Refreshing Shrimp and Scallop Ceviche
Serving Size / Yield
- 1 lb peeled and deveined shrimp
- ½ lb scallops
- ½ c diced red onion
- 1 C diced tomatoes
- 1 T cilantro, chopped
- ¼ C olive oil
- ¼ C lemon juice
- ¼ C lime juice
- ¼ C orange juice
- Sea salt, to taste
Bring a large stewpot of well-salted water to boil. Add the shrimp and remove the pot from the heat, letting the shrimp cook in the water for about three minutes until cooked through. Once cooked, remove the shrimp from the water and place on a sheet to cool.
After the shrimp have cooled, chop them into ½ inch slices and place in a bowl. Add the scallops, lemon, orange, and lime juices, as well as the red onion. Refrigerate for an hour.
Next, add tomatoes, cilantro, and olive oil to the shrimp and scallops. Season with salt and serve.