Shrimp And Scallop Ceviche Salad Recipe

Name: Shrimp And Scallop Ceviche Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound bay scallops; 1/2 pound (35 to 40 per lb.) peeled, deveined shrimp; 1/4 pound tomatillos, husked and rinsed; 2 tablespoons lime juice; 1/2 cup lightly packed fresh cilantro; 1/2 cup finely chopped red onion; 1 cup chopped yellow bell pepper; 2 cups cold cooked white rice; Salt; Hot sauce; 8 cups baby spinach leaves or salad mix (about 1/2 lb.), rinsed and drained

Servings: persons

1/2 pound bay scallops
1/2 pound (35 to 40 per lb.) peeled, deveined shrimp
1/4 pound tomatillos, husked and rinsed
2 tablespoons lime juice
1/2 cup lightly packed fresh cilantro
1/2 cup finely chopped red onion
1 cup chopped yellow bell pepper
2 cups cold cooked white rice
Salt
Hot sauce
8 cups baby spinach leaves or salad mix (about 1/2 lb.), rinsed and drained

1
In a 2- to 3-quart pan over high heat, bring 4 cups water to a boil. Add scallops and shrimp, cover pan, and remove from heat. Let stand until scallops and shrimp are opaque in thickest part (cut to test), about 5 minutes. Drain shellfish and pour into a bowl; nest bowl in ice water. Stir occasionally.
2
Meanwhile, coarsely chop tomatillos. In a blender or food processor, whirl tomatillos, lime juice, and cilantro until pureed. Pour over scallops and shrimp. Add onion and bell pepper. Mix occasionally until ceviche is lukewarm or cool, 20 to 30 minutes.
3
Add rice; mix and season to taste with salt and hot sauce.
4
Arrange spinach on dinner plates and top with ceviche mixture.

443

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 11 ingredients. The key ingredients include: 1/2 pound bay scallops, 1/2 pound (35 to 40 per lb.) peeled, deveined shrimp, 1/4 pound tomatillos, husked and rinsed, 2 tablespoons lime juice, and more.

Yes, Shrimp And Scallop Ceviche Salad 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.

Shrimp And Scallop Ceviche Salad

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