Boulders' Palo Verde Shrimp And Scallop Ceviche

Recipe Ingredients

5		Sea scallops - cut into quarters (large)
3/4 cup	177ml	Rock shrimp - deveined
2 oz	56g	Fresh orange juice
3 oz	85g	Fresh lime juice
1/4 cup	15g / 0.5oz	Julienned red onion
1/4 cup	15g / 0.5oz	Small-diced Roma tomato
1/2 cup	73g / 2.6oz	Small-diced yellow bell pepper
3 teaspoons	15ml	Seeded and minced jalapeño chile
1 teaspoon	5ml	Minced fresh garlic
1 1/2 tablespoons	22ml	Chopped fresh cilantro
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
2 cups	474ml	Romaine lettuce - shredded
1/2 cup	118ml	Cucumber - peeled, and
		Cut into 1 1/2" sticks
1/4 cup	59ml	Green mango - peeled, and
		Cut into 1 1/2" sticks
2 tablespoons	30ml	Sliced 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.

Source:
Kitcken Link (Copycat Collection) at - http://www.kitchenlink.com/copycat.html

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