Ceviche - Robert Mondavi Ceviche Recipe

Name: Ceviche - Robert Mondavi Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (.5 kg). scallops; 1/2 lb (.2 kg). medium shrimp, peeled; 2 medium tomatoes, finely diced; 1 medium yellow bell pepper, finely diced; 1 medium mild red onion, finely diced; 1 medium carrot, grated; 1/4 cup (60 ml) chopped fresh cilantro; 1 small jalapeno, seeded and minced; Juice of 1 lemon; Juice of 1/2 lime; 2 tbsp (30 ml). olive oil; 1 tsp (5 ml). minced garlic; 1 large avocado, diced; 1 tsp (5 ml). kosher salt; Fresh ground pepper

Servings: persons

1 lb (.5 kg). scallops
1/2 lb (.2 kg). medium shrimp, peeled
2 medium tomatoes, finely diced
1 medium yellow bell pepper, finely diced
1 medium mild red onion, finely diced
1 medium carrot, grated
1/4 cup (60 ml) chopped fresh cilantro
1 small jalapeno, seeded and minced
Juice of 1 lemon
Juice of 1/2 lime
2 tbsp (30 ml). olive oil
1 tsp (5 ml). minced garlic
1 large avocado, diced
1 tsp (5 ml). kosher salt
Fresh ground pepper

1
Bring a large saucepan of water to a boil over medium-high heat.
2
Gently lower the scallops into the water and then remove immediately.
3
Place on a plate to cool.
4
Bring the water back to a boil.
5
Drop the shrimp into the water and turn off the heat.
6
Let sit until the shrimp are bright orange, about 5 minutes.
7
Transfer to a plate to cool.
8
Mix together the tomatoes, bell pepper, onion, carrot, cilantro, and jalapeno.
9
Add the scallops and shrimp to the vegetables.
10
Whisk together the lemon juice, lime juice, olive oil and garlic in a small bowl.
11
Pour over the vegetable and fish mixture and toss to mix evenly.
12
Gently stir in the avocado and salt.
13
Refrigerate until chilled, at least 2 hours.
14
Serve with a grind of fresh pepper.
15
Suggested wines: Byron Pinot Blanc or Caliterra Sauvignon Blanc

157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb (.5 kg). scallops, 1/2 lb (.2 kg). medium shrimp, peeled, 2 medium tomatoes, finely diced, 1 medium yellow bell pepper, finely diced, and more.

Yes, Ceviche - Robert Mondavi Ceviche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Ceviche - Robert Mondavi Ceviche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions