Scallop, Shrimp & Squid ‘Ceviche’ Summer Entertaining Made Easy & Delicious
With the heat of Summer closely upon us, nothing is more refreshing than this alternative
and fresh way to prepare seafood. This is a dish that originated in Peru & is a simple
preparation for any Dinner Party Summer Appetizer. It’s a great crowd pleaser both visually and
tasting. It’s all about marinating any fish in citrus juice creating an acidic bath suitable for
eating. This process is called denaturing. Proteins lose their structure and the flesh becomes firmer-similar to what happens when you cook with heat.
What’s essential here though is you must purchase the freshest seafood possible and keep it on
ice while preparing it . In any of the coastal regions of the Americas you will find some form of
Ceviche. The following recipe can be used with any flaky white fish, as well as scallops, shrimp,
lobster, clams , mussels, or Oysters. Here I used Sea Scallops, Shrimp & Squid. And the best
part it’s plated in actual halved coconut shell bowls garnished with toasted coconut shavings.
Simply exquisite & delicious. Will transpire you and your guests to South America.
Makes 8 Servings
1/2 lb cleaned squid
1/2 lb sea scallops, tough ligament removed & scallops halved horizontally
1/2 lb large wild shrimp peeled and deveined
2 garlic finely minced garlic cloves
1 tablespoon of Siratcha Sauce
S & P to taste
1 cup freshly squeezed lime juice
1 1/2 cups of coconut milk
1/4 cup finely chopped red onion
1/4 cup finely minced cilantro
2 cups of coconut flakes lightly toasted for garnish
1. Whisk together lime juice, coconut milk, onion & minced garlic w/ S &P to taste
2. Add finely minced cilantro
3. Poach Scallops & Shrimp in a medium pot of barely simmering water for just one minute
And stir in squid for about 40 seconds or less.
4. Drain Seafood well in a colander and add to marinade. Marinate , uncovered and refrigerate
at least 3 hours for flavors to develop.
5. Toast coconut shavings in hot pan and keep shaking pan back and forth just till toasted
6. To serve cut coconut in half and add ceviche.