Cooking Index - Cooking Recipes & IdeasBoulders' Palo Verde Shrimp And Scallop Ceviche Recipe - Cooking Index

Boulders' Palo Verde Shrimp And Scallop Ceviche

Type: Fish, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

5   Sea scallops - cut into quarters (large)
3/4 cup 177mlRock shrimp - deveined
2 oz 56gFresh orange juice
3 oz 85gFresh lime juice
1/4 cup 15g / 0.5ozJulienned red onion
1/4 cup 15g / 0.5ozSmall-diced Roma tomato
1/2 cup 73g / 2.6ozSmall-diced yellow bell pepper
3 teaspoons 15mlSeeded and minced jalapeño chile
1 teaspoon 5mlMinced fresh garlic
1 1/2 tablespoons 22mlChopped fresh cilantro
  Kosher salt - to taste
  Freshly-ground black pepper - to taste
2 cups 474mlRomaine lettuce - shredded
1/2 cup 118mlCucumber - peeled, and
  Cut into 1 1/2" sticks
1/4 cup 59mlGreen mango - peeled, and
  Cut into 1 1/2" sticks
2 tablespoons 30mlSliced red radish

Recipe Instructions

Blanch the shrimp in a medium sauce pan of boiling water for 30 seconds; drain. Repeat with the scallops for 15 seconds; drain.

Combine the first 9 ingredients in a medium bowl. Allow to marinate, refrigerate for 2 hours. Drain and toss with cilantro. Season to taste with salt and pepper.

Divide the romaine lettuce equally between 4 small bowls. Top with equal amounts of ceviche, cucumber, mango and radish.

This recipe yields 4 servings.

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