Javi's Really Real Mexican Ceviche

4.3
(115)

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.

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Prep Time:
30 mins
Additional Time:
1 hr
Total Time:
1 hr 30 mins
Servings:
12

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

Directions

  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 Facts (per serving)

204 Calories
3g Fat
11g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 204
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Cholesterol 253mg 84%
Sodium 859mg 37%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 9%
Total Sugars 2g
Protein 35g 70%
Vitamin C 30mg 34%
Calcium 93mg 7%
Iron 5mg 29%
Potassium 534mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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