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Boulders' Palo Verde Shrimp And Scallop Ceviche
Serving Size: 4

Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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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 jalapeƱo 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
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