Shrimp and Scallop Ceviche

Shrimp and Scallop Ceviche
Shrimp and Scallop Ceviche from
Top Ate on Your Plate
Makes 1 serving


  • ¼ cup shrimp, diced into bite size pieces
  • 8 bay scallops
  • ½ cup lime or lemon juice
  • ½ tsp fresh cilantro, finely chopped
  • 1 TBSP cucumber, finely chopped
  • 1 TBSP plum tomato, finely chopped
  • 1 TBSP red onion, finely chopped
  • 1 TBSP mango, finely chopped
  • 1 TBSP avocado, finely chopped
  • 3 slices avocado for garnish


  1. Bring 1 quart of water to a boil in a small saucepan. Add 1 TBSP of salt. Poach the shrimp and scallops in the water for 1-2 minutes. Remove and set aside.
  2. Place the shrimp and scallops in a nonreactive bowl (like a Tupperware container). Pour lime/lemon juice over top and seal tightly. Refrigerate for 1 hour to overnight allowing the seafood to marinate in the juices. 
  3. Drain the seafood, retain about a TBSP of the lime juice and combine with all chopped ingredients. Garnish with avocado and serve cold.


V Diddy said...

Jen this sounds SO good. I never would have thought I could make something like this at home, but you explain it in a really straightforward way.....can't wait to try!!!

Top Ate on Your Plate said...

Glad you like it! It's super easy and very impressive. Let me know how it comes out if you try it!