Lobster and Scallop Ceviche Recipe

Name: Lobster and Scallop Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cleaned Taylor bay scallops; 2 cups poached and sliced Maine lobster tail; 1/2 small red onion, halved and julienne; 2 scallions, sliced on the bias; 1 medium yellow pepper, halved and julienne; 1 medium green pepper, halved and julienne; 3 jalapeno chiles, seeded and diced; 2 tablespoons finely grated fresh ginger; 1/2 bunch freshly chopped cilantro leaves; 1/2 bunch freshly chopped fresh basil leaves; 1/4 bunch freshly chopped mint leaves; 1 whole lime, juiced; 1/2 navel orange, juiced; 1/2 lemon, juiced; 3/4 cup ketchup; 1/2 ancho chile (reconstituted and pureed); 1 cup canola oil; 1 cup toasted spiced pumpkin seeds, for garnish; Salt and freshly ground black pepper

Servings: persons

1 1/2 cups cleaned Taylor bay scallops
2 cups poached and sliced Maine lobster tail
1/2 small red onion, halved and julienne
2 scallions, sliced on the bias
1 medium yellow pepper, halved and julienne
1 medium green pepper, halved and julienne
3 jalapeno chiles, seeded and diced
2 tablespoons finely grated fresh ginger
1/2 bunch freshly chopped cilantro leaves
1/2 bunch freshly chopped fresh basil leaves
1/4 bunch freshly chopped mint leaves
1 whole lime, juiced
1/2 navel orange, juiced
1/2 lemon, juiced
3/4 cup ketchup
1/2 ancho chile (reconstituted and pureed)
1 cup canola oil
1 cup toasted spiced pumpkin seeds, for garnish
Salt and freshly ground black pepper

1
In a large bowl, combine all vegetable and protein ingredients and mix well.
2
Season to taste.
3
In a blender combine all the rest of the ingredients, including the liquids and herbs, reserving some of the cilantro for a garnish.
4
Pour mixture over vegetable-protein mixture and marinate for up to 1 hour in a refrigerator.
5
Right before serving add the extra cilantro and season again.
6
Garnish with pumpkin seeds.
7
A viewer, who may not be a professional cook, provided this recipe.
8
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

620

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 1/2 cups cleaned Taylor bay scallops, 2 cups poached and sliced Maine lobster tail, 1/2 small red onion, halved and julienne, 2 scallions, sliced on the bias, and more.

Yes, Lobster and Scallop 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!

Lobster and Scallop Ceviche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions