Shrimp and Scallop Ceviche

Ceviche…[Sa-vich-a] in my opinion should be renamed.  Possibly to something like, most incredible combination of ingredients, or dancing tastebuds…ok maybe not but part of me feels as though not enough people are familiar with the dish.  It seems to be a select population who are familiar with ceviche and those who are familiar with it have nothing but rave reviews.  So this is my attempt to spread the love for ceviche to those who have not tried it but would like to make it.  It happens to be an incredibly simple dish to make, no cooking just an hour or so of chopping and lime squeezing (that would have gone by a lot faster if I had owned a citrus juicer).

The first time I had ceviche I had no idea what I was in for, most of me was skeptical about the idea that the lime juice alone would cook the shrimp and fish enough that I wouldn’t get sick, but the other half loved shrimp and lime too much to walk away from the challenge.  So yes, it is what it seems, you simply place raw shrimp, white fish, tomato, onion, jalepeno etc. in a big bowl covered in lime juice and the acid from the limes will cook the shrimp in front of your eyes.  Before you close the page in disbelief just look at the pictures,  all that goodness in one bowl eaten with tortilla chips is a.)  a very healthy dinner b.)  will last you a couple meals and c.)  involves some of the most delicious ingredients that could come in one dish.

Now, you can add or subtract most things.  If you don’t like scallops feel free to eliminate them or add a different white fish.  The limes happen to be essential, however if you dont like tomatoes, onions, or jalapenos those can go.  Enjoy!

Shrimp and Scallop Ceviche 

Ingredients (this quantity lasted about 2 or 3 days of meals, simply cut the quantity of each to the amount you wish t make)

  • 2 lbs frozen uncooked shrimp thawed cut into chunks
  • 1lb scallops cut into chunks
  • 2 avocados cut into small pieces
  • 2 mangos cut into small pieces
  • about 20-25 limes depending on how much juice you get from each (just enough to cover all the ingredients)
  • 2 jalepanos seeded and cut small (keep the seeds if you like the heat)
  • 4 roma tomatoes seeds removed and cut into chunks
  • 1/2 yellow onion cut into small pieces
  • 1 tbl crushed garlic
  • salt and pepper to taste


  1. Combine all ingredients except the mango and avocado and let sit in the fridge for about 3 hours or until the shrimp are completely pink.
  2. After about 3 hours drain about 1/2 the juice and add the mango and avocado.

Yup it IS that easy!!


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