Citrus Ceviche With Shrimp And Scallops


This is a twist on a Emeril Lagasse recipe from 2005. Recipe is healthy, flavorful, and easy to prepare. My family doesn't like "hot" stuff, so this recipe is mild. That being said, feel free to add serrano chiles or jalapeno peppers to your taste. I made about 4 different ceviches the other day for taste testing (yes, my husband is spoiled) and this was our favorite. NOTE: I have made this several times since the original posting and wanted to post a quick update. Feel free to sub sweet bell pepper (diced) for the cucumber. Also add salt and lemon pepper to taste at the end AFTER it is "cooked". I usually let mine "cook" for 6 hours, not the 3 recommended.

Recipe From

Provided by januarybride

Time 3h45m

Yield 6 serving(s)

Categories Mexican


  • In a medium-sized stainless steel or clear glass bowl, place lemon, lime and orange juices.
  • Stir in the shrimp, scallops, cucumber and red onion. If you are adding chiles or peppers, add them now as well.
  • Refrigerate for 3 hours. The shrimp and scallops should have turned white (from opaque) meaning that the citrus juices have "cooked" them.
  • 30 minutes prior to serving, remove from the fridge and stir in the tomato, avocado, chopped cilantro, and olive oil.
  • Serve in martini glasses with saltine crackers on the side if you want to be fancy, otherwise just put the bowl out with a few spoons and a whole bunch of saltine crackers and tortilla chips and let everyone dig in!
  • To serve, divide the ceviche between 6 chilled martini glasses.

Citrus Ceviche With Shrimp and Scallops image

Number Of Ingredients: 13


  • 1/2 lb medium shrimp, peeled and deveined and cut into 1/2 inch pieces
  • 1/2 lb bay scallop (the little ones)
  • 2 lemons, juice of
  • 2 limes, juice of
  • 2 oranges, juice of
  • 1 cup cucumber, peeled and diced into 1/4-inch pieces
  • 1/4 cup red onion, finely chopped
  • 1 cup diced tomato
  • 1 avocado, peeled, seeded, and chopped into 1/2-inch pieces
  • 1 tablespoon roughly chopped cilantro leaf (may add more if you like)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt (optional)
  • 1/2 teaspoon lemon pepper (optional)


Recipe From

Provided by Food Network

Time 2h

Yield 6 appetizer portions

Categories appetizer


  • Put a 4-quart stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup kosher salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and spread out on a sheet pan to cool.
  • Once the shrimp are completely cooled, chop into 1/2-inch pieces and put in a medium-sized nonreactive bowl. Add the scallops, lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 1 hour.
  • Stir the tomatoes, avocado, chopped cilantro, and olive oil into the shrimp and scallop mixture. Allow it to sit at room temperature for 30 minutes, then season to taste with kosher salt.
  • To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves.

Shrimp and Scallop Ceviche image

Number Of Ingredients: 13


  • 1/4 cup kosher salt, plus more for seasoning
  • 1 pound medium shrimp, peeled and deveined
  • 1/2 pound bay scallops
  • 2 lemons, juiced
  • 2 limes, juiced
  • 2 oranges, juiced
  • 1 cup peeled, seeded and diced cucumber
  • 1/2 cup finely chopped red onion
  • 2 serrano chiles, seeded and finely chopped
  • 1 cup seeded and diced tomatoes
  • 1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces
  • 1 tablespoon roughly chopped fresh cilantro leaves, plus leaves for garnish
  • 1/4 cup extra-virgin olive oil


Recipe From

Provided by Gina Marie Miraglia Eriquez

Yield Makes 6 (first course) servings

Categories Fruit,Onion,Vegetable,Marinate,Poach,Dinner,Orange,Scallop,Shrimp,Squid,Gourmet,Sugar Conscious,Pescatarian,Dairy Free,Wheat/Gluten-Free,Peanut Free,Tree Nut Free,Soy Free,No Sugar Added


  • Whisk together juice, chile purée, onion, and 1 1/2 teaspoons salt in a large bowl for marinade.
  • Halve squid tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/4-inch rings.
  • Poach scallops and shrimp in a medium pot of barely simmering water, stirring occasionally, until barely cooked through, about 1 minute. Stir in squid and cook, stirring occasionally, until just tender, about 40 seconds.
  • Drain seafood well in a colander and add to marinade. Marinate, uncovered and chilled, at least 3 hours (for flavors to develop).
  • Just before serving, stir in cilantro. Spoon seafood into shallow bowls with a slotted spoon, then spoon marinade over it.

Scallop, Shrimp, and Squid

Number Of Ingredients: 7


  • 1 cup fresh Seville orange juice (or 1/2 cup regular fresh orange juice plus 1/2 cup fresh lime juice)
  • 1 tablespoon bottled ají amarillo chile pur��e (often labeled "crema")
  • 1/4 cup finely chopped red onion
  • 1/2 pound cleaned squid
  • 1/2 pound sea scallops, tough ligament removed and scallops halved horizontally
  • 1/2 pound large shrimp in shell (21 to 25 per pound), peeled and deveined
  • 1/4 cup chopped cilantro

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