Ceviche!


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You’re probably wondering:  “Who is this girl and what does she have to do with ceviche?”

No, you’re probably actually wondering:  “Why is she dressed up like that and what does it have to do with ceviche?”

Ever since I posted photos of my Badass Ceviche, I’ve had requests for the recipe. Yes, I realize I posted the photos during the 2012 Summer Olympics. But, better late than never, right? Since you guys had to wait for the recipe, I figured I’d make it worth the wait by making it into a “Full Blown Episode” of The Domestic Badass web series. I think you’ll agree with us when we say it was worth the wait. Hubby had tons of fun with the special effects of this Sci-Fi themed extravaganza. We hope you enjoy it, and the ceviche recipe. Think of it as an early Valentine 🙂

The Domestic Badass Valentine’s Special

And here’s the recipe:

                                      Badass Ceviche

The Badass says:  “When the temperatures are soaring and the thought of turning on the oven or stove top makes you want to cry, try this  easy, no-cook dish!  The seafood actually “cooks” in the citrus juice and the freshness is a perfect match with the creamy avocado and mix of sweet mango and spicy peppers. Add or subtract chiles to suit your taste.”

 

Here’s what you’ll need:

1 pound medium or large shrimp, peeled and deveined

1 pound  of small sea scallops (about 2 cups. If you can’t find sea scallops, you can substitute bay scallops)

8 ounces of jumbo or super lump crab meat

1 ½ cup lime juice

1 large orange, juiced (juice split into two separate bowls)

1 whole red, orange or yellow bell pepper, finely chopped (you can also use 5-6 small bell peppers in different colors-I like doing this because it makes the dish look really festive)

2-3 ripe avocados, diced

½ -1 jalapeno peppers finely minced (optional, depending on if you like a little spice or not-Serrano peppers are nice in this dish, too)

1 cup of minced cilantro (one bunch)

4-5 scallions, finely chopped

½ ripe mango finely chopped

Pinch of salt

Additional ¼ cup lime juice

You’ll also need:

 A medium sized glass or plastic bowl

A large glass or plastic bowl

A large slotted spoon

And here’s what you do:

Cut the cleaned shrimp into bite sized pieces, about ½ inch big and place in a bowl with the scallops. Add the 1 ½ cups of lime juice and the juice of the orange, cover and place in the refrigerator for at least 3-4 hours, or until shrimp is completely pink and opaque. (You can also do this step the night before you serve and let the seafood “cook” over night.) When seafood is “cooked”, combine the diced avocado, bell peppers, chiles, scallion, mango, salt and the additional ¼ cup of lime juice in the large bowl and toss till combined.  Add the shrimp and scallops to the avocado mixture and toss. Gently toss in the crab and serve.  Makes about 8-10 appetizer sized (about ½ cup) servings.

*This is yummy eaten by itself or with some tortilla chips

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So what about this dish makes it perfect for Valentine’s Day? Well, you can make it in advance and since it’s so light and refreshing and since you don’t have to turn on the oven, you be ready to turn up the heat for dessert (wink, wink)

Until next time…

Have fun…and Be Fearless!

xoxoxo

4 thoughts on “Ceviche!

  1. Pretty great post. I simply stumbled upon your weblog and wanted to say that I’ve truly enjoyed surfing around your blog posts. In any case I will be subscribing in your rss feed and I am hoping you write again soon!

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