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This recipe for shrimp and scallop ceviche is one of my family’s favorites. It can be served on corn tostadas or with corn chips as a meal or as an appetizer, as it’s normally served in most authentic Mexican restaurants. It goes best with a cold beer! Don’t forget the hot sauce.
Ingredients
- 4 pounds shrimp
- 1 pound scallops
- 6 large limes, juiced
- 1 large lemon, juiced
- 1 small white onion, chopped
- 1 cucumber, peeled and chopped
- 1 large tomato, coarsely chopped
- 1 jalape?o pepper, chopped
- 1 serrano pepper, chopped
- 1 bunch cilantro
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
- ground black pepper to taste
Directions
Step 1
In a large glass or ceramic bowl, gently toss shrimp and scallops with lime juice and lemon juice. Mix in onion, cucumber, tomato, jalape?o, serrano, cilantro, olive oil, salt, and pepper. Cover the bowl and chill in the refrigerator until shrimp and scallops are opaque, about 1 hour.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 204 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat1g | 3% |
| Cholesterol253mg | 84% |
| Sodium859mg | 37% |
| Total Carbohydrate11g | 4% |
| Dietary Fiber3g | 9% |
| Total Sugars2g | |
| Protein35g | |
| Vitamin C30mg | 152% |
| Calcium93mg | 7% |
| Iron5mg | 29% |
| Potassium534mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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