A close up photo from above of Japanese Shrimp and Scallpp Ceviche in a round ceramic bowl surrounded by tortilla chips

Japanese Shrimp and Scallop Ceviche

My family and I adore the Japanese Shrimp and Scallop Ceviche! The blend of tender seafood and vibrant flavors is a hit with everyone, making it a go-to dish for gatherings.

Japanese Shrimp and Scallop Ceviche: A Fusion of Flavors from Land and Sea

Ceviche is a culinary delight that has its origins in Latin America, particularly in countries like Peru and Ecuador. This dish is believed to have been developed by the indigenous people of the region, who utilized the abundance of fresh fish and citrus fruits in their cuisine. Over time, ceviche has evolved and spread across the globe, captivating the taste buds of food enthusiasts worldwide. One such variation is the Japanese-inspired Shrimp and Scallop Ceviche, which combines the traditional ceviche concept with flavors from Japan’s rich culinary heritage.

The recipe for Japanese Shrimp and Scallop Ceviche takes the essence of ceviche and infuses it with elements inspired by Japanese cuisine. While ceviche typically includes avocado, this fusion dish replaces it with an assortment of ingredients that add depth and complexity. The star ingredients, shrimp and scallops, are cooked until tender and succulent, then chopped into bite-sized pieces. This not only enhances the texture but also ensures that the seafood is safe to consume.

To add a unique twist, diced tomatoes are incorporated into the ceviche mixture. The bright and juicy tomatoes provide a burst of freshness that complements the delicate flavors of the seafood. The addition of red onion and jalapeno pepper adds a touch of heat and a hint of sweetness, elevating the overall flavor profile of the dish. Fresh cilantro, with its vibrant aroma, brings a refreshing herbal note to the ceviche.

The dressing plays a vital role in tying all the flavors together. In this recipe, a blend of lime juice, soy sauce, rice vinegar, and sesame oil is used to create a tangy and savory dressing. The lime juice adds a zesty acidity, while the soy sauce infuses a rich umami taste. The rice vinegar lends a subtle sweetness, and the sesame oil imparts a nutty and aromatic essence. The combination of these ingredients creates a harmonious balance that enhances the natural flavors of the seafood and vegetables.

This fusion ceviche is best served chilled, allowing the flavors to meld together and intensify. It can be enjoyed as a refreshing appetizer or as a light and flavorful main course. The Japanese Shrimp and Scallop Ceviche pairs well with crisp lettuce leaves, which can be used as a vessel for serving. Alternatively, it can be served alongside steamed rice or crunchy tortilla chips for a satisfying meal.

With its unique blend of ingredients and flavors, this Japanese-inspired Shrimp and Scallop Ceviche offers a delightful fusion of culinary traditions. It showcases the versatility and adaptability of ceviche, while incorporating elements from Japanese cuisine. Whether you are a seafood lover, a fan of ceviche, or simply someone looking to explore new flavors, this dish is sure to tantalize your taste buds and transport you on a culinary journey that combines the best of both worlds.

Japanese Shrimp and Scallop Ceviche

This Japanese-inspired shrimp and scallop ceviche recipe is a refreshing and vibrant dish that highlights the flavors of seafood, tomatoes, and a zesty dressing. It combines cooked shrimp and scallops with diced tomatoes, red onion, jalapeno pepper, and cilantro. The ceviche is then dressed with a tangy mixture of lime juice, soy sauce, rice vinegar, and sesame oil. Refrigerate the ceviche for a short time to let the flavors meld together, and serve chilled for a delicious and light appetizer or main dish.

PREP COOKING YIELD
45 minutes Serves 6
PREP 45 minutes
COOKING
YIELD Serves 6
A close up photo from above of Japanese Shrimp and Scallpp Ceviche in a round ceramic bowl surrounded by tortilla chips

Ingredients:

  • 1/2 pound shrimp, peeled and deveined
  • 1/2 pound scallops
  • 2 tomatoes, diced
  • 1/2 red onion, finely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
  • Shiso leaves (optional)
Japanese Shrimp and Scallop Ceviche ingredients on a board include seafood, veggies, herbs and seasoning
Japanese Shrimp and Scallop Ceviche Ingredients

Instructions:

  • Bring a pot of salted water to a boil. Add the shrimp and scallops and cook until they turn opaque and are cooked through, about 2-3 minutes. Drain and let cool.

Fresh shrimp and scallop are lightly boiled in salted water and lifted out with a slotted spoon

  • Once cooled, chop the shrimp and scallops into small bite-sized pieces.
  • In a large bowl, combine the chopped shrimp, scallops, diced tomatoes, red onion, jalapeno pepper, cilantro and chopped shiso leaves (optional).

The seafood is added to the veggies and herbs in a large plastic bowl

  • In a separate small bowl, whisk together the lime juice, soy sauce, rice vinegar, sesame oil, salt, and pepper.

The tangly lime based ceviche dressing is whisked together in a separate bowl

  • Pour the dressing over the ceviche mixture and toss to combine.

The ceviche is marinating in the dressing in a large plastic bowl

  • Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
  • Serve the ceviche chilled and enjoy!
Japanese Shrimp and Scallop Ceviche in a clay bowl sitting on a plate surround by tortilla chips
Japanese Shrimp and Scallop Ceviche with Crispy Tortilla Chips

Notes:

  • You can adjust the amount of jalapeno pepper according to your spice preference.
  • Feel free to garnish with additional cilantro before serving.
  • Some other options to try – Shiso leaves add a nice Japanese taste to this dish as does shredded Japanese ginger (Myouga).
  • Serve with crispy tortilla chips or over fresh lettuce.

 

 

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