RECIPES BY CATEGORY
Shrimp, Scallops, or Fish Ceviche
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Amanda Love of Austin, Texas is better known as “The Barefoot Cook”… a moniker that signals her affinity for natural foods and a creative approach to preparing meals with traditional, unprocessed foods.
 
For the second year in a row, Amanda is serving as Chef and advisor for the Weston A. Price Foundation’s annual Wise Traditions conference… a fitting role for this recent recipient of the Weston A. Price Food Activist Award
 
Vital Choice is pleased to support Wise Traditions 2010 as a platinum sponsor of the event, which is being held in King of Prussia, Pennsylvania… the heart of Amish country.
 
Among the delicious dishes on this year’s menu will be Amanda’s Shrimp Ceviche appetizer for the “Friday Fiesta” luncheon, described below, shown above and made with Oregon pink shrimp donated by Vital Choice.
 
The version detailed below offers the option of using raw prawns, scallops, or fish instead of our pre-cooked pink shrimp, with much longer marinating times needed to "cook" raw seafood. 

Amanda Love,
"The Barefoot Cook"
 
Shrimp, Scallops, or Fish Ceviche
Serves 6 as an appetizer

Chef Love has a tip: “Freshly squeezed lime and lemon juice are essential for this dish. Be sure to pat all shrimp dry with paper towels so that any moisture does not water down the marinade. Add the avocado just before serving to prevent it from breaking down and coating everything with its green color.”
 
Ceviche marinade ingredients
1 lb. pre-cooked wild Oregon pink shrimp OR raw, peeled/chopped spot prawns* or cubed, raw sea scallops or 1/2-inch raw cubed white fish* (halibut or cod)
1 teaspoon grated lime zest from 1 lime
1/2 cup fresh lime juice (from 4 limes)
1/2 cup fresh lemon juice (from 4 lemons)
1 small red bell pepper, diced fine (stemmed and seeded)
1 jalapeno chili, minced (stemmed and seeded)
1 medium size garlic clove, minced or pressed (or 1 teaspoon organic garlic granules)
1 teaspoon sea salt
 
*NOTE: Our pink shrimp is pre-cooked, so it only needs to marinate long enough for the other ingredients to blend and acquire the flavor of the marinade mixture… about 20-30 minutes. If you use raw spot prawns or raw cubed white fish, you MUST marinate the mixture for 2-3 hours or until the seafood is just firm, opaque, and appears cooked. Do not marinate it longer than necessary or the seafood may get tough.
 

Post-marinating ingredients
1/4 cup organic extra virgin olive oil
4 scallions, thinly sliced
1 cup tomatoes, small diced
3 tablespoons cilantro, minced
1 teaspoon ground coriander spice
1 ripe avocado, pitted and diced
 
  • Stir the lime zest, lime juice, lemon juice, bell pepper, jalapeño, garlic, and 1/2 teaspoon salt together in a medium bowl. Gently stir in the shrimp or raw seafood... make sure all of it is submerged under the liquid. Cover and refrigerate 20 to 30 minutes (2-3 hours for raw seafood), stirring halfway through the marinating time. 
  • Place the mixture in a fine-mesh strainer, and strain out the liquid. Leave the shrimp a little wet, and then return to the bowl. Gently stir in the oil, scallions, tomatoes, cilantro and coriander followed by the avocado. Season with salt and pepper to taste before serving.
 
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