| Level: | Intermediate |
| Total: | 2 hr |
| Prep: | 20 min |
| Inactive: | 1 hr 30 min |
| Cook: | 10 min |
| Yield: | 6 appetizer portions |
Ingredients
- 1/4 cup kosher salt, plus more for seasoning
- 1 pound medium shrimp, peeled and deveined
- 1/2 pound bay scallops
- 2 lemons, juiced
- 2 limes, juiced
- 2 oranges, juiced
- 1 cup peeled, seeded and diced cucumber
- 1/2 cup finely chopped red onion
- 2 serrano chiles, seeded and finely chopped
- 1 cup seeded and diced tomatoes
- 1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces
- 1 tablespoon roughly chopped fresh cilantro leaves, plus leaves for garnish
- 1/4 cup extra-virgin olive oil
Instructions
- Put a 4-quart stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup kosher salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and spread out on a sheet pan to cool.
- Once the shrimp are completely cooled, chop into 1/2-inch pieces and put in a medium-sized nonreactive bowl. Add the scallops, lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 1 hour.
- Stir the tomatoes, avocado, chopped cilantro, and olive oil into the shrimp and scallop mixture. Allow it to sit at room temperature for 30 minutes, then season to taste with kosher salt.
- To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 271 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 22 g |
| Cholesterol | 131 mg |
| Sodium | 731 mg |
Reviews
I followed this recipe exactly, using fresh squeezed fruit. I got wild caught frozen shrimp and a package of frozen bay scallops. My guests were ecstatic! Me too. It is really a delicious appetizer, or an amazing luncheon main, served on lettuce cups. The next day, there was about 1/2 cup left over and it was still delicious! Thank you.
This recipe is delicious! I bought cooked shrimp, which made it even easier. Only used one serrano pepper but should have used both! And I used a very good quality olive oil. Will make it again!
Was missing eating out so I went looking for a ceviche recipe. Delicious! My husband is South America and says it has that “back home” traditional taste he remembers. Easy prep. The multiple flavors are satisfying. Filling I served It with crackers.
Really great ceviche, I make a few different ones, but this is the best!
This is the best ceviche recipe!!! Huge hit with friends and family each time I make it. I serve it for holiday parties as well!