Rating: 4.5 stars
112 Ratings
  • 5 star values: 65
  • 4 star values: 30
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 5

This recipe 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 is normally served in most authentic Mexican restaurants. Goes best with cold beer! Don't forget the hot sauce.

Recipe Summary

additional:
1 hr
total:
1 hr 15 mins
prep:
15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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Nutrition Facts

204 calories; protein 35.1g; carbohydrates 10.6g; fat 3g; cholesterol 253.3mg; sodium 858.6mg. Full Nutrition
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