Shrimp and Scallop Ceviche and Grilled Avocado in a Papaya-Ginger Vinaigrette

Shrimp and Scallop Ceviche and Grilled Avocado in a Papaya-Ginger Vinaigrette Recipe from Mexico

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 4 minutes | Servings: 4

Introduction

Shrimp and Scallop Ceviche and Grilled Avocado in a Papaya-Ginger Vinaigrette is a refreshing and flavorful dish that combines the freshness of seafood with the tropical sweetness of papaya. This dish is perfect for a light and healthy meal that is sure to impress your guests.

History

Ceviche is a traditional dish from Latin America that typically consists of raw fish marinated in citrus juices, such as lime or lemon. The acidity of the citrus juice "cooks" the fish, giving it a firm texture and a tangy flavor. Grilled avocados add a smoky element to the dish, while the papaya-ginger vinaigrette adds a sweet and spicy kick.

Ingredients

Shrimp and scallop ceviche

8 x U-15 shrimp, peeled and deveined, tail off, cut into 0.5-inch pieces, then quartered
8 x U-10 scallops, cleaned and cut into 0.5-inch pieces, then quartered
4 limes, juiced
1 roma tomato, deseeded and diced
0.13 bunch cilantro, cleaned and chopped
1 jalapeno pepper, deseeded and minced
0.5 red onion, minced
2 red radishes, small, diced
2 oz (57 g) extra virgin olive oil
tabasco, to taste
salt and black pepper, to taste

Grilled Avocados

4 california avocados, cut in 0.5-inch pieces, deseeded and peeled
2 tbsp olive oil
salt and pepper, to taste

Papaya-ginger vinaigrette

1 papaya, peeled, deseeded and diced
2 tsp fresh ginger, peeled and minced
1 oz (28 g) rice wine vinegar
0.5 shallot, minced
1 tbsp dijon mustard
3 oz (85 g) extra virgin olive oil
salt and pepper, to taste

How to prepare

Shrimp and scallop ceviche

Begin by soaking the shrimp and scallops in fresh lime juice for approximately ten minutes.
Next, add all the other ingredients and season to taste.
Allow the mixture to marinate for about 20 minutes before serving.

Grilled Avocados

Place the avocados on a preheated grill.
To achieve perfect grill marks, position the top of the avocado at the 11 o'clock position.
After two minutes, use a spatula to lift the avocado and place the tip at the 2 o'clock position.
Continue cooking for an additional two minutes.
Take half of an avocado and place it on a bed of greens in the center of the plate, then fill it with ceviche.
Garnish the outer rim of the plate with grilled avocados.
Drizzle the dish with papaya ginger vinaigrette and add additional garnish as desired.

Papaya-ginger vinaigrette

In a blender, combine all the ingredients except for the olive oil.
Blend until well mixed, then slowly add the olive oil while continuing to blend.
Adjust the seasoning to taste.
Drizzle the vinaigrette around the plate as desired.

Variations

Substitute the shrimp and scallops with other seafood such as fish or squid.
Add diced mango or pineapple to the ceviche for a sweeter flavor.
Use a different type of vinaigrette, such as a mango-lime or pineapple-cilantro dressing.

Cooking Tips & Tricks

Make sure to use fresh seafood for the ceviche to ensure the best flavor and texture.

- Marinate the shrimp and scallops in lime juice for at least 10 minutes to allow them to "cook" in the acidity.

- Grill the avocados just until they have grill marks to avoid overcooking them.

- Blend the papaya-ginger vinaigrette until smooth for a silky texture.

Serving Suggestions

Serve the Shrimp and Scallop Ceviche and Grilled Avocado in a Papaya-Ginger Vinaigrette as a light lunch or appetizer. Pair it with a side of mixed greens or rice for a complete meal.

Cooking Techniques

Marinating seafood in citrus juice to "cook" it.

- Grilling avocados for a smoky flavor.

- Blending ingredients for a smooth vinaigrette.

Ingredient Substitutions

Use lemon juice instead of lime juice for the ceviche.

- Substitute mango for papaya in the vinaigrette.

- Use red bell pepper instead of jalapeno for a milder heat.

Make Ahead Tips

Marinate the shrimp and scallops in advance and assemble the dish just before serving.

- Prepare the vinaigrette ahead of time and store it in the refrigerator until ready to use.

