Thanks to making this recipe, I now know how to pronounce “ceviche”. A friend and I looked it up and found on of those voice recorded pronunciation deals via Google. I’m no pronunciation writer or anything, but it sounds like Seh-vee-chay. Hope that helped. If not, I apologize. Moving along! Things that drew me to this recipe: Shrimp. Scallops. Mango. Looked easy. Looked delicious. Looked like no cooking with heat, my fellow hot-as-heck summer friends. The seafood isn’t poached. It’s not sautéed. It’s not grilled! It’s, in fact, cooked with lime juice. In the fridge. It’s magic, right? No, it’s just good ‘ole citric acid doing what it does! Whatevs, we’ll take it.
I almost didn’t make this recipe because, let’s face it, scallops, even the smaller variety seen here, seem to come with a nugget of gold attached to them. They’re pricey little things. So I waited till both of the family paychecks were in the bank, but realized that at half a pound a piece, the price wasn’t too bad. Ours, the shrimp and scallops together, came to about $10. Together with avocado and mango, it does warrant at least a little going on the special occasion list, but again, it’s not too bad price-wise. If, you know, you want it bad enough, I suppose.
You’ll need several limes with this recipe because you’ll need about 3/4 cup of fresh lime juice to “cook” the seafood in.
When the thirty or so minutes are up, and the seafood has been steeping in all that lime juice for that time, you can see that all those pieces of shrimp and scallop are indeed opaque. They’ll also be a little springy to the touch. They will also be OH WOW THE ZING sour. Let me back up and say, yeah, I know we just poured a bunch of lime juice on these things. I just didn’t expect the seafood to absorb quite so much of the flavor I suppose.
Once the seafood has done its juicy lime thing, the rest is simple prep work. However, this recipe is somewhat about timing, too. The mango for example, can take a while to ripen, so you have to buy that ahead of time unless your store happens to have perfectly ripe mangoes the day you want to use them. Which is rare. Like spotting some never-before-seen animal in the wild. What’s also tricky is them ripening too much, at which point they pretty much puree themselves as you try to cut them from their annoying pits. Mushy mango for this kind of thing is not good. If it would work better for you, you could possibly substitute a ripe peach or two, again making sure it’s ripe. Heck, go get some frozen peaches. I used some from Publix for a cobbler this past 4th of July and they were fantastic. Dice them up, throw the tiniest bit of sugar in with them, and let the sit a little bit to make some juices with the sugar. This might help combat the intense zing from the lime juice in the seafood.
One of the last things you’ll do is to slice, dice and scoop out the delicious, creamy innards of an avocado. For some reason I can almost always get these perfectly ripened at the store. You can either cut them in their skins as shown above, or scoop it all out and then slice it on a cutting board.
I thought the flavors in this mingled more and got better after the finished ceviche had sat in the fridge for a while longer. I kept my portion in the fridge after we were done and saved it to have with dinner later that night. The recipe calls for about one cup of cilantro, chopped, but I’d caution you to start out smaller than that. The one cup seemed too strong to us and we really like the stuff. A bite of the seafood with the mango is a must. It helps tone down the lime juice a little, and the little tiny bits of the spicy red pepper we added was just the right touch of spiciness. It’s not a perfect recipe. There’s room for improvement, but it’s yummy seafood, there’s no cooking and heating up the kitchen and it makes a surprising amount, making it pretty nice for about 4-5 people to enjoy. I’ll experiment with it some more another day, but for now it’s not a bad starting of point.
Tropical Shrimp & Scallop Ceviche
by Laura Walsh for Clean Eating magazine, June 2014
Prep Time: 20 minutes Chill Time: about 30 – 45 minutes Level: Easy Serves: 2-4
- 1/2 lb. fresh peeled and deveined shrimp, cut into 1/2-inch cubes
- 1/2 lb. fresh bay scallops, cut into 1/2-inch cubes
- 3/4 cup fresh lime juice (about 6 limes)
- Pinch sea salt or kosher salt, plus more to taste
- 1 mango, peeled, pitted and diced
- 1 avocado, peeled, pitted and diced
- 1 red chili pepper, seeded and minced (such as red jalapeño or Fresno)
- 1/4 – 1/2 cup loosely packed chopped fresh cilantro, or to taste
Transfer serving dishes to a freezer to chill.
In a large stainless steel, glass or ceramic bowl, add shrimp, scallops, lime juice and pinch of salt; toss gently to coat everything. Cover and refrigerate for about 30 – 40 minutes, stirring halfway through to ensure all the seafood gets immersed in the juice. Scallops and shrimp should be opaque and springy to the touch.
Drain and discard lime juice. Return seafood mixture to bowl and add the mango, avocado, chili pepper and cilantro. Stir gently to fully combine. Serve in the chilled dishes.
It took us more like 40 – 45 minutes for our seafood to turn opaque in its lime juice in the fridge. I’d advise stirring the seafood about halfway through, especially if the juice isn’t quite covering the seafood completely.
Be careful when seeding and mincing your chili pepper. If you have some, wear gloves to keep the juices from getting on your skin. If they do get on your skin, especially your fingertips, do not touch your face even after you’ve washed your hands, at least not till after a few washings. The residue from some chili peppers can be difficult to remove completely. Poor Sis Blogging Partner burned one eye a little one time this way.
I also feel like something’s missing from the recipe that could make it better, maybe some kind of light “dressing” that’s slightly sweet to counter all the lime juice flavor somewhat. If we come up with anything we’ll add it in here later.
The article in the magazine advises that you make sure you buy fresh seafood from a reputable seller for this recipe since no heat is used to cook the seafood – always a good idea. Make sure everything is kept refrigerated until ready to use and then serve later. It can be an appetizer, a side dish or served as a main course. If using it as a main, I’d say it’s probably only enough for two people.