Prawn and scallop ceviche recipe

Prawn and scallop ceviche recipe

  • Recipes
  • Dish type
  • Starters
  • Seafood starters
  • Ceviche

Ceviche is popular throughout Latin America and this prawn and scallop version is the perfect make-ahead starter. While Peru is most famous for its ceviche, there are variations of the recipe throughout Latin America, and this is one of them!

113 people made this

IngredientsServes: 12

  • 1.8kg (4 lb) prawns, shelled and tails removed
  • 450g (1 lb) scallops
  • 6 large limes, juiced
  • 1 large lemon, juiced
  • 1 small onion, chopped
  • 1 cucumber, peeled and chopped
  • 1 large tomato, coarsely chopped
  • 1 fresh jalapeño, chopped
  • 1 serrano chilli, chopped
  • 1 bunch fresh coriander, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon salt
  • freshly ground black pepper to taste

MethodPrep:15min ›Extra time:1hr › Ready in:1hr15min

  1. In a large glass or ceramic bowl, gently toss the prawns and scallops with the lime and lemon juices. Mix in onion, cucumber, tomato, chillies, coriander, olive oil, salt and pepper.
  2. Cover bowl, and chill ceviche 1 hour in the fridge, until prawns and scallops are opaque.


The acid in the lemon and lime juices actually 'cooks' the seafood. You can use a variety of fresh seafood other than prawns and scallops, such as sea bass, octopus, squid, crab, halibut and tuna.


If you cannot find fresh jalapeno and/or serrano chillies, simply use one to two fresh green chillies instead. If you prefer less heat, seed the chillies before adding to the mix.


Prawn and scallop ceviche

Prawn and scallop ceviche

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Reviews & ratingsAverage global rating:(114)

Reviews in English (87)

Lovely and different.-19 May 2018

by gerber

This was a complete waste of expensive seafood. It takes a whole lot longer than 1 hour for the shrimp and scallops to "cook" in the lime juice and since I listened to this recipe they never fully finished since everything else was already added. This recipe might work if you get pre-cooked seafood, but if you don't then you have to soak the seafood overnight in just lime juice before adding everything else. The 1 hour is very misleading and inaccurate.-18 Jan 2009

by Natalie Ercolini

This dish came out fantastic. I only gave it 4 stars instead of five because I think the measurements are a bit off in this recipe. For instance, I served 12 people on easter with using 2 1/2 lbs shrimp (4 seemed Way too much), 2 cucumber, 1 lb immitation crab (instead of scallops), and 1 large onion. This made so much that I had a hard time finding a bowl to hold it. It was hit at our feast and everyone had some; as well many went for seconds. I still had nearly half a bowl of leftovers! (which is fine by me-24 Mar 2008

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Best Squid Ceviche (Simple Recipe)

I posted this (sort of) in the previous post, but since the recipe is so hard to get to (in the link to the original magazine article) we, decided to give this beautiful dish its own post, which it very much deserves (because it is really that good).

Squid Ceviche (Simple Seafood Salad Recipe)

Ceviche is an appetizer in which you may use raw shrimp, snapper, hammour (grouper) scallops, squid, octopus, crab, tuna, salmon, and mahi-mahi. Only very fresh seafood should be used for this dish because it is usually “cooked” with the action of the acid in the lime marinade. In this case, I blanched the squid but there is no need to do so with shrimp, fish and scallops. You may also add diced tomatoes and capsicum (bell peppers) if you so desire. You know us, we like to keep things simple.


1kg fresh squid cut into rings

1tbsp sunflower or peanut oil

3-4 tbsp chopped fresh coriander leaves (or just a big handful)

2 Serrano chillies (one seeded), both minced

Pinch of granulated sugar

1 clove garlic sliced in two

In a mixing bowl, thoroughly combine all of the ingredients except the squid. Set aside. Bring a pot of water to boil. Put your colander in the sink and prepare another mixing bowl with an ice bath to the side. Wash squid. When water starts to boil, blanch squid for no more than 1 minute. Remove immediately from heat and pour in colander in sink to get rid of the hot water. Empty the squid immediately in cold bath to stop the cooking process and let cool for 5-10 minutes. Drain in colander. Remove the garlic pieces from marinade. Add squid to marinade and combine put in an airtight container and refrigerate for at least 1 hour. Serve as an appetizer in fancy digestive glasses or martini glasses.

