City Ceviche

4.9
(18)
13 Reviews
6 Photos

A perfect appetizer for any warm San Francisco Indian summer. While citrus juice traditionally 'cooks' the fish overnight, a quick poach ensures doneness. I use fresh, precooked shrimp and poach the scallops. Best served with beer, lime wedges, and sturdy tortilla chips.

Submitted by LADYJANE1
Updated on October 30, 2024
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Prep Time:
30 mins
Cook Time:
5 mins
Additional Time:
1 hr
Total Time:
1 hr 35 mins
Servings:
12
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Ingredients

  • ½ pound sea scallops

  • ½ pound shrimp, peeled and deveined

  • ½ cup fresh lime juice

  • 2 tablespoons fresh orange juice

  • 1 tablespoon grated orange zest

  • ½ cup halved, thinly sliced red onion

  • 1 finely chopped red bell pepper

  • 1 finely chopped yellow bell pepper

  • 1 cup diced seeded tomato

  • 1 small serrano chile pepper, seeded and minced

  • ½ cup coarsely chopped fresh cilantro

  • salt to taste

  • ⅛ teaspoon ground cumin

  • ⅛ teaspoon cayenne pepper (Optional)

  • 1 avocado, diced

  • 1 tablespoon olive oil

Directions

  1. Remove tough side muscles from scallops, if necessary. Slice scallops in half horizontally.

  2. Fill a 1-quart saucepan 3/4 full with salted water and bring to a boil. Add scallops and reduce heat to a low simmer. Poach scallops until just cooked through, about 1 minute. Use a slotted spoon to transfer scallops to a bowl of ice water to stop cooking.

  3. Return water to a boil. Poach shrimp until opaque and pink, 2 to 3 minutes. Use a slotted spoon to transfer shrimp to the same bowl of ice water to stop cooking.

  4. Drain scallops and shrimp. Pat dry with paper towels. Transfer to a glass, ceramic, or other non-reactive bowl. Add lime and orange juice. Cover and refrigerate for 30 minutes.

  5. Pour off juice from seafood, leaving it just moist. Add orange zest, red onion, bell peppers, tomato, chile pepper, cilantro, salt, cumin, and cayenne pepper. Refrigerate an additional 30 minutes.

  6. Just before serving, gently fold in avocado and drizzle ceviche with oil. Serve in martini glasses or stemmed margarita glasses.

114 home cooks made it!

Nutrition Facts (per serving)

83 Calories
4g Fat
5g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 83
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 37mg 12%
Sodium 109mg 5%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 7g 15%
Vitamin C 41mg 45%
Calcium 33mg 3%
Iron 1mg 7%
Potassium 293mg 6%

* 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.