Lobster and Scallop Ceviche |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
1 1/2 cups cleaned taylor bay scallops |
2 cups poached and sliced maine lobster tail |
1/2 small red onion, halved and julienne |
2 scallions, sliced on the bias |
1 medium yellow pepper, halved and julienne |
1 medium green pepper, halved and julienne |
3 jalapeno chiles, seeded and diced |
2 tablespoons finely grated fresh ginger |
1/2 bunch freshly chopped cilantro leaves |
1/2 bunch freshly chopped fresh basil leaves |
1/4 bunch freshly chopped mint leaves |
1 whole lime, juiced |
1/2 navel orange, juiced |
1/2 lemon, juiced |
3/4 cup ketchup |
1/2 ancho chile (reconstituted and pureed) |
1 cup canola oil |
1 cup toasted spiced pumpkin seeds, for garnish |
salt and freshly ground black pepper |
Directions:
1. In a large bowl, combine all vegetable and protein ingredients and mix well. Season to taste. In a blender combine all the rest of the ingredients, including the liquids and herbs, reserving some of the cilantro for a garnish. Pour mixture over vegetable-protein mixture and marinate for up to 1 hour in a refrigerator. Right before serving add the extra cilantro and season again. Garnish with pumpkin seeds.
2. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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