Boulders' Palo Verde Shrimp And Scallop Ceviche Recipe - Cooking Index
Boulders' Palo Verde Shrimp And Scallop Ceviche Recipe - Cooking Index
| 5 | Sea scallops - cut into quarters (large) | |
| 3/4 cup | Rock shrimp - deveined | |
| 2 oz | Fresh orange juice | |
| 3 oz | Fresh lime juice | |
| 1/4 cup | Julienned red onion | |
| 1/4 cup | Small-diced Roma tomato | |
| 1/2 cup | Small-diced yellow bell pepper | |
| 3 teaspoons | Seeded and minced jalapeño chile | |
| 1 teaspoon | Minced fresh garlic | |
| 1 1/2 tablespoons | Chopped fresh cilantro | |
| Kosher salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 cups | Romaine lettuce - shredded | |
| 1/2 cup | Cucumber - peeled, and | |
| Cut into 1 1/2" sticks | ||
| 1/4 cup | Green mango - peeled, and | |
| Cut into 1 1/2" sticks | ||
| 2 tablespoons | Sliced red radish |
Blanch the shrimp in a medium sauce pan of boiling water for 30 seconds; drain. Repeat with the scallops for 15 seconds; drain.
Combine the first 9 ingredients in a medium bowl. Allow to marinate, refrigerate for 2 hours. Drain and toss with cilantro. Season to taste with salt and pepper.
Divide the romaine lettuce equally between 4 small bowls. Top with equal amounts of ceviche, cucumber, mango and radish.
This recipe yields 4 servings.
Source:
Kitcken Link (Copycat Collection) at - http://www.kitchenlink.com/copycat.html
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