Like
Favorites
Print
Prep 30 minutes
Total 3 hours

Scallop Ceviche

with GarLips

This right here is the BEST ceviche I've ever made! Ceviche is one of the easiest things to make as the lime juice is what "cooks" the seafood. The secret is using grapefruit juice used to "cook" the scallops and shrimp. Definitely a must try!

Serves
US|Metric
ingredients
  • 2 Limes
  • 1 Grapefruit (cut in half)
  • 2 Cups Fresh Scallops
  • 1 Cup Fresh Shrimp
  • 2 tsps Salt
  • 2 tsps Black Pepper
  • ½ Cup Diced Jalapenos
  • ½ Cup Diced English or Persian Cucumbers
  • ½ Cup Diced Yellow or Red Bell Peppers
  • 1 Avocado
  • 1 Cup Diced Red onions
  • ¼ Cup Fresh Cilantro (Diced)
  • ¼ Toasted Corn Nuts

Scallop Ceviche

with GarLips

This right here is the BEST ceviche I've ever made! Ceviche is one of the easiest things to make as the lime juice is what "cooks" the seafood. The secret is using grapefruit juice used to "cook" the scallops and shrimp. Definitely a must try!

  1. Pat the scallops and shrimp dry with a paper towel.
  2. Cut the shrimp and scallops into bite size pieces, about ½ in pieces.
  3. In a mixing bowl, add and mix in in the shrimp, scallops, red onions, juice of one lime, juice of half of the grapefruit and half of salt & pepper.
  4. Cover and let sit in the refrigerator for at least 2 hours. If the juices from the lime and grapefruit juice do not cover the seafood and onion mixture in the container, mix and stir every 30 minutes.
  5. After the seafood and onion mixture is done "cooking" in the refrigerator, drain the "cooking" liquid from the ceviche in a colander.
  6. In a mixing bowl with the drained ceviche mixture, add in the bell peppers, cucumbers, avocado, cilantro, the remaining salt & pepper, juice of 1 lime and juice of the other half of the grapefruit. Mix well and top with corn nuts when ready to serve.