Spicy Shrimp and Scallop Seviche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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To make sturdy baked chips to dip in the seviche, sprinkle flour tortilla wedges with ground red pepper, and bake at 350° until golden brown. Blanching the seafood in boiling water gives it a head start before it finishes cooking in the citrus mixture. Marinate the seafood only a couple of hours; if it sits too long, it will become tough. Ingredients:
3 cups diced tomato |
2 cups diced onion |
1/2 cup chopped fresh cilantro |
1/2 cup fresh lime juice |
2 tablespoons chopped serrano chile |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/2 pound medium shrimp, peeled and deveined |
1/2 pound bay scallops |
1 (16-ounce) bottle no salt-added tomato juice |
Directions:
1. Combine first 7 ingredients in a large bowl; let stand 30 minutes.
2. Cook shrimp and scallops in boiling water 45 seconds. Drain and plunge shrimp and scallops into ice water; drain. Add shrimp and scallops to tomato mixture. Stir in tomato juice. Cover and chill 2 hours.
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