Paleo Recipes – Cavegirl Cuisine

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Shrimp and Scallop Ceviche

Shrimp and Scallop Ceviche

This light and fresh Shrimp and Scallop Ceviche will have you daydreaming about being on a beach vacation!

Shrimp and Scallop Ceviche

Ingredients

  • • 1/2 pound shrimp (peeled, deveined, chopped)
  • • 1/2 pound sea or bay scallops, diced
  • • 1/3 cup orange juice
  • • 1/3 cup lime juice
  • • 1/3 cup lemon juice
  • • 2 radishes, julienned
  • • 1/4 cup chopped cilantro (and extra for garnish)
  • • 1/4 cup diced red onion
  • • 1/2 teaspoon fine sea salt
  • • 1/2 teaspoon ground pepper
  • • 2 thai chilis, seeded and finely diced (or pepper of choice)
  • • 1 avocado, sliced
  • • 4 thick tomato slices
  • • olive oil (for drizzle)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Enjoy!

Ingredients

  • 1/2 pound shrimp (peeled, deveined, chopped)
  • 1/2 pound sea or bay scallops, diced
  • 1/3 cup orange juice
  • 1/3 cup lime juice
  • 1/3 cup lemon juice
  • 2 radishes, julienned
  • 1/4 cup chopped cilantro (and extra for garnish)
  • 1/4 cup diced red onion
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground pepper
  • 2 thai chilis, seeded and finely diced (or pepper of choice)
  • 1 avocado, sliced
  • 4 thick tomato slices
  • olive oil (for drizzle)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Enjoy!
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