Receta Shrimp and Bay Scallops Ceviche
This Shrimp and Bay Scallops Ceviche recipe is an easy, light appetizer made with a saffron broth.
Shrimp and Bay Scallops Ceviche Author: Marlene Baird Prep time: 20 mins Cook time: 10 mins Total time: 30 mins
¼ teaspoon crumbled saffron 1 cup water mixed with 1 /2 Tablespoon fish sauce 2 tablespoons diced red onion 2 tablespoons diced, seeded yellow tomato 2 tablespoons chopped scallions 2 tablespoons chopped fresh chives 1 tablespoon chopped fresh cilantro ½ cup pineapple orange juice ⅛ cup fresh lime juice 1 bowl of ice water 1 pound cooked shrimp ½ pound bay scallops, thawed
Toast the saffron, stirring over low heat, in a dry skillet until fragrant, then stir in the water fish sauce mixture. Bring to a boil and then simmer until reduced to ½ cup, 5 to 6 minutes. Set saffron broth aside to cool, To the cooled saffron broth, add orange juice, and lime juice in a large bowl. Stir in diced and chopped vegetables and herbs. Now it’s time to poach the scallops. Have the bowls of ice water ready. Remove any tough muscles from the sides of the scallops. Simmer and poach scallops transferring them to the bowl of ice water and discarding the cooking water. Drain the seafood well and toss it in the saffron broth mixture. Chill the ceviche, covered, 1 hour and serve 3.2.2704
Feast your eyes.
Simplicity!
Healthful.
Low Weight Watchers Points Plus.
A Pescatarian’s dream.
Right before Caitlin’s pinning ceremony, I was at a two-day conference. Not necessarily boring, but the lunch they served was pretty damn delicious.
A sweet smell drifted toward me. A huge spread, with a fantastic Chicken Mole’. But my eyes and taste buds fell in love with their seafood di mare’. Inspiration was born instantly which assisted my imagination for this dish.
The pinning ceremony brought tears to my eyes as I witnessed my big girl graduate with a BSN. Intimate, with only 62 nursing graduates, an incredible story about the history of pinning and a speech from a student, nominated by his peers.
I was fixated on this proud moment in time however, my mind wandered back the that seafood salad. I knew that she would be so appreciative if I made a ceviche for her graduation celebration.
And that is exactly what I did.
Thanks for stopping by and have a great day.
Marlene
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