Squid & Scallop Ceviche
6 squid tubes cut into 36 rings
juice of 4 limes
1 tlbs.apple cider vinegar
1/2 cup oj
2oz fresh chopped cilantro
1/2 lg jalapeno finely chopped
1/2 small red onion finely chopped
Mix all ingredients together.
Place in a nonmetalic container and put in the fridge overnite until seafood is white in colour,the citrus acid will cook the seafood.
Drain mixture,in a large bowl mix toghther 1/2 cup capers drained,the other half of the red onion finely chopped,2oz finely chopped fresh cilantro,the other half of the finely chopped jalapeno,4 large oranges cut into bite size pcs,1/2 cup kalamata olives,the juice of 1 orange & 1lime,salt & pepper to taste,4tsp jalapeno flavor tabasco sauce,2 oz of olive oil.
Stir in seafood.
Fill a large platter with mesculin mix place scallop mixture on top.
Garnish with assorted sprouts and or micro greens.
Pairs Well With
This recipe can be served as an appetizer or as a salad.It is lite and refreshing and a great start to a summer time meal.It is easy to perpare and will impress your friends.I made this for my friends who were visiting me from California who are big time foodies,and they loved it.It is special to me because it has the perfect combination of flavors.The saltyness from the olives & capers,the tangyness from the citrus,the spicyness from the jalapeno and the crunchiness from the greens