Flash-Cooked Seviche with Mushrooms and Avocado

Name: Flash-Cooked Seviche with Mushrooms and Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound cleaned medium squid, cut crosswise into 1/4-inch rings; 3/4 pound large shrimp, shelled and deveined; 1/2 cup fresh lemon juice; 3 tablespoons peanut oil; 2 tablespoons finely chopped flat-leaf parsley; 1 tablespoon finely chopped cilantro; 1 large garlic clove, minced; 1 jalapeno, seeded and minced; 1/2 pound small white mushrooms, thinly sliced; Salt and freshly ground pepper; 2 navel oranges; 2 firm, ripe Hass avocados, peeled and cut into 1/2-inch wedges

Servings: persons

1/2 pound cleaned medium squid, cut crosswise into 1/4-inch rings
3/4 pound large shrimp, shelled and deveined
1/2 cup fresh lemon juice
3 tablespoons peanut oil
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped cilantro
1 large garlic clove, minced
1 jalapeno, seeded and minced
1/2 pound small white mushrooms, thinly sliced
Salt and freshly ground pepper
2 navel oranges
2 firm, ripe Hass avocados, peeled and cut into 1/2-inch wedges

1
Bring 2 medium saucepans of salted water to a strong boil.
2
Add the squid to 1 saucepan and the shrimp to the other and boil until just cooked, about 1 minute for the squid and 3 minutes for the shrimp.
3
Drain the squid and shrimp and immediately transfer to a bowl of ice water to cool.
4
Drain again and pat dry.
5
In a large bowl, mix the lemon juice with the peanut oil, parsley, cilantro, garlic and jalapeno.
6
Add the mushrooms, shrimp and squid.
7
Season with salt and pepper and refrigerate until chilled, about 10 minutes.
8
Meanwhile, using a sharp knife, peel the oranges, removing all the bitter white pith.
9
Working over a bowl, cut in between the membranes to release the sections.
10
Squeeze the juice from the membranes over the chilled seviche.
11
Arrange the orange sections and avocado wedges around the edge of a platter.
12
Using a slotted spoon, spread the seviche in the center.
13
Spoon some of the marinade over the oranges and avocados and serve immediately.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound cleaned medium squid, cut crosswise into 1/4-inch rings, 3/4 pound large shrimp, shelled and deveined, 1/2 cup fresh lemon juice, 3 tablespoons peanut oil, and more.

Yes, Flash-Cooked Seviche with Mushrooms and Avocado falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!