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Super Easy Shrimp and Scallop Ceviche
Super Easy Shrimp and Scallop Ceviche

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We hope you got insight from reading it, now let’s go back to super easy shrimp and scallop ceviche recipe. To cook super easy shrimp and scallop ceviche you need 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Super Easy Shrimp and Scallop Ceviche:
  1. Prepare 85 grams Shrimp
  2. Get 120 grams Scallops
  3. Get 1 small Avocado
  4. Provide 4 large Red onion
  5. Take 1 Japanese cucumber
  6. You need 1 large sprig Italian parsley (or Cilantro)
  7. Take 1 juice of 1/2 lime Lime juice
  8. Provide 1 juice of 1/2 lemon Lemon juice
  9. You need 1 pinchore for boiling water Salt
Instructions to make Super Easy Shrimp and Scallop Ceviche:
  1. Finely chop red onion and parsley. Peel the cucumber randomly, remove seeds, cut into 4 even pieces, and cut again coarsely. Squeeze the lime and lemon.
  2. Peel and devein the shrimp if needed, and wash well. Boil water in a pot, add salt, put in the scallops and shrimp, and cook quickly. Remove from heat and plunge in ice water. Drain when completely cool.
  3. The water used for boiling should be a bit salty to season the shrimp and scallops. Drain well on paper towels.
  4. Cut the shrimp and scallops into bite-sized pieces and toss in a bowl. Add ingredients from Step 1, saving half of the lemon juice for later use. Add a pinch of salt, cover with plastic wrap and chill in the refrigerator.
  5. It's best to chill for at least 2 hours to allow the flavors to be absorbed It can be made the day before.
  6. Add avocado just before serving. Sprinkle the remaining lemon juice on the avocado and mix together lightly. Transfer to serving plates, and it's ready.

Mix thoroughly and adjust seasoning if needed. You might like a little more salt, depending on how salty your seafood ingredients were to begin with. Add cilantro and stir in to. Toast the saffron, stirring over low heat, in a dry skillet until fragrant, then stir in the water fish sauce mixture. After the shrimp has marinated (it should be whitish-pink and firm throughout), drain the shrimp, reserving the liquid.

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