Scallop And Shrimp Ceviche Recipes

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SHRIMP AND SCALLOP CEVICHE WITH AVOCADO



Shrimp and Scallop Ceviche with Avocado image

Provided by Avocados From Mexico

Categories     entree

Yield 4

Number Of Ingredients 11

1/2 lb. large shrimp, peeled, deveined, & halved
1/2 lb. scallops, quartered
1-1/2 c. lime juice
2 T. extra virgin olive oil
2 T. orange juice
1 t. salt
1 ea. Avocado From Mexico, pitted, peeled & diced
1 ea. medium tomato, small dice
1/2 c. red onion, small dice
1 ea. jalapeño, seeded & finely diced (optional)
2 T. cilantro leaves, minced

Steps:

  • In a medium bowl, combine shrimp, scallops, and lime juice; toss to combine, Cover and place in refrigerator to marinate for 3 hours or until shrimp and scallops are white in color.
  • Drain the liquid from the shrimp and scallops.
  • In a small bowl, whisk together olive oil, orange juice, and salt.
  • In a large bowl, combine avocados, tomatoes, onions, jalapeños, cilantro, and marinated seafood; toss gently with dressing.

Nutrition Facts : Calories 270 cal, Carbohydrate 18 g, Fiber 4 g, Protein 20 g, SaturatedFat 2 g, Sodium 920 mg, Sugar 5 g

CITRUS CEVICHE WITH SHRIMP AND SCALLOPS



Citrus Ceviche With Shrimp and Scallops image

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.

Provided by januarybride

Categories     Mexican

Time 3h45m

Yield 6 serving(s)

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)

Steps:

  • 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.

SHRIMP AND SCALLOP CEVICHE



Shrimp and Scallop Ceviche image

Categories     Salad     Shellfish     Tomato     Appetizer     Poach     Scallop     Shrimp     Saffron     Summer     Jalapeño     Gourmet

Number Of Ingredients 14

1/4 teaspoon crumbled saffron
1 (8-oz) bottle clam juice
2 tablespoons diced red onion
2 tablespoons diced, seeded yellow tomato
2 tablespoons chopped scallions
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh cilantro
3/4 to 1 teaspoon ají amarillo*
6 tablespoons fresh orange juice
1/4 cup fresh lime juice
2 bowls of ice water
1 pound shelled and deveined shrimp
1/2 pound bay scallops (or quartered sea scallops)
a red and a green jalapeño chile, thinly sliced crosswise for garnish

Steps:

  • Toast the saffron, stirring over low heat, in a dry skillet until fragrant, then stir in the clam juice. Simmer until reduced to 1/2 cup, 5 to 6 minutes. Set saffron broth aside to cool. Whisk together the aj‭ amarillo, saffron broth, orange juice, and lime juice in a large bowl. Stir in diced and chopped vegetables and herbs.
  • Now it's time to poach the seafood. Have the bowls of ice water ready. Cut the shrimp in half lengthwise. Remove any tough muscles from the sides of the scallops. Poach shrimp in 4 quarts simmering salted water, stirring occasionally until just cooked through, 40 seconds. Scoop out shrimp with a slotted spoon and add to one bowl of ice water. Return water to a simmer and poach scallops the same way, transferring them to the second bowl of ice water and discarding the cooking water. Drain the seafood well and toss it in the saffron broth mixture. Season with salt and your favorite hot pepper sauce to taste. (We used a fruity habanero chile sauce.) Chill the ceviche, covered, 1 hour and serve garnished with sliced jalapeños and a sprig of cilantro.
  • *A hot yellow chile paste available at Latino markets and by mail from Kitchen/Market, 888-468-4433.

BAY SCALLOP, SHRIMP, AND AHI TUNA CEVICHE IN TORTILLA CUPS



Bay Scallop, Shrimp, and Ahi Tuna Ceviche in Tortilla Cups image

Provided by Food Network

Categories     appetizer

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 12

Peanut oil, for frying
4 to 6 small, thin corn tortillas, about 8-inches in diameter
1/2 pound shrimp, peeled and deveined
1/2 pound fresh baby bay scallops, side muscles removed
1/2 pound ahi tuna, diced
1/4 cup extra-virgin olive oil
3 to 4 tablespoons fresh lime juice
6 tablespoons chopped fresh cilantro, plus 6 sprigs for garnish
1/2 medium red onion, cut into 1/4-inch cubes
1 medium, ripe tomato, peeled, seeded, and cut into 1/4-inch cubes
Salt
Freshly ground black pepper

Steps:

