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Mixed Shellfish Seafood Ceviche
A lot of people love seafood, but have long since burned out on making it at home. After all, even the most ardent of seafood lovers eventually gets a little tired of the same old olive oil, a little garlic, and a squeeze of lemon and a sprig of parsley preparation. A lot of cooks just shrug and start reserving seafood for meals out; however, all it takes is a great new recipe to get you excited about seafood all over again.
For example, try this octopus, scallops, and shrimp ceviche recipe. It offers the wonderful flavors of these three ingredients in an entirely different way than you may be used to, but one which you are sure to return to again and again once you taste it for yourself. Better still, it is an incredibly easy recipe to make.
The real challenge with this recipe is to find fresh, cooked octopus (canned octopus is available at most grocery stores, but it is generally unsuitable for this recipe, since canned octopus meat is usually smoked or packed in oil. It will do in a pinch, but if you can find it at your local seafood market (and you know how to cook it properly, which is beyond the scope of this recipe), your ceviche will be much better for it.
Octopus, Scallop and Shrimp Ceviche
Ingredients -
7 ounces octopus, cooked
7 ounces scallops
7 ounces shrimp, blanched
1 small red onion, diced small
1-2 Serrano peppers, diced small
16-24 limes
¼ cup cilantro, chopped
Salt and black pepper, to taste
Tortilla chips and lime wedges, for serving
Preparation:
Dice the onion and peppers and chop the cilantro. Chop the seafood into roughly ½ inch pieces and mix together with the onion, peppers, and cilantro in a large glass or ceramic bowl.
Juice the limes over the other ingredients, adding more if necessary to cover the seafood. Stir well, cover and refrigerate for one hour, then remove, stir again and refrigerate for another 2-4 hours.
Season to taste with salt and black pepper and serve with tortilla chips and lime wedges.
(Serves 3 - 4)
Photo Description:
If you have never made ceviche before, maybe it is time you tried it. This is a somewhat more challenging ceviche recipe than some others, though it is still pretty easy overall - and well worth the effort to get you out of the all too common seafood rut. Packed with the succulent flavors of the octopus, scallops and shrimp along with the bracing acidity of the lime juice, the snappy flavor of cilantro and a pleasant kick of heat from the Serrano peppers, this mixed seafood ceviche recipe really does have it all. Try making this for a light dinner or weekend lunch on a warm day and be prepared to have everyone at your table asking for seconds - and thirds, if you have made enough!
