Kelly Dreher
Down-to-earth Diva of all things
of the dinner and drinks variety.
Ingredients:
One package frozen shrimp
One package frozen scallops
One package frozen octopus or calamari
1/2 cup diced tomatoes (any variety)
1/3 cup finely diced purple onion
1/3 cup chopped cilantro
pepper
Chimichurri Sauce (click link for recipe)
Note: Most ceviches are served raw, however, since I live in a hopelessly landlocked area and have not purchased any sushi-grade seafood, I want to be better safe than sorry and cook my seafood lightly first.
Tweaking Tip: Feel free to use only shrimp if you don't have a taste for scallops or octopus. Using any type of seafood in this recipe would be fine, though I don't recommend using flaky, delicate fish. It won't stand up to the boiling water or the acidic sauce as well as a firmer type of seafood will.
Directions: Thaw the seafood in the sink prior to preparing and prepare a large bowl of ice water in advance. Set aside.
Blanch the seafood by boiling a pot of water and tossing in the octopus. Boil them for one minute, then add the shrimp to the pot as well, boiling them for one minute and finally add the scallops to the shrimp and octopus and boil all of it for one more minute.
Drain the seafood in a strainer and toss it immediately into an ice bath. Let it sit for a few seconds until it's chilled. This brings the temperature down and also stops the cooking process so that the seafood doesn't get rubbery.
Add tomatoes, cilantro, onions and chimichurri together in a bowl. Stir in the chilled seafood and incorporate everything together. Garnish with more cilantro and parsley.
Seafood Ceviche
This chilled super light, healthy and fresh dish can serve as an appetizer or a meal in itself on a hot summer day!