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Shrimp, Scallop & Crab Ceviche with Chipotle & Avocado


This is not a true ceviche since the seafood is poached instead of being 'cooked' in an acid but it's served in the same style and for the same occasions as classic ceviche

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  • 1 tomato, seeded and coarsely chopped
  • 1/2 red pepper, seeded and coarsely chopped
  • 1/4 cup white onion, peeled and coarsely chopped
  • 1/4 cup white wine vinegar
  • 1/8 cup water
  • 1/4 cup sugar
  • 1 chipotle pepper
  • 1 pound jumbo lump crab meet, picked over, just try not to break up the lumps, you've paid good money for the bigger pieces
  • 1 pound fresh shrimp, poached (see recipe below) and chopped into 1" pieces
  • 1 lemon cut into six pieces. Easy peel is fine but you want the shells on for now
  • 1 pound scallops, muscle removed, cut into quarters, if you're using the smaller bay scallops you don't need to quarter them
  • 1 cup lime juice
  • 1 red onion, skinned and minced
  • Juice of 1 lime or about 3/4 tablespoons lime juice
  • 1/2 bunch cilantro, chopped
  • 1 avocado, chopped for garnish


Servings 4
Preparation time 45mins
Cooking time 240mins


Step 1

To poach the shrimp:

Boil 2 qts of lightly salted water. Add the lemon and shrimp. Turn off the heat, cover and let sit until the shrimp are cooked through, about 3 minutes depending on the size of the shrimps.
Place in ice until cool.
Peel and clean.
Refrigerate until ready to use

For Scallops:

Combine scallops and 1 c. of lime juice. Refrigerate for about 3 hrs, stirring occasionally until 'cooked' through (The time will vary depending on the size of the scallop pieces)
Strain and refresh with ice to firm up.


Combine the crab, shrimp and scallops
Add in chipotle marinade, red onion, juice of one lime and cilantro. Chill for at least 30 minutes
Garnish with avocado and additional cilantro before serving


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