Cucumber Ceviche with Scallops and Shrimp

Cucumber Ceviche with Scallops and Shrimp
Staff Writer
Wall Street Journal Off Duty

Cucumber Ceviche

This shellfish ceviche amps up the flavor by substituting cucumber juice for some of the citrus. For best results, use a small, think-skinned cucumber variety, such as Korean or Delikatesse. Read more about cucumbers on Wall Street Journal's "Off Duty" section.

4
Servings
137
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound cucumbers
  • 1/2 Cup fresh lime juice
  • 1/3 Cup fresh orange juice
  • Fine sea salt, to taste
  • 8 Ounces medium shrimp, shelled and deveined
  • 8 Ounces dry sea scallops, halved or quartered if large
  • 1 Cup cherry tomatoes, thinly sliced
  • 2 green or red serrano chiles, seeded and minced
  • 3/4 Cups chopped cilantro leaves, plus more for garnish
  • 1/4 Cup finely diced red onion

Directions

Cut half of the cucumbers into ¼-inch dice and set aside. Peel and seed remaining cucumbers and place in a blender along with lime juice, orange juice, and a pinch of salt. Blend for 1 minute, then pass mixture through a fine mesh sieve and discard the pulp.

Bring a saucepan of lightly salted water to a simmer and poach the shrimp and scallops in batches until barely cooked through, about 1 minute. Drain in a colander and spread on a baking sheet to cool.

In a large, nonreactive bowl, toss the cooled shrimp and scallops with the tomatoes, chiles, cilantro, and onion. Add reserved juice and toss again. Cover and chill for at least 2 hours.

Season ceviche to taste with salt and additional lime juice, if necessary. Spoon into small glasses, garnish with cilantro, and serve.

Cucumber Shopping Tip

There are three different types of cucumbers: slicing, pickling, and “burpless.” If you're making sandwiches, you might want to try the “burpless” variety which are naturally seedless and are less likely to cause gas.

Cucumber Cooking Tip

Salting your cucumber slices and allowing them to drain over a colander for about an hour will get rid of any excess water and keep your sandwich from becoming soggy.

Nutritional Facts

Total Fat
2g
2%
Sugar
6g
N/A
Saturated Fat
0.2g
1.1%
Cholesterol
119mg
40%
Protein
19g
37%
Carbs
14g
5%
Vitamin A
59µg
7%
Vitamin B12
0.6µg
10.5%
Vitamin B6
0.2mg
10.9%
Vitamin C
32mg
54%
Vitamin E
1mg
6%
Vitamin K
23µg
29%
Calcium
69mg
7%
Fiber
2g
6%
Folate (food)
37µg
N/A
Folate equivalent (total)
37µg
9%
Iron
0.8mg
4.4%
Magnesium
38mg
10%
Monounsaturated
0.1g
N/A
Niacin (B3)
2mg
8%
Phosphorus
188mg
27%
Polyunsaturated
0.3g
N/A
Potassium
435mg
12%
Sodium
778mg
32%
Zinc
0.9mg
6.1%