Post by choupiquer on Apr 18, 2018 12:50:17 GMT -5
A refreshingly delicious cold soup for those blazing South Florida summer days.
4 limes 1 lemon 1 small bunch cilantro 2 med cukes 2 med avocados 2 cups fresh or frozen raw corn 1/2 red onion 1 habanero pepper 2 jajapeno pepper 2 qts Clamato 1 qt V8 1# medium peeled shrimp 1# bay scallops 1# pounded and diced conch 3 baby octopus(if you have any hanging around) simmered for one hour then cooled
In a large container, squeeze the limes and lemon to start the ceviche. I scalded the raw scallops, shrimp, and conch for 60 seconds or so before rinsing each under cold water. This step is not necessary, but I find it gives the seafood a better texture. Place the seafood in the lime juice and stir occasionally for about 20 minutes.
Peel and de-seed one of the cukes then rough chop them along with 1 habanero and 1 jalapeño pepper, cilantro, and 1/4 of the red onion. Blend them smooth in the Clamato juice.
Add the blend to the ceviche and then add the rest of the Clamato and V8.
Dice the other cuke, jalapeño, 2 avocados, and the rest of the red onion into the same size as the fresh corn. Add all of these veggies into the Gazpacho. Add salt to taste. Now you have Ceviche Gazpacho!
Make sure to serve it ICE cold! It will last in the fridge or ice chest for a week.
This one comes with the Choupiquer Guarantee.
Last Edit: Apr 18, 2018 14:22:36 GMT -5 by choupiquer