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Shrimp and Scallop Ceviche

July 4, 2015 by Dawna Stone

Shrimp and Scallop Ceviche
Servings
8(appetizer servings)
Servings
8(appetizer servings)
Shrimp and Scallop Ceviche
Servings
8(appetizer servings)
Servings
8(appetizer servings)
Ingredients
  • 6 limessqueezed
  • 2 lemonssqueezed
  • 1/2pound small bay scallops
  • 1/2pound shrimpcut into bite size pieces
  • 1large tomatochopped
  • 1 cucumberseeded and chopped
  • 1/2 red onionfinely chopped
  • 1 cloveminced garlic
  • 1/3cup chopped cilantro
  • 1 serrano chile pepperseeded and minced
  • 1/4teaspoon sea salt
  • 1small avocadopitted and chopped
  • 1 orange
Servings: (appetizer servings)
Instructions
  1. In a glass or stainless steel bowl, stir together the lime juice, lemon juice, Add the shrimp and scallops, cover, and refrigerate for at least 4 hours and up to 8 hours. Stir once or twice during chilling.
  2. When ready to serve, drain the shrimp and scallops. Add the tomato, cucumber, red onion, garlic, cilantro, Serrano chile, and salt and toss gently.
  3. Just before serving, add the avocado and the juice of one orange and toss. Serve with tortilla chips.
  4. (Note: this recipe can make 8 appetizer size portions or 4 main meal portions)
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Filed Under: Appetizers & Side Dishes, Dairy-Free, Fish, Gluten-Free, Main Meals, Recipes, Sugar-Free, Wheat-Free

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