A perfect appetizer for the hot summer days! It’s chilled, super flavorful and the best part… you can make it ahead of time. Sure you can make a simple citrus ceviche, but why not add some exotic flavors like coconut and mango!! 🙂 I promise this is the best summer appetizer you’ll serve this season.
Adapted recipe from http://saltandwind.com/
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb large scallops, thinly sliced
- 3/4 cup freshly squeezed lime juice
- 1/4 cup freshly-squeezed orange juice
- 1 medium serrano or Thai chile thinly sliced
- 1/2 medium red onion sliced paper thin
- 1 cup lite or regular coconut milk
- 1/2 cup packed finely chopped fresh cilantro leaves
- 1 teaspoon kosher salt
- 1 medium ripe mango peeled, pitted, and cut into small dice
- Combine shrimp, scallops, lime juice, orange juice, chili, and onion a nonreactive bowl and toss until well coated (make sure the fish is all covered by the liquid).
- Cover and refrigerate for at least 1 1/2 hours, upto overnight, until flesh is opaque colored.
- Place a strainer over a bowl and strain the seafood, onion, and chili, reserving the brine.
- Return fish to the nonreactive bowl along with 1/4 cup of the brine; discard remaining brine.
- Add coconut milk, cilantro, and salt and marinate another 2 hours (until well flavored).
- Stir in mango.
- Season with additional salt, as needed. Serve chilled.
It is very important to keep the fish super cold the whole time you work through this recipe.