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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
- shrimp: 4 pound
- scallops: 1 pound
- limes: 6 piece (juiced)
- lemon: 1 piece (juiced)
- white onion: 1 piece (chopped)
- cucumber: 1 piece (chopped)
- tomato: 1 piece (chopped)
- jalapeño pepper: 1 piece (chopped)
- Serrano pepper: 1 piece (chopped)
- bunch cilantro: 1 piece
- olive oil: 1 Tbsp
- kosher salt: 1 Tbsp
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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In a large glass or ceramic bowl, gently toss shrimp and scallops with lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeño, serrano, cilantro, olive oil, salt, and pepper. Cover the bowl and chill in the refrigerator until shrimp and scallops are opaque, about 1 hour.
