Peruvian Style Scallop & Shrimp Ceviche with PSC Trout Roe by  Lynn Daniella Hoffmann 

Servings: 2 generous servings

Effort: Easy

Ingredients:

• 4 Extra-large Scallops – raw
• 4 Large Shrimp, peeled - raw
• Juice from 2 limes
• Juice from 2 lemons
• 1/3 Cup cold water
• 1 Tbsp. chopped cilantro
• ó Yellow or red pepper, diced small
• 1-2 Tbsp. Chilli peppers, crushed
• 1-2 Tsp. salt
• 1 Small red onion sliced thin
• 2 Tbsp. PSC Trout Roe
• Micro greens for Garnish

Method:

• Using a medium sized bowl, preferably glass, combine all the ingredients except the shrimp,
• scallops, and Trout roe. Once well combined, add the shrimp and scallops, combine again, and press
• them into the liquid so that they are well immersed. Cover with plastic wrap and refrigerate for at
• least 6 hours.
• Since the juices from the limes and lemons “cook” the shrimp and scallops, the longer they marinate
• the more “cooked” they will be. You can make this recipe the night before or first thing in the
• morning if you plan to serve it at night.
• Traditionally this Ceviche is made using a firm white fish, such as cod, cut into cubes, however you
• can use this recipe to also marinate and “cook” squid rings or other fish firm white fish.
• Serving suggestion
• Normally Peru Ceviche is served with a half ear of cooked corn and a few slices of sweet potato on the side. This is to balance the acidity from the juices, however I (Lynn) omitted them this time.
• As shown in the picture, I served it on scallop half shells along with a tablespoon of PSC Trout Roe and Lime-Cilantro Aspic. It’s just as pretty served in shallow bowls or in tapas glasses if you don’t have scallop shells handy.

For more information on Chef Lynn Daniella Hoffmann, visit her instagram and try her chef challenges here.