Side Stripe Shrimp + Bay Scallop Ceviché Recipe
Gazpacho consommé, cucumber + cherry tomato salad, yuzu-soy dressing
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Ingredients
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Seafood
Vegetables
Liquid Base
Seasoning
Method
Preparation
Prepare the Seafood
In a bowl, combine the shrimp and bay scallops. Add lime juice, salt, and pepper. Let marinate in the refrigerator for at least 30 minutes until the seafood is opaque.
Gazpacho Consommé
Make the Gazpacho Base
In a blender, combine tomato juice, orange juice, and olive oil. Blend until smooth and season with salt and pepper to taste. Refrigerate until cool.
Assembly
Combine and Serve
In a serving bowl, layer the diced cucumber, cherry tomatoes, and red onion. Top with the marinated shrimp and scallops. Drizzle with yuzu-soy dressing made by combining yuzu juice and soy sauce. Serve chilled with gazpacho consommé on the side.