Shrimp and Scallop Ceviche

Shrimp and Scallop Ceviche
Photo by James Carrier

Ingredients

  • 1 cup coconut milk (see notes)
  • 1 teaspoon salt
  • 1 pound shelled, deveined shrimp (31 to 40 per lb.)
  • 3 tablespoons chopped fresh cilantro
  • ¼ cup minced red bell pepper
  • 2 fresh serrano chilies, rinsed, stemmed, seeded, and minced
  • ½ cup lime juice
  • + 2 more ingredients
    • 1 pound bay scallops
    • 2 tablespoons minced fresh ginger

1. Rinse shrimp and scallops. Fill a bowl with ice water. 2. In a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add the shrimp, reduce heat to maintain a simmer, and cook until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 1 to 2 min...

View full recipe at My Recipes

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Variations on Shrimp and Scallop Ceviche

  • Shrimp and Scallop Ceviche
    • 6 tablespoons fresh orange juice
    • 1 8-oz bottle clam juice
    • 2 water
    • 1 pound shelled and deveined shrimp
    • 2 tablespoons yellow tomato
    • +9 other ingredients


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