Chipotle Seviche
Servings
4Serving size
4 ounces sevicheThis recipe can be multiplied and should be served between 24 and 48 hours of making.
Serve with Baked Tortilla Chips – Virtual or Chipotle Jack Grilled Grits Cakes or Peruvian Potato Salad
AND
Serve with Caesar Salad or Cole Slaw or Cucumber and Chive Salad or Jicama Slaw or Pan Grilled Asparagus or Pan Grilled Broccoli
Ingredients
| 8 Ounces Shrimp, raw (peeled and deveined) |
| 8 Ounce Sea scallops |
| 1 Large Shallots, raw (minced) |
| 1 Tbsp. Olive oil |
| 2 lime yields Lime juice, raw |
| 1/4 tsp. Salt |
| 1 Tbsp. Maple syrup |
| 1 medium Chipotle peppers In adobo sauce (minced) |
| 1 large Tomatoes (seeded and diced) |
| 1 to taste Black pepper |
Instructions
Add the minced shallot, olive oil, lime juice, salt, maple syrup, minced chipotle and tomato. Fold together gently.
Refrigerate at least 24 hours before eating. Add pepper to taste and if you like, use some fresh cilantro or chives as garnish.
Serve this recipe with one of these starch side dishes.
Baked Tortilla Chips – Virtual
Preheat oven to 400F. Cut each tortilla into 8 pie-shaped slices and spread onto baking sheets in a single layer. Lightly spray both sides with cooking oil. Sprinkle the salt over the tortilla slices and add pepper (or your spice of choice) to taste. Bake for 10 to 14 minutes…
Chipotle Jack Grilled Grits Cakes
Preheat the oven to 300°F. Heat the water in a large sauce pan over high heat. While it is heating mince the chipotle pepper and add it to the water. When the water boils slowly add the grits stirring continuously so they won’t clump. Reduce the heat to medium and…
Peruvian Potato Salad
Place the water in a large sauce pan over high heat. Add the potatoes. When the water comes to a boil, reduce the heat to a simmer and cook for about 20 minutes until a paring knife slips into the potato with slight resistance. Remove the potatoes to cool. Place…
AND
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Cole Slaw
Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…
Cucumber and Chive Salad
Mix all ingredients together and chill before serving.
Jicama Slaw
Cut each section of the satsumas in half. Place the jicama, satsumas, pepitas, lime zest, lime juice, salt, pepper, honey and cilantro in a large bowl and fold together gently. Refrigerate until time to serve.
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a variation of our other Seviche recipe to show how many different flavors can go into this simple, healthy and lovely dish. It can be sweet or spicy and you can use any fish that you like. Don’t limit yourself to shrimp and scallops – use calamari, mussels or a firm white fish like grouper. Corn works great as a garnish in place of red onions or tomatoes.
We usually cut the fish into smaller pieces – about a half an inch at the largest – and they should be nearly uniform in size so that they cook at the same rate.
Because of the acids used in seviche it is best to use a non-reactive container to mix and store this recipe. Glass or stainless steel are best. I avoid using ceramic because older glazed pottery can contain lead. The acid will react with the lead in some glazes but also with bowls made from aluminum, copper and plastic.