Scallop and Shrimp Seviche

Scallop and Shrimp Seviche

Served alongside homemade tortilla chips, Scallop and Shrimp Seviche offers a twist on the traditional method of preparation, incorporating cooked seafood instead of raw fish.

Scallop and Shrimp Seviche
 
Makes 6 to 8 servings
Ingredients
  • 2 quarts water
  • 1 pound medium fresh shrimp, peeled and deveined
  • 1 pound dry sea scallops
  • 2 mangos, peeled, seeded, and chopped
  • 2 cups chopped fresh pineapple
  • 1 cup chopped seedless cucumber
  • ½ cup thinly sliced red onion
  • 1 jalapeño, seeded and minced
  • 1 poblano, thinly sliced
  • ¼ cup chopped fresh cilantro
  • ¼ cup olive oil
  • ⅓ cup fresh lime juice
  • 2 tablespoons rice vinegar
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • Homemade Tortilla Chips (recipe follows)
Instructions
  1. In a Dutch oven, bring 2 quarts water to a boil over medium-high heat. Add shrimp and scallops; cook for 3 minutes. Drain and immediately plunge into an ice bath to stop the cooking process. Drain and coarsely chop shrimp and scallops.
  2. In a large bowl, combine shrimp and scallops, mango, pineapple, cucumber, onion, jalapeño, poblano, and cilantro.
  3. In a small bowl, whisk together olive oil, lime juice, vinegar, salt, and pepper. Add to shrimp mixture; toss. Cover and refrigerate for at least 4 hours or up to 1 day before serving with Homemade Tortilla Chips.

Homemade Tortilla Chips
 
Makes 6 to 8 servings
Ingredients
  • 1 (18-ounce) package corn tortillas
  • ¼ cup olive oil
  • 2 teaspoons kosher salt
  • ½ teaspoon ground cumin
Instructions
  1. Preheat oven to 400°. Line baking sheets with parchment paper. Cut each tortilla into 6 wedges; place on prepared pans. Brush wedges with olive oil, and sprinkle with salt and cumin. Bake until golden brown and crisp, about 8 minutes.

For more delicious tropical fruit recipes, including the tarts pictured above, see “Tropical Fruit Indulgences” on page 85 of the July/August 2018 issue

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