Ceviche is a vibrant dish that celebrates fresh seafood and zesty citrus flavors. Our shrimp and scallops ceviche recipe brings together tender, succulent seafood with bright lime juice and a hint of spice for a refreshing appetizer or light meal. It’s perfect for warm days when you want something cool and satisfying without turning on the stove.
Originating from coastal Latin American countries, ceviche has become a favorite worldwide thanks to its simplicity and bold taste. We love how this recipe highlights the natural sweetness of shrimp and scallops while balancing it with fresh herbs, crunchy vegetables, and just the right amount of heat. Whether you’re hosting a summer gathering or craving a healthy snack, this ceviche is sure to impress.
Ingredients
To create a vibrant and authentic Ceviche Recipe Shrimp And Scallops, we need a balance of fresh seafood, bright citrus flavors, crisp vegetables, and the right seasonings. Below, we break down the essential components for a perfect ceviche.
Seafood
For the freshest taste and tender texture, we use:
- 1/2 pound raw shrimp, peeled and deveined, cut into bite-sized pieces
- 1/2 pound fresh scallops, cleaned and sliced into small rounds
The natural sweetness of shrimp and scallops is the heart of our ceviche, so freshness is key to achieving the ideal flavor.
Citrus Marinade
Our marinade’s zesty citrus infusion is critical for “cooking” the seafood and delivering that signature ceviche tang:
- 1 cup fresh lime juice (about 8-10 limes), freshly squeezed
- 1/4 cup fresh lemon juice (about 2 lemons), freshly squeezed
- 1 tablespoon orange juice (optional, for subtle sweetness)
The lime and lemon juice firm the flesh with their acidity while infusing the seafood with bright, tangy notes.
Vegetables and Herbs
We layer in crisp textures and herbal freshness to complement the seafood and citrus:
- 1/2 cup finely chopped red onion
- 1 medium jalapeño, seeded and minced (adjust for spice level)
- 1 medium tomato, diced
- 1/2 cup cucumber, peeled and diced
- 1/4 cup fresh cilantro, chopped
These ingredients give our ceviche its vibrant crunch and herbal aroma.
Seasonings and Extras
To enhance every bite and add depth, we incorporate:
| Ingredient | Quantity | Purpose |
|---|---|---|
| Salt | 1 teaspoon | Brings out flavors |
| Black pepper | 1/2 teaspoon | Adds mild warmth |
| Olive oil | 2 tablespoons | Adds silkiness and richness |
| Avocado (optional) | 1 diced fruit | Creamy texture and subtle taste |
Together these seasonings balance the acidity and crisp vegetables, rounding out the dish beautifully.
Equipment Needed
To prepare our Ceviche Recipe Shrimp And Scallops perfectly, having the right equipment is essential. Each tool helps ensure we maintain the freshness and texture of the seafood while efficiently combining flavors. Here is a detailed list of the must-have kitchen items:
- Glass or Non-reactive Bowl: We use a large glass bowl to marinate the shrimp and scallops. It prevents any unwanted metallic taste and allows us to see the ingredients as they cure in the citrus juice.
- Sharp Chef’s Knife: Precision cutting of red onion, jalapeño, tomato, cucumber, and cilantro is key. A sharp chef’s knife ensures clean, uniform slices for balanced texture.
- Cutting Board: A sturdy, easy-to-clean cutting board helps us prep ingredients safely and efficiently.
- Measuring Cups and Spoons: Accurate measurement of lime juice, lemon juice, olive oil, and seasonings is critical for the perfect tangy balance.
- Mixing Spoon or Spatula: We gently fold the seafood and vegetables together using a non-metallic spoon or spatula to keep the delicate scallops intact.
- Fine Mesh Strainer (optional): If we want to strain excess juice or remove seeds from jalapeño and tomato, a fine mesh strainer is handy.
- Refrigerator-safe Container with Lid: Once combined, the ceviche needs to chill for at least 20 minutes. Using a covered container ensures it stays fresh and absorbs all flavors evenly.
