ISLAND CEVICHE WITH TROPICAL FRUIT

 

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Ingredients

  • 1/2 pound medium-size shrimp, shelled and deveined
  • 1/2 pound bay scallops, trimmed of muscle
  • 1/2 pound salmon fillet, cut in 1/2- inch pieces
  • 1 red pepper, diced
  • 3 scallions, sliced on diagonal
  • 1 jalapeno, minced
  • 1 cup lime juice, or enough to cover
  • 1 tablespoon olive oil
  • 2 tablespoons orange juice
  • 1/4 cup chopped cilantro
  • 1/2 mango, diced
  • 1 pink grapefruit, cut in sections and diced, juice reserved
  • 1 orange, cut in sections and diced, juice reserved
  • Salt and pepper

Directions

  • Blanch the shrimp in boiling water until no longer translucent, 1 to 2 minutes.
  • Drain and refresh in cold water. Cut into 1/2-inch pieces.
  • Combine the shrimp, scallops, salmon, red pepper, scallions, jalapeno, and lime juice in a large bowl. Refrigerate, covered, for 2 to 3 hours, stirring occasionally.
  • Drain off the liquid.
  • Whisk together the olive oil, orange juice, and cilantro, and pour over the fish.
  • Serve with diced mango, grapefruit, orange pieces, and their juices.
  • Season with salt and pepper.
  • Refrigerate until ready to serve.

Notes

Categories: Appetizer  Shellfish  Spicy  Tangy 
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