Scallop & Shrimp Ceviche

In In The Kitchen, Magazine by RI Magazine

Serves 5
YOU’LL NEED
10 U-10 scallops
10 medium shrimp
1 small Spanish chorizo sausage
1 avocado
1 large cucumber
5 tbsp red bird chili
5 limes
1 bunch chopped cilantro
5 tbsp mirin wine
5 tbsp green onion, chopped
4 tbsp soy sauce
4 tbsp rice wine vinegar

MAKE IT
1) Mix the calbarian chili, lime, mirin, green onion, cilantro, soy sauce, and wine vinegar to make a marinade
2) Add the scallops, shrimp, and let marinate for 2 hours.
3) Drain some of the marinade (reserving it). Toss in the avocado, cucumber, sesame seeds, and chorizo.

THE MACROS
Per Serving
CALORIES: 284
PROTEIN: 25
FAT: 11
CARBS: 21

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