrigerate. Wait.
3 Seriously, you need to wait at least four hours, preferably six or more for the citrus to do its magic. Stir the ceviche every couple hours and serve when the shrimp and scallops are no longer translucent.