Ceviche Salad with Cilantro Lime Rice and Beans
by Jesi LopezSpruce up your salad by adding delicious and zesty shrimp and scallop ceviche. Cilantro lime rice and beans round out this seafood dinner.
Ceviche Salad with Cilantro Lime Rice and Beans
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
South American inspired
Servings
4
Prep Time
45 minutes
Cook Time
20 minutes
Bursting with fresh flavours, the tender seafood paired with the crunch of the salad and savoury rice and beans will make this meal feel like you’re on a night out at your favourite restaurant. The shrimp and scallops make this meal a little more pricey, so take advantage of those seafood deals at your local grocery store.
Ingredients
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1 pound frozen shrimp, defrosted
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1 pound scallops, defrosted
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2 lemons, juiced
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2 limes, juiced
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2 oranges, juiced
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1 tbsp ketchup
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6 garlic cloves, minced and divided
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1 head of romaine lettuce, chopped
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2 Roma tomatoes, diced
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1 bell pepper, seeded and diced
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3 green onion, diced
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1 bunch cilantro, divided
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½ small onion, diced
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2 cups rice
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1 can navy beans, drained and rinsed
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4 cups water
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Cornstarch, a sprinkle over seafood
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Olive oil, for cooking and to add to salad
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Salt and black pepper, to taste
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Original Tajin, to taste
Directions
Rinse defrosted shrimp and scallops. To get rid of any fishy smell, sprinkle cornstarch and salt over seafood and mix well. Rinse and drain, one more time.
In a medium sized pot, pour in the juice of 1 lime, both lemons and oranges. Add ketchup and stir. Bring mixture to a boil.
Add seafood to the pot of juices and cook for 4 minutes.
Place cooked seafood, with juices, into a medium bowl and place in the refrigerator to chill.
To prepare the rice, heat oil in a pot over medium heat. Add 3 cloves of minced garlic and cook until softened. Add rice and navy beans to the pot and mix to combine. Season with salt and pepper.
Add water to rice mixture and bring to a boil. Reduce heat and cover pot to simmer for 15 minutes.
Prepare the dressing for the rice by using a food processor to mince half the bunch of cilantro with the juice of the remaining lime. Set aside.
Prepare the salad by dicing tomatoes, green onions, bell pepper, tomato and the half of the onion. Add 3 cloves of minced garlic. Slice lettuce into thin strands and add to a large salad bowl. Add remaining vegetables and toss ingredients to combine.
Remove cooked rice from the stove and put into a large bowl. Pour cilantro lime dressing over the rice and stir to combine.
Remove ceviche from the fridge and pour over the salad. Stir to combine.
Finish salad with a drizzle of olive oil, salt, pepper, and Tajin, to taste.
Enjoy 🖤
Recipe Note
* You can also substitute fish for the shrimp and scallops, in this recipe.