Recipe: Shrimp and Scallop Ceviche by Chef Richard Ingraham
Mar 20, 2012 ⇢ By: Chef Richard Ingraham | @chefrli

Recipe: Shrimp and Scallop Ceviche by Chef Richard Ingraham

This refreshing dish is my take on a Peruvian style of ceviche using popcorn instead of the traditional whole corn kernels.

*7 lemons (juiced)
*6 limes (juiced)
*5 sour oranges (juiced)*
*2Tbs. agave nectar
*1lb. medium shrimp (peeled and cleaned)
* 1/2lb. medium scallops (cleaned)
*1/2 medium red onion (minced)
* 3 cloves garlic (minced)
*3/4c hot house cucumber (diced)
* 1c. tomato (dice)
*1/2 bunch cilantro (chopped)
* 2 serrano peppers (seeded and minced)
*4 oranges (peeled and segmented)

* 1 1/2 avocado (cubed)
*1 1/4 tsp cumin
* 1/2 tsp smoked paprika
*TT kosher salt
* 1 bag Lesser Evil Black & White Kettle Corn (garnish)**
* In a plastic bowl combine lemon, sour orange, lime juices, and
agave nectar
*Add shrimp and scallops to juices, wrap in plastic, and reserve
in the refrigerator 3hrs
* Combine red onion, garlic, cucumber, tomato, cilantro, peppers,
orange segments, and avocado

*Mix well until flavors are combined
* 2 1/2hr into the marinating time fold onion mixture into shrimp
and scallops
*Add in spices and return for the remaining 30min.
* Remove ceviche from the refrigerator and adjust seasonings
*place ceviche in a martini glass and top with popcorn

*If sour oranges can’t be found regular oranges will do or look for
Badia Sour Marinade
** Can be found in the chip section in your local grocery store