NOLA Flavor with Coyote Blues Parts 1 & 2

Shrimp and Scallop Ceviche (authentic)
Small batch Large Batch
1-1/2 Tablespoons 1/2 cup Coyote Blues seasoning(or your favorite seasoning)
1 pound 5 # small shrimp (50/60ct is best)
1/2 pound 2-1/2 pounds bay scallops
2 each 10 lemons (juiced)
2 each 10 limes (juiced)
1/4 each 2 oranges (juiced)
1 cup 5 cups peeled -seeded- and diced cucumber
1/2 cup 2-1/2 cups finely chopped red onions
1 each 4 each jalapeno peppers, seeded and diced fine
1 cup 5 cups seeded and diced tomatoes
1/4 cup 1 cup chopped fresh cilantro
1/4 cup 1-1/4 cup extra virgin olive oil
as needed Avacado-to top with
2 teaspoons 3 T Kosher salt.
Directions:
Put a gallon of water in a pot and bring to a boil. Add
1 lemon wedge, 1 lime wedge, and 1/2 cup of Coyote Blues
seasoning. Add shrimp and turn off the fire. Soak shrimp
for 3 minutes. Drain with a colander and let cool on a
sheet pan in the refrigerator.
Place lime, lemon ,and orange juice into a plastic container.
Add scallops, cucumber, onion, jalapeno, and chill for 1 hour.
Add shrimp, tomatos, and cilantro to mix. Add 3 Tablespoons
of Kosher salt. Mix well. Allow at least 2 hours of marination time.
Serve chilled with tortilla chips or crackers
Top with 5-7 avacoda chunks.
Top with fresh Louisiana crab meat when in season


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