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Scallop and Squid Ceviche | Kathy G & Company

Scallop and Squid Ceviche

ceviche21 Cup small bay scallops, drained
1 Cup squid cut into rings
1/2 cup sherry vinegar
1/4 Cup lime juice
1 bunch fresh cilantro, chopped
1 or 2 fresh jalapenos, seeded and diced
4 Tbsp minced shallots
Roasted Balsamic Tomatoes (see recipe)

2 hours prior to serving, combine all ingredients and marinate in refrigerator so that the lime juice and vinegar have time to cook the seafood.

Roasted Balsamic Tomatoes

4 Roma Tomatoes, cut in half lengthwise
1/2 tsp roasted garlic powder
4 Tbsp Balsamic Vinegar
Salt to taste

Spread tomatoes on a sheetpan and sprinkle with salt, garlic powder, and balsamic vinegar. Roast in oven at 200 degrees for about 2 hours until there’s very little juice left in them. After 1 hour of cooking, turn over the tomatoes and roast the other side. Refrigerate until ready to dice and add to ceviche.

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