Citrus Ceviche With Shrimp and Scallops
photo by januarybride
- Ready In:
- 3hrs 45mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1⁄2 lb medium shrimp, peeled and deveined and cut into 1/2 inch pieces
- 1⁄2 lb bay scallop (the little ones)
- 2 lemons, juice of
- 2 limes, juice of
- 2 oranges, juice of
- 1 cup cucumber, peeled and diced into 1/4-inch pieces
- 1⁄4 cup red onion, finely chopped
- 1 cup diced tomato
- 1 avocado, peeled, seeded, and chopped into 1/2-inch pieces
- 1 tablespoon roughly chopped cilantro leaf (may add more if you like)
- 2 tablespoons extra virgin olive oil
- 1⁄2 teaspoon salt (optional)
- 1⁄2 teaspoon lemon pepper (optional)
directions
- In a medium-sized stainless steel or clear glass bowl, place lemon, lime and orange juices.
- Stir in the shrimp, scallops, cucumber and red onion. If you are adding chiles or peppers, add them now as well.
- Refrigerate for 3 hours. The shrimp and scallops should have turned white (from opaque) meaning that the citrus juices have "cooked" them.
- 30 minutes prior to serving, remove from the fridge and stir in the tomato, avocado, chopped cilantro, and olive oil.
- Serve in martini glasses with saltine crackers on the side if you want to be fancy, otherwise just put the bowl out with a few spoons and a whole bunch of saltine crackers and tortilla chips and let everyone dig in!
- To serve, divide the ceviche between 6 chilled martini glasses.
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Reviews
-
Made last night for guest and they loved it! We do like 'hot stuff' so I added a little more red onion, a minced jalapenos, and a small chipotle in adobo sauce. (May have 'kicked it up"' a bit to much, but it was good!) Instead of cucumber I added a little diced jicama for real crunch! Made for ZWT5 Family Picks, Mexico
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Great recipe!! I served it for a small group a few weeks ago and am making it for 4th of July today. I bought HEB (TX grocery) Mild pico de gallo - all the onions, cilantro, etc all made up already (lazy cook syndrome). I drained it before adding to bowl. Used Cod as we were having shrimp as another part of the meal. Used the citrus as in the recipe and added a home-grown cucumber and marinated for about 5 hours. <br/><br/>Started out using tortilla chips but really liked it better on saltines. Had it out as an appetizer and then took the bowl to the table for dinner and added some avocado slices to everyone's plate to put it on. It got rave reviews.
RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri