Delectable Gluten-Free New Zealand Seafood Ceviche with Fresh Herbs
Indulge in a mouthwatering gluten-free New Zealand Seafood Ceviche recipe that brings together succulent fresh seafood and zesty citrus flavors, infused with fragrant herbs for an unforgettable culinary experience. Enjoy this dish's perfect blend of flavor and texture, all while adhering to a gluten-free diet.
Allergens
Shellfish
Ingredients
- 1. Fresh seafood mix (scallops, prawns, mussels)
- 20 oz 2. Freshly squeezed lime juice
- 1/2 cup 3. Freshly squeezed lemon juice
- 1/4 cup 4. Orange juice
- 1/4 cup 5. Red onion, thinly sliced
- 1 medium 6. Fresh cilantro, chopped
- 1/2 cup 7. Fresh parsley, chopped
- 1/4 cup 8. Red chili, finely chopped
- 1 9. Extra virgin olive oil
- 2 tbsp 10. Salt and pepper, to taste 11. Freshly ground black pepper
- to taste
Instructions
- Prepare the fresh seafood mix by thoroughly cleaning and deveining the prawns, shucking the mussels, and ensuring the scallops are fresh.
- In a large mixing bowl, combine lime juice, lemon juice, orange juice, red onion, cilantro, parsley, and red chili. Mix well.
- Add seafood to the citrus marinade and gently toss until all pieces are evenly coated.
- Drizzle olive oil over the mixture and season with salt and pepper to taste.
- Refrigerate for at least 30 minutes, allowing the flavors to meld together.
- Serve chilled on a bed of lettuce leaves or in small bowls, garnished with additional cilantro and parsley.
Chef’s Insight
1. The key to this recipe is the perfect balance of zesty citrus and fragrant herbs that enhance the natural flavors of the seafood.
Notes
1. Ensure that all ingredients are fresh to achieve the best taste and texture. 2. Adjust the chili according to your preference for heat levels.