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San Francisco Ceviche

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PREP TIME
30 min
COOKING TIME
5 min
TOTAL TIME
95 min
SERVINGS
12 servings
Dinner U.S.
San Francisco Ceviche
Ingredients
  • 1/2 pound sea scallops
  • 1/2 pound shrimp, peeled and deveined
  • 1/2 cup fresh lime juice
  • 2 tablespoons fresh orange juice
  • 1 tablespoon grated orange zest
  • 1/2 cup halved, thinly sliced red onion
  • 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
  • 1/2 cup coarsely chopped fresh cilantro
  • kosher salt to taste
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1 avocado, diced
  • 1 tablespoon olive oil
Instructions
1
Prepare the scallops by removing any tough side muscles, if needed, and slice them in half horizontally.
2
Fill a 1-quart saucepan with water, adding salt to the level of 3/4 full. Bring the mixture to a rolling boil and then reduce the heat to a very low simmer, making sure it stays at this temperature.
3
Add the scallops to the saucepan and continue cooking until they are just cooked through, approximately 1 minute.
4
Use a slotted spoon to carefully transfer the scallops to an ice-filled container, stopping the cooking process.
5
In a separate saucepan, bring water to a rolling boil and cook the shrimp in the same manner as the scallops.
6
Transfer the cooked shrimp to an ice-filled container and continue cooking until they become opaque inside and turn pink, taking around 2 to 3 minutes.
7
Drain the scallops and shrimp thoroughly and gently pat them dry with a paper towel.
8
Place the seafood in a glass or ceramic bowl, pouring in a mixture of lime juice and orange juice. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
9
Remove most of the juice from the seafood, leaving it slightly moist.
10
Add orange zest, red onion, red and yellow bell peppers, tomato, chile pepper, cilantro, salt, cumin, and cayenne pepper to the mixture. Refrigerate for an additional 30 minutes.
11
Just before serving, use a spoon to gently mix in the avocado.
12
Drizzle the ceviche with olive oil and serve it immediately, preferably in martini glasses or stemmed margarita glasses.