question on shrimp and/or scallop ceviche. fish ceviche is "cooked" in lime or lemon

R

randi

Well-known member
juice. all the recipes I've found for shrimp or scallop ceviche has you poach the shellfish before adding to the citrus. is there any reason why shellfish doesn't "cook" in a citrus marinade?

really curious.... TIA

 
probably because there are many very dangerous bacteria that can...

be very harmful to us on shellfish, where as fish are usually safer from bacteria. Shellfish filter the water they live in, which is why they often have so many more bacteria.

 
Here's one from Martha that isn't cooked--REC: Scallop Ceviche with Corn Chips...I cook scallops...

so lightly that they're pretty rare anyway without the enzimatic cooking. I agree that my shrimp ceviche recipes are cooked though.

Scallop Ceviche with Corn Chips

Recipe By :Martha Stewart

1/3 cup freshly squeezed lime juice -- plus
2 tablespoons freshly squeezed lime juice
1/2 cup freshly squeezed orange juice
1 tablespoon apple-cider vinegar
2 tablespoons chopped fresh cilantro
1/2 large jalapeño pepper -- coarsely chopped
1/2 small red onion -- thinly sliced and cut into 1-inch lengths
1/4 pound bay scallops -- quartered lengthwise then halved crosswise (about 1/4-inch pieces)
1 ripe avocado
1 blood orange
Coarse salt and freshly ground pepper
Corn Chips



1. In a medium bowl, combine 1/3 cup lime juice, orange juice, vinegar, cilantro, jalapeño, and red onion. Add the scallops, and stir to combine. Cover with plastic wrap, and refrigerate until scallops no longer look raw in center, 2 to 3 hours.

2. Peel the avocado, cut into chunks, and place in a medium bowl. Add the remaining 2 tablespoons lime juice. Mash with a fork to desired consistency. Season with salt and pepper; set aside.

3. Just before serving, drain ceviche, discarding liquid. Place in a clean bowl. Hold blood orange over the ceviche. Cut between the membranes into sections, allowing juice to fall into bowl, reserving sections. Squeeze juice from membrane into bowl, then discard membrane. Cut the orange sections into 1/2-inch pieces, and add to scallop mixture. Stir to combine.

4. To serve, place about 1 teaspoon of avocado mixture onto each corn chip; top with a small spoonful of the ceviche. Serve immediately

 
and now that you mention it, I've had raw shrimp at sushi bars. I guess the only one I haven't

had raw are the scallops. not sure if it's because of toxins or just the texture they have when raw.

 
I've downed lots of raw scallops at sushi bars. When sliced finely, they are not difficult to chew.

 
this sounds good and definately going to try it. as for the scallops....

if you cut them to the same size the bay scallops get cut into, do you think sea scallops would work as well? only asking cause the sea scallops here are wild and the bay are farmed. but, the bay scallops are a lot more tender.... ?

maybe I should try with both of them and see how it works?

I'm still dealing with a sinuse problem and my brain is very compacted right now.... otherwise, I could probably figure this out all by myself :=}

 
Thanks Charlie. BTW - does your cousin still live in Eugene? if so, the

next time you talk to them or email, would you mind asking if they know of an Italian deli in Eugene? I'm desperate!

thanks smileys/smile.gif

 
Join the club - there's actually one here in Greensboro, but it sucks. We need a trip to NYC!

 
ain't dat the truth girlfriend! we only get little steamer clams here,

oh for clams oreganato or casino or on the half shell. a good carpacio, ososo bucco or veal anything.

I might try the clams oreganato using canned clams. one has to make due when one moves to the boonies '-))

 
i just made my annual batch of my "death and disfigurartion hot sauce. guaranteed to decongest...

your brain.

want some? ~30 jabaneros from my garden made the great sacrafice for it.

 
Here is your version using habeneros...yum! REC: Death and Disfiguration Hot Sauce

Notes are from rvb.

* Exported from MasterCook *

Death and Disfiguration Hot Sauce

Recipe By :rvb
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method

12 ripe fresh habanero peppers - stemmed and
halved.
1/2 medium carrot - sliced thickly
1/2 medium onion - peeled and chunked
1 large clove garlic - pelled
1 whole lime - quartered
1 cup vinegar
1 tsp salt (or to taste)

the amounts aren't critical. i started with 75 peppers cause they grow really well in the
DC area and i had to do something with them. the ingredients (as i remember the amounts) are all divided by 6 give or take. IT'S NOT THAT IMPORTANT. FRESH IS IMPORTANT!!!! bring ingredients to a boil and simmer for about 30 minutes, stirring occasionally. put everything in a blender and blend until smooth. yield 2-3 cups
other hot peppers would work and make a different taste. i may try Thai hots soon
cause they also grow well for me.cider vinegar would prolly add a nice touch. this is HOT stuff - not just hot like tabasco, although it's not intended to be as hot as possible. it tastes good. go EASY till you get the hang of it. AND WASH YOUR HANDS 3 times with strong soap after handling hot peppers. i'm not kidding.
PS - if i want as hot as possible i grind dried habaneros and thin to a paste with
fresh lime juice

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P.S. I am going to try making this today. This sounds right up my alley.

I make my own hot sauce using a can of chipotle chiles in adobo and a jar of pickled habeneros. Yum, but the stuff is lethal. No one else will touch it, which is just fine with me!

 
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