Ceviche De La Bandera & Bay Scallops & Shrimp, Cucumber, Avocado & Cilantro In Three Sauces: Red Ceviche, White Ceviche & Green Ceviche Recipe

SMALL PLATES

1. 1

   Rinse and pat dry the bay scallops; if any are larger than a bite, cut into bite-sized pieces.

2. 2

   Peel and devein the shrimp; pat dry and set on a plate.

3. 3

   Dice cucumber into about 1/4-inch cubes; place in a chilled mixing bowl.

4. 4

   Dice avocados into 1/2-inch cubes; toss with a light squeeze of lime to prevent browning; set aside.

5. 5

   Chop cilantro leaves; set aside about 1/2 cup for greens and garnish.

6. 6

   Red Ceviche Sauce: In a bowl, combine diced tomatoes, red onion, jalapeño, and minced garlic. Stir in lime juice, orange juice, olive oil, and salt; mix well. Taste and adjust seasoning.

7. 7

   White Ceviche Sauce: In a separate bowl, whisk white onion, minced garlic, lime juice, coconut milk, and salt until smooth. Taste and adjust; refrigerate briefly.

8. 8

   Green Ceviche Sauce: In a blender or bowl, combine cilantro, lime juice, avocado purée, jalapeño, and cucumber; whisk in olive oil and salt until evenly emulsified. Refrigerate until ready.

9. 9

   Divide the bay scallops and shrimp into three equal portions. Add each portion to its corresponding marinade: Red, White, and Green. Gently toss to coat and refrigerate 12-20 minutes, until seafood turns opaque at the edges.

10. 10

    Upon marination, remove seafood from each sauce and arrange on plates over a bed of diced cucumber. Spoon a line of each sauce alongside for a tri-color ceviche presentation.

11. 11

    Scatter avocado dice atop each ceviche portion; garnish with chopped cilantro and lime wedges.

12. 12

    Serve immediately with tortilla chips or light crackers on the side.