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Before you jump to Super Easy Shrimp and Scallop Ceviche recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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We hope you got insight from reading it, now let's go back to super easy shrimp and scallop ceviche recipe. You can cook super easy shrimp and scallop ceviche using 9 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Super Easy Shrimp and Scallop Ceviche:
- You need 85 grams of Shrimp.
- Provide 120 grams of Scallops.
- Use 1 small of Avocado.
- Take 4 large of Red onion.
- Use 1 of Japanese cucumber.
- Take 1 large of sprig Italian parsley (or Cilantro).
- Get 1 of juice of 1/2 lime Lime juice.
- Prepare 1 of juice of 1/2 lemon Lemon juice.
- Get 1 of pinchore for boiling water Salt.
Steps to make Super Easy Shrimp and Scallop Ceviche:
- Finely chop red onion and parsley. Peel the cucumber randomly, remove seeds, cut into 4 even pieces, and cut again coarsely. Squeeze the lime and lemon..
- Peel and devein the shrimp if needed, and wash well. Boil water in a pot, add salt, put in the scallops and shrimp, and cook quickly. Remove from heat and plunge in ice water. Drain when completely cool..
- The water used for boiling should be a bit salty to season the shrimp and scallops. Drain well on paper towels..
- Cut the shrimp and scallops into bite-sized pieces and toss in a bowl. Add ingredients from Step 1, saving half of the lemon juice for later use. Add a pinch of salt, cover with plastic wrap and chill in the refrigerator..
- It's best to chill for at least 2 hours to allow the flavors to be absorbed It can be made the day before..
- Add avocado just before serving. Sprinkle the remaining lemon juice on the avocado and mix together lightly. Transfer to serving plates, and it's ready..
Mix thoroughly and adjust seasoning if needed. You might like a little more salt, depending on how salty your seafood ingredients were to begin with. Add cilantro and stir in to. Toast the saffron, stirring over low heat, in a dry skillet until fragrant, then stir in the water fish sauce mixture. After the shrimp has marinated (it should be whitish-pink and firm throughout), drain the shrimp, reserving the liquid.
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