Print: Javi's Really Real Mexican Ceviche

This recipe for shrimp and scallop ceviche is one of my family's favorites. It can be served on corn tostadas or with corn chips as a meal or as an appetizer, as it's normally served in most authentic Mexican restaurants. It goes best with a cold beer! Don't forget the hot sauce.

Prep

20 min

Cook

3 min

Servings

Difficulty

Medium

Ingredients

4 pounds shrimp
1 pound scallops
6 large limes , juiced
1 large lemon , juiced
1 small white onion , chopped
1 cucumber , peeled and chopped
1 large tomato , coarsely chopped
1 jalapeño pepper , chopped
1 serrano pepper , chopped
1 bunch cilantro
1 tablespoon olive oil
1 tablespoon kosher salt
ground black pepper to taste

Instructions

1 In a large glass or ceramic bowl, gently toss shrimp and scallops with lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeño, serrano, cilantro, olive oil, salt, and pepper. Cover the bowl and chill in the refrigerator until shrimp and scallops are opaque, about 1 hour.

Nutrition per serving

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