- Serving Bowls or Plates: For presentation, clear bowls or small plates showcase the vibrant colors and textures of our shrimp and scallop ceviche beautifully.
To summarize, here is a quick-reference table highlighting these tools:
| Equipment | Purpose |
|---|---|
| Glass or Non-reactive Bowl | Marinating seafood safely without metallic taste |
| Sharp Chef’s Knife | Precision slicing of vegetables and herbs |
| Cutting Board | Safe ingredient prep |
| Measuring Cups & Spoons | Accurate measurement of liquids and seasonings |
| Mixing Spoon or Spatula | Gentle folding of ceviche mixture |
| Fine Mesh Strainer (opt.) | Straining seeds or excess citrus juice |
| Refrigerator-safe Container | Chilling and marinating ceviche |
| Serving Bowls or Plates | Attractive presentation of the finished dish |
By gathering these essential tools ahead, we ensure our shrimp and scallop ceviche preparation is seamless and delivers that fresh, zesty bite every time.
Prep Work
Before assembling our Shrimp and Scallops Ceviche, it’s essential to prepare each component carefully. Clean seafood and crisp vegetables set the foundation for this vibrant dish.
Preparing the Shrimp
- Select 1/2 pound of raw shrimp, peeled and deveined for the best texture.
- Rinse the shrimp under cold water and pat dry with paper towels.
- Trim any remaining tails for easier biting and a clean presentation.
- Cut larger shrimp into bite-sized pieces, about 1/2 inch chunks, to ensure even marination.
- Keep the shrimp chilled until ready to marinate with the citrus juice to maintain freshness.
Preparing the Scallops
- Use 1/2 pound of fresh scallops, preferably sea scallops for their firm texture.
- Rinse the scallops under cold water to remove any grit or impurities.
- Pat dry thoroughly to avoid diluting the marinade.
- Slice the scallops horizontally if large, aiming for 1/4 to 1/2 inch pieces, to match shrimp size.
- Inspect for any membranes or tough bits and remove them to keep each bite tender.
Chopping and Dicing Vegetables
Prepare the vegetables for crunch and bright flavor to complement the seafood:
| Vegetable | Preparation Details | Description |
|---|---|---|
| Red Onion | Peel, then finely dice into 1/4-inch pieces | Sharpness balances the citrus |
| Jalapeño | Remove seeds for mild heat, finely chop | Adds subtle spice without overpowering |
| Tomato | Core, seed, and dice into small cubes | Freshness and juice enhance brightness |
| Cucumber | Peel if desired, dice into small cubes | Crisp texture adds cooling effect |
| Cilantro | Roughly chop leaves | Herbaceous aroma boosts freshness |
- Tip: Keep diced vegetables uniform for an even bite and beautiful presentation.
- Reminder: Rinse cilantro thoroughly to remove grit.
By following these prep steps, we ensure our shrimp and scallops ceviche bursts with freshness, balanced flavors, and perfect textures.
Instructions
Follow these clear step-by-step instructions to create a vibrant and flavorful Ceviche Recipe Shrimp And Scallops. Each phase enhances the dish’s freshness and bold taste, ensuring perfect results every time.
Marinating the Seafood
To begin, place the prepared shrimp and scallops in a non-reactive glass bowl. Pour 1 cup fresh lime juice and 1/4 cup lemon juice over the seafood, ensuring it is fully submerged. Optionally, add 2 tablespoons of orange juice for a subtle sweetness that balances the acidity.
“The citrus juices ‘cook’ the seafood gently, firming the texture and intensifying the flavor without heat.”
Cover the bowl tightly with plastic wrap and refrigerate for 30 to 45 minutes. During this time, gently stir the mixture every 15 minutes to ensure even marination.
| Step | Detail | Time |
|---|---|---|
| Place seafood and juices | Use lime, lemon, and optional orange juice | Immediately |
| Marinate | Refrigerate covered and stir gently | 30-45 minutes |
Combining Ingredients
Once the seafood is opaque and firm from marination, drain about half of the citrus juice using a fine mesh strainer if desired, preserving some juice for flavor balance.
