Simple Summer Ceviche Recipe

Simple Summer Ceviche Recipe
Staff Writer
Ceviche
Istock/LoveToShoot

Ceviche

The perfect summer starter or side, this easy-to-make ceviche is ideal for large groups trying to beat the heat. Goes great with tortilla chips. 

Try some of these ceviche recipes before the summer ends. 

Ingredients

  • ½ pound raw scallops, chopped into small bite-sized pieces
  • ½ pound raw shrimp, chopped into small bite-sized pieces
  • Juice of ½ orange
  • Juice of ½ lemon
  • Juice of 1 lime
  • ½ jalapeño, seeded and minced (be sure to wear gloves, or thoroughly wash your hands after touching the peppers)
  • 3 plum tomatoes, seeded and finely chopped
  • ½ red onion, finely chopped
  • Salt and pepper, to taste
  • 1 teaspoon Tabasco sauce
  • ¼ cup cilantro, finely chopped

Directions

In a bowl, combine the scallops and shrimp; add the juice of the orange, lemon, and lime then mix with a spoon to evenly coat the meat. Refrigerate for 2 hours*, stirring the mixture occasionally to coat all the pieces of shrimp and scallop in the bowl.

While the shrimp and scallop mixture is in the refrigerator, combine the jalapeños, tomatoes, and red onion in a large bowl and toss together. Season the mixture lightly with salt and pepper. Cover the bowl with plastic wrap and set aside. 

Combine the shrimp and scallop mixture with the vegetables and add the Tabasco sauce and cilantro. Mix well and season with salt and pepper. 

Simple Shopping Tip

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Simple Cooking Tip

Do all your prep in advance, and use three bowls: one for all your ingredients, one for all your prep, and one for all your refuse. Staying organized can help you put out meals faster.