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How to Make Shrimp and Scallop Ceviche

Presenting the Shrimp and Scallop Ceviche

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Rob Carson
1-800-727-1073 3-7 p.m. weekday afternoons

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.

Presenting the Shrimp and Scallop Ceviche

In this video, Rob Carson shows you the steps in creating shrimp and scallop ceviche.

This expert: 268,336 views

This series: 16,199 views

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Tags:

Ceviche

,

Shrimp

,

Scallop

,

Onion

,

Dinner

,

Apetizer

,

Parsley

,

Tomato

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Presenting the Shrimp and Scallop Ceviche

Ingredients

1 pound of sea scallops
1 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.

 

 

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Transcripts

Rob Carson: So once again, my name is Carson. I am a radio personality and a gourmet cook. Today we have made shrimp and scallop ceviche, a nontraditional approach to it, but something you are really going to love. Now I am going to show you real quick how I would serve this if I was going to be serving my guests in my house. I have done this a lot. A lot of the times I like to use glassware instead of the traditional bowls when you are eating. I just think it looks better. It's kind of cool to bring a martini glass with food in it to the table. So what I am going to do is I am going to use a nice martini glass with a lot of color. I am going to take some of my ceviche which has being chilling in the refrigerator for couple of hours. Look at all that color, isn't that great? This is a big serving I have added. Then I am going to take a couple of these blue corn chips and I am going to put it right there because you are going to eat the blue corn chip. But it also kind of looks cool. There you go. Isn't that pretty? Bring that to the table. Your guests are going to be impressed and they are going to love the flavor. 1

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