My BigMouth Blog | A Blog by Jason Glover

Chef Jason's Trailer Ceviche - Dads That Cook

By Jason Glover

 

Yields8 Servings
Prep Time15 mins

TOOLS
 Small saucepan
 Large bowl
 Knife
 Large spoon
INGREDIENTS
 1 lb shrimp (shelled and deveined)
 ½ red onion
 ½ jalapeno (ribs and seeds removed)
 3 scallions
 1 avocado
 ½ lb sea scallops
 1 orange
 1 lemon
 ½ cup Tres Agaves margarita mix
 ¼ cup olive oil
 Hot sauce (to taste)
 Salt & pepper (to taste)
 ½ cup finely chopped cilantro

1

Rinse the shrimp and drop into a pot of boiling water.

2

Boil for 3 minutes.

3

Finely chop the red onion and place in a large bowl.

4

Remove the shrimp from the boiling water, strain and drop into ice bath.

5

Mince the jalapeno and add to the bowl.

6

Thinly slice the scallions and add to the bowl.

7

Dice the avocado into large chunks.

8

Remove the shrimp the ice bath and cut off the tails.

9

Cut the shrimp into small pieces and add to the bowl.

10

Rinse the scallops, cut into small cubes, and add to the bowl.

11

Juice the orange and lemon into the bowl.

12

Add the margarita mix, olive oil, and a dash of hot sauce to the bowl.

13

Season with salt and pepper.

14

Allow the ceviche to cure in the fridge for 30 minutes.

15

After 30 minutes, toss in the finely chopped cilantro then return to the fridge for another 15-20 minutes.

16

Your Trailer Ceviche is ready! Serve with chips and enjoy!

 

Ingredients

TOOLS
 Small saucepan
 Large bowl
 Knife
 Large spoon
INGREDIENTS
 1 lb shrimp (shelled and deveined)
 ½ red onion
 ½ jalapeno (ribs and seeds removed)
 3 scallions
 1 avocado
 ½ lb sea scallops
 1 orange
 1 lemon
 ½ cup Tres Agaves margarita mix
 ¼ cup olive oil
 Hot sauce (to taste)
 Salt & pepper (to taste)
 ½ cup finely chopped cilantro

Directions

1

Rinse the shrimp and drop into a pot of boiling water.

2

Boil for 3 minutes.

3

Finely chop the red onion and place in a large bowl.

4

Remove the shrimp from the boiling water, strain and drop into ice bath.

5

Mince the jalapeno and add to the bowl.

6

Thinly slice the scallions and add to the bowl.

7

Dice the avocado into large chunks.

8

Remove the shrimp the ice bath and cut off the tails.

9

Cut the shrimp into small pieces and add to the bowl.

10

Rinse the scallops, cut into small cubes, and add to the bowl.

11

Juice the orange and lemon into the bowl.

12

Add the margarita mix, olive oil, and a dash of hot sauce to the bowl.

13

Season with salt and pepper.

14

Allow the ceviche to cure in the fridge for 30 minutes.

15

After 30 minutes, toss in the finely chopped cilantro then return to the fridge for another 15-20 minutes.

16

Your Trailer Ceviche is ready! Serve with chips and enjoy!

Chef Jason’s Trailer Ceviche

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