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Once again my name is Carson. I am a radio personality and a gourmet chef and today we are making scallop and shrimp ceviche, just in time for spring and summer, it's awesome. It's really good. First thing I am going to do with my ceviche is I am not going to cure the seafood in lime juice. What I am going to do is I am going to saut? it in a little bit of olive oil, a little bit of garlic and a little bit of lime juice.
So I am going to take my pound of scallops and I am going to drop it right here. We will take it over the stove in a second. I am going to take my just over a pound of nice shrimps. I am going to put them into another saut? pan. Obviously, you can use the same saut? pan. Just do them at different times otherwise you are going to crowd it. You are going to have a lot of stuff in the pan at the same time. Better just cook them separately.
So let's head over the stove, shall we? Alright, I am going to put these on fairly high. Don't want to overcook them, but you do want to get them cooked fairly quickly. I am going to add lime to the ceviche when I mix it altogether, but I am going to go ahead and add about a half-a-lime to each of these. Gives it the lime flavor, again, we are not cooking the seafood in lime which is what you do traditionally with ceviche. But this still will have a lot of lime flavor without it being all lime. Those are almost done.
Generally, you can tell, they don't give as much—you can cut one in half and look at it and see the color. If it's really clear, it's not quite done, that one is not quite done. Some of these smaller ones are though. These are the shrimps, they don't take very long. About five minutes, maybe six minutes on here.
And generally, they tighten up and they become pink. Now I am going to put these in the freezer. Let them cool off. Alright, I am going to let these cool for probably 15, 20 minutes and I am going to stir them so it's an even cooling and don't freeze them. Don't let them get frozen, all right. I am just using the freezer to save a little time. All right, so we have got the scallops, we have shrimps. They are sufficiently cooled. And in our next segment we are going to dice these up. We are going to throw this all together and we are going to have some killer ceviche.
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