What's for Dinner: Shrimp and Scallop Ceviche


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Shrimp and Scallop ceviche

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Father's Day calls for at least one special dish for the guy who helped bring you into this world, don't you think? No doubt you're thinking "cook-out" -- probably steak or burgers, which are America's favorite foods to throw on the grill -- so why not make it surf and turf by adding a cool seafood appetizer?

Ceviche is a popular Central and South American dish in which raw fish and/or seafood is "cooked" in a bath of citrus juice. I like it because: (1) it's incredibly easy to make (just dice and marinate); (2) it's impressive; and (3) it's absolutely delicious. This recipe comes from Kaya in the Strip District, where Son No. 3, a line cook, prepares it on a daily basis. He'll be making it for Dad on Sunday.

Note: Start with the freshest fish/seafood possible and cut the ingredients into an even chop or dice, so they marinate evenly. Serve within 3 hours, or it will get mushy.

  • 1 pound peeled and deveined shrimp, poached and tails removed (21 to 25 count)

  • 1/2 pound cleaned (adductor muscle removed) bay scallops, rinsed and patted dry with paper towel

  • 6 to 9 limes, juice and zest

  • 1 jalapeno cut into thin half moons

  • 1/2 red bell pepper, small diced

  • 1/2 red onion, thinly sliced

  • 1/2 bunch cilantro, chopped

  • 2 ripe avocados, sliced thin

  • 3 green onions, thinly sliced

  • 4 cups popped pop corn for garnish

Combine seafood with lime juice. Marinate a minimum of 10 minutes but no longer than 3 hours. Toss with sliced jalapeno, pepper, onion and cilantro. Season with salt and pepper. Taste, and adjust seasonings.

Divide sliced avocado on 8 small plates, bowls or sundae glasses (I used a martini glasses). Spoon ceviche on top and garnish with sliced green onions. Top with popcorn.

Serves 8 as an appetizer.

-- Benjamin Sloan, executive chef, Kaya

recipes - whatsfordinner

Gretchen McKay: gmckay@post-gazette.com, 412-263-1419 or on Twitter @gtmckay.


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