CHEF’S NOTE: Serrano chillies may be found in Spinneys, Galerie Lafayette and Lulu’s, Barsha. It has a very distinct balance of heat and flavour so substitution is tricky if you want to remain authentic. You could use other chillies used in Latin American cuisine like jalapenos if in a bind.

Prawn and Scallop Ceviche with Heirloom Tomatoes

When I am looking for fresh and delicious recipes that focus on health and nutrition as well as culinary wonderment, I turn to Chef David Wells or Grandma Dave. I’ve known Dave more than twenty years and have enjoyed every moment of our friendship. During those years, I’ve watched in awe as he’s cultivated his passion as a chef into a business that also focuses on assisting people with any level of nutritional concern – from losing a few pounds to terminal cancer. Bottom line, he’s one of those incredible people who just makes your life better by knowing him.

Grandma Dave at Fundraiser for WomenCARE cancer organization

As a chef, his resume is packed with impressive accomplishments . . . from his education and instruction at the nation’s finest culinary academies to his days as a personal chef for celebrities and powerhouse CEO’s. But what is truly impressive is his cross section of knowledge in nutrition, personal training and culinary arts.

This year he launched a new website that includes very informational step-by-step videos of his outstanding recipes. Please check it out and bookmark it to visit often. You’ll thank me for the recommendation. Also, look for his incredible line of organic spices and marinades at Whole Foods and other fine gourmet food retailers. If they don’t carry them. . . ask the Manager of the store to order products by Grandma Dave.

And Dave . . . a big virtual hug to you for being who you are and for allowing me to share your recipes on this website!

Cooking time: zero ( 8-hour marinade required)

(It is recommended that all seafood be wild, fresh and
ingredients be certified organic)

finely chopped jalapeño

medium yellow pepper, 1/2 inch dice

medium red pepper, 1/2 inch dice

tablespoon cilantro, chopped

1/2 a
jar of “Grandma Dave’s” Latin Spice Blend

Heirloom tomatoes, seeded and diced into 1/2 inch pieces

medium avocado, 1/2 inch dice

Step 1: Dice seafood into 1/2 inch pieces and combine with all other
ingredients – except avocado and tomato

Step 2: Marinate in lime juice for at least 8 hours in REFRIGERATOR

Remove completely marinated Ceviche from refrigerator. Drain any

Step 3: Add avocado and tomato and gently mix well

Recipe property of GrandmaDave.com and
NutraCoach © 2002-2009. All Rights


  • small tiger prawns, cleaned, tails on
  • 8 small calamari tubes
  • 8 small scallops
  • freshly ground black pepper, to taste
  • juice of ½ a lime

Herb salad



Using a large bowl, combine the tiger prawns, calamari tubes and scallops with black pepper and lime juice. Cover with plastic wrap and refrigerate for 5 minutes.

For the herb salad, toss all the herbs together in a bowl.

For the dressing, place the tomato in a mini food processor together with the olive oil and blend to form a purée.

To serve, place a ring cutter onto a serving plate and fill with the herb salad. Place the marinated calamari, prawns and scallops on top of the herb salad and carefully remove the ring cutter.

Dress the ceviche with the tomato dressing and drizzle extra olive oil around the plate to garnish.

The Very Best Shrimp Ceviche Recipe

This Easy Shrimp Ceviche recipe is the best dish for summer. Cool, light and refreshing, easy Shrimp Ceviche is made with just a few simple ingredients creating a flavor explosion for your tastebuds. Fresh cooked shrimp, crisp veggies, buttery avocado are all tossed in a light dressing for an easy dish that is great as a dip or a light summer salad.

Easy Shrimp Ceviche

I’m a huge fan of making shrimp dishes on the regular because shrimp cooks quickly, allowing me to get dinner on the table in a hurry. These Shrimp Tostados are on regular rotation lately because they take minutes to prepare and I only have pan to clean. And when I’m entertaining, I love to serve up these Garlic Roast Shrimp Cocktail because shrimp soaks up all the flavors when you cook them making it a pleasant surprise from the usual shrimp cocktail recipes. And also….one pan to clean.

We also love this Grilled Shrimp with easy Romesco because it’s absolutely mess free!

But the winner of all shrimp dishes has got to be this quick easy Shrimp Ceviche recipe because…..no cooking required.The flavor is out of this world and it takes just minutes of hands on time. AND you only have one bowl to clean. I thought about how to make shrimp ceviche in the easiest way I possibly could!

What is Shrimp Ceviche?

