Shrimp and Scallop Ceviche
A bright and easy ceviche combining sweet scallops and shrimp with lime, crunchy cucumber, red onion, and cilantro. Ready in about 40 minutes.
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.
Nutrition
Calories: 190kcalCarbohydrates: 8gProtein: 22gFat: 6gSaturated Fat: 1gSodium: 420mgSugar: 5g
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