I was watching Anthony Bourdain's show, 'No Reservations' on the Travel Channel. He was showcasing Peruvian cuisine and one segment was on Cevicherias. I haven't tasted Ceviche in years. To me it's one of the tastiest and healthiest items to eat. Here's a recipe that I found. Sounds pretty good.
Scallop and Shrimp Ceviche
Notes: Chill coconut milk before opening can; before measuring the milk, scrape off the layer of cream that forms on top and save it for other uses such as in soups or curries.
1 pound shelled, deveined shrimp (31 to 40 per lb.)
1 pound bay scallops
1 cup coconut milk (see notes)
1/2 cup lime juice
1/4 cup minced red bell pepper
2 fresh serrano chilies, rinsed, stemmed, seeded, and minced
3 tablespoons chopped fresh cilantro
2 tablespoons minced fresh ginger
1 teaspoon salt
1. Rinse scallops and shrimp. Fill a bowl with ice water.
2. In a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add the shrimp, reduce heat to maintain a simmer, and cook until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 1 to 2 minutes. Remove with a strainer or a slotted spoon and immerse in ice water until cool. Add scallops to simmering water and cook until opaque but still moist-looking in the center (cut to test), 1 to 2 minutes; lift out and immerse in ice water until cool. Drain shrimp and scallops. Cut each shrimp crosswise into thirds.
3. Meanwhile, in a glass or ceramic bowl, mix coconut milk, lime juice, bell pepper, chilies, cilantro, ginger, and salt. Stir in shrimp and scallops. Cover and chill at least 6 hours or up to 1 day.
4. Spoon into a large serving bowl or onto a rimmed platter.
Yield: Makes 4 cups; 8 to 10 servings
NUTRITION PER SERVING
CALORIES 137(39% from fat); FAT 6g (sat 4.5g); PROTEIN 17g; CHOLESTEROL 84mg; SODIUM 379mg; FIBER 0.1g; CARBOHYDRATE 3.4g
Thanks to Peach from Cooking Forums for this article. |
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