Switch to Chapter View
Previous   Up   Next
Chapter: Shellfish Recipes
Section: Ceviches
Recipe: Shrimp and Scallop Ceviche with Avocado

cardfile icon 

Shrimp and Scallop Ceviche with Avocado
1/2 pound large shrimp (21-25 per pound), peeled, deveined, tails removed, 
  and halved
1/2 pound sea scallops, quartered
1-1/2 cups fresh lime juice (juice from 6-8 limes)
1/2 cup white or red onion, chopped
2 tablespoons fresh orange juice
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 ripe avocado, peeled, seeded, and diced
1 medium red tomato, diced
2 tablespoons cilantro or celery leaves, chopped
1 jalapeno pepper, seeds and veins removed, finely diced (optional) 

Combine lime juice, shrimp, scallops and onion in a medium glass bowl. Toss
to combine, cover with plastic wrap, and place in refrigerator to marinate
for 3 hours or until the shrimp and scallops are white in color. Drain the
liquid from the shrimp-scallop-onion mixture, but do not rinse.

In a large glass bowl whisk together the orange juice, olive oil, and salt.
Add the avocado, tomato, cilantro, jalapeno pepper and marinated seafood.
Toss gently to combine, and serve immediately.

From: Avocados from Mexico
section picture