  • In a large, heavy saucepan, heat 5 to 6 inches of oil to 375 degrees F. Fry the tortillas, 1 by 1, in the hot oil until they are soft, about 10 seconds and drain on paper towels. Reserve, covered, in a warm spot. Heat wire "potato nest" baskets in the hot oil for several seconds, or until they are very hot. Fit a soft tortilla into the bottom basket and place the smaller basket on top of the tortilla. Immerse the baskets in the hot oil and cook until the tortilla is crispy and golden brown. Remove the tortilla cup from the basket and invert on paper towels to drain. Repeat the procedure with the other tortillas. (If you don't have a potato nest basket, you can also lay the tortillas 1 by 1 on the surface of the hot oil, then immediately push the center to the bottom with a small, empty tin can, thus creating a free form cup. Be sure to use tongs and heat resistant gloves to protect yourself.)
  • Cut the shrimp into piece the same size as the bay scallops. Refrigerate the shrimp, ahi, and scallops separately.
  • In a bowl, mix together the olive oil, lime juice, cilantro, red onion, and tomato and add salt and pepper, to taste. Add the seafood to this mixture and marinate, in the refrigerator, for 15 minutes to 45 minutes.
  • Place the tortilla cups on plates. Divide the ceviche among the cups and garnish with sprigs of cilantro.

SHRIMP AND SCALLOP CEVICHE (NO ONIONS)



Shrimp and Scallop Ceviche (No Onions) image

I came up with this recipe after having great ceviche at Mojito's in Pasadena. My husband, Cooper, can't tolerate onions so I wanted to develop great flavor without onions.

Provided by Matz3490

Categories     Mexican

Time P1DT30m

Yield 8 serving(s)

Number Of Ingredients 17

1/2 lb shrimp, raw, peeled and deveined
1/2 lb bay scallop, raw
3/4 cup lime juice (should completely cover shrimp and scallops)
1/4 cup tequila
1/4 cup lime juice (in addition to above lime juice)
1/4 cup tequila (in additon to above tequila)
1 large fresh tomato, seeded and diced
1 large cucumber, peeled, seeded and diced
1 cup fresh cilantro, pack loosely in cup, chopped
1/2 teaspoon salt (more to taste)
1/4 teaspoon white pepper
1/2 teaspoon oregano
2 jalapeno peppers, seeded and chopped (wear plastic gloves to handle jalapenos!)
1 (3 7/8 ounce) can black olives, sliced
1/8 teaspoon Tabasco sauce (or to taste)
1 avocado, peeled and sliced (optional)
8 ounces tortilla chips

Steps:

  • Chop the raw shrimp and scallops (if necessary) into dime size pieces.
  • Place in bowl and cover with lime juice, stir in the tequila.
  • Mix, cover and refrigerate overnight. (This 'cooks' the seafood).
  • Chop all vegetables and herbs/spices (except the avocado) into pieces smaller than the seafood and mix with the 1/4 cup lime juice and tequila. Add Tabasco Sauce. Stir, cover and refrigerate overnight.
  • The next day drain the brine from the seafood. Pour the seafood into the vegetable mix. Toss. Serve with guacamole or sliced avocado, additional tabasco sauce on the side and tortilla chips.

Nutrition Facts : Calories 227.2, Fat 8.8, SaturatedFat 1, Cholesterol 64.6, Sodium 496.2, Carbohydrate 25.4, Fiber 2.7, Sugar 2.2, Protein 13.7

SCALLOP, SHRIMP, AND SQUID "CEVICHE"



Scallop, Shrimp, and Squid

Provided by Gina Marie Miraglia Eriquez

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

Yield Makes 6 (first course) servings

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 purée (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

Steps:

  • 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.

SHRIMP AND SCALLOP STIR-FRY



Shrimp and Scallop Stir-Fry image

This is a simple and light-tasting scallop and shrimp stir-fry. When served with rice, it makes a delicious meal.

Provided by Shana

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 4

Number Of Ingredients 11

2 tablespoons butter, divided
1 pound fresh asparagus, cut into 2-inch pieces
2 cups sliced fresh mushrooms
1 small onion, sliced
½ pound medium raw shrimp, peeled and deveined
½ pound raw scallops
1 tablespoon dried parsley
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
3 tablespoons lemon juice

Steps:

  • Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
  • Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 11.6 g, Cholesterol 135.8 mg, Fat 7.1 g, Fiber 3.2 g, Protein 27.6 g, SaturatedFat 3.8 g, Sodium 600.8 mg, Sugar 3.7 g

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