This seafood ceviche is sure to have heads turning at your table. Three types of seafood are marinated in three different citrus juices, then mixed with crunchy vegetables, garlic, and seasonings. Serve with chips, on a tostada, or eat it as-is, right out of the bowl!
Ingredients
- scallops, cut into small chunks: 0.5 pound
- shrimp, cut into small chunks: 0.5 pound
- tilapia, cut into small chunks: 0.5 pound
- medium lemons: 2 piece (juiced)
- medium limes: 2 piece (juiced)
- medium orange: 1 piece (juiced)
- medium serrano pepper: 1 piece (diced)
- medium avocado: 1 piece (diced)
- medium tomato: 1 piece (diced)
- medium cucumber: 0.5 piece (diced)
- medium red onion: 0.5 piece (diced)
- fresh cilantro: 0.125 cup (chopped)
- garlic: 4 clove (minced)
- tomato and clam juice cocktail: 0.25 cup
- white wine vinegar: 2 Tbsp
- salt: 1 tsp
- lemon-pepper seasoning: 1 tsp
- Worcestershire sauce: 0.5 tsp
- ground white pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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Combine scallops, shrimp, tilapia, lemon juice, lime juice, orange juice, and serrano pepper in a large bowl. Cover and refrigerate for 1 hour, stirring every so often.
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Combine avocado, tomato, cucumber, red onion, cilantro, and garlic in a medium bowl.
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Whisk tomato and clam juice, vinegar, salt, lemon-pepper seasoning, Worcestershire sauce, and white pepper together in a small bowl. Pour over avocado mixture and stir to combine.
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Drain some of the citrus juices off the seafood mixture. Add avocado-tomato juice mixture and stir to combine. Refrigerate for 20 more minutes before serving.
