Easiest Way to Cook Perfect Shrimp & Scallop Ceviche

Shrimp & Scallop Ceviche – This recipe is best for when you have no idea what to cook. You can cook Shrimp & Scallop Ceviche using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Shrimp & Scallop Ceviche

  1. It’s 1 cup of minced onion (I like smaller pieces in ceviche, and especially with winter onions that are extra sulfury.).
  2. It’s 1 cup of seeded and minced cucumber (I like Persian cucumbers aka baby cucumbers).
  3. You need 2 cups of diced tomato.
  4. You need 1/4-1/2 cup of minced jalapeño or serrano chilies (keep seeds if you like it hotter, remove the vein and seeds if you like it milder).
  5. You need 1/2 pound of raw Bay scallops (80/100 count), cut into roughly 1/4-inch pieces (you can just do a rough chop – don't have to slice each one individually).
  6. It’s 1/2 pound of precooked shrimp (see notes above re: shrimp).
  7. Prepare 1/2-3/4 cup of fresh squeezed lime juice, depending on how acidic you like things (probably anywhere from 4 to 7 limes, depending on size and juiciness).
  8. It’s 1.5 teaspoons of salt to start.
  9. Prepare 1 teaspoon of sugar to tame the acid of the lime juice.
  10. You need 1/2-1 cup of chopped cilantro (I use stems and all).

Shrimp & Scallop Ceviche Instructions

  1. Put onions, tomatoes, cucumbers, chilies, shrimps, and scallops in mixing bowl.
  2. Squeeze and measure your lime juice and add to ceviche mixture along with salt and sugar.
  3. Mix thoroughly and adjust seasoning if needed. You might like a little more salt, depending on how salty your seafood ingredients were to begin with.
  4. Add cilantro and stir in to thoroughly incorporate.
  5. As long as your scallops are nice and fresh, you could just eat it straight away, but if you like them to steep in the seasoning and lime juice for a while, cover and refrigerate for an hour or two before serving with tostadas or tortilla chips.
  6. Enjoy! 🙂