Sunday Brunch: Shrimp and Scallop Ceviche Recipe

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Sydney Oland

Shellfish may not be the first thing to pop into most peoples minds' in the morning. But this simple ceviche has a little bit of spice and lots of bright flavors to shake off whatever you may have been doing the evening before. If the scallops you buy are on the large size, cut them into smaller pieces to ensure that they "cook" in the same amount of time as the shrimp. Serve with tall glasses of light beer.

Recipe Facts

Active: 10 mins
Total: 25 mins
Serves: 4 servings

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Ingredients

  • 1/2 pound shrimp, peeled and deveined

  • 1/2 pound scallops (cut in half if large)

  • 1/2 tomato, diced

  • 1 jalapeño, minced

  • 1/4 cup lime juice

  • 1/4 cup lemon juice

  • Salt, to taste

  • 4 Bibb lettuce leaves

  • Avocado, chopped (optional)

  • Scallions, thinly sliced (optional)

Directions

  1. Combine shrimp, scallops, tomato, jalapeño and optional vegetables if using in large bowl. Toss with lemon and lime juice and let sit in the refrigerator for 20 minutes, or until shrimp are pink. Season to taste with salt and serve over Bibb lettuce.

Nutrition Facts (per serving)
159 Calories
1g Fat
19g Carbs
18g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 159
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 2%
Cholesterol 85mg 28%
Sodium 701mg 30%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 18g
Vitamin C 32mg 161%
Calcium 61mg 5%
Iron 1mg 7%
Potassium 629mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)