Preparing Shrimp and Scallops for the Ceviche
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How to Make Shrimp and Scallop Ceviche
Preparing Shrimp and Scallops for the Ceviche
Adding Vegetables and Completing and Completing the Ceviche
Presenting the Shrimp and Scallop Ceviche
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Rob Carson is a radio personality at Washington DC's Mix 107.3 FM. Rob has been cooking for over 20 years for friends and family. He has also shared the stage and kitchen with top chefs around the country. Rob is also a nationally syndicated comedy writer. His goal is to bring couples, families and fellow foodies into the kitchen and to demystify things people might otherwise be afraid to try.
Preparing Shrimp and Scallops for the Ceviche
Rob Carson: Once again my name is Carson. I am a radio personality and a gourmet chef and today we are making scallop and shrimp ceviche, just in time for spring and summer, it's awesome. It's really good.
Preparing Shrimp and Scallops for the Ceviche
Ingredients
1 pound of sea scallops1 pound of shrimp
1/2 a large red onion
1 1/2 bell peppers
Campari tomatoes
1 1/2 Jalapeno peppers
1/2 a lime
1 avocado
1 cup cilantro
1 teaspoon salt
1 teaspoon pepper
1 tablespoon hot sauce
1 tablespoon rice vinegar
Instructions
1. Saute the seafood in olive oil, garlic and lime juice. Cook the shrimp and scallops separately. The shrimp will take about 5-6 minutes. Let them cool for 15-20 minutes.
2. Add the tomatoes, onion, bell pepper and jalapeno peppers to the seafood and mix them together. Add the salt and pepper.
3. Add rice vinegar and hot sauce to the seafood and vegetables. Add the cilantro and avocado last. Put it in the fridge for 1-2 hours before serving.
Transcripts
Rob Carson: Once again my name is Carson. I am a radio personality and a gourmet chef and today we are making scallop and shrimp ceviche, just in time for spring and summer, it's awesome. It's really good. First thing I am going to do with my ceviche is I am not going to cure the seafood in lime juice. What I am going to do is I am going to saute it in a little bit olive oil, a little bit of garlic and a little bit of lime juice. So I am going to take my pound of scallops and I am going to drop it right here. We will take it over the stove in a second. I am going to take my just over a pound of nice shrimps. I am going to put them into another saute pan. Obviously, you can use the same saute pan. Just do them at different times otherwise you are going to crowd it. You are going to have a lot of stuff in the pan at the same time. Better just cook them separately. So let's head over the stove, shall we? Alright, I am going to put these on fairly high. Don't want to overcook them, but you do want to get them cooked fairly quickly. I am going to add lime to the ceviche when I mix it altogether, but I am going to go ahead and add about a half-a-lime to each of these. Gives it the lime flavor. Again, we are not cooking the seafood in lime which is what you do traditionally with ceviche. But this still will have a lot of lime flavor without it being all lime. Now those are almost done. Generally, you can tell, they don't give as much -- you can cut one in half and look at it and see the color. If it's really clear, it's not quite done, that one is not quite done. Some of these smaller ones are though. These are the shrimps, they don't take very long. About five minutes, maybe six minutes on here. Generally, they tighten up and they become pink. Now I am going to put these in the freezer. Let them cool off. Alright, I am going to let these cool for probably 15-20 minutes and I am going to stir them so it's an even cooling and don't freeze them. Don't let them get frozen, alright. I am just using the freezer to save a little time. Alright, so we have got the scallops, we have shrimps. They are sufficiently cooled. In our next segment we are going to dice these up. We are going to throw this all together and we are going to have some killer ceviche. 1
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