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Shrimp and Scallop Ceviche





Yields
Makes 4 cups; 8 to 10 servings

Notes: Chill coconut milk before opening can; before measuring the milk, scrape off the layer of cream that forms on top and save it for other uses such as in soups or curries.

Shrimp and Scallop Ceviche




James Carrier
 1 pound shelled, deveined shrimp (31 to 40 per lb.)
 1 pound bay scallops
 1 cup coconut milk (see notes)
 1/2 cup lime juice
 1/4 cup minced red bell pepper
 2 fresh serrano chilies, rinsed, stemmed, seeded, and minced
 3 tablespoons chopped fresh cilantro
 2 tablespoons minced fresh ginger
 1 teaspoon salt
Step 1
1

Rinse shrimp and scallops. Fill a bowl with ice water.

Step 2
2

In a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add the shrimp, reduce heat to maintain a simmer, and cook until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 1 to 2 minutes. Remove with a strainer or a slotted spoon and immerse in ice water until cool. Add scallops to simmering water and cook until opaque but still moist-looking in the center (cut to test), 1 to 2 minutes; lift out and immerse in ice water until cool. Drain shrimp and scallops. Cut each shrimp crosswise into thirds.

Step 3
3

Meanwhile, in a glass or ceramic bowl, mix coconut milk, lime juice, bell pepper, chilies, cilantro, ginger, and salt. Stir in shrimp and scallops. Cover and chill at least 6 hours or up to 1 day.

Step 4
4

Spoon into a large serving bowl or onto a rimmed platter.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 137Calories from Fat 39
% Daily Value *
Total Fat 6g10%

Saturated Fat 4.5g23%
Cholesterol 84mg29%
Sodium 379mg16%
Total Carbohydrate 3.4g2%

Dietary Fiber 0.1g1%
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.