Speedy Seviche Recipe


  1.     12 ounces thawed shrimp, peeled and deveined
  2.     8 ounces sea scallops, cut in half horizontally
  3.     1/4 cup each fresh-squeezed orange and lime juices
  4.     2 tablespoons extra-virgin olive oil
  5.     1 green onion, thinly sliced
  6.     1 green onion, thinly sliced
  7.     2 tablespoons chopped fresh cilantro


Poach shrimp and scallops in a medium saucepan of boiling water 1 minute. Drain and refresh under cold running water. Whisk together juices, oil, and 1 teaspoon each salt and sugar. Whisk in green onion and cilantro. Toss seafood in dressing. Refrigerate 30 minutes before serving. Season to taste with freshly ground black pepper. Serve over Bibb lettuce.

Yield: Serves 4


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