Shrimp and Scallop Ceviche
Recipe from executive chef/partner Deborah Scott
Indigo Grill
1536 India St., Little Italy
619-234-6802
In 2001, San Diego chef Deborah Scott joined together with the Cohn Restaurant Group to introduce the new era of Indigo Grill. The 3,700-square-foot venue boasts distinct dining spaces including a coveted “al-fresco” style outdoor patio and an interior communal table that seats up to 20 patrons. Scott’s unique take on modernized New-Western cuisine derives inspiration from the Pacific Northwest Sea Border and features bold flavors with influence from Oaxaca up to Alaska.
Chef Deborah Scott’s Shrimp & Scallop Ceviche is both fresh and bold with a dash of citrus. There is a hint of heat from the jalapeño and the dish is topped off with one of Scott’s signature “artful” garnishes.
Shrimp and Scallop Ceviche
Serves 2 plentifully
2 pounds fresh scallops
2 pounds fresh shrimp
Combine:
2 large onions, chopped
2 jalapeños, stemmed, seeded and minced
10 tomatoes, chopped
10 cucumbers, peeled, seeded and chopped
2 bunches cilantro, cleaned and chopped
1 cup lime juice
4 tablespoons orange juice
Marinate seafood and vegetables in non-reactive container. Cover mixture and chill. Marinate for 30 minutes to 2 hours (more than a two-hour marinade and the seafood will toughen). Salt and pepper to taste. Garnish with baked corn chips, fresh avocado or orange slice.
