Description:

Elegant Recipe. Looks exciting, tasty, and a great way for someone to enjoy ceviche the first time!

Source:

SMC

Serves/Makes:4 as main course

Ingredients

• 1 lb (.5 kg). scallops
• 1/2 lb (.2 kg). medium shrimp, peeled
• 2 medium tomatoes, finely diced
• 1 medium yellow bell pepper, finely diced
• 1 medium mild red onion, finely diced
• 1 medium carrot, grated
• 1/4 cup (60 ml) chopped fresh cilantro
• 1 small jalapeno, seeded and minced
• Juice of 1 lemon
• Juice of 1/2 lime
• 2 tbsp (30 ml). olive oil
• 1 tsp (5 ml). minced garlic
• 1 large avocado, diced
• 1 tsp (5 ml). kosher salt
• Fresh ground pepper

Preparation

• Bring a large saucepan of water to a boil over medium-high heat.
• Gently lower the scallops into the water and then remove immediately.
• Place on a plate to cool.
• Bring the water back to a boil.
• Drop the shrimp into the water and turn off the heat.
• Let sit until the shrimp are bright orange, about 5 minutes.
• Transfer to a plate to cool.
• Mix together the tomatoes, bell pepper, onion, carrot, cilantro, and jalapeno.
• Add the scallops and shrimp to the vegetables.
• Whisk together the lemon juice, lime juice, olive oil and garlic in a small bowl.
• Pour over the vegetable and fish mixture and toss to mix evenly.
• Gently stir in the avocado and salt.
• Refrigerate until chilled, at least 2 hours.
• Serve with a grind of fresh pepper.
• Suggested wines: Byron Pinot Blanc or Caliterra Sauvignon Blanc

Comments

This recipe was taken 08/28/01 from the Robert Mondavi Winery website at: http://www.robertmondavi.com/FoodWine/recipe.asp?RecipeID='76'