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Shrimp and Scallop Ceviche


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  • 1 pound peeled and deveined medium shrimp (30-40 per pound)
  • 1 pound bay scallops
  • 1 bunch cilantro leaves, chopped
  • 3 roma (plum) tomatoes, diced
  • 2 stalks celery, diced
  • 5 green onions, sliced
  • 6 limes, juiced
  • 2 small serrano peppers, seeded and minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon ground black pepper


Servings 6
Preparation time 30mins
Cooking time 210mins


Step 1

1.Combine the shrimp, scallops, cilantro, tomatoes, celery, green onions, lime juice, and serrano peppers in a bowl. Season with salt, white pepper, and black pepper; stir and pour into a glass or plastic container. Cover, and refrigerate 3 hours to overnight. Serve the seafood with the lime juice marinade.


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