A great appetizer to enjoy with friends as San Francisco's Indian summer heats up the city. The real way to "cook" the fish is to marinate it in lemon juice overnight but I find poaching it is quicker and an easy way to judge whether it is done. I often buy pre-cooked shrimp (but NOT frozen!) and simply poach the scallops. Best served with cold beer (we prefer Pacifico®) and fresh limes. Using good firm tortilla chips is essential. Please note that the serving size is for appetizer portions.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 WatchingCooking | 2015-10-24 04:18:29 |  142 Views |
City ceviche
½ pound sea combs
½ pound shrimp peeled and deveined
½ cup fresh lime juice
