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
268
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.

Nutritional Facts

Total Fat
14g
20%
Sugar
14g
16%
Saturated Fat
6g
25%
Cholesterol
39mg
13%
Carbohydrate, by difference
21g
16%
Protein
15g
33%
Vitamin A, RAE
134µg
19%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
21mg
28%
Vitamin K (phylloquinone)
119µg
100%
Calcium, Ca
89mg
9%
Choline, total
52mg
12%
Fiber, total dietary
2g
8%
Fluoride, F
23µg
1%
Folate, total
48µg
12%
Iron, Fe
2mg
11%
Magnesium, Mg
33mg
10%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
206mg
29%
Selenium, Se
12µg
22%
Sodium, Na
287mg
19%
Water
189g
7%
Zinc, Zn
2mg
25%

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.