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.
- 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
- 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.
- 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.
- 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.
- 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.
- Halve and de-seed the cucumber. Cut in half again and chop up into small pieces. Add to the bowl.
- De-seed and dice up the sweet pepper. Dice up the celery as well and add both ingredients to the bowl.
- Mix all of the bowl ingredients together and season as needed. Cover and pop into the fridge until cooled and ready to serve.