J Bar Fresh Bay Scallop and Calamari Ceviche with Pink Grapefruit and Mango
A refreshing and beautiful Ceviche, this recipe calls for partially cooking the seafood before marinating
Ingredients
Yield: 10-12 Servings
1 lb - Bay Scallops
1 lb - Deveined Shrimp
1 lb - Calamari Tentacles and Tubes (cut 1/2 inch)
1/2 bunch - Chopped Cilantro Leaves
1/2 each - Red Onion (Brunoise)
1 each - Poblano, Anaheim and Red Bell Pepper (Brunoise)
1 quart - Assorted Citrus Juice
To Garnish:
1 small Diced Mango
Pink Grapefruit Segments
Chiffinade Red Cabbage
Instructions
Bring a large pot of lightly salted water to a boil and add bouquet (leek with thyme, bay leaf, garlic and parsley stems).
Reduce heat to a simmer and poach the seafood seperately (cook scallop and shrimp half way and the calamari all the way since the citrus marination will finish cooking the scallops and shrimp but not the squid). Shock in ice water.
In a large bowl combine cooked seafood, citrus juice, vegetables, brunoise and cilantro.
Marinate for 3-4 hours up
To Serve:
Fill a margarita glass 1/2 with red cabbage chiffinade and top with 5 oz. of ceviche and with citrus juice filling the glass up to an inch from the rim.
Top with 1 1/2 T. of diced mango and 2 grapefruit segments on the rim.
