The Villages Gourmet Club Recipe

Seafood Ceviche
by Celebrity Cruises
as served in their Blu Restaurant

Seafood Civiche Serves: 4.
Preparation time: 75 minutes.

1½ lb. Chopped Baby Shrimp*

1½ lb. Chopped Bay Scallops*

2 T. Chopped Orange Segments

3 T. Lemon Juice

½ t. Orange Zest

½ t. Lemon Zest

¼ t. Chopped Ginger

1 T. Chopped Cucumber

1 T. Chopped Red Onion

⅛ t. Minced Garlic

1 T. Chopped Cilantro

1 T. Chopped Parsley

1 T. Chopped Tomato

1 oz. Sesame Oil

Kosher Salt (to taste)

White Pepper (to taste)

2 C. Iceberg Lettuce (Shredded)

1 C. Alfalfa Sprouts (Garnish)

* Can be raw or cooked.

In a large bowl, mix the first 16 ingredients together with a spoon, (except the Lettuce and Alfalfa), including a little Salt and Pepper. Let this marinate for 1 hour or more in the refrigerator until the Seafood is no longer translucent. Mix again. Salt and Pepper to taste. Mix again.

To serve, use a dessert dish or martini glass. Line the bottom with Shredded Lettuce, portion the Ceviche on top and garnish with Alfalfa Sprouts. Serve with a small fork.

"Ceviche" - Part of the Latin American culinary culture, it consists of (usually) raw fish or shellfish cured with Lemon or Lime Juice and served cold. It first appeared in 1820 and revived in American cuisine in the 1970s. Some cultures use Chili or Pepper to spice it up. Onions, Tomatoes, Avocados and Cilantro are the prominent flavors, but many variations exist, like this one. It is now the national dish of Peru. This version is served in the Blu (Aqua Class) Restaurant on Celebrity Cruises.