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.

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 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.

Lobster and Scallop Ceviche

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