One of my family’s favorite shrimp and scallop ceviche recipes. As is customary in the majority of genuine Mexican restaurants, it can be served as a meal or an appetizer on maize tostadas or with corn chips. A cool beer pairs perfectly with it! Remember to use the hot sauce.
| Prep Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
Ingredients
- 4 pounds shrimp
- 1 pound scallops
- 6 large limes, juiced
- 1 large lemon, juiced
- 1 small white onion, chopped
- 1 cucumber, peeled and chopped
- 1 large tomato, coarsely chopped
- 1 jalapeño pepper, chopped
- 1 serrano pepper, chopped
- 1 bunch cilantro
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
- ground black pepper to taste
Instructions
- In a large glass or ceramic bowl, gently toss shrimp and scallops with lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeño, serrano, cilantro, olive oil, salt, and pepper. Cover the bowl and chill in the refrigerator until shrimp and scallops are opaque, about 1 hour.
Nutrition Facts
| Calories | 204 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 253 mg |
| Dietary Fiber | 3 g |
| Protein | 35 g |
| Saturated Fat | 1 g |
| Sodium | 859 mg |
| Sugars | 2 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
The shrimp is a bit too much, but he rest is spot on. And 1 Hour IS enough to cure the shrimp and scallops. However I prefer to cure just the meat longer, 4 hours is good. Then add all the veggies and re-chill for 30 minutes.
Love this recipe! I don’t really change the recipe, just the ingredients to our taste. If you haven’t tried it yet, don’t put it off any longer. I make it the evening before and let it marinate overnight in the fridge – add a few more red pepper flakes, a dollop of Frank’s Hot Sauce and enjoy! You can also toss it on a lettuce salad for a real treat.
Used halibut in place of scallops, and added popcorn shrimp for volume. This came out perfect and was truly delicious!
I crave ceviche on the regular and there aren’t many restaurants in my area that offer it. That’s why I’m glad I found this recipe. It was a blessing – super easy to make and very flavorful.
I made this using 2 lbs of seafood (a mixture of scallops, halibut and shrimp) and the rest of the ingredients as written, except that I halved the cilantro and used one tsp salt. I cut the scallops and halibut into smaller pieces and marinated them in the fridge for four hours, and added the (already cooked) shrimp and the veggies for the last hour… and I added some chopped avocado at the end. Ample for 10 for appetizers (with corn tortilla chips), and we have leftovers. Thanks for the recipe! Delicious!!
This isn’t real Mexican food… This is really really really real mexican food
You MUST let this dish set at least 2-3 hours.
Let me give you some advice. Cut the shrimp into smaller pieces and juice way more lemon/lime than what this recipe calls for. If you juice enough to cover all or almost all of the seafood, it will cook in 30-45 minutes. Also, add some avocado chunks. And if you are like me and don’t like the taste of raw onion that much, let the onion cook in the lime juice along with the seafood.
fxt
I have made this recipe a handful of times and the finished product is always delicious – but getting there is a struggle because if you follow the directions exactly as written, you aren’t going to have cooked fish for 6-8 hours. So, cut all the fish into small bites and mix the cut pieces in a large bowl. Then divide the fish into two or three shallow glass dishes (like cake pans) and cover the fish with lemon and lime juice. Set that aside until it starts to turn pink. Then, add a portion of the salt, pepper, onion, jalapeno, serrano and cilantro and olive oil to each pan. let it keep “cooking” until the fish is done. Drain off some liquid from each pan and dump everything back into a large glass bowl (always glass – metal can interfere with the reaction of the citrus and fish) and stir in cucumber and tomato then serve immediately. Finished product always gets rave reviews!
This was a great recipe. I quartered it since ceviche is better on the first day. I diced the shrimp and they pinked up just fine. If you poach them it isn’t really ceviche.
Fabulous
The reason it was inedible is because the time for letting it “cook” in the citrus is radically incorrect. As others suggested, I cut up the seafood (shrimps cut into 4 pieces each, scallops (large) cut into 6-8 pieces each) and I doubled the marinating time (2 full hours). I was being very careful about this, because this dish was supposed to be my contribution to a potluck, so it had to be ready on time. It was nowhere near ready. At the two hour mark, the shrimp was still gray and translucent. At the three hour mark, it was beginning to become opaque. Obviously, it was useless for my potluck. I’m pretty irritated.
Haven’t tried this yet, it looks perfectly great ??
yes this is how its done tijuana mex style!
As soon as the lime and lemon juice mixed with the shrimp the color turned to opaque within 3 minutes. The recipe is great and would recommend it to anyone who knows what authentic shrimp ceviche should taste like.
This is really good! I covered 2 1/2 lbs. of shrimp, 1 lb. of fake crab chunks, and 2 chopped cod fillets with lime juice over night, then in the morning added 3 roma tomatoes, 1 onion, 3 jalapenos, salt, pepper, cucumber, garlic powder, and cilantro. I didn’t add oil. I also added some clamato juice, after I then drained about 1./2 of the lime juice off so the shrimp wouldn’t get rubbery. It made a huge mixing bowlful. I am guessing that it’s at least 12 very large servings.
Made this tonight and it turned out well. I found that this needed more lemon/lime in order to “cook” and as some other reviews have mentioned it needed quite a bit longer before it was done.
This was delicious. The shrimp weren’t fully opaque after nearly two hours, so I cut them in half–I’ll start the process that way next time. Regardless of any substitutions for the seafood, be sure that you add enough lime juice to fully cover it for food safety. This is great with avocado chunks added at the end.
Fantastic.
I have made this recipe by following the directions as stated and it was fantastic. I also make a shortcut version that is excellent by using 2 lbs. precooked and cleaned thawed shrimp cut in half, omit the serrano pepper and scallops, 1 tomato chopped, one cucumber chopped, 3 green onions chopped, one jalapeno diced small, add one chopped avocado, 2 limes squeezed, 1/2 lemon squeezed, 2 tsp. olive oil, 2 tbs. fresh chopped cilantro, salt & pepper to taste, refrigerate one hour, serve on flat fried corn tortillas or with tortilla chips. Fabulous! Everyone who tries it asks for the recipe!