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Shrimp and Scallop Ceviche Canapés https://www.metro.ca/userfiles/image/recipes/ceviche-crevettes-petoncles-lime-5437.jpg PT15M PT00M PT15M
In a bowl, combine shrimp, scallops and oil. Season. Add lime juice, shallots and, if desired, cayenne. Cover and refrigerate for 2 hours.Taste ceviche and adjust seasoning if necessary. Spoon ceviche onto endive leaves, decorate with chives and serve immediately.
12
3 5 5 3
7 oz (200 g) small peeled and deveined , tail-off shrimp, thawed 7 oz (200 g) small scallops, thawed 1/4 cup (60 mL) extra virgin olive oil sea salt to taste ground peppercorns to taste 2 Tbsp. (30 mL) lime juice 2 shallots, sliced very thin cayenne pepper to taste 12 endive leaves chives to taste
Shrimp and Scallop Ceviche Canapés

Shrimp and Scallop Ceviche Canapés

Rate this recipe
5 Votes
  • Gluten-free
  • Lactose-free
12
canapés
0:15
Preparation
0:00
COOKING
0:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 7 oz
    (200 g)
    small peeled and deveined , tail-off shrimp, thawed
  • 7 oz
    (200 g)
    small scallops, thawed
  • 1/4 cup
    (60 mL)
    extra virgin olive oil

  • sea salt to taste

  • ground peppercorns to taste
  • 2 Tbsp.
    (30 mL)
    lime juice
  • 2
    shallots, sliced very thin

  • cayenne pepper to taste
  • 12
    endive leaves

  • chives to taste
Imprimer ma sélection

Preparation

In a bowl, combine shrimp, scallops and oil. Season. Add lime juice, shallots and, if desired, cayenne. Cover and refrigerate for 2 hours.

Taste ceviche and adjust seasoning if necessary. Spoon ceviche onto endive leaves, decorate with chives and serve immediately.

Source : Metro

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