Last night on American Idol the top 7 had a Redux and I was serving up a “Redo” of a classic snack with my Nacho Popcorn. For tonight’s results show and the theme, Then and Now, I decided to take a classic seafood dish and add a little twist.
I didn’t get the chance to check out all of the performances, just those from leading ladies Hollie, Elise, and of course Jessica. I thought all three gave strong performances but my girl Jessica blew it out the park. She has depth and soul to her voice that you absolutely would not expect just by looking at her. Absolutely amazing.
Who do you think will be sent home tonight? Let me know in the comments below.
Check out tonight’s recipe on Lyndsey Parker’s Reality Rocks blog HERE!
30 shells plus extra
Ingredients
- 1/2 pound bay scallops, quartered
- 1/2 pound peeled and deveined shrimp, chopped
- 1/2 cup orange juice
- 4 limes, juiced
- 2 lemons, juiced
- 2 tbsp extra virgin olive oil
- 1 serrano pepper, diced
- 1 shallot, diced
- 2 tbsp red bell pepper, diced
- 1 tsp cumin
- 1 tsp kosher salt
- 1 tsp cracked black pepper
- 1/4 cup cilantro, rough chop (save some for garnishing)
- 1/2 cup chopped roma tomatoes
- 1 large avocado, small dice
- 30 mini fillo shells
Place the scallops and shrimp at the bottom of a non-reactive container (I used a large glass bowl).
In a medium bowl combine the orange juice and next 9 ingredients, through the pepper, and whisk until well combined.
Cover and marinate in the refrigerator for 3-4 hours. The seafood will turn opaque and firm. Using a slotted spoon move the seafood to a clean bowl. Set the liquid to the side and add as you go if needed (I didn’t use any extra).
Fold in the cilantro, tomatoes, and avocado. Adjust seasoning accordingly.
Place a spoonful of the mixture into the fillo shells and sprinkle with some cilantro.
Side not: Use the leftover ceviche over some shredded romaine lettuce or by itself!
Bon Appétit!
Sarah's Musical Kitchen 