- 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
How to make this recipe
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.
The seviche can be refrigerated for up to 4 hours.