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Marinated shellfish in endive

1
Points® value
Total Time
4 min
Prep
0 min
Cook
4 min
Serves
6
Difficulty
Easy
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.

Ingredients

Red bell pepper

½ medium, seeded, and diced

Scallions

2 medium, thinly sliced

Cilantro

1 Tbsp, chopped, fresh

Crushed red pepper flakes

⅛ tsp

White wine

½ cup(s), dry

Bay leaf

1 leaf/leaves

Water

¾ cup(s)

Uncooked shrimp

¼ pound(s), peeled, deveined and diced

Uncooked scallops

¼ pound(s), bay scallops

Table salt

¼ tsp

Fresh lime juice

2 Tbsp, the juice of 2 limes

Endive

3 oz, 6 large belgian endive leaves

Instructions

  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.

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