4 Summer Seafood Recipes That Are Easy to Prepare

Published August 7, 2018 03:10PM

Shrimp Ceviche

Ceviche is perfect for entertaining, snacking or a light meal, so don’t let preparing it scare you. The trick is “cooking” the fish with the acid from fresh citrus, which only takes about 15–20 minutes!

Ingredients
1 pound medium raw shrimp (peeled, deveined, tails removed)
1 cup fresh lime juice
¼ cup fresh orange juice
²/₃ cup mango, finely diced
½ cup avocado, finely diced
1 Serrano pepper, seeded and minced
½ cup cilantro, finely chopped
2 T green onion, finely chopped
½ tsp sea salt
¼ tsp fresh cracked pepper

Directions
Slice the shrimp into small pieces and place in a large baking dish. Pour the lime juice and orange juice over the shrimp and let “cook” for about 15–20 minutes. Meanwhile, gently toss the mango, avocado, Serrano pepper, cilantro, green onion, salt and pepper in a large bowl. Transfer the shrimp and juices to the bowl once done “cooking,” and toss gently to combine. Try serving with plantain or vegetable root chips.

Scallop and Chicken Sausage Skewers

This little duo is perfect for a backyard cookout—and delicious paired with potatoes and salad.

Makes 8 skewers (4 servings)
Ingredients
16 large, high-quality scallops
2 pre-cooked spicy chicken sausages
16 cherry tomatoes
2 yellow bell peppers, seeded
1 shallot, finely chopped
3 T olive oil
2 T fresh lemon juice
2 T fresh cilantro, finely chopped
2 T fresh parsley, finely chopped
½ tsp sea salt
¼ tsp fresh cracked pepper

Directions
Heat grill to medium-high. If using wooden skewers, soak in water for 15 minutes. Slice chicken sausage into 16 pieces total. Cut the peppers into 16 pieces, about the thickness of the scallops. In a small bowl, whisk together the shallot, olive oil, lemon juice, cilantro, parsley, salt and pepper. Place the scallops on a plate lined with paper towels. Gently lay a paper towel on top and pat out any moisture. Toss the scallops with 2 tablespoons of the herb sauce. Toss the tomatoes and peppers with 1 tablespoon of the herb sauce. Make 8 skewers alternating with the scallops, chicken sausage, tomatoes and peppers (two of each ingredient per each skewer). Grill with lid closed for 90 seconds per side so that everything gets a char on the outside but the scallops are just cooked through. Serve with the remaining herb sauce over the top.

Grilled Swordfish with Kiwi-Strawberry Salsa

Sweet strawberries and tangy kiwis tossed with bright, zesty mint and basil make this grilled swordfish unforgettable.

1½ pounds (four 6-ounce pieces) fresh swordfish
1 T olive oil
1 cup strawberries, diced
1 cup kiwis, diced
²/₃ cup English cucumber, finely diced
1 jalapeno pepper,
seeded and minced (optional for spice)
2 T fresh basil, finely chopped
2 T fresh mint, finely chopped
Juice and zest of 1 large lime
Juice and zest of 1 orange
¼ tsp sea salt
¹/₈ tsp fresh cracked pepper

Directions
Heat grill to medium-high. Toss the swordfish with the olive oil and a sprinkle of salt and pepper. Grill the swordfish 4–5 minutes per side, until just underdone in the center. (The internal heat will cook the swordfish through without being overdone.) In a bowl, combine the rest of the ingredients to make the salsa. Serve the salsa over the swordfish.

Citrus Salmon Packets

One of the easiest recipes you will ever make, period. Orange and lemon slices, pocketing the salmon, create a moist, tender and flavorful piece of fish.

Makes 4 servings
Ingredients
1½ pounds (four 6-ounce pieces) salmon, skin removed
2 oranges, thickly sliced
2 lemons, thickly sliced
½ T olive oil
¼ tsp, each, sea salt and fresh cracked pepper

Directions
Heat the grill to medium. Toss salmon with olive oil, salt, and pepper. Lay out four pieces of foil, about 1 foot in length. On each piece of foil place two orange slices, a piece of the salmon over the oranges, and top with 2–3 lemon slices. Wrap the foil around the fish and citrus fruit and seal tightly. Place on the grill for 3–5 minutes per side, depending on the thickness of the salmon. Remove when salmon is just underdone. Open foil to let steam out and let rest for 2–3 minutes before serving. Alternatively, packets can be baked in the oven at 400 degrees for 8–10 minutes.