Shrimp or Scallop Seviche
In seviche, the scallops are “cooked” by the acidity of the citrus.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Toss together all the ingredients, except the cilantro, and let sit at room temperature for 15 minutes.
Step 2
Taste, adjust the seasoning, and serve, garnished with the cilantro if you like.
Shrimp
Step 3
Almost all shrimp are frozen before sale. So unless you’re in a hurry, you might as well buy them frozen and defrost them yourself; this will guarantee you that they are defrosted just before you cook them, therefore retaining peak quality.
Step 4
There are no universal standards for shrimp size; large and medium don’t mean much. Therefore, it pays to learn to judge shrimp size by the number per pound, as retailers do. Shrimp labeled 16/20, for example, contain sixteen to twenty per pound; those labeled U-20 require fewer (under) twenty to make a pound. Shrimp from fifteen to about thirty per pound usually give the best combination of flavor, ease (peeling tiny shrimp is a nuisance), and value (really big shrimp usually cost more than $15 a pound).
Step 5
On deveining: I don’t. You can, if you like, but it’s a thankless task, and there isn’t one person in a hundred who could blind-taste the difference between shrimp that have and have not been deveined.
