Q: can i make on from shellfish safely?and since spellchecker doesn't know siviche how do i spell it properly lol. thats the spelling i started with.i love the new spellchecker.
A: This is a GREAT recipe. I made it a couple weeks ago. I would suggest letting it sit for more than 1 hour though. I let mine site for about 5 and it was way more flavorful than it was at 1 hour. Plus the shrimp and scallops are not cooked (the acidity in the citrus juice "cooks" it) so they were not as chewy after sitting for a longer period of time. You can also change the servings for this recipe in the first site listed below. Javi's Really Real Mexican Ceviche Ingredients: 4 pounds shrimp 1 pound scallops 6 large limes, juiced 1 large lemon, juiced 1 small white onion, chopped 1 cucumber, peeled and chopped 1 large tomato, coarsely chopped 1 jalapeno pepper, chopped 1 serrano pepper, chopped 1 bunch cilantro 1 tablespoon olive oil 1 tablespoon kosher salt ground black pepper to taste Instructions: In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque. I really wanted to make this recipe, but I didn't have enough prep time for it. If you have a couple days try this one: Bay Scallop and Smoked Jalapeno Tequila Ceviche Ingredients: Smoked Jalapeno Tequila 2 cups of your favorite tequila 4 jalapenos, halved (not seeded) 2 cups wood chips, (hickory or mesquite, soaked in water) Ceviche 2 lbs. bay scallops 2 green peppers, diced 2 red peppers, diced 1 red onion, diced 1 jicama, diced 3 roma tomatoes, diced 1/2 cup chopped cilantro 2 cups lime juice 1 cup lemon juice 1 cup orange juice 2 cups smoked jalepeno tequila 1 cup coconut milk zest of 6 oranges orange wedges salt to taste Ingredients: For the Smoked Jalapeno Tequila: You can either smoke the jalapenos in a covered bbq or over an open flame. To smoke over an open flame, you will need a shallow pan with a perforated liner and a cover. Line the pan with the chips and place over a medium flame. When the chips begin to smoke, place the jalepenos in the perforated liner and cover the pan. Turn the flames down to low and smoke for 10 minutes. While the jalepenos are still hot, place in the tequila and cover. Allow the tequila to sit for 48 hours. For the Ceviche: Bring a large stockpot of salted water to a boil. Add the scallops and blanch for no more than 1 minute. Shock the scallops in an ice water immediately, then drain. Combine all ingredients in a non-reactive bowl or container and allow to sit refrigerated, for 3 hours allowing the acid to marry all the flavors. Serve in a martini glass garnished with avocado, green onion and tortilla chips.