1/2 lbs Large Shrimp peeled, deveined, tails removed, and halved, 21-25 per lbs
1/2 lbs Sea scallops Quartered
1 - 1/2 cups lime juice fresh juice from 6-8 limes
1/2 cup White or red onion Chopped
2 tbsp orange juice fresh
2 tbsp extra virgin olive oil
1/2 tsp salt
1 Avocado From Mexico halved pitted, peeled and diced
1 medium red tomato diced
2 tbsp Cilantro or celery leaves Chopped
1 jalapeño seeds and veins removed finely diced, optional
Combine lime juice, shrimp, scallops and onion in a medium glass bowl.
Toss to combine, cover with plastic wrap, and place in refrigerator to marinate for 3 hours or until the shrimp and scallops are white in color.
Drain the liquid from the shrimp-scallop-onion mixture, but do not rinse.
In a large glass bowl whisk together the orange juice, olive oil, and salt.
Add the avocado, tomato, cilantro, jalapeño pepper and marinated seafood.
Toss gently to combine, and serve immediately
Shrimp and Scallop Ceviche with Avocado
Amount Per Serving 4
Calories from Fat 0
% Daily Value*
Total Fat 13g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 10g
Dietary Fiber 3g
* Percent Daily Values are based on a 2000 calorie diet.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!