Rock Shrimp & Scallop Ceviche

Light & Refreshing

Kramer and I finally (and I mean F-I-N-A-L-L-Y) saw The Dark Knight Rises on Tuesday night. We had to see it at the only true IMAX in the city, of course, Lincoln Square. It was phenomenal, which I suppose was to be expected, but I loved The Dark Knight so much that I didn’t think it was possible to get up to that level again. Well, I was proven wrong. It’s one of those movies where you walk out of the theater immediately quoting your favorite lines, doing Bane, Batman or Alfred impressions, pretending to kick your husband with your killer Catwoman stilettos…you get the idea. We even saw the movie in its true form, as the theater was a little too warm and all of those nerds stunk up the place. The quintessential comic book turned movie going experience, wouldn’t you agree? I think we’re going to have to go see it again this weekend. I have to see Bane on the big screen at least one or two more times, and I definitely won’t ever get tired of hearing Hans Zimmer’s outrageously awesome score. Dun-dun-dun-na-dun-na-dun-na. That’s about as accurate as I can phonetically type it, but you get the idea. Oh, and that chant! It’s still stuck in my head. I even looked it up (they’re saying “deshi basara” if you were curious) so that I could properly annoy Kramer with it later. I only wish that it were playing at Nitehawk so I could have a Batman-themed cocktail while watching the movie. Maybe that will happen eventually.

I suppose that not everyone is a Dark Knight trilogy fan (although I cannot fathom how that’s even possible), so on to the ceviche, shall we? This is more of a Mexican ceviche, as that’s what I’m familiar with, coming from Arizona, but it’s a dish that is made is almost every Latin American country. I’m sticking with my theme of no-cook seafood because it’s hot as hell out there, so when you make this, you can look forward to another heat-free meal. You see, the acid in the lime and lemon juice breaks down and “cooks” the seafood for you. It’s almost like magic. I used rock shrimp (which supposedly used to be called peanut shrimp and I don’t understand why we didn’t stick with that obviously much more adorable name) and scallops, both of which are abundant in the summer time and delicious when added to lime juice, lemon juice, jalapeno peppers, shallots, salt, and pepper. That’s all you need, ladies and gents. Kramer and I ate our ceviche by scooping it up onto the plantain chips I had made earlier in the day, but it’s also good with potato or tortilla chips, on toasts, or even on its own. A lot of people have told me recently that they shy away from preparing raw fish at home, but please don’t. Go to a grocery store or market that you trust, ask someone about what is freshest, or even just look up the seasonality of your seafood online. Unless you’re purchasing bargain shellfish, I promise that you will be fine, and often times the stuff you buy for yourself is better quality then what you’d eat at a restaurant! So go forth! Smite your oven and make some ceviche.


Rock Shrimp & Scallop Ceviche
What you’ll need – you can add avocado at the end, if you like. I didn’t end up doing that myself, but I considered it, so it must have been at least a somewhat decent idea, right?

Rock Shrimp & Scallop Ceviche Rock Shrimp & Scallop Ceviche
Rock Shrimp & Scallop Ceviche Rock Shrimp & Scallop Ceviche

Mince your jalapeno, thinly slice your shallot, and cut up your raw shrimp and scallops.

Rock Shrimp & Scallop Ceviche
Toss it all together in a bowl with your lime and lemon juice and chives.

Rock Shrimp & Scallop Ceviche
Let the ceviche marinate, covered, in the fridge for 2 hours. The acid will “cook” the seafood. Taste, and add salt and pepper as needed.

Rock Shrimp & Scallop CevicheRock Shrimp & Scallop Ceviche
Serve it in a martini glass if you’re feeling fancy, maybe with some plantain chips on the side.

Rock Shrimp & Scallop Ceviche

 

Rock Shrimp & Scallop Ceviche
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 as an appetizer
 
Rock shrimp and scallops come together for a refreshing summer ceviche.
Ingredients
  • ½ pound rock shrimp, cleaned and deveined
  • ½ pound scallops
  • juice of 4-5 limes
  • juice of 1 lemon
  • 1 shallot, thinly sliced
  • 1 jalapeno, minced
  • 10-12 chives, thinly sliced
  • salt and pepper, to taste
Instructions
  1. Rinse the shrimp and scallops and pat them dry. Cut the rock shrimp in half, and cut the scallops into similarly sized pieces (I cut each of my scallops into 6 small chunks). Place them in a bowl.
  2. Pour the lime juice and lemon juice over the seafood. Add in your thinly sliced shallot and minced jalapeno, followed by your chives. Mix everything up with your hands to combine. Add a pinch of salt and ground pepper, mix again, then cover tightly with plastic wrap. Refrigerate for at least 2 hours, or as long as 4 hours, taste, adjust seasonings as necessary, and serve. You can eat these with toasts, plantain chips, potato chips, tortilla chips, or on its own.

 

9 Responses

  1. Lindsey says:

    so glad you loved The Dark Knight Rises! I too was a huge fan, and am very intrigued by Mr. Nolan’s next project. This ceviche looks so fresh and satisfying. The pictures are making me drool all over my keyboard!

  2. Joanne says:

    Yumm, all of your seafood dishes have been beautiful. I love the way the glass looks like it is just floating in air!

  3. #TDKR was amazing! And yes, that score! I’m so glad you told the chant words because I get chills each time I hear it! And Bane – how did he get so big?!!! I mean he looks nothing like he did in Inception.

    Anyway, we should have like a private chat going on about this film or else I’ll ruin it for everyone.

    Also, this ceviche = major awesomeness. I don’t think I’ve seen scallops (and it’s one of my favorite seafoods ever!) so you could imagine how psyched I am to make this!

  4. Rhonda says:

    That looks so good, I have never actually tried ceviche. Shocking since I am in AZ right? I might give this a try but no way will the hubby be eating this one.

  5. This looks seriously amazing. Like, I just ate dinner but I am drooling! Yum, gonna have to try it.

  6. Donaville says:

    Salivating over here. This recipe looks delish!

  7. Lynna says:

    I just saw the Dark Knight Rises yesterday as well! IT WAS AMAZING. CRAZY fantastic! Loved every bit.

    Ahem. Anyways. Ceviche is something I have never heard of before, but it looks good! I love shrimp and scallop!

  8. The ceviche looks so pretty! I love shrimp and scallops, but I’ve never eaten anything raw. This looks so good I might have to try some raw fish soon. I’m not a fan of the Dark Knight movies, but I understand your passion for them. I love anything and everything written by Aaron Sorkin. After I watch an episode of The Newsroom, I am instantly quoting it. It’s kind of sad, actually.

  9. Wellesley says:

    Just made this; it was amazing! Great recipe. I blanched and steamed the shrimp and scallops, though, because citrus doesn’t kill bacteria as heat does. Shellfish ceviche should be cooked.

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