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Bay Scallops and Shrimp Ceviche

What do you get when you combine fresh shrimp and baby scallops with just the right amount of lime, cilantro, and avocado? A light, refreshing ceviche that is sure to transport your taste buds right back to sun-soaked days spent in the Caribbean.

INGREDIENTS:
Yield: 1 Portion

  • 3 oz. Baby scallops (blanched)
  • 3 oz. Cooked shrimp (blanched)
  • 1 Tbsp. Fresh lime juice
  • ½ Tbsp. Fresh lemon juice
  • 1tbsp. Rice wine vinegar
  • 1 pinch Chili flakes
  • ¼ Tbsp. Finely chopped jalapeño
  • ½ Tbsp. Chopped cilantro
  • 3 oz. Finely chopped red bell peppers
  • 3 oz. Finely chopped red onions
  • Salt and pepper

METHOD:
1. Blanch scallops and shrimp for 20 seconds, drain and chill.
2. Mix all ingredients together and season as needed.
3. Marinate for 1 hour, keep very cold before serving.

PLATING
1. Place Iceberg lettuce on the bottom, add the ceviche on top.
2. Garnish with lime slices, cilantro, fried plantains and avocado slices.

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