Summer Ceviche Shooters

By: Chef Jayson DeMarco

Details

Servings: 16

Ingredients

  • 1/2 pound 30-40 count scallops, chopped
  • 1/2 pound 21-30 shrimp, chopped
  • 1/2 pound Manila clams, shelled
  • 1/2 pound calamari, cut into small rings
  • 1/2 pound crawfish meat
  • 1 1/2 cups of lime juice, strained
  • 3 cloves garlic, minced
  • 2 tomatoes, peeled, seeded, and chopped
  • 1-2 serrano chilies, seeded and minced
  • 1/4 cup of olive oil
  • 1/2 teaspoon oregano
  • 1/4 teaspoon harissa paste
  • 1/2 teaspoon salt
  • black pepper to taste
  • 1 avocado, diced
  • 1 small onion, chopped
  • 1-2 tablespoons cilantro, chopped

Directions

  1. Mix all the seafood with fresh lime juice and garlic. Cover and refrigerate for at least 5 hours or until the meat has lost its transparency and becomes opaque. Stir several times.
  2. Drain well, and add the seasonings, tomatoes, and olive oil. Stir well and refrigerate for at least another hour.
  3. Remove from the refrigerator and allow enough time for the ceviche to become cool, so that the olive oil is not coagulated.
  4. Add avocado, harissa, onion, and cilantro to the ceviche.
  5. Serve in a shot glass as a first course.

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