Scallops & Shrimps Ceviche With Avocado Sauce Recipe

Name: Scallops & Shrimps Ceviche With Avocado Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 -10 large scallops (quartered); 8 -10 large shrimp (cut ~ same size as scallops); 4 garlic cloves, finely minced; kosher salt; black pepper; 1/4 cup fresh cilantro, chopped; 1 fresh jalapeno pepper, seeded and finely chopped; 3/4 cup fresh lime juice, freshly squeezed (4-6 limes); 1/2 red onion, very thinly sliced salted, and rinsed; 1 cup cherry tomatoes, cut in half; 2 tablespoons olive oil; 2/3 cup avocado; 1/3 cup cilantro; 1/3 cup water; 1 teaspoon coriander

Servings: persons

8 -10 large scallops (quartered)
8 -10 large shrimp (cut ~ same size as scallops)
4 garlic cloves, finely minced
kosher salt
black pepper
1/4 cup fresh cilantro, chopped
1 fresh jalapeno pepper, seeded and finely chopped
3/4 cup fresh lime juice, freshly squeezed (4-6 limes)
1/2 red onion, very thinly sliced salted, and rinsed
1 cup cherry tomatoes, cut in half
2 tablespoons olive oil
2/3 cup avocado
1/3 cup cilantro
1/3 cup water
1 teaspoon coriander

1
Slice red onion and salt generously, and let stand 15 minutes until it begins to release its liquid. ( this will removed some bitterness). Rinse well.
2
Place shrimps, scallops, garlic, onion, salt, pepper, chili, and lime juice in a shallow bowl, gently mix, and marinate in the refrigerator for at least 20 minutes before serving.
3
Before serving, add cilantro, cucumber and tomato and a drizzle of olive oil, gently mix. Taste for salt.
4
To make Avocado Sauce, blend the avocados, 1/3 cup cilantro, water, 1 tablespoon olive oil, salt & pepper, coriander, 1/8 cup lime juice and 2 garlic cloves in a blender until smooth, adding a bit more water if needed to get the blades going.

458

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 15 ingredients. The key ingredients include: 8 -10 large scallops (quartered), 8 -10 large shrimp (cut ~ same size as scallops), 4 garlic cloves, finely minced, kosher salt, and more.

Yes, Scallops & Shrimps Ceviche With Avocado Sauce 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.

Scallops & Shrimps Ceviche With Avocado Sauce

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