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Receta Boulders' Palo Verde Shrimp And Scallop Ceviche
by Global Cookbook

Boulders' Palo Verde Shrimp And Scallop Ceviche
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Ingredientes

  • 5 lrg sea scallops cut into quarters
  • 3/4 c. rock shrimp deveined
  • 2 ounce fresh orange juice
  • 3 ounce fresh lime juice
  • 1/4 c. julienned red onion
  • 1/4 c. small-diced Roma tomato
  • 1/2 c. small-diced yellow bell pepper
  • 3 tsp seeded and chopped jalapeno chile
  • 1 tsp chopped fresh garlic
  • 1 1/2 Tbsp. minced fresh cilantro Kosher salt to taste Freshly-grnd black pepper to taste
  • 2 c. romaine lettuce shredded
  • 1/2 c. cucumber peeled, and cut into 1 1/2" sticks
  • 1/4 c. green mango peeled, and cut into 1 1/2" sticks
  • 2 Tbsp. sliced red radish

Direcciones

  1. Blanch the shrimp in a medium sauce pan of boiling water for 30 seconds; drain. Repeat with the scallops for 15 seconds; drain.
  2. Combine the first 9 ingredients in a medium bowl. Allow to marinate, chill for 2 hrs. Drain and toss with cilantro. Season to taste with salt and pepper.
  3. Divide the romaine lettuce equally between 4 small bowls. Top with equal amounts of ceviche, cucumber, mango and radish.
  4. This recipe yields 4 servings.