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Shrimp, Scallop & Mahi Mahi Cevichi

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  • Shrimp, Scallop & Mahi Mahi Cevichi

    Ingredients

    Sea salt for seasoning
    ½ pound medium shrimp, peeled and deveined
    ½ pound bay scallops
    ½ pound Mahi Mahi
    2 lemons, juiced
    2 limes, juiced
    2 oranges, juiced
    1 cup cucumber, peeled, seeded and cut to small dice,
    ½ cup red onion, finely chopped
    2 serrano chiles, seeded and finely chopped
    1 cup tomato, seeded and cut to small dice,
    1 Hass avocado, peeled, seeded, and cut to small dice
    1 tablespoon fresh cilantro leaves, roughly chopped, plus leaves for garnish
    1/4 cup extra-virgin olive oil


    You may notice and extra spice bowl at the bottom left, I added a few pinches of white pepper at the end. Not part of the recipe.....butt I like it!

    Directions;

    ***All seafood to be frozen to -15 for at least 72 hours! Do Not use fresh water fish!


    Defrost the seafood in the refrigerator.
    Cut shrimp into into .5” to .75” pieces (Match Scallops) and put in a medium-sized nonreactive bowl.
    Cut Mahi Mahi into into .5” to .75” pieces (Match Scallops) and put in a medium-sized nonreactive bowl.
    Add the scallops, lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 4 hours (or more).



    Stir the tomatoes, avocado, chopped cilantro, and olive oil into the shrimp and scallop mixture. Allow it to sit at room temperature for 30 minutes, then season to taste with kosher salt.

    To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves.


    Bon Appy!
    Mark
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  • #2
    Sounds good, never had it with olive oil? Is there a reason for the oil?
    God, Family and Friends is what it's all about. Great food just brings them all together... First John1:9...
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    • #3


      Pete
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      • #4
        very nice... oh the fresh sea food....
        Brian

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        • #5
          Originally posted by BIGGLOPEZ View Post
          Sounds good, never had it with olive oil? Is there a reason for the oil?
          It kinda smoothes it out a bit. The citrus can get a bit tart.
          Mark
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          Smoked-Meat Certified Sausage Head!

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          • #6
            Originally posted by BIGGLOPEZ View Post
            Sounds good, never had it with olive oil? Is there a reason for the oil?
            Nice stuff Mark

            BG... I'll wager the oil helps with geting the oil soluble flavors into the mix. Evening it out.. I'm wondring if a shot of lemon vodka installed at serving might be interesting?
            In God I trust- All others pay cash...
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            • #7
              Originally posted by Richtee View Post
              Nice stuff Mark

              BG... I'll wager the oil helps with geting the oil soluble flavors into the mix. Evening it out.. I'm wondring if a shot of lemon vodka installed at serving might be interesting?
              Installed in the cevichi or the diner?
              Mark
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              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
              Smoked-Meat Certified Sausage Head!

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              • #8
                Bingo! Fine gig!...Nothing like a bull dolphin yarding that line out, Cat Daddy what a fight!
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                • #9
                  Never tried it before but I'll bet I would like that! Points for the fresh seafood.
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                  • #10
                    Originally posted by Mark R View Post
                    Installed in the cevichi or the diner?
                    Either I suppose. Or both?
                    In God I trust- All others pay cash...
                    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                    • #11
                      Nice Mark. I'm surprised you are using frozen seafood though, being in fla. and all. I was taught that if you can get fresh use that first, then use fresh frozen seafood that is dry, but to never use frozen shrimp.

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                      • #12
                        I am a serious cevichi fan... Dat looks good Mark!! Thanks for sharing the recipe! And yeah, why frozen?


                        Drinks well with others



                        ~ P4 ~

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                        • #13
                          Originally posted by Squirrel View Post
                          Nice Mark. I'm surprised you are using frozen seafood though, being in fla. and all. I was taught that if you can get fresh use that first, then use fresh frozen seafood that is dry, but to never use frozen shrimp.
                          It was fresh, you have to freeze it for 72 hours to kill parasites since it's not going to be cooked with heat, but with citrus juice.
                          As long as we're there, the reason for no freshwater fish is that the "bugs" in freshwater fish are not killed by freezing.

                          It is almost impossible to buy truly unfrozen shrimp, they are batch frozen on the boat before it ever makes it to port.
                          Also since I sometimes catch my own shrimp, you still want to freeze them before using them. The shells stick bad if they haven't been frozen, really hard to get off. Hard lesson learned on 5lbs of fresh caught boiled shrimp.
                          Mark
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                          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                          Smoked-Meat Certified Sausage Head!

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                          • #14
                            Originally posted by Mark R View Post
                            It was fresh, you have to freeze it for 72 hours to kill parasites since it's not going to be cooked with heat, but with citrus juice.
                            As long as we're there, the reason for no freshwater fish is that the "bugs" in freshwater fish are not killed by freezing.

                            It is almost impossible to buy truly unfrozen shrimp, they are batch frozen on the boat before it ever makes it to port.
                            Also since I sometimes catch my own shrimp, you still want to freeze them before using them. The shells stick bad if they haven't been frozen, really hard to get off. Hard lesson learned on 5lbs of fresh caught boiled shrimp.

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                            • #15
                              Originally posted by HawgHeaven View Post
                              I am a serious cevichi fan... Dat looks good Mark!! Thanks for sharing the recipe! And yeah, why frozen?
                              Same reason you should freeze fresh harvested game meat.
                              In God I trust- All others pay cash...
                              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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