on the side : seafood almost-ceviche

SEAFOOD ALMOST-CEVICHE

This is an almost-ceviche because I wanted to put a little heat through my seafood rather than rely on just the acidity of the lemon and lime.  If you can find fresh-enough seafood, go for the ceviche version and give yourself enough time for the seafood to “cook.”  My almost-ceviche uses minimal oil so it’s still just as fresh.  The added vegetables – picked up from the local farmers market and therefore delish! – are textural complements the dish so delectably craves.  A great way to start any meal without filling you up or destroying your palate, if you’re a seafood lover you must try a rendition of this at some point in your cooking lifetime.

INGREDIENTS:

  • Squid, Shrimp, Scallops (16 oz)
  • Lemon (2)
  • Lime (2)
  • Cucumber (1)
  • Sweet Pepper (1)
  • Celery (2)
  • Red Onion (1/4)
  • Garlic Clove (1)
  • Fresh Parsley (1/2 cup)
  • Serrano Chile (1/2)
  • Olive Oil
  • Salt + Pepper

DIRECTIONS:

  1. Clean the squid and dice it up into small rings.  Clean the scallops and, depending on size, cut up into small pieces if necessary.  Clean, devein and de-shell the shrimp.
  2. Drizzle a little oil into a pan over medium heat and add the seafood.  Season with salt + pepper.  Cook until just done and remove from the heat.
  3. In a large glass bowl, grate in some lemon and lime zest then squeeze in their juices.  Add in the squid, scallops and shrimp and toss well.
  4. Finely chop up the red onion, garlic, serrano chile (with seeds removed if you don’t want too much heat) and parsley.  Add these ingredients to the bowl.
  5. Halve and de-seed the cucumber.  Cut in half again and chop up into small pieces.  Add to the bowl.
  6. De-seed and dice up the sweet pepper.  Dice up the celery as well and add both ingredients to the bowl.
  7. Mix all of the bowl ingredients together and season as needed.  Cover and pop into the fridge until cooled and ready to serve.
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