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  SHRIMP AND SCALLOP MANGO CEVICHE
 
  SERVINGS: 6
 

PREP TIME: 25 minutes

COOK TIME: 3 hours

 

SUBMISSION DATE: 3/26/2013

 
 
INGREDIENTS
 

Fresh Gourmet® Tri-Color Tortilla Strips
1/2 purple onion, minced
1 small jalapeño, minced
1/3 cup fresh lime juice
1/3 cup fresh orange juice
1 tsp sea salt
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh parsley, chopped
1 ripe red tomato, diced
1 avocado, diced
1 mango, diced
1/2 pound peeled and deveined medium shrimp
1/2 pound bay scallops, tough ligament removed




  DIRECTIONS
 

In a large bowl combine onion, jalapeño, lime juice, orange juice, and salt. In a pot of simmering water, poach shrimp and scallops until barely cooked through, about 1 minute. Drain well in a colander and add to marinade. Stir in tomato, mango, and avocado. Marinate mixture in the refrigerator for at least three hours or overnight. Remove from fridge and stir in cilantro and parsley. Serve topped with Fresh Gourmet® Tri-Colored Tortilla Strips and enjoy immediately.