City Ceviche Recipe

Name: City Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound sea scallops; 1/2 pound shrimp, peeled and deveined; 1/2 cup fresh lime juice; 2 tablespoons fresh orange juice; 1 tablespoon grated orange zest; 1/2 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; 1/2 cup coarsely chopped fresh cilantro; kosher salt to taste; 1/8 teaspoon ground cumin; 1/8 teaspoon cayenne pepper (optional); 1 avocado, diced; 1 tablespoon olive oil

Servings: persons

1/2 pound sea scallops
1/2 pound shrimp, peeled and deveined
1/2 cup fresh lime juice
2 tablespoons fresh orange juice
1 tablespoon grated orange zest
1/2 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
1/2 cup coarsely chopped fresh cilantro
kosher salt to taste
1/8 teaspoon ground cumin
1/8 teaspoon cayenne pepper (optional)
1 avocado, diced
1 tablespoon olive oil

1
Remove the 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 it to a boil. Add scallops and reduce heat to a bare simmer. Poach scallops until just cooked through, about 1 minute. Use a slotted spoon to transfer the scallops to a bowl of ice water to stop the cooking process.
3
Return the water to a boil and poach shrimp in the same manner, transferring them to a bowl of ice water after they become opaque inside and turn pink, 2 to 3 minutes.
4
Drain the scallops and shrimp well and pat dry; place them in a glass or ceramic bowl and pour in lime juice and orange juice. Cover and refrigerate for 30 minutes.
5
Pour off most of the juice from the seafood (just leave it moist) and mix in orange zest, red onion, red and yellow bell peppers, tomato, chile pepper, cilantro, salt, cumin, and cayenne pepper. Refrigerate an additional 30 minutes. Just before serving, gently mix in avocado and drizzle the ceviche with olive oil. Serve in martini glasses or stemmed margarita glasses.

154

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 16 ingredients. The key ingredients include: 1/2 pound sea scallops, 1/2 pound shrimp, peeled and deveined, 1/2 cup fresh lime juice, 2 tablespoons fresh orange juice, and more.

Yes, City 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!

City Ceviche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions