The Best Shrimp and Scallop Ceviche!
220kcal
Ingredients
- 1/2 pound fresh shrimp peeled and deveined
- 1/2 pound fresh scallops diced
- 1 cup fresh lime juice
- 1/2 cup fresh lemon juice
- 1 tomato diced
- 1 cucumber diced
- 1/2 red onion finely chopped
- 1 jalapeño minced
- 1 avocado diced
- 1/4 cup fresh cilantro chopped
- Salt to taste
- Black pepper to taste
- Tortilla chips or tostadas for serving
Equipment
- Sharp knife
- Cutting board
- Mixing bowls
- Citrus juicer
- Measuring cups and spoons
- Spoon or spatula
- Glass or ceramic bowl for marinating
- Serving bowls or plates
Method
- Rinse the shrimp and scallops under cold water and pat dry with paper towels. Cut the seafood into bite-sized pieces.
- Place the shrimp and scallops in a glass bowl and pour the lime and lemon juice over the seafood until fully covered.
- Cover the bowl and refrigerate for 20–30 minutes, or until the seafood becomes opaque and firm.
- Add diced tomato, cucumber, red onion, jalapeño, cilantro, and avocado to the marinated seafood.
- Season the shrimp scallop ceviche recipe with salt and black pepper to taste, then gently mix everything together.
- Chill for an additional 10 minutes before serving for the best flavor and texture.
- Serve the shrimp scallop ceviche recipe cold with tortilla chips, tostadas, or lettuce cups.
Notes
- Use the freshest seafood available for the best flavor and food safety.
- Avoid over-marinating the seafood to prevent a rubbery texture.
- Fresh lime juice gives the shrimp scallop ceviche recipe its authentic bright flavor.
- Add mango or pineapple for a tropical variation.
- Store leftovers refrigerated and consume within 24 hours for optimal freshness.
