Sunday Brunch: Shrimp and Scallop Ceviche Recipe

By

Updated August 30, 2018

Shellfish may not be the first thing to pop into most peoples minds' in the morning. But this simple ceviche has a little bit of spice and lots of bright flavors to shake off whatever you may have been doing the evening before. If the scallops you buy are on the large size, cut them into smaller pieces to ensure that they "cook" in the same amount of time as the shrimp. Serve with tall glasses of light beer.

Recipe Details

Sunday Brunch: Shrimp and Scallop Ceviche Recipe

Active 10 mins

Total 25 mins

Serves 4 servings

Ingredients

1/2 pound shrimp, peeled and deveined
1/2 pound scallops (cut in half if large)
1/2 tomato, diced
1 jalapeño, minced
1/4 cup lime juice
1/4 cup lemon juice
Salt, to taste
4 Bibb lettuce leaves
Avocado, chopped (optional)
Scallions, thinly sliced (optional)

Directions

Combine shrimp, scallops, tomato, jalapeño and optional vegetables if using in large bowl. Toss with lemon and lime juice and let sit in the refrigerator for 20 minutes, or until shrimp are pink. Season to taste with salt and serve over Bibb lettuce.

Shrimp

Nutrition Facts (per serving)
159	Calories
1g	Fat
19g	Carbs
18g	Protein

×

Nutrition Facts
Servings: 4
Amount per serving
Calories	159
% Daily Value*
Total Fat 1g	2%
Saturated Fat 0g	2%
Cholesterol 85mg	28%
Sodium 701mg	30%
Total Carbohydrate 19g	7%
Dietary Fiber 3g	10%
Total Sugars 5g
Protein 18g
Vitamin C 32mg	161%
Calcium 61mg	5%
Iron 1mg	7%
Potassium 629mg	13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.