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!!!

JenDickman said...

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