Add the finely chopped red onion, diced jalapeño, tomato, cucumber, and fresh cilantro to the seafood bowl. Use a gentle folding motion with a spoon or spatula to combine the ingredients thoroughly without breaking the delicate pieces.
We want the mixture to be well-mixed yet maintain the fresh textures of the vegetables and seafood. This layering of flavors and crunch creates the signature ceviche experience.
If using, gently fold in diced avocado last to avoid mashing.
Final Seasoning Adjustments
After mixing, taste the ceviche to customize seasoning. Add salt and freshly ground black pepper sparingly to enhance the overall profile.
Drizzle about 1 tablespoon of extra virgin olive oil over the ceviche, folding it in to add a subtle richness and roundness.
| Seasoning | Amount | Purpose |
|---|---|---|
| Salt | To taste | Highlights and balances flavors |
| Black Pepper | To taste | Adds subtle heat and depth |
| Olive Oil | 1 tablespoon | Adds richness and smooth finish |
We recommend chilling the dish for an additional 10 minutes before serving to allow flavors to meld beautifully. Serve in chilled bowls with fresh tortilla chips or thinly sliced baguette for a refreshing and impressive appetizer.
Serving Suggestions
To maximize the vibrant flavors of our Ceviche Recipe Shrimp And Scallops, consider the following serving ideas that enhance both presentation and taste.
Ideal Serving Vessels
- Use small bowls or clear glasses to showcase the colorful layers of the ceviche.
- Serve on chilled plates to keep the dish fresh longer.
- For casual settings, margarita glasses or small mason jars add a festive touch.
Complementary Accompaniments
Pair the ceviche with crunchy, light sides to balance the citrusy tang and seafood tenderness:
| Side Item | Description | Purpose |
|---|---|---|
| Fresh Tortilla Chips | Lightly salted or plain | Adds crisp texture |
| Thinly Sliced Baguette | Toasted for subtle crunch | Provides a mild base |
| Plantain Chips | Slightly sweet with crunch | Introduces sweet-salty contrast |
| Jicama Sticks | Fresh and crisp | Adds refreshing crunch |
Tip: Avoid overly heavy bread or crackers to maintain the ceviche’s light and refreshing profile.
Garnishes to Elevate Flavor and Appearance
- Sprinkle fresh cilantro leaves or chopped green onions for an herbaceous boost.
- Add thin slices of avocado for a creamy, smooth contrast.
- Drizzle a few drops of extra virgin olive oil or a dash of hot sauce for extra zest.
Beverage Pairings
Our shrimp and scallops ceviche pairs well with:
| Beverage Type | Serving Style | Flavor Profile |
|---|---|---|
| Crisp White Wine | Chilled (e.g., Sauvignon Blanc) | Bright, acidic complements citrus |
| Sparkling Water | With lemon or lime wedge | Refreshing palate cleanser |
| Light Beer | Icy cold | Balanced bitterness to contrast seafood freshness |
| Margarita | On the rocks | Citrus flavors echo the ceviche |
Presentation Tips
- Serve immediately after chilling to keep the seafood tender.
- Garnish just before serving to keep herbs crisp and vibrant.
- Use colorful plates or trays that contrast with the ceviche’s natural hues to visually enhance the dish.
By pairing the Ceviche Recipe Shrimp And Scallops with thoughtful sides and beverages, and presenting it attractively, we create an unforgettable experience that highlights its fresh, zesty character.
Make-Ahead Tips
To ensure our Ceviche Recipe Shrimp And Scallops stays fresh and flavorful, careful timing and storage are essential. Here are our best make-ahead tips to enjoy the perfect ceviche without sacrificing its vibrant taste and texture.
Marinate in Advance, But Not Too Long
Marinating the shrimp and scallops in citrus juice is key to achieving that tender “cooked” texture. We recommend marinating for 30 to 45 minutes as per the recipe. If preparing ahead:
- Marinate the seafood up to 2 hours before serving.
