Search Posts
Recent Posts
- Rhode Island Weather for April 29, 2024 – John Donnelly April 29, 2024
- Advocates, providers on new Nursing Home mandates – Herb Weiss April 29, 2024
- Business Beat: Abe Cohen new VP of Business Development for RI, Marquis Health Consulting April 29, 2024
- Business Monday: Working and playing into your 90s – Mary T. O’Sullivan April 29, 2024
- Rhode Island Weather for April 28, 2024 – John Donnelly April 28, 2024
Categories
Subscribe!
Thanks for subscribing! Please check your email for further instructions.
Recipe Today: Shrimp and Scallop Ceviche
By Anthony Salemme, contributing chef
A light and flavorful appetizer or main course
8 ounces medium-small shrimp, peeled and deveined
8 ounces bay scallops
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 bunch scallions (chopped fine)
1 cup red bell pepper (chopped into ½ inch pieces)
1 jalapeno (ribs and seeds removed, minced)
1 cup chopped cilantro
1 cucumber (peeled seeded and diced into 1/2-inch pieces)
Tortilla Chips for scooping
Boil the shrimp: In a medium pot, bring to a boil 1 quart of water, salted with 1 tablespoon salt. Add the shrimp and cook for 1 minute to 2 minutes, max, depending on size of shrimp. (Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
In a bowl add all the remaining ingredients except the tortilla chips. Stir well to combine and refrigerate for 2 hours. Serve with tortilla chips.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com