I have a difficult time talking myself into making ceviche at home. Even though we’re not far from the coast here in Columbia, South Carolina, it is quite difficult to source fresh, wild ceviche-makin’ seafood. Insert lightbulb overhead. Why don’t I just pre-cook some seafood like shrimp and scallops, chill it and then make the tasty “broth” to go with. Wonder if you can tell the difference, we sure couldn’t.
- 1 lb. wild shrimp, peeled, deveined and tail-off
- 1/2 lb. bay scallops
- 1 mango, diced
- 2 limes, juiced
- 2 lemons, juiced
- 1 orange, juiced
- 1/2 handful cilantro, chopped
- 3 green onions, chopped
- chili garlic sauce, optional
Heat about 2 quarts of water on medium until it starts to simmer–no boiling allowed! While the water is coming to temperature, make sure to have the shrimp peeled, deveined and take the tail off. Chop the shrimp and scallops into bite size pieces. Alternatively, you could use pre-cooked shrimp…it may cost more, but it will save a bit of time. Once the water is ready, add the seafood and cook until the shrimp is pale pink. This will not take long, about 5 minutes. Strain the seafood from the water.
In a bowl add the rest of the ingredients. Add the cooked seafood and let chill before serving.