Shrimp & Scallop Ceviche

Source : Put Onions Tomatoes Cucumbers Chilies Shrimps And Scallops In Mixing Bowl Squeeze And Measure Your Lime Juice And Add To Ceviche Mixture Along With...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by Shinae

at : December 25, 2025

Step:

Put onions, tomatoes, cucumbers, chilies, shrimps, and scallops in mixing bowl.
Squeeze and measure your lime juice and add to ceviche mixture along with salt and sugar.
Mix thoroughly and adjust seasoning if needed. You might like a little more salt, depending on how salty your seafood ingredients were to begin with.
Add cilantro and stir in to thoroughly incorporate.
As long as your scallops are nice and fresh, you could just eat it straight away, but if you like them to steep in the seasoning and lime juice for a while, cover and refrigerate for an hour or two before serving with tostadas or tortilla chips.
Enjoy! :)

Ingredients

1 cup minced onion (I like smaller pieces in ceviche, and especially with winter onions that are extra sulfury.)
1 cup seeded and minced cucumber (I like Persian cucumbers aka baby cucumbers)
2 cups diced tomato
1/4-1/2 cup minced jalapeño or serrano chilies (keep seeds if you like it hotter, remove the vein and seeds if you like it milder)
1/2 pound raw Bay scallops (80/100 count), cut into roughly 1/4-inch pieces (you can just do a rough chop - don't have to slice each one individually)
1/2 pound precooked shrimp (see notes above re: shrimp)
1/2-3/4 cup fresh squeezed lime juice, depending on how acidic you like things (probably anywhere from 4 to 7 limes, depending on size and juiciness)
1.5 teaspoons salt to start
1 teaspoon sugar to tame the acid of the lime juice
1/2-1 cup chopped cilantro (I use stems and all)