{"id":6,"date":"2007-12-31T22:06:04","date_gmt":"2008-01-01T05:06:04","guid":{"rendered":"http:\/\/pwoodford.net\/cookblog\/?p=6"},"modified":"2021-03-04T07:49:19","modified_gmt":"2021-03-04T14:49:19","slug":"ceviche-de-camarones-y-vieiras","status":"publish","type":"post","link":"https:\/\/pwoodford.net\/cookblog\/?p=6","title":{"rendered":"Ceviche de Camarones y Vieiras"},"content":{"rendered":"<p><em>Ceviche: an appetizer of small pieces of raw fish marinated in lime or lemon juice, often with onions, peppers, and spices.<\/em><\/p>\n<p>This is for my daughter&nbsp;Linguini and any readers who like ceviche as much as she does.&nbsp; I&#8217;ve made ceviche before, but not for a long time.&nbsp; When the craving hit, I put this together from memory, using shrimp and bay scallops instead of fish.<\/p>\n<div class=\"hrecipe h-recipe jetpack-recipe\" itemscope itemtype=\"https:\/\/schema.org\/Recipe\"><h3 class=\"p-name jetpack-recipe-title fn\" itemprop=\"name\">Ceviche de Camarones y Vieiras<\/h3><ul class=\"jetpack-recipe-meta\"><li class=\"jetpack-recipe-servings p-yield yield\" itemprop=\"recipeYield\"><strong>Servings: <\/strong>4-6<\/li><li class=\"jetpack-recipe-time\">\n\t\t\t\t<time itemprop=\"totalTime\" datetime=\"P0DT0H20M0S\"><strong>Time:<\/strong> <span class=\"time\">20 min<\/span><\/time>\n\t\t\t<\/li><li class=\"jetpack-recipe-difficulty\"><strong>Difficulty: <\/strong>easy<\/li><li class=\"jetpack-recipe-print\"><a href=\"#\">Print<\/a><\/li><\/ul><div class=\"jetpack-recipe-content\"><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1 \u00bd lbs shrimp, shelled, tail off,&nbsp;deveined<\/li>\n<li>\u00bd lb small bay scallops<\/li>\n<li>\u00bd cup cilantro, finely chopped<\/li>\n<li>\u00bd cup red onion, coarsely chopped<\/li>\n<li>1 large tomato, seeded &amp; coarsely chopped<\/li>\n<li>1-2 jalape\u00f1o peppers, finely chopped<\/li>\n<li>2 cups lime juice<\/li>\n<li>\u00bc cup olive oil<\/li>\n<li>\u00bd tsp salt<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>Rinse the shrimp &amp; scallops, drain, and put in a bowl.&nbsp; Add the other ingredients and gently mix so that everything&#8217;s coated with&nbsp;lime juice.&nbsp; Cover the bowl and place in&nbsp;refrigerator overnight.&nbsp;&nbsp;In the morning dump the ceviche in a colander to drain the liquid, then return the ceviche to the bowl.&nbsp; Serve cold with tortilla chips and your favorite hot sauce.<\/div><\/div>\n<p><strong>Notes<\/strong><\/p>\n<p>I used frozen 91-110 size shrimp from Safeway \u2014&nbsp;they come in a 2-lb bag.&nbsp; You can use any firm white fish instead of scallops, or even chopped calamari.&nbsp; Purists say to use only fresh-squeezed lime juice, but I find that store-bought lime juice works just as well.<\/p>\n<p>Eating ceviche is the next best thing to being on the beach in Puerto Vallarta!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ceviche: an appetizer of small pieces of raw fish marinated in lime or lemon juice, often with onions, peppers, and spices. This is for my daughter&nbsp;Linguini and any readers who like ceviche as much as she does.&nbsp; I&#8217;ve made ceviche before, but not for a long time.&nbsp; When the craving hit, I put this together from memory, using shrimp and bay scallops instead of fish. Notes I used frozen 91-110 size shrimp from Safeway \u2014&nbsp;they come in a 2-lb bag.&nbsp; You can use any firm white fish instead of scallops, or even chopped calamari.&nbsp; Purists say to use only fresh-squeezed lime juice, but I find that store-bought lime juice works just as well. Eating ceviche is the next best thing to being on the beach in Puerto Vallarta!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[71,15],"tags":[91,14,17,253,16],"class_list":["post-6","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-seafood","tag-appetizer","tag-ceviche","tag-scallops","tag-seafood","tag-shrimp"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pixFB-6","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/6","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6"}],"version-history":[{"count":7,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/6\/revisions"}],"predecessor-version":[{"id":2626,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/6\/revisions\/2626"}],"wp:attachment":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}