Shrimp and Scallop Ceviche
Recipe Courtesy of Chef Doreen Fang
1 ¼ cup freshly squeezed lime juice
2 tsp kosher salt
3 Serrano chilies
1 lb medium shrimp, peeled, deveined and cut into medium dice
4-6 large scallops, medium dice
1 small red onion, medium dice
1 large mango, medium dice
2 – 3 Tbsp cilantro, rough chop
6 sprigs mint leaves
fresh tortilla chips
In a blender, add the lime juice, salt and Serrano chilies. Blend till smooth and put into a large bowl (preferably not a metal bowl).
Add the diced shrimp and scallops into the bowl of marinade. Cover and refrigerate for at least 3 hours prior to serving. You can stir the seafood occasionally to make sure they are all covered in the lime juice marinade.
When you are ready to serve the ceviche, remove the shrimp and scallops from the marinade, putting them in a large bowl. Make sure to reserve the liquid. Add the red onions, mango and cilantro into the bowl with the seafood. Add approximately ¾ cup of the marinade to coat all the ingredients. Feel free to add more if you would like.
Drizzle a little olive oil (approximately 1 – 1 ½ Tbsp) all over, stir to combine the olive oil with the marinade. Taste and season with additional kosher salt if needed.
Tear the mint leaves and gently stir them into the ceviche. You may serve this in individual cups or a large bowl with fresh tortilla chips.
Happy Cinco de Mayo!