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Cucumber Ceviche with Scallops and Shrimp

Cucumber Ceviche

This shellfish ceviche amps up the flavor by substituting cucumber juice for some of the citrus. For best results, use a small, think-skinned cucumber variety, such as Korean or Delikatesse. Read more about cucumbers on Wall Street Journal's "Off Duty" section.

Ingredients

  • 1 Pound cucumbers
  • 1/2 Cup fresh lime juice
  • 1/3 Cup fresh orange juice
  • Fine sea salt, to taste
  • 8 Ounces medium shrimp, shelled and deveined
  • 8 Ounces dry sea scallops, halved or quartered if large
  • 1 Cup cherry tomatoes, thinly sliced
  • 2 green or red serrano chiles, seeded and minced
  • 3/4 Cups chopped cilantro leaves, plus more for garnish
  • 1/4 Cup finely diced red onion

Directions

Cut half of the cucumbers into ¼-inch dice and set aside. Peel and seed remaining cucumbers and place in a blender along with lime juice, orange juice, and a pinch of salt. Blend for 1 minute, then pass mixture through a fine mesh sieve and discard the pulp.

Bring a saucepan of lightly salted water to a simmer and poach the shrimp and scallops in batches until barely cooked through, about 1 minute. Drain in a colander and spread on a baking sheet to cool.

In a large, nonreactive bowl, toss the cooled shrimp and scallops with the tomatoes, chiles, cilantro, and onion. Add reserved juice and toss again. Cover and chill for at least 2 hours.

Season ceviche to taste with salt and additional lime juice, if necessary. Spoon into small glasses, garnish with cilantro, and serve.

Nutritional Facts
Servings4
Calories Per Serving137
Total Fat2g2%
Sugar6gN/A
Saturated0.2g1.1%
Cholesterol119mg40%
Protein19g37%
Carbs14g5%
Vitamin A59µg7%
Vitamin B120.6µg10.5%
Vitamin B60.2mg10.9%
Vitamin C32mg54%
Vitamin E1mg6%
Vitamin K23µg29%
Calcium69mg7%
Fiber2g6%
Folate (food)37µgN/A
Folate equivalent (total)37µg9%
Iron0.8mg4.4%
Magnesium38mg10%
Monounsaturated0.1gN/A
Niacin (B3)2mg8%
Phosphorus188mg27%
Polyunsaturated0.3gN/A
Potassium435mg12%
Sodium778mg32%
Zinc0.9mg6.1%
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