City Ceviche Recipe - Allrecipes.com
City Ceviche Recipe
  • READY IN ABOUT hrs

City Ceviche

Recipe by  

"A wonderful appetizer to enjoy with friends when San Francisco's Indian summer warms the city. The true way to 'cook' the fish is to marinate it in citrus juice overnight, but I find that the poaching process is faster and an easy way to judge if it is indeed cooked. I often buy precooked shrimp (but NOT frozen!) and just poach the scallops. Best when served with cold beer (we prefer Pacifico®) and fresh limes. Using quality and sturdy tortilla chips is essential. Please note that the serving size is meant for appetizer portions."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
ADVERTISEMENT

Directions

  1. Remove the tough side muscles from scallops, if necessary; slice scallops in half horizontally.
  2. Fill a 1-quart saucepan 3/4 full with salted water and bring it to a boil. Add scallops and reduce heat to a bare simmer. Poach scallops until just cooked through, about 1 minute. Use a slotted spoon to transfer the scallops to a bowl of ice water to stop the cooking process.
  3. Return the water to a boil and poach shrimp in the same manner, transferring them to a bowl of ice water after they become opaque inside and turn pink, 2 to 3 minutes.
  4. Drain the scallops and shrimp well and pat dry; place them in a glass or ceramic bowl and pour in lime juice and orange juice. Cover and refrigerate for 30 minutes.
  5. Pour off most of the juice from the seafood (just leave it moist) and mix in orange zest, red onion, red and yellow bell peppers, tomato, chile pepper, cilantro, salt, cumin, and cayenne pepper. Refrigerate an additional 30 minutes. Just before serving, gently mix in avocado and drizzle the ceviche with olive oil. Serve in martini glasses or stemmed margarita glasses.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 5 mins
  • READY IN 1 hr 35 mins
ADVERTISEMENT

Reviews More Reviews

Apr 01, 2014

I tried this ceviche because there was an addition of red and yellow peppers which I had on hand. I really liked the addition of the peppers- it gives an extra crunch and color. This is first time that I've seen a ceviche recipe where it calls for poaching the scallops first, so I decided to give it a try. This method particularly is good if you want this dish right away, but I am fine either way (marinating the fish in lime juice for a while, so the flavor can be enhanced by the lime & orange juice). I ended up using pre-cooked fresh, not frozen tiny shrimp which worked well and aided in the quickness of the recipe. Overall, great appetizer to share with friends or inhale on my own with a side of tortilla chips!

 
Oct 17, 2013

Very good... Best ceviche recipe I've found (and I've tried like 10) only thing I added was hot sauce.. we love spicy :-)

 

2 Ratings

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 83 kcal
  • 4%
  • Carbohydrates
  • 5.1 g
  • 2%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 109 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

 Quick & Easy Grilling
Quick & Easy Grilling

Easy weeknight dinners, ready in a flash.

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Javi’s Really Real Mexican Ceviche

See how to make spicy, citrusy shrimp and scallop ceviche, Mexican-style.

Chef John's Mahi Mahi Ceviche

See how to make a refreshing chilled fish salad.

Ceviche

Delicious, refreshing Mexican seafood appetizer that’s bright with flavor.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States