Prawn & Scallop Ceviche

14 ingredients
10 steps

Ingredients

  • 1 lb medium shrimp, peeled and deveined
  • 12 lb scallops
  • 2 lemons, juiced
  • 2 limes, juiced
  • 1 orange, juiced
  • 1 cup cucumber, peeled, seeded & diced
  • 1 red onion, finely diced
  • 1 jalapeno, finely diced
  • 1 cup tomatoes, seeded and diced
  • 1 avocado, chopped
  • 1 tablespoon cilantro, chopped
  • 12 teaspoon salt
  • 14 teaspoon cumin
  • 18 teaspoon cayenne pepper

Directions

  1. 1
    Chop shrimp and scallops in small uniform pieces.
  2. 2
    In a shallow glass pan combine shrimp and scallops with lemon, lime and orange juice.
  3. 3
    Marinate the shell fish for 3 hours, stirring every hour.
  4. 4
    Meanwhile, combine the cucmber, onion, jalapeno, tomatoes, avacado, cilantro, salt, cumin, and cayenne pepper in separate bowl.
  5. 5
    After the fish has marinated for three hours, drain and reserve the juice.
  6. 6
    Stir the fish and tomato mixtures together.
  7. 7
    Add some of the reserved juice to the mixture until desired consistency and acidity is reached.
  8. 8
    Cover and refrigerate for 30 minutes.
  9. 9
    Remove from refrigerator and let stand at room temperature for 30 minutes.
  10. 10
    Serve in chilled martini glasses with tortilla chips.

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