Copycat Recipes More Free Copycat Recipes Kindle Unlimited Boulders' Palo Verde Shrimp And Scallop Ceviche Serving Size: 4 Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 5 large sea scallops -- cut into quarters 3/4 cup rock shrimp -- deveined 2 ounces fresh orange juice 3 ounces fresh lime juice 1/4 cup julienned red onion 1/4 cup small-diced Roma tomato 1/2 cup small-diced yellow bell pepper 3 teaspoons seeded and minced jalapeño chile 1 teaspoon minced fresh garlic 1 1/2 tablespoons chopped fresh cilantro Kosher salt -- to taste Freshly-ground black pepper -- to taste 2 cups romaine lettuce -- shredded 1/2 cup cucumber -- peeled, and cut into 1 1/2" sticks 1/4 cup green mango -- peeled, and cut into 1 1/2" sticks 2 tablespoons sliced red radish Blanch the shrimp in a medium sauce pan of boiling water for 30 seconds; drain. Repeat with the scallops for 15 seconds; drain. Combine the first 9 ingredients in a medium bowl. Allow to marinate, refrigerate for 2 hours. Drain and toss with cilantro. Season to taste with salt and pepper. Divide the romaine lettuce equally between 4 small bowls. Top with equal amounts of ceviche, cucumber, mango and radish. This recipe yields 4 servings. © 2008 copycat-recipes.net As an Amazon Associate I earn from qualifying purchases.