Shrimp Ceviche

By Bonnie T

Ingredients

• 1 pound chopped scallops
• 1 pound chopped tilapia fillets
• 2 pounds cooked shrimp peeled and deveined
• 2 tablespoons salt or to taste
• 3/4 cup lime juice 4-6 limes or to taste
• 1-2 cups finely chopped red onions
• 1-1 1/2 cups chopped cilantro
• 1-2 cups peeled and diced cucumbers
• 1-2 avocados peeled, seed removed and cut into 1/2 chunks
• 3-7 seeded and chopped tomatoes

Details

Servings 6

Preparation

Step 1

Rinse cooked shrimp and drain. Cut each piece in half. Place shrimp in a glass or ceramic bowl. Chop scallops and tilapia and add to bowl. Mix in the lime, lemon juice and salt. Cover and refrigerate for about four hours. The lime and lemon juices actually cook the seafood while it is marinating.

Mix in chopped red onion and tomatoes and refrigerate during the marinating period. I chop these ingredients at one time and then, remove the bowl from the refrigerator to add the ingredients. Continue refrigerating to marinate

Right before serving, add cilantro, cucumber and avocado. I do not add these items with the above ingredients because these tend to get sogyy. Stir and serve.

When I make this dish, I make a large amount because we enjoy it for a few days. Because of the acidic juices, it keeps well. I don't mind the cucmbers being a bit soggy. I also use the larger amounts indicated in the ingredient list. I like the strong lime and lemon tastes, so I add a lot. If I am making a large batch, I do not add the avocado until I am going to eat it. That way, it is not getting mushy in the bowl over the few days it will last for us.