An easy "no-cook" seafood appetizer that is perfect for the heat of summer! Simple ingredients..great flavor!
A medley of orange, lemon and lime citrus "cooks" the shellfish with a mild, sweet flavor and complements the small amount of heat from the cayenne pepper and red onion! Serve as an appetizer with tostada chips and guacamole!
You'll love this recipe:
- Requires no cooking at all! - the citrus juices "cook" the seafood! All you do is combine it and enjoy!
- Light - perfect for hot summer days when the thought of cooking is unbearable!
- Keto-friendly - get some Omega-3's and no carbs!
What is Ceviche?
Ceviche is raw shellfish or fish that is marinated, or "cooked" in citrus juice. The concept of cooking without heat is an old method which hails from South America. Also known as "Seviche" or "Cebiche," this raw shellfish dish is typically served as an appetizer.
What you'll need:
Shrimp, scallops, orange, lemon, lime, salt, dill weed, cayenne pepper (optional)
How to make it:
Combine orange, lemon, and lime juice in a bowl; add salt and cayenne pepper; pour over shellfish; combine well
Place in plastic bag and refrigerate at least 1 hour (rotate bag or stir every 15 minutes)
Is Ceviche safe to eat?
There is a risk to eating any raw meat or seafood and the solution is a combination of Time and Temperature-how long the meat or seafood is cooked, and at what temperature.
In this case, there is no "temperature", but the citric acids denature the proteins in the raw fish, thus "curing" or "cooking" it.
Best practices suggest using commercially frozen seafood that is frozen at -31ºF for 15 days or at -10ºF for 7 days. Together, the freezing temperatures and acidity of the citrus fruits reduce the risk of contamination.
How does citrus juice "cook" raw fish?
Citrus juices cook or "cure" raw fish through a process called denaturation. Without getting too scientific, denaturation is the process of breaking down proteins through either heat or acid.
In Shrimp and Scallop Ceviche, the citric acids break down the proteins in the raw fish, thus "cooking" the fish.
How long should it marinate?
The general consensus is raw fish should marinate in an acidic environment for at least 1 hour to ensure safe consumption. Interestingly, the longer the raw shellfish or fish marinates, the more opaque and flakier it gets.
I prefer the texture and flavor of Orange Shrimp and Scallop Ceviche after 4 hours of marination; but it's really a personal preference.
Orange Shrimp and Scallop Ceviche
- 12 oz. frozen salad shrimp, thawed
- ½ lb. frozen scallops diced
- 2 large navel oranges - ( about ¼ cup fresh orange juice)
- 2 large lemons - (about ¼ cup fresh lemon juice)
- 1 lime- (about 1 tablespoon fresh lime juice)
- ½ teaspoon salt
- 1 tablespoon dill
- ½ teaspoon cayenne pepper
- 3 tablespoons red onion chopped
- 1 avocado diced
- Rinse and pat dry shrimp and scallops
- Cut scallops into small pieces
- Place shrimp and scallops in medium bowl
- Combine fresh citrus, salt and cayenne pepper in a small bowl; mix well
- Pour fresh juice over shellfish; combine well
- Pour the citrus juice and seafood into a large plastic bag; refrigerate and marinate for 1 hour; rotate bag every 15 minutes
- When ready to serve, use a slotted spoon and plate Ceviche; garnish with dill, red onions and avocado