Mixed Seafood Seviche
- ACTIVE: 25 MIN
- TOTAL TIME: 2 HRS 45 MIN
- SERVINGS: 6
Michelle Bernstein discovered authentic seviches during a trip to Peru. One of her favorite preparations combines several types of raw seafood with celery, garlic, cilantro, lime juice and lots of salt. The unusual ingredient is ají amarillo, a spicy yellow-pepper paste (sold in tubes) that turns the seviche a bright yellow color. Bernstein prefers to quickly cook most of the seafood with Old Bay seasoning, then add fresh ginger for extra kick.
- 1 tablespoon Old Bay seasoning
- 1/4 pound medium shrimp, shelled and deveined
- 1/2 pound large sea scallops (about 6)
- 1/4 pound small squid, bodies cut crosswise into 1/2-inch rings, tentacles left whole
- 1 dozen littleneck clams, scrubbed
- 1/2 pound skinless red snapper fillet, cut into 1/2-inch pieces
- 1 tablespoon kosher salt
- 1 tablespoon finely chopped fresh ginger
- 1 celery rib, minced
- 1/2 habanero chile, minced
- 3/4 cup fresh lime juice (5 limes)
- 1/4 cup chopped cilantro
- 1 medium red onion, thinly sliced
- Freshly ground pepper
- Bring a medium saucepan of water to a boil. Prepare a medium bowl of ice water. Add the Old Bay seasoning and the shrimp and scallops to the boiling water and cook for 1 minute. With a slotted spoon, transfer the shrimp and scallops to the ice water bath. Add the squid to the boiling water and cook for 5 seconds, then transfer to the ice water bath. Add the clams to the saucepan and boil until they open, then transfer them to a separate bowl.
- Remove the clams from their shells. Drain the shrimp, scallops and squid and pat dry. In a large, shallow dish, combine the shrimp, scallops, squid, clams and snapper. Sprinkle with the salt, ginger, celery and habanero and toss. Refrigerate for 30 minutes.
- Add the lime juice, cilantro and onion to the seviche. Season with pepper and toss well. Refrigerate for 2 hours, stirring twice. Spoon the seviche into martini glasses and serve.
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Congratulations to Mei Lin, winner of Top Chef Season 12.