LOBSTER AND SCALLOP CEVICHE

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Lobster and Scallop Ceviche image

Provided by Food Network

Categories     appetizer

Time 1h40m

Yield 8 servings

Number Of Ingredients 19

1 1/2 cups cleaned Taylor bay scallops
2 cups poached and sliced Maine lobster tail
1/2 small red onion, halved and julienne
2 scallions, sliced on the bias
1 medium yellow pepper, halved and julienne
1 medium green pepper, halved and julienne
3 jalapeno chiles, seeded and diced
2 tablespoons finely grated fresh ginger
1/2 bunch freshly chopped cilantro leaves
1/2 bunch freshly chopped fresh basil leaves
1/4 bunch freshly chopped mint leaves
1 whole lime, juiced
1/2 navel orange, juiced
1/2 lemon, juiced
3/4 cup ketchup
1/2 ancho chile (reconstituted and pureed)
1 cup canola oil
1 cup toasted spiced pumpkin seeds, for garnish
Salt and freshly ground black pepper

Steps:

  • In a large bowl, combine all vegetable and protein ingredients and mix well. Season to taste. In a blender combine all the rest of the ingredients, including the liquids and herbs, reserving some of the cilantro for a garnish. Pour mixture over vegetable-protein mixture and marinate for up to 1 hour in a refrigerator. Right before serving add the extra cilantro and season again. Garnish with pumpkin seeds.

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