There’s something instantly joyful about a bowl of ceviche—bright citrus, tender seafood, and a little crunch that makes your taste buds sit up. If you’ve always been a little intimidated by raw seafood recipes, shrimp and scallop ceviche is one of the friendliest ways to dive in. It feels celebratory, but it’s easy enough for weeknight dinners or to bring to a potluck where you’ll get asked for the recipe. If you want a cooked, bold-flavored follow-up dish, try Shrimp and Sausage Gumbo for dinner after a ceviche starter.
Why you’ll love this shrimp and scallop ceviche
This version balances sweet scallops and meaty shrimp with plenty of lime, a touch of fresh chili for warmth, and crisp veggies for texture. The citrus “cooks” the seafood, so you don’t need a stove—just a clean cutting board, a sharp knife, and a bowl. I’ll walk you through safety tips and substitutions so it comes out perfect every time.
If you prefer cooked seafood, the Lemon Butter Scallops make a lovely cooked alternative to shrimp and scallop ceviche.
Ingredients
- Seafood
- 8 oz bay scallops, rinsed and patted dry
- 8 oz raw shrimp, peeled, deveined and halved if large (about 12 medium)
- Citrus & Veg
- 1 cup fresh lime juice (about 6–8 limes)
- 1/2 cup fresh orange juice (optional, mellows the acidity)
- 1 small red onion, very thinly sliced
- 1 cup cucumber, seeded and diced
- 1 jalapeño, seeded and minced (adjust to taste)
- 1/2 cup chopped fresh cilantro
- Seasoning & Finish
- 1 tsp kosher salt (plus more to taste)
- 1/4 tsp freshly ground black pepper
- 1 avocado, diced (add just before serving)
- Warmed tortilla chips or tostadas, for serving
How to Make Shrimp and Scallop Ceviche
Follow these steps for a bright, flavorful ceviche. Read through everything first so the timing works smoothly.
Step 1: Safety first
Use the freshest seafood you can find. If you’re concerned about parasites, buy sashimi- or sushi-grade scallops and shrimp, or briefly freeze the seafood according to local guidelines (typically at least 7 days at -4°F/-20°C for some fish; check your supplier). Always keep seafood cold until you’re ready to marinate.
Step 2: Prep the seafood
Pat the scallops and shrimp dry. If the shrimp are large, cut them into 1/2-inch pieces so they pickle evenly. Place the seafood in a glass or ceramic bowl (avoid reactive metal bowls).
Step 3: Mix the citrus
Combine the lime juice and orange juice (if using) with the salt and pepper. Pour over the seafood until it’s fully submerged. The acid is what ‘cooks’ the proteins, so make sure the liquid covers everything.
Step 4: Add the aromatics
Stir in the sliced red onion, minced jalapeño, cucumber, and about half the cilantro. Cover the bowl and refrigerate. Marinate for 15–25 minutes—shrimp will turn opaque and scallops will firm up slightly. Taste at 15 minutes to check texture; you want the seafood firm but still tender.
Step 5: Finish and serve
Drain off a bit of the excess citrus if it seems overly sharp, then fold in the diced avocado and remaining cilantro. Adjust salt and pepper. Serve chilled with tortilla chips or on tostadas, and garnish with extra cilantro and lime wedges.
Tips and variations
- If you like heat, leave the jalapeño seeds in or swap for serrano pepper.
- For color and sweetness, add diced mango or heirloom tomato just before serving.
- Want it more herb-forward? Add a few chopped leaves of fresh basil or mint for a different aromatic profile.
- Make it ahead: ceviche is best the day you make it, but you can prep the seafood and citrus separately and combine up to 3 hours before serving.
- Serve a grilled side like Honey Garlic Salmon alongside ceviche for guests who want warmed seafood.
FAQs
Is ceviche safe to eat?
When made with very fresh, properly handled seafood and kept chilled, ceviche is safe for most people. If you’re pregnant, immunocompromised, or elderly, consult your doctor before eating raw or cured seafood.
How long should ceviche marinate?
It depends on seafood size, but 15–25 minutes usually gives a nice texture for shrimp and scallops. Smaller pieces will “cook” faster; larger pieces may need a little longer. Don’t over-marinate—seafood can become tough.
Can I use frozen seafood?
Yes. Thaw in the refrigerator, drain thoroughly, and pat dry before marinating. Freezing ahead can also reduce parasite risk for some types of seafood.
What should I serve with ceviche?
Ceviche is great with crisp tortilla chips, salted plantain chips, or atop a crisp lettuce leaf. For a heartier spread, fresh rice, grilled corn, or a light salad are lovely companions.
Conclusion
Shrimp and scallop ceviche is a simple way to bring big, fresh flavors to your table with very little fuss. Once you get the timing right and use ripe citrus, it’s hard not to fall in love with the bright contrast of citrus, tender seafood, and crunchy veg. Try a small batch first, play with heat and herbs, and you’ll have a go-to recipe for warm evenings and gatherings. For a heartier meal, try the Grilled Shrimp Bowl with Avocado Corn Salsa.
Shrimp and Scallop Ceviche
Ingredients
Seafood
- 8 oz bay scallops rinsed and patted dry
- 8 oz raw shrimp peeled and deveined (halved if large)
Citrus & Vegetables
- 1 cup fresh lime juice about 6–8 limes
- ½ cup fresh orange juice optional
- 1 small red onion thinly sliced
- 1 cup cucumber seeded and diced
- 1 jalapeño seeded and minced
- ½ cup chopped fresh cilantro
Seasoning & Finish
- 1 tsp kosher salt plus more to taste
- ¼ tsp freshly ground black pepper
- 1 avocado diced (add before serving)
- Warmed tortilla chips or tostadas for serving
Instructions
- Use the freshest seafood available or sashimi-grade scallops and shrimp. Keep seafood cold until ready to use.
- Pat scallops and shrimp dry. Cut larger shrimp into bite-sized pieces so everything cures evenly. Place seafood in a non-reactive bowl.
- Mix the lime juice and orange juice (if using) with the salt and pepper. Pour over the seafood until fully submerged.
- Stir in red onion, jalapeño, cucumber, and half the cilantro. Cover and refrigerate for 15–25 minutes, checking texture at 15 minutes.
- Drain a little of the excess citrus if desired and fold in diced avocado and remaining cilantro. Adjust seasoning to taste.
- Serve chilled with tortilla chips or on tostadas, garnished with extra cilantro and lime wedges.
Notes
- Ceviche is best the day it’s made. If making ahead, keep seafood and citrus separate and combine up to 3 hours before serving.
- For extra color, fold in diced mango or tomato right before serving.
- If you prefer a completely cooked option, briefly sear the shrimp and scallops before marinating in citrus.
