Peruvian Style Scallop & Shrimp Ceviche with PSC Trout Roe by Lynn Daniella Hoffmann
Servings: 2 generous servings
- 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
- 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.