For the past couple of weeks I've been craving ceviche. I love the spicy pico mixed with the tangy lemon shrimp and scallops. Not too mention its been so hot that the last thing I want to do is stand over a hot stove.
So yummy!!!! This is great for parties too – spoon into little clear cups, top with cilantro and avocado and voilà – perfect little appetizer!!
Summer Ceviche
- 1 lb peeled and deveined raw shrimp (I used 3/4 lb shrimp and 1/4 lb bay scallops this time)
- 3 – 4 firm tomatoes
- 1 medium onion
- 1 – 2 jalapeños depending on how hot you want it
- 5 lemons
- 5 limes
- Cilantro
- Avocados
- Salt, pepper and garlic powder
I used a decent size shrimp so I cut it into 3 pieces – it was similar to the size of the bay scallops which makes the dish look nice but feel free to use the whole shrimp.
Place the raw shrimp and scallops in a large bowl and cover with the juice from all 5 lemons and 3 of the limes. Add about a teaspoon of pepper and stir. I leave my seafood covered in the fridge over night. After 8 hours, the shrimp should have turned a nice coral pink color….you're almost there!!
I usually chop my onion, tomatoes and jalapeños up and put them in a separate dish over night so the flavors can meld together while the seafood is marinating.
Drain most of the liquid from the shrimp and add in the onion, tomatoes, and jalapeños. Stir to combine and add about a teaspoon of garlic powder, a dash of pepper and salt – I used a homemade lemon sea salt which made the flavors pop. Chop up some cilantro and add to the other ingredients along with the juice of the remaining limes. Before serving top with sliced avocados.
This looks great in martini glasses and goes well on its own, served with tortilla chips or as a tostada. Such an easy dish for get togethers as well. Hope you enjoy!
Posted with Blogsy
Sparkles and Sprinkles, Oh My 