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Javi's Really Real Mexican Ceviche

4

0 min

Javi's Really Real Mexican Ceviche

Javi's Really Real Mexican Ceviche Photo 1

Time

0 min

Serving

12 persons

Calories

204

Rating

4.00★ (115)

Cuisine

Mexican
Author: Victoria Buriak
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.

Ingredients

  • shrimp: 4 pound
  • scallops: 1 pound
  • limes: 6 piece (juiced)
  • lemon: 1 piece (juiced)
  • white onion: 1 piece (chopped)
  • cucumber: 1 piece (chopped)
  • tomato: 1 piece (chopped)
  • jalapeño pepper: 1 piece (chopped)
  • Serrano pepper: 1 piece (chopped)
  • bunch cilantro: 1 piece
  • olive oil: 1 Tbsp
  • kosher salt: 1 Tbsp
  • ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Javi's Really Real Mexican Ceviche Photo 2 1
  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.
    Javi's Really Real Mexican Ceviche Photo 2

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