Shrimp or Scallop Seviche

1. 1

   Toss together all the ingredients, except the cilantro, and let sit at room temperature for 15 minutes.

2. 2

   Taste, adjust the seasoning, and serve, garnished with the cilantro if you like.

3. 3

   Almost all shrimp are frozen before sale.

4. 4

   So unless youre in a hurry, you might as well buy them frozen and defrost them yourself; this will guarantee you that they are defrosted just before you cook them, therefore retaining peak quality.

5. 5

   There are no universal standards for shrimp size; large and medium dont mean much.

6. 6

   Therefore, it pays to learn to judge shrimp size by the number per pound, as retailers do.

7. 7

   Shrimp labeled 16/20, for example, contain sixteen to twenty per pound; those labeled U-20 require fewer (under) twenty to make a pound.

8. 8

   Shrimp from fifteen to about thirty per pound usually give the best combination of flavor, ease (peeling tiny shrimp is a nuisance), and value (really big shrimp usually cost more than $15 a pound).

9. 9

   On deveining: I dont.

10. 10

    You can, if you like, but its a thankless task, and there isnt one person in a hundred who could blind-taste the difference between shrimp that have and have not been deveined.

* Per serving · 4 servings · Values may vary.

No additional tips available.