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
- ÂĽ cup chopped fresh cilantro
- ÂĽ cup olive oil
- â…“ cup fresh lime juice
- 2 tablespoons rice vinegar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Homemade Tortilla Chips (recipe follows)
Instructions
- 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.
- In a large bowl, combine shrimp and scallops, mango, pineapple, cucumber, onion, jalapeño, poblano, and cilantro.
- 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
- ÂĽ cup olive oil
- 2 teaspoons kosher salt
- ½ teaspoon ground cumin
Instructions
- 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.Â