Traditional ceviche is a South American dish of raw seafood tossed in an acidic marinade like citrus juice or vinegar which “cooks” the fish. I first fell in love with ceviche while on vacation in Mexico, it was light and refreshing which was perfect because the heat was insane down there. Their ceviche had a variety of fish and shellfish mixed in with some vegetables.

For my version, I started with cooked shrimp because it helps the recipe come together a lot more quickly AND I like the texture better than when I start with raw shrimp.

I also wanted to punch up the flavor of this best Shrimp Ceviche with avocado recipe a bit more by adding in finely diced jalapeños, chopped jicama for crunchy sweetness and creamy avocado. The traditional flavors are there, as is, the burst of fresh citrus juice that’s a staple in ceviches.

Is the Shrimp in ceviche raw?

Unlike most ceviche recipes where the fish “cooks” in the citrus juices, shrimp ceviche is made with cooked shrimp making this recipe come together so quickly. While you certainly can start with raw shrimp, I much prefer the ease of using cooked shrimp purchased at my local store.

How To Make It

This Easy Ceviche Shrimp recipe is so simple to make with just a handful of ingredients.

I start with cooked shrimp from my grocer’s seafood counter that’s been peeled and deveined.

Chop the shrimp into 1/2 inch pieces and toss it in a bowl along with a combination of citrus juices like lime, lemon and orange. The orange in the marinade tones down the tartness of the lemon and lime adding a vibrant, freshness you will miss if you skip it.

Marinade the shrimp in the citrus juice for about 30 minutes while you chop up the vegetables. For this Shrimp Ceviche recipe, I use tomatoes, jalapeños, jicama, cilantro and red onion.

Ingredient Substitutions

If you’re looking for something a little on the mild side, you can substitute the jalapeño for a bell pepper or skip it altogether. I just like a little heat in my ceviche recipes but it’s not a total necessity.

And if you’re wondering what jicama is, it’s a crispy root vegetable also known as a Mexican turnip that looks like potato. They’re usually found with the avocados and other ethnic produce at your local grocery store. They taste a bit like an apple with a similar texture so if you can’t find them at your store you can substitute a peeled and chopped apple, any variety will work but I would lean towards a Granny Smith for the tartness alone.

I have had traditional ceviche recipes in Mexico and I have to say that THIS recipe blows away anything I’ve had anywhere else. So, you can say I’m saving you some airfare because you can make this Classic Mexican Shrimp Ceviche recipe right in your very own kitchen.

What To Serve It With

I like to make a big batch of this easy shrimp ceviche when I have friends over and serve with a bowl full of tortilla chips so guests can dig right in. Or I just pile a few spoonfuls right onto a romaine leaf, taco style, for a light lunch or dinner.

You could also pile it high on a tortilla for a fresh take on tacos or serve alongside these Birria Tacos to add a big of freshness.

More Easy Shrimp Recipes

And if you’re working on your weekly meal planning….you should definitely add this easy Shrimp Fried Rice or my favorite Singapore Rice Noodles with Shrimp….both are take out fake outs that will save you time AND money!

Shrimp and Scallop Ceviche with Tequila

This ceviche recipe is a easy, light appetizer made with tequila and lime marinated shrimp and bay scallops, fresh oranges, jalapeño peppers and cilantro.


  • 3/4 pound small or medium shrimp, peeled, deveined and cut into bite-sized pieces
  • 3/4 pound bay scallops
  • 2 tablespoons extra-virgin olive oil
  • 1 large clove garlic, very finely chopped
  • 3/4 to 1 teaspoon salt
  • Freshly ground black pepper
  • 1/2 cup freshly squeezed lime juice (4 to 5 limes)
  • 1/4 cup tequila blanco
  • 1/2 cup red onion, chopped
  • 1 or 2 jalapeño peppers, seeded and chopped
  • 1/2 pint grape tomatoes, halved lengthwise
  • 2 navel oranges, peeled and cut into bite-sized pieces
  • 2 tablespoons chopped cilantro


  1. Bring a medium pot of salted water to a boil and fill a large bowl with ice water.
  2. Working in batches, add half the shrimp to the boiling water and cook for 1-1/2 minutes.
  3. Using a large slotted spoon, remove and immediately plunge the shrimp into the ice bath for 1 minute.
  4. Transfer to a plate lined with paper towels to drain. Repeat with the remaining shrimp and scallops, adding more ice to the water as needed.
  5. Place the parboiled shrimp and scallops in a shallow, non-reactive bowl. Add the olive oil, garlic, salt and a few grinds of black pepper and toss.
  6. Add the lime juice, tequila, and red onion, combine well, cover and place in the refrigerator to marinate for 4 to 8 hours.
  7. You'll know the seafood and fish are done when they are white and opaque.
  8. Drain off the marinade and add the jalapeño and grape tomatoes. Taste and adjust the salt and pepper as needed.
  9. Cover and return to the refrigerator for 30 minutes.
  10. Just before serving, add in the oranges and cilantro. Serve in a martini glass along with warm tortilla chips if desired.


