I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Shrimp & Scallop Ceviche
...in your mind.
Shrimp & Scallop Ceviche

Shrimp & Scallop Ceviche

Ingredients

  • How great is a little pre-dinner ceviche? Really great.
  • 1/2 pound scallops, cut into a small dice
  • 1/2 pound raw shrimp, peeled & de-veined & cut into a small dice
  • Juice of 6 limes
  • 3-6 serrano chiles (depending on your heat tolerance), seeds/membrane removed and cut into a tiny dice
  • 2 vine ripe tomatoes, de-seeded and diced small
  • 3 avocados, diced small
  • 1/4 cup chopped cilantro
  • 1/4 cup diced green onions
  • 1/4 cup finely diced English or Persian cucumber
  • 3 tablespoons finely chopped parsley
  • Kosher salt to taste
  • Potato/tortilla chips for serving

Directions

  1. Put scallops, shrimp and lime juice in a medium bowl
  2. Mix well and pat it down so the lime juice covering the shrimp & scallops - cover and refrigerate overnight
  3. The next day, add all remaining ingredients, mix well and season to taste with salt & pepper
  4. Serve with some kind of crunchy chip to spoon the ceviche onto
Shrimp & Scallop Ceviche

Shrimp & Scallop Ceviche

Ingredients

  • How great is a little pre-dinner ceviche? Really great.
  • 1/2 pound scallops, cut into a small dice
  • 1/2 pound raw shrimp, peeled & de-veined & cut into a small dice
  • Juice of 6 limes
  • 3-6 serrano chiles (depending on your heat tolerance), seeds/membrane removed and cut into a tiny dice
  • 2 vine ripe tomatoes, de-seeded and diced small
  • 3 avocados, diced small
  • 1/4 cup chopped cilantro
  • 1/4 cup diced green onions
  • 1/4 cup finely diced English or Persian cucumber
  • 3 tablespoons finely chopped parsley
  • Kosher salt to taste
  • Potato/tortilla chips for serving

Directions

  1. Put scallops, shrimp and lime juice in a medium bowl
  2. Mix well and pat it down so the lime juice covering the shrimp & scallops - cover and refrigerate overnight
  3. The next day, add all remaining ingredients, mix well and season to taste with salt & pepper
  4. Serve with some kind of crunchy chip to spoon the ceviche onto