07/22/2025
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Scallop and Shrimp Ceviche
Serves 4
Ingredients:
- 1 red bell pepper, finely chopped
- 1 cup freshly squeezed lime juice ( approximately 5 limes)
- 1 cup freshly squeezed lemon juice (approximately 5 lemons)
- 1 cup orange juice ( approximately 4 oranges)
- 1 medium cucumber, diced
- 2 Roma tomatoes, diced
- ½ jalapeùo pepper, finely chopped - adjust to spice level/taste
-½ red onion, finely diced
- 253g wild-caught sea scallops, chopped
- 318g raw shrimp (Wholesome Pantry), peeled, deveined, and chopped
- 1/2 medium mango, diced. Can add any juice to the mix as well
- 1 small bunch fresh cilantro, chopped
Instructions:
Marinate the Seafood:
In a non-reactive bowl, combine the chopped scallops and shrimp with the lime juice, lemon juice, and orange juice. Cover and refrigerate for 1 hour, or until the seafood turns opaque (this means itâs âcookedâ by the citrus). If it is not cooked through from the acidity of of the juice, let it sit longer in the refrigerator until cooked. Note: if this makes you uncomfortable, you can always blanch the shrimp first and then drain, rinse, and add to the juice.
Prepare the Vegetables and Fruit:
While the seafood is marinating, dice the red bell pepper, cucumber, tomato, red onion, mango, and jalapeĂąo. Place all in a large mixing bowl.
Combine and Mix:
Once the seafood is ready, add it (and the citrus juice) to the bowl of vegetables and fruit. Gently mix until well combined.
Finish with Cilantro:
Stir in the chopped cilantro. Taste and adjust with more lime juice or salt if desired. You can also top with Tajin seasoning for an extra kick.
Serve:
Chill before serving. Serve as-is, or in lettuce cups.
APPROXIMATE Nutrition Facts per serving
Calories: 253.5 kcal
Protein: 25 g
Fat: 1.5 g
Carbohydrates: 35 g
