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Before you jump to Shrimp & Scallop Ceviche recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. Those days are over, and it appears we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we are not able to adjust things for the better without everyone’s active participation. These types of modifications need to start happening, and each individual family needs to become more environmentally friendly. The kitchen is a good place to start saving energy by going a lot more green.
Why don’t we begin with something really easy, changing the particular light bulbs. Accomplish this for the entire house, not only the kitchen. Compact fluorescent lightbulbs are energy-savers, and you must use them in place of incandescent lights. These bulbs are generally energy-efficient which means electricity consumption is definitely lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. Changing the light bulbs would likely keep a great deal of bulbs out of the landfills, and that’s good. Coupled with different light bulbs, you should learn to leave the lights off if they are not needed. The family spends major time in the kitchen, and how often does the kitchen light go on in the morning and is left on all day long. And it’s not confined to the kitchen, it goes on in other parts of the house as well. Try keeping the lights off unless you absolutely need them, and notice just how much electricity you can save.
The kitchen alone offers you many small means by which energy and money can be saved. Green living is not that difficult. A lot of it truly is merely using common sense.
We hope you got benefit from reading it, now let’s go back to shrimp & scallop ceviche recipe. To cook shrimp & scallop ceviche you only need 10 ingredients and 6 steps. Here is how you do that.
The ingredients needed to make Shrimp & Scallop
Ceviche:
- Prepare minced onion (I like smaller pieces in ceviche, and especially with winter onions that are extra sulfury.)
- Use seeded and minced cucumber (I like Persian cucumbers aka baby cucumbers)
- Provide diced tomato
- Take minced jalapeño or serrano chilies (keep seeds if you like it hotter, remove the vein and seeds if you like it milder)
- Prepare raw Bay scallops (80/100 count), cut into roughly 1/4-inch pieces (you can just do a rough chop - don't have to slice each one individually)
- Provide precooked shrimp (see notes above re: shrimp)
- Provide fresh squeezed lime juice, depending on how acidic you like things (probably anywhere from 4 to 7 limes, depending on size and juiciness)
- Get salt to start
- Prepare sugar to tame the acid of the lime juice
- Get chopped cilantro (I use stems and all)
Instructions to make Shrimp & Scallop
Ceviche:
- Put onions, tomatoes, cucumbers, chilies, shrimps, and scallops in mixing bowl.
- Squeeze and measure your lime juice and add to ceviche mixture along with salt and sugar.
- Mix thoroughly and adjust seasoning if needed. You might like a little more salt, depending on how salty your seafood ingredients were to begin with.
- Add cilantro and stir in to thoroughly incorporate.
- As long as your scallops are nice and fresh, you could just eat it straight away, but if you like them to steep in the seasoning and lime juice for a while, cover and refrigerate for an hour or two before serving with tostadas or tortilla chips.
- Enjoy! :)
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