SHRIMP AND SCALLOP CEVICHE WITH AVOCADO CREMA

SHRIMP AND SCALLOP CEVICHE WITH AVOCADO CREMA image

Yield Serves 4

Number Of Ingredients 16

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3/4 lb. Uncooked Deveined Shrimp, tails pulled, cut in half the short way
3/4 lb. Uncooked Scallops, cut into quarters
1/2 c. Fresh Squeezed Lime Juice
1/4 tsp. Sea Salt
Fresh Ground Pepper
3/4 lb. Tomatoes, seeded* and diced (varicolored heirlooms work beautifully)
1/4 lb. Sweet Onion (Vidalia, Walla Walla ), diced small
1 Jalapeño Peppers, seeded and minced OR
2 small Serrano Peppers, minced (these will be spicier than the jalapeño)
1 Garlic Clove, minced
1/4 c. Parsley, chopped
1/4 c. Cilantro, chopped
Avocado Crema
1 large or 2 small avocadoes
1/4 c. Lemon or Lime Juice
1/4 tsp. Sea Salt

Steps:

Place first five ingredients in a glass or ceramic bowl (metal will react with the acidity of the lime). Refrigerate at least 16 hours, turning shrimp and scallops once or twice during that time to evenly distribute marinade. Before serving, prepare the remaining ingredients in a separate bowl. Mix thoroughly with marinated seafood and serve with a squeeze of avocado crema (see recipe below). *To seed a tomato, cut it in half crosswise, then gently squeeze each half, twisting your hand in a clockwise/ counterclockwise motion. Remove avocadoes from their skins, discarding pits. Place avocadoes into a blender. Add the lemon/lime juice and sea salt. Whir mixture until puréed, stopping the blender if necessary to rearrange contents for a complete purée. Place ceviche in individual chilled wine goblets or glass bowls. Squeeze a dollop of crema over each serving using a pastry bag, or fill a plastic bag with avocado crema, snip a corner tip of the bag, and use as you would a pastry bag.