Marinated shellfish in endive

PersonalPoints™ per serving
Total Time
4 min
0 min
4 min
This zesty starter is similar to ceviche, except the seafood is lightly cooked for safety. Feel free to vary the seafood with whatever looks best at your fish market. Try substituting—or adding in—calamari rings (not tentacles) or chunks of red snapper or sole. Ahi tuna is another solid option. If you prefer a milder dish, you can omit the red pepper flakes. Alternatively, you could turn up the heat by adding finely diced fresh jalapeños to the mix. For the wine, use a pinot grigio or sauvignon blanc, which are both dry white varieties that are great for culinary applications.


Sweet red pepper(s)

½ medium, seeded, and diced

Uncooked scallion(s)

2 medium, thinly sliced


1 Tbsp, chopped, fresh

Crushed red pepper flakes


White wine

½ cup(s), dry

Bay leaf

1 leaf/leaves


¾ cup(s)

Uncooked shrimp

¼ pound(s), peeled, deveined and diced

Uncooked scallop(s)

¼ pound(s), bay scallops

Table salt

¼ tsp

Fresh lime juice

2 Tbsp, the juice of 2 limes


3 oz, 6 large belgian endive leaves


  1. In a bowl, combine the bell pepper, scallions, cilantro, and crushed red pepper.
  2. In a medium saucepan, combine the wine, bay leaf, and water; bring to a boil and boil 3 minutes. Reduce the heat and add the shrimp and scallops; simmer until the shrimp and scallops are opaque in the center, about 1 minute. Drain, discarding the bay leaf; add the seafood to the vegetables. Stir in the salt, then mix in the lime juice. Spoon into the endive leaves.