Red Hook Ceviche

Name: Red Hook Ceviche
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H2M0.000S
Total time: P0Y0M0DT2H17M0.000S
Yield: 4 to 6 servings
Cuisine: central-american
Ingredients: 1/2 pound large shrimp, peeled and deveined; 1/2 pound sea scallops, muscle removed and finely chopped in 1/4-inch dice; 1/2 cup fresh lime juice; 1/2 cup fresh lemon juice; 1 tablespoon sugar; 1 1/2 teaspoons salt; 1 jalapeno, seeded and sliced; 1/2 bunch cilantro, leaves chopped; 1/2 small red onion, thinly sliced

Recipe courtesy of Sunny Anderson

Show: Cooking for Real

Episode: Eat with the Fishes

Red Hook Ceviche

0 Reviews

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

111

Total Fat

1

Saturated Fat

0

Carbohydrates

11

Dietary Fiber

1

Sugar

5

Protein

15

Cholesterol

85

Sodium

547

Total: 2 hr 17 min
Prep: 15 min
Inactive: 2 hr
Cook: 2 min

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

111

Total Fat

1

Saturated Fat

0

Carbohydrates

11

Dietary Fiber

1

Sugar

5

Protein

15

Cholesterol

85

Sodium

547

Total: 2 hr 17 min
Prep: 15 min
Inactive: 2 hr
Cook: 2 min

Ingredients

1/2 pound large shrimp, peeled and deveined

1/2 pound sea scallops, muscle removed and finely chopped in 1/4-inch dice

1/2 cup fresh lime juice

1/2 cup fresh lemon juice

1 tablespoon sugar

1 1/2 teaspoons salt

1 jalapeno, seeded and sliced

1/2 bunch cilantro, leaves chopped

1/2 small red onion, thinly sliced

Directions

Bring a saucepan of salted water to a boil over medium heat. Add shrimp and cook until they just turn pink, about 1 1/2 minutes, then transfer to an ice bath. When cool enough to handle, chop roughly and put in a large plastic bag with scallops. In a small bowl, whisk lime juice, lemon juice, sugar and salt together until the salt is dissolved. Stir in jalapenos, cilantro, and red onion to combine, then add the mixture to the bag with the scallops and shrimp. Put the bag in the refrigerator to marinate for at least 2 hours before serving.

2009