Shrimp and Scallop Ceviche
This light and fresh Shrimp and Scallop Ceviche will have you daydreaming about being on a beach vacation! It shouldn’t need to be said, but the fresher, the better for ceviche. If you don’t live near a beach, just talk to your fishmonger to ensure the freshest delivery date!
Shrimp and Scallop Ceviche
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Ingredients
Directions
- In a shallow container, combine shrimp, scallops, juices, radishes, cilantro, red onion, salt, pepper, and chilis. Cover. Refrigerate for 30 minutes. Stir. Refrigerate for an additional 30 minutes.
- In a small food processor, add the avocado, pinch of salt, and a squeeze of lemon or lime juice. Blend until smooth. I did this so I could add a "smoosh" of avocado to the plate. If you like to keep it simple, just add the sliced avocado to your plate.
- On 4 plates, add a smoosh of avocado (or whole slices). Add a tomato slice. Stack the ceviche on top. Garnish with optional extra cilantro leaves. Drizzle lightly with olive oil.
- Enjoy!
Ingredients
Directions
- In a shallow container, combine shrimp, scallops, juices, radishes, cilantro, red onion, salt, pepper, and chilis. Cover. Refrigerate for 30 minutes. Stir. Refrigerate for an additional 30 minutes.
- In a small food processor, add the avocado, pinch of salt, and a squeeze of lemon or lime juice. Blend until smooth. I did this so I could add a "smoosh" of avocado to the plate. If you like to keep it simple, just add the sliced avocado to your plate.
- On 4 plates, add a smoosh of avocado (or whole slices). Add a tomato slice. Stack the ceviche on top. Garnish with optional extra cilantro leaves. Drizzle lightly with olive oil.
- Enjoy!