Yield: 6 servings.
½ pound fresh medium shrimp, peeled, deveined, and cut into ½-inch pieces
½ pound fresh dry-pack bay scallops
Juice of 2 lemons
Juice of 2 limes
Juice of 1 orange
1 jalapeño pepper, cored, seeded and diced
1 cup cucumber, peeled and diced into ¼-inch pieces
1 stalk celery, thinly sliced
¼ cup red onion, finely chopped
1 cup sweet potato, cut into ½-inch pieces, cooked al dente
4 tablespoons cilantro, roughly chopped
2 tablespoons extra virgin olive oil
Salt to taste
1 avocado, peeled, pitted, and chopped into ½-inch pieces (for garnish)
In a medium-size glass bowl, combine lemon, lime, and orange juices. Stir in the shrimp, scallops, cucumber, celery, jalapeño, and red onion. Cover and refrigerate for 3 hours.
Half an hour prior to serving, remove from the fridge and stir in the sweet potato, chopped cilantro, and olive oil. Salt to taste. Serve in martini glasses and garnish with avocado slices.
print it
When it comes to spreading holiday cheer, the residents of this Chatham County town start early.
Our editor in chief shares a few treasured memories from her childhood home, a Christmas Eve night being one of the very first.
We took some, ahem, creative liberties when we combed through Our State’s archives to find a few favorite stories that carry the tune of a Christmas classic.
From decades-old family recipes to a centuries-old Carolina cookie, we’re filling our holiday tables with dishes that have stood the test of time.
