Shrimp and Scallop Ceviche - ★Cooking Recipes★

Serve with tri-colour crispy tortilla chips.
Directions for: Shrimp and Scallop Ceviche

Ingredients

3 cup medium tomato, diced (625 ml)

2 cup red onion, diced (500 ml)

cup chopped fresh cilantro (125 ml)

cup fresh lime juice (125 ml)

2 Tbsp chopped Serrano chili (30 ml)

Sea salt and pepper, to taste

lb(s) medium shrimp, peeled and deveined

lb(s) bay scallops

2 cup tomato juice (500 ml)

Directions

1. In a large glass bowl combine tomatoes, onion, cilantro, lime juice, chili, salt and pepper and allow the flavors to infuse for hour. In a large pot plunge the shrimp and scallops then drain and place into iced water and drain. Add drained shrimp and scallops to tomato mixture. Add tomato juice and serve garnishing with some cilantro.

See more: Lunch, Mexican, Appetizer, Shellfish, Rice/Grain, Herbs, Citrus, Dinner, Tomatoes, Quick and Easy, No-Cook, Hot and Spicy