Summer Seafood Ceviche Recipe

Name: Summer Seafood Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb shrimp, peeled and deveined; 1/2 lb squid, cleaned and sliced into rings; 1/2 lb scallops, quartered if large; 1 (10 ounce) can Rotel Tomatoes; 2 medium ripe tomatoes, seeded and diced; 1/2 large cucumber, peeled and diced; 1/2 large green pepper, diced; 1/2 medium red sweet onion, finely diced; 1/2 cup chopped fresh cilantro; 1 teaspoon minced garlic; 3/4 cup lime juice; 1/2 teaspoon cumin; 1 tablespoon capers, chopped; 1/2 cup hot and spicy hot V8; 1 tablespoon extra virgin olive oil; 1 teaspoon Accent seasoning (optional); salt & pepper

Servings: persons

1/2 lb shrimp, peeled and deveined
1/2 lb squid, cleaned and sliced into rings
1/2 lb scallops, quartered if large
1 (10 ounce) can Rotel Tomatoes
2 medium ripe tomatoes, seeded and diced
1/2 large cucumber, peeled and diced
1/2 large green pepper, diced
1/2 medium red sweet onion, finely diced
1/2 cup chopped fresh cilantro
1 teaspoon minced garlic
3/4 cup lime juice
1/2 teaspoon cumin
1 tablespoon capers, chopped
1/2 cup hot and spicy hot V8
1 tablespoon extra virgin olive oil
1 teaspoon Accent seasoning (optional)
salt & pepper

1
Bring a large pot of salted water to a boil.
2
Fill a large bowl with ice water, set aside.
3
Add shrimp to boiling water, boil until pink then quickly remove and place shrimp in cold water to stop cooking.
4
Put squid into boiling water, count to 5 then remove to cold water.
5
Put scallops into boiling water, cook 1 minute then remove to cold water.
6
Drain seafood and place into a non-metal bowl. Cover seafood with lime juice.
7
Refrigerate one hour.
8
Drain Rotel tomatoes well in colander.
9
In a large glass or plastic bowl, mix together Rotel tomatoes and all other ingredients. Pour seafood, lime juice and all, into the mixture.
10
Refrigerate at least 3 hours.
11
Serve cold.

135

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 17 ingredients. The key ingredients include: 1/2 lb shrimp, peeled and deveined, 1/2 lb squid, cleaned and sliced into rings, 1/2 lb scallops, quartered if large, 1 (10 ounce) can Rotel Tomatoes, and more.

Yes, Summer Seafood 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.

Summer Seafood Ceviche

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