- Beyond that, the seafood can become overly firm or mushy, losing its ideal texture.
Prepare Vegetables Earlier
Chop your crisp vegetables—red onion, jalapeño, tomato, cucumber, and cilantro—up to 4 hours in advance. Store them separately in airtight containers in the refrigerator to maintain their crunch and freshness.
| Ingredient | Maximum Prep-Ahead Time | Storage Tip |
|---|---|---|
| Seafood | 2 hours (marinated) | Keep chilled, covered tightly |
| Vegetables | 4 hours (chopped) | Airtight container in fridge |
| Citrus Juice | Up to 24 hours | Refrigerate in sealed bottle |
Combine Just Before Serving
For optimal texture, mix the seafood with vegetables and seasonings only right before serving. This approach preserves:
- The crispness of the vegetables
- The brightness of fresh herbs
- The balanced flavor without dilution
Chill Properly
Once combined, chill the ceviche in the refrigerator for 10 to 15 minutes, but avoid longer chilling after mixing vegetables to prevent sogginess.
Storage Recommendations
If you must store leftover ceviche:
- Use an airtight container
- Keep refrigerated for no more than 24 hours
- Avoid freezing, as texture and flavor degrade significantly
“Freshness is the secret to vibrant and delicious ceviche.” Sticking to these make-ahead tips helps us serve this classic dish with the bright, zesty flavors and perfect seafood texture it deserves.
Conclusion
Crafting shrimp and scallops ceviche is a rewarding way to bring fresh, vibrant flavors to your table. With just a few quality ingredients and simple steps, we can create a dish that’s both light and satisfying.
This recipe invites us to enjoy the natural sweetness of seafood enhanced by zesty citrus and crisp vegetables. It’s perfect for warm days, casual gatherings, or anytime we want a healthy, flavorful snack.
By following the tips and techniques shared, we ensure every bite bursts with freshness and balance. Let’s dive in and savor this delightful ceviche that celebrates the best of coastal cuisine.
Frequently Asked Questions
What is shrimp and scallops ceviche?
Shrimp and scallops ceviche is a refreshing seafood dish made from raw shrimp and fresh scallops marinated in citrus juices like lime and lemon, which “cook” the seafood. It’s combined with fresh vegetables, herbs, and seasonings to create a zesty, flavorful appetizer or light meal.
How long should I marinate the seafood for ceviche?
Marinate the shrimp and scallops in the citrus juice mixture for 30 to 45 minutes. This time allows the acid to “cook” the seafood, giving it a firm texture and tangy flavor.
Can I prepare ceviche ahead of time?
Yes. You can marinate seafood up to 2 hours in advance and chop vegetables up to 4 hours before serving, storing them separately. Mix and season just before serving, then chill for 10-15 minutes.
What equipment do I need to make ceviche?
Essential tools include a glass or non-reactive bowl for marinating, a sharp chef’s knife, cutting board, measuring cups/spoons, a mixing spoon, and a refrigerator-safe container. An optional fine mesh strainer helps remove excess juice.
What vegetables are best for shrimp and scallops ceviche?
Red onion, jalapeño, tomato, cucumber, and fresh cilantro are ideal. They add crunch, spice, aroma, and color, complementing the sweetness of the seafood.
How should I serve shrimp and scallops ceviche?
Serve chilled in small bowls or clear glasses for an attractive presentation. Pair with fresh tortilla chips, thin baguette slices, plantain chips, or jicama sticks. Garnish with cilantro, avocado, and a drizzle of olive oil or hot sauce.
Is ceviche healthy?
Yes. Ceviche is low in calories, high in protein, and includes fresh vegetables and herbs, making it a nutritious, light choice perfect for warm weather.
Can leftover ceviche be stored?
Store leftover ceviche in an airtight container in the refrigerator and consume within 24 hours. Avoid freezing, as it changes the seafood’s texture and flavor.