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Tara Fitzpatrick
<p>Tara Fitzpatrick</p>

Shellfish Ceviche

YIELD: 8-12 servings

For the marinade:
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1 tsp. chopped garlic
1 Tbsp. chopped cilantro
3 Tbsps. soy sauce
2 tsps. chopped fresh ginger
2 dashes fish sauce
2 tsps. chopped jalapeno

For the shellfish:
8 shrimp (size 13-15)
8 jumbo scallops
8 oz. calamari, sliced tubes and tentacles

For the avocado mousse:
4 ripe avocados
1/2 cup sour cream
1 Tbsp. lime juice
Salt and pepper, to taste

1. For the marinade: Place all ingredients in a blender and puree.
2. Pull the tails off the shrimp and the side muscles off the scallops. Slice the calamari tubes into 3⁄4” pieces.
3. Mix the raw shellfish with all of the dressing. Cover tightly and refrigerate for at least 4-6 hours. The acid in the citrus will cook the shellfish. Make sure the shellfish looks cooked and feels firm but not rubbery. If you leave it in the acid for too long it will become very rubbery.
4. For the avocado mousse: Scoop the flesh of the avocado into a food processor. Add the sour cream and lime juice and puree until smooth. Check seasoning. Place it in a container with plastic wrap directly touching the mousse. This will help to prevent oxidation. Store in cooler until ready.
5. To assemble: Strain the excess dressing from shellfish. Place a large spoonful of the mousse on the plate and use the spoon to create a pool in the center of the mousse. Place the ceviche in this pool. Garnish with shaved radish and cilantro leave. Serve cold.

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