Shrimp and Scallop Ceviche
Ceviche is the perfect summer food. It’s cold and refreshing, but also packed with protein and vibrant in color. Eat it with chips, a spoon, seriously whatever your heart desires. You can’t go wrong. All I know is I can’t have mine without a bit of hot sauce. That’s a must for me.
From a girl who has eaten many ceviches in her lifetime, this is some of the best you will find. It stays true to tradition but the mix of citrus, rather than just limes, amplifies the flavor and I will never go back. The combination of shrimp and scallops is a great combo, but can easily be made with one or the other based on what you have on hand or personal preference.
Each bite is truly delicious. If you’re looking for the perfect ceviche, then look no further. This. Is. It. It is also perfect for parties since you make it ahead of time and you don’t have to worry about cooking anything. Just place it in the fridge and let it do its thing.
Shrimp and Scallop
Ingredients
- 1-pound shrimp, peeled, deveined, and cut into ½-inch pieces
- ½ pound bay scallops, cut in half
- 4 limes, juiced
- 1 lemon, juiced
- 1 orange, juiced
- 1 small red onion, finely chopped
- 1 cucumber, finely chopped
- 1 large tomato, chopped
- 1 jalapeno, finely chopped
- 1 serrano pepper, finely chopped
- 2 cups cilantro, roughly chopped
- 1 avocado, chopped
- 1 teaspoon pink Himalayan salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 teaspoon olive oil
- Hot sauce, optional
Instructions
- In a large bowl add shrimp, scallops, lime, lemon, and orange juice and mix well. Add onion, cucumber, tomato, jalapeno, serrano, cilantro, avocado, salt, pepper, and oil. Mix to coat. Cover and refrigerate for 3.5 – 4 hours, stirring every hour, or until shrimp and scallops are opaque and “cooked” through.
- Serve with hot sauce.
