Island Ceviche with Tropical Fruit Recipe

Name: Island Ceviche with Tropical Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound medium-size raw shrimp, shelled and deveined; 1/2 pound bay scallops, trimmed of muscle; 1/2 pound salmon fillet, cut in 1/2- inch pieces; 1 red pepper, diced; 3 scallions, sliced on diagonal; 1 jalapeno, minced; 1 cup lime juice, or enough to cover; 1 tablespoon olive oil; 2 tablespoons orange juice; 1/4 cup chopped cilantro; 1/2 mango, diced; 1 pink grapefruit, cut in sections and diced, juice reserved; 1 orange, cut in sections and diced, juice reserved; Salt and pepper

Servings: persons

1/2 pound medium-size raw shrimp, shelled and deveined
1/2 pound bay scallops, trimmed of muscle
1/2 pound salmon fillet, cut in 1/2- inch pieces
1 red pepper, diced
3 scallions, sliced on diagonal
1 jalapeno, minced
1 cup lime juice, or enough to cover
1 tablespoon olive oil
2 tablespoons orange juice
1/4 cup chopped cilantro
1/2 mango, diced
1 pink grapefruit, cut in sections and diced, juice reserved
1 orange, cut in sections and diced, juice reserved
Salt and pepper

1
Blanch the shrimp in boiling water until no longer translucent, 1 to 2 minutes.
2
Drain and refresh in cold water.
3
Cut into 1/2-inch pieces.
4
Combine the shrimp, scallops, salmon, red pepper, scallions, jalapeno, and lime juice in a large bowl.
5
Refrigerate, covered, for 2 to 3 hours, stirring occasionally.
6
Drain off most of the liquid.
7
Whisk together the olive oil, orange juice, and cilantro.
8
Pour over fish and add diced mango, grapefruit, orange pieces, and their juices.
9
Season with salt and pepper.
10
Refrigerate until ready to serve.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1/2 pound medium-size raw shrimp, shelled and deveined, 1/2 pound bay scallops, trimmed of muscle, 1/2 pound salmon fillet, cut in 1/2- inch pieces, 1 red pepper, diced, and more.

Yes, Island Ceviche with Tropical Fruit 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.

Island Ceviche with Tropical Fruit

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