City Ceviche

Sea scallops and shrimp are quickly poached, then finished in fresh citrus juice in this San Francisco city ceviche recipe. Serve with limes and chips.

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 83 Calories

Ingredients

• 2 tablespoons fresh orange juice
• 1 tablespoon olive oil
• 1 tablespoon grated orange zest
• kosher salt to taste
• 1 Avocado, diced
• 1 finely chopped red bell pepper
• 1 finely chopped yellow bell pepper
• 1 cup diced seeded tomato
• 1 small serrano chile pepper, seeded and minced
• 0.125 teaspoon cayenne pepper
• 0.5 cup fresh lime juice
• 0.125 teaspoon ground cumin
• 0.5 cup coarsely chopped fresh cilantro
• 0.5 pound shrimp, peeled and deveined
• 0.5 pound sea scallops
• 0.5 cup halved, thinly sliced red onion

Recipe Instructions

Step 1

Fill a large bowl with ice and cold water; set aside. Remove and discard tough side muscles from scallops, if necessary. Slice scallops in half horizontally.

Step 2

Fill a 1-quart saucepan 3/4 full with salted water; bring to a boil. Add scallops; reduce heat to a low simmer. Poach until just cooked through, about 1 minute. Transfer scallops using a slotted spoon to the bowl of ice water to stop the cooking.

Step 3

Return water to a boil. Add shrimp; poach until opaque and pink, 2 to 3 minutes. Transfer shrimp using a slotted spoon to the same bowl of ice water to stop the cooking.

Step 4

Drain scallops and shrimp; pat dry with paper towels. Transfer to a glass, ceramic, or other non-reactive bowl. Stir in lime juice and orange juice. Cover bowl; refrigerate for 30 minutes.

Step 5

Drain and discard juice from seafood, leaving it just moist. Add bell peppers, tomato, red onion, cilantro, serano, orange zest, cumin, cayenne pepper, and salt; refrigerate 30 minutes more.

Step 6

Gently fold in avocado and drizzle with oil just before serving. Serve in martini glasses or stemmed margarita glasses.