Shellfish may not be the first thing to pop into most peoples minds' in the morning. But this simple ceviche has a little bit of spice and lots of bright flavors to shake off whatever you may have been doing the evening before. If the scallops you buy are on the large size, cut them into smaller pieces to ensure that they "cook" in the same amount of time as the shrimp. Serve with tall glasses of light beer.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
Sunday Brunch: Shrimp and Scallop Ceviche
About This Recipe
|Active time:||10 minutes|
|Total time:||25 minutes|
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops (cut in half if large)
- 1/2 tomato, diced
- 1 jalapeño, minced
- 1/4 cup lime juice
- 1/4 cup lemon juice
- 4 Bibb lettuce leaves
- avocado, chopped (optional)
- scallions, thinly sliced (optional)
Combine shrimp, scallops, tomato, jalapeño and optional vegetables if using in large bowl. Toss with lemon and lime juice and let sit in the refrigerator for 20 minutes, or until shrimp are pink. Season to taste with salt and serve over Bibb lettuce.