Don’t fear the raw seafood: Making shrimp and scallop ceviche at home

Isla's shrimp and scallop ceviche. Photo by Ralph Barrera.
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Isla's shrimp and scallop ceviche. Photo by Ralph Barrera.

It’s hard to think about summer and not dream about all the places you’d love to visit to dig your toes in the sand.

Food has a way of transporting us to those places, and that’s especially true at a place like Isla, the Caribbean restaurant in the Warehouse District from the team that operates Peche next door.

Isla specializes in island cuisine, from crab cakes and jerk-spiced pork chops to an array of ceviches, including this one made with shrimp, scallop, grapefruit and cucumber. Buy the highest quality seafood you can find and let the acid of the lime juice do most of the work.

Isla's shrimp and scallop ceviche. Photo by Ralph Barrera.

Isla’s shrimp and scallop ceviche. Photo by Ralph Barrera.

Shrimp and Scallop Ceviche

3/4 lb. U10 dry sea scallops
3/4 lb. 13/15 shrimp, peeled and deveined
Juice of 6 limes
1 pink grapefruit
1/2 English cucumber
Juice of 1 grapefruit
Juice of 1 orange
Juice of 5 lemons
1 Tbsp. sea salt, plus more for garnish
2 Tbsp. chives, chopped
3 scallions, chopped
1 Tbsp. cilantro

Slice scallops lengthwise into pieces of three. Cut shrimp into quarters. Marinate seafood in the juice of six limes for one hour. Drain lime juice from seafood.

Cut grapefruit into small segments. Cut cucumber lengthwise and remove seeds. Slice into half-moon pieces. Add the remaining 3 juices together with grapefruit, cucumber, sea salt, chives, scallions and cilantro. Let marinate for approximately 30 minutes. When ready to serve, add a sprinkling of sea salt and serve with corn chips. Serves 6 to 8.

— John Lichtenberger, executive chef of Isla


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