What makes this recipe the Best Shrimp and Scallop Ceviche? I think it’s the ability to mix things up depending on what you are feeling for the day. Adjust your spices to fit your tastes. Do you want just shrimp? Do you want shrimp and scallops? Or do you want a white fish ceviche using red snapper or sea bass? Always use what’s fresh and what’s available! Making ceviche is not a hard dish to make. So it’s perfect for a late-night snack or dinner. And with summer coming up, this ceviche dish is perfect for lunch at the beach or the pool!

What is Ceviche?

Ceviche is a healthy Latin American dish that is typically made from raw seafood that is marinated in various types of citrus. The acidity in the citrus cures the fish causing it to break down the proteins and become firm while absorbing flavor. The acid is basically, “cooking” the seafood. So which seafood should we use?

What Seafood Should We Use?

For this recipe, I am using shrimp and scallops with a fresh lime marinade. If you want to add some fish, use a white fish like red snapper or sea bass. Always try to find the freshest fish available. So now that you figured out which seafood to use, you need to figure out which herbs, spices, and veggies to add. So much fun!

What Veggies to Use?

Again, use whatever veggies you have at home or whichever style of ceviche you want for the night. Do you want sweet? Add some diced mango. Do you want spicy? Run up and down the Scoville Scale! Use a non-spicy pepper or slightly spicy pepper like the Shishito Pepper (about 50 to 200 on the scale) which is less spicy than the Jalapeno or Fresno pepper (about 2,500 to 10,000 on the scale.) Or you can be a little more adventuresome and go to the Habenero Pepper (about 100,000 to 350,000 on the scale.) When you make the comparison, the Fresno Pepper is not that bad…right?

**Cucumber, tomatoes, shishito pepper, red Fresno pepper, red onion, and radishes**

I like a lot of different textures for my ceviche. So I am using cucumber, radishes, red onion, tomatoes, shishito, and Fresno peppers (light on the Fresno). I use an English Hot House cucumber since they have little to no seeds.

To top my ceviche off I am going to add some sliced and diced avocado. Avocado is perfect for ceviche. Another option would be to add a little salsa to make it a little more like a shrimp cocktail! I am also sprinkling in the dish a little Tajin which is a Latin-style seasoned salt with a lime kick. I think it bumps up the flavor nicely for your ceviche! If you have various sensitivities to spice by some of your family members, any additional chili spices can be added separately.

NOTE: I always give my shrimp a little bit of salt brine before I make any shrimp dish. So for this recipe, I added my shrimp and scallops to a bowl of water and 2 tsp of salt for an hour while I prepared my other ingredients.

You should put yourself in the right frame of mind for your next trip to Cabo or Cancun and enjoy your homemade ceviche today! If your travel plans are taking you to the Northeast side of the US, check out my recipe here for a New England-style Lobster (Shrimp) Roll!

As always, thanks for Spending Time in My Kitchen!

The Best Shrimp and Scallop Ceviche!

Recipe by David Frank – Spending Time In My Kitchen

0.0 from 0 votes

Servings

servings

Prep time

minutes

Time Seafood sits in Lime Juice

hour

Marinating Time in Salt Water

Resting Time in the Fridge

Ingredients

1 lb Fresh Large shrimp – peeled and deveined, large dice
1/2 lb Medium-sized scallops, large dice
1 Cup Fresh lime juice – approximately 5 limes
1/2 Avocado – diced
Tajin, season to taste
Salt to taste
Veggies
1/2 Large English Hot House Cucumber – approx 1 Cup small dice
1/2 Cup Roma tomatoes – seeded and small dice
1/2 Cup Red onion – very thin slices and rough chop
1 Shishito pepper, small dice and deseeded with ribs taken out
1 Fresno pepper, small dice and deseeded with ribs taken out
3 Any style radish, small dice
Garnish
1/4 Cup Cilantro / Parsley, chopped
1 Cup Favorite salsa, optional
Tortilla chips to eat with the ceviche, optional
Favorite hot sauce, optional
Avocado slices

Directions

Add peeled and deveined shrimp, and scallops to a large bowl of water. Add 2 tsp of salt to the bowl and stir to combine salt. Let sit in the salted water for an hour. Place bowl in the fridge.
Chop veggies and set them aside in a separate bowl.
Drain water from the bowl holding shrimp and scallops. Cut shrimp and scallops into bite-size pieces.
Add the lime juice to the bowl of shrimp and scallops. Stir and combine. Let them marinate in the lime juice for about an hour or until the shrimp turns pink and opaque. Stir every 15 minutes to ensure all the seafood is in contact with the lime juice.
Drain the bowl with the seafood and lime juice. Add the veggies to the bowl with the seafood. Add a little chopped cilantro if you desire. Add a little salsa if you so desire. Stir to combine all.
Season to taste with some Tajin and or salt. Let ceviche sit in the fridge for a half-hour before serving.
Time to plate. Garnish with some sliced and diced avocado. Sprinkle a little more fresh lime juice into your bowl. Sprinkle a little more Tajin on each individual serving if desired.
Enjoy!
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