Citrus Ceviche with Shrimp and Scallops
Dive into a vibrant and refreshing blend of flavors with this Citrus Ceviche with Shrimp and Scallops. Featuring tender, bite-sized pieces of shrimp and scallops “cooked” in a zesty trio of lime, lemon, and orange juices, this no-cook dish bursts with bright citrus notes. Perfectly complemented by finely diced red onion, juicy roma tomatoes, fiery jalapeño, and fresh cilantro, this ceviche is finished with creamy avocado for a luscious texture. Ready in just 25 minutes, this recipe is an ideal appetizer or light meal, served with crisp tortilla chips or crackers for the perfect crunch. Whether you’re hosting a summer gathering or craving a seafood delicacy, this ceviche is a fresh, flavor-packed dish that's as easy to make as it is impressive to serve.
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Recipe Information
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 1 pound scallops, cut into small pieces
- 0.5 cup lime juice, freshly squeezed
- 0.25 cup lemon juice, freshly squeezed
- 0.25 cup orange juice, freshly squeezed
- 1 medium red onion, finely diced
- 1 large roma tomato, finely diced
- 1 medium jalapeño, finely minced (seeds removed for less heat)
- 0.5 cup cilantro, finely chopped
- 1 large avocado, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups tortilla chips or crackers, for serving
Instructions
Place the shrimp and scallops in a glass or stainless steel bowl. Ensure the seafood is cut into bite-sized pieces for even curing.
Pour the freshly squeezed lime juice, lemon juice, and orange juice over the seafood. Toss to ensure all pieces are fully submerged in the citrus juices.
Cover the bowl with plastic wrap and refrigerate for 20–30 minutes, stirring halfway through to ensure even exposure to the juices. The seafood will turn opaque as it 'cooks' in the acid.
While the seafood marinates, prepare the vegetables: finely dice the red onion and roma tomato, mince the jalapeño, and chop the cilantro.
After the seafood has fully cured, drain off most of the citrus juice, leaving about 2–3 tablespoons in the bowl.
Add the diced red onion, roma tomato, minced jalapeño, and chopped cilantro to the seafood. Gently stir to combine.
Season the ceviche with salt and black pepper, adjusting to taste.
Carefully fold in the diced avocado just before serving to avoid it mashing.
Serve immediately with tortilla chips or crackers on the side for scooping.
Nutrition Facts
Calories |
3758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.3 g | 198% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 991 mg | 330% | |
| Sodium | 6598 mg | 287% | |
| Total Carbohydrate | 399.0 g | 145% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 20.2 g | ||
| Protein | 229.1 g | 458% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 938 mg | 72% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 5852 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
