Shrimp and Scallop Ceviche

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Yummy. My recipe has evolved a bit (though brilliant as written less orange juice and more lime juice. I do not boil shrimp but saute both shrimp and scallops in olive oil for less than two minutes. [More the essence of cooked versus cooked through.] I like mine to marinate for several hours so I make it in the morning, throw it in a Ziplock bag and then start bringing it back to room temperature a half hour before serving. If you add the