Shrimp and Scallop Ceviche
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| Servings |
| 8(appetizer servings) |
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Shrimp and Scallop Ceviche
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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
- 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.
- When ready to serve, drain the shrimp and scallops. Add the tomato, cucumber, red onion, garlic, cilantro, Serrano chile, and salt and toss gently.
- Just before serving, add the avocado and the juice of one orange and toss. Serve with tortilla chips.
- (Note: this recipe can make 8 appetizer size portions or 4 main meal portions)