Presentation Ideas

Serve the ceviche in individual martini glasses for an elegant presentation. - Garnish the dish with fresh cilantro leaves or microgreens for a pop of color. - Drizzle the vinaigrette in a decorative pattern on the plate for a restaurant-worthy presentation.

Pairing Recommendations

Pair this dish with a crisp white wine such as Sauvignon Blanc or a light lager beer.

- Serve with a side of tortilla chips or plantain chips for added crunch.

- Enjoy with a side of coconut rice or quinoa for a complete meal.

Storage and Reheating Instructions

Store any leftover ceviche in an airtight container in the refrigerator for up to 1 day.

- Reheat the grilled avocados in a skillet over low heat until warmed through.

- Shake the vinaigrette well before serving if it separates in the refrigerator.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 25g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 18g per serving

Vitamins and minerals

Vitamin C: 45% of the daily recommended intake per serving

Iron: 10% of the daily recommended intake per serving

Alergens

Shellfish (shrimp, scallops)

Summary

This dish is a good source of protein and healthy fats, while also providing a significant amount of vitamin C and iron. It is relatively low in carbohydrates and calories, making it a nutritious option for a light meal.

Summary

Shrimp and Scallop Ceviche and Grilled Avocado in a Papaya-Ginger Vinaigrette is a delicious and nutritious dish that combines the flavors of the sea with the sweetness of tropical fruits. This dish is perfect for a light and refreshing meal that is sure to impress your guests.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Shrimp and Scallop Ceviche and Grilled Avocado in a Papaya-Ginger Vinaigrette. It was a warm summer day, and I was strolling through the bustling streets of a seaside town in Mexico. The salty sea air mixed with the tantalizing scents of fresh seafood being cooked on open grills filled my senses, and I knew I had to sample some of the local cuisine.

I wandered into a quaint little restaurant with colorful umbrellas shading the tables outside. As I sat down, a friendly waiter handed me a menu filled with exotic dishes that I had never heard of before. Intrigued, I decided to try the Shrimp and Scallop Ceviche and Grilled Avocado in a Papaya-Ginger Vinaigrette.

When my plate arrived, I was greeted with a vibrant array of colors and aromas that made my mouth water. The ceviche was a dazzling display of fresh shrimp and scallops marinated in tangy lime juice, accented with diced tomatoes, onions, and cilantro. The grilled avocado was perfectly charred and topped with a luscious papaya-ginger vinaigrette that added a sweet and spicy kick to the dish.

With my first bite, I was transported to a culinary paradise. The seafood was tender and juicy, the citrusy marinade infused every bite with a burst of flavor, and the grilled avocado melted in my mouth. The papaya-ginger vinaigrette tied everything together beautifully, creating a harmonious balance of sweet, savory, and tangy notes.

I knew right then and there that I had to learn how to make this dish at home. I asked the waiter if the chef would be willing to share the recipe with me, and to my delight, he agreed.

The next day, I found myself in the bustling kitchen of the restaurant, watching the chef work his magic. He showed me how to select the freshest seafood, how to properly marinate it in lime juice to "cook" it without heat, and how to grill the avocado to perfection.

As he worked, I scribbled down notes furiously, trying to capture every detail of the recipe. The chef laughed at my enthusiasm and patiently answered all of my questions, sharing tips and tricks that he had learned over years of cooking.

After a few hours of intense cooking and learning, the dish was finally ready. I eagerly took my first bite, and I was overjoyed to find that it tasted just like the one I had enjoyed at the restaurant. The flavors were spot on, the textures were perfect, and the papaya-ginger vinaigrette added a delightful twist that elevated the dish to a whole new level.

From that day on, the Shrimp and Scallop Ceviche and Grilled Avocado in a Papaya-Ginger Vinaigrette became a staple in my culinary repertoire. I made it for family gatherings, dinner parties, and special occasions, always receiving rave reviews from everyone who tried it.

Over the years, I have shared the recipe with friends and family members, passing on the knowledge and love that I acquired from that fateful day in Mexico. It has become a cherished tradition in our household, a dish that brings back memories of sunny days by the sea and the joy of discovering new flavors and cuisines.

As I sit here now, reminiscing about that magical moment when I first tasted the Shrimp and Scallop Ceviche and Grilled Avocado in a Papaya-Ginger Vinaigrette, I am filled with gratitude for the experiences and people who have enriched my life through food. Cooking is not just about nourishing the body, but also about nourishing the soul, connecting us to our past, our present, and our future through the simple act of sharing a meal. And for that, I am forever grateful.