Shrimp Ceviche

Att Square
COM 2017

Shrimp Ceviche

by Publix Aprons Recipes

Serves 4


¾ lb medium shrimp, peeled and deveined
¾ ob bay scallops
4 oz canned coconut milk
1 teaspoon fresh lemongrass, minced
1 oz orange juice
1 oz lime juice
½ oz lime juice
½ tablespoon orange zest
½ tablespoon kosher salt
¼ red onion, julienned
½ teaspoon jalapeño pepper, minced
½ teaspoon honey
¼ tablespoon aji amarillo paste


Bring a large pot of salted water to a boil. Place shrimp and scallops in a large immersible basket and place in boiling water for 10 seconds while stirring in basket. Remove and spread on a chilled baking sheet, immediately place in cooler. Place coconut milk and lemongrass in a sauce pan; bring to a simmer (do not boil). Remove and cool over an ice bath. Place remaining ingredients in a large bowl. Add chilled shrimp and coconut mix and marinate for 2 hours.

Carnaval On The Mile

Cork & Fork


Saturday, March 4

Sunday, March 5


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