Summer Ceviche

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preparation Time
0 mins

cook Time
0 mins


992 per serving


  • 8 ounces shrimp, small dice
  • 8 ounces bay scallops, small dice
  • 20 limes, separated into about 10 limes to cook the fish and 10 limes for the ceviche marinade
  • 2 Thai or Serrano peppers, minced
  • 1/2 red onion, diced
  • 2 garlic cloves, crushed
  • 2 Roma tomatoes, chopped
  • 1/3 cup cilantro, roughly chopped
  • 1/4 cup sweet mango, chopped
  • 1/4 cup pineapple, chopped
  • 1/2 teaspoons kosher salt
  • 1/2 teaspoons pepper
  • 1/2 cup avocado, chopped
  • 1 tablespoons sunflower oil



Place seafood in a glass dish and cover it with salt, hot peppers, crushed garlic, a tablespoon of chopped cilantro, and lime juice from about 10 limes, the fish should be completely covered by lime juice. Cover the dish with plastic wrap and chill, let the shrimp and scallops cook in the lime juice for at least 4 hours. Once the fish is "cooked" in the lime juice rinse it well, removing the hot peppers, garlic and cilantro. Combine the seafood with the red onion, tomatoes, mango, pineapple, cilantro, and lime juice from remaining 10 limes, sunflower oil and salt to taste in a large non-reactive bowl, mix well and refrigerate for at least 30 minutes before serving. Serve with tortilla chips.

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