If you're certain that your seafood and fish are incredibly fresh, you can skip the parboiling step above, but we think it's best to eliminate any risks by pre-cooking the shrimp and scallops before marinating.

For a variation, don't hesitate to try other fruits like mango, papaya, pink grapefruit or a combination, in place of the oranges

Prawn and scallop ceviche

If your fishmonger has access to unspoiled scallop shells, they make the most beautiful serving vessels for this elegant dish.

This recipe is an excerpt from Off the Hook: Essential West Coast Seafood Recipes, by DL Acken and Aurelia Louvet, courtesy of TouchWood Editions.


  • 1 lb (450 g) spot prawns, de-headed, peeled, de-veined, tails removed and quartered.
  • 1 lb (450 g) scallops, quartered.
  • ¼ cup freshly squeezed lemon juice.
  • ¼ cup freshly squeezed lime juice.
  • ¼ cup freshly squeezed orange juice.
  • ¼ cup finely chopped red onion.
  • ½ cup diced cucumber.
  • 1 cup diced tomatoes.
  • ¼ cup chopped cilantro.
  • 1 tsp finely chopped fresh chili.
  • ½ tsp sea salt.
  • ½ tsp freshly cracked black pepper.


In a large glass bowl, combine the prawns, scallops, lemon juice, lime juice, orange juice, red onion and cucumber.

Cover and chill in the refrigerator for three hours or until the seafood turns opaque, indicating that it has cured.

Add the tomatoes, cilantro, chili, sea salt and black pepper to the prawn and scallop mixture.

Serves: Four people.

Listen to more of Julie VanRosendaal's take on the seafood-focused cookbook:


Step 1

Boil 2 qts of lightly salted water. Add the lemon and shrimp. Turn off the heat, cover and let sit until the shrimp are cooked through, about 3 minutes depending on the size of the shrimps.
Place in ice until cool.
Peel and clean.
Refrigerate until ready to use

Combine scallops and 1 c. of lime juice. Refrigerate for about 3 hrs, stirring occasionally until 'cooked' through (The time will vary depending on the size of the scallop pieces)
Strain and refresh with ice to firm up.

Combine the crab, shrimp and scallops
Add in chipotle marinade, red onion, juice of one lime and cilantro. Chill for at least 30 minutes
Garnish with avocado and additional cilantro before serving

Blue Prawn and Scallop Ceviche

Defrost the scallops and prawns in the fridge overnight on a paper towel lined tray/plate.

For the marinade, juice 5-6 fresh limes until you have ½ cup of lime juice. Add the cilantro stems, 2 cloves of smashed garlic, and some sliced jalapeño to the lime juice and muddle these together to bruise the stems and garlic cloves. Season the marinade to taste with honey (or sugar) and salt, and set it aside for at least 20 minutes.

Once the seafood is fully defrosted, remove the abductor muscles from scallops, peel the prawns from their shells, and remove the prawn tails. Slice the scallops and prawns into similar sizes - halve the scallops and slice the prawns into approximately 4-5 pieces. In a large bowl, season the scallops and prawns with a pinch of sale and about 1 tablespoon of olive oil. Mix well.

Next, dice the red onion, radish, jalapeño, and avocado and add to the seafood. Season again and mix well.

Pour the marinade over everything through a fine mesh sieve. Make sure to squeeze out the stems! Gently mix to combine - there should be enough marinade to fully cover the scallops and prawns. Let the ceviche marinade in the fridge for a minimum of 30 minutes.

Once the prawns have changed in colour and the scallops are opaque, gently mix freshly chopped cilantro leaves into the ceviche.

Place the ceviche in a bowl and top with maldon salt and a drizzle of olive oil. Serve with corn chips, or in bibb lettuce wraps.

Watch the video: Γαρίδες σκορδάτες με ρύζι. Συνταγή του Λευτέρη Λαζάρου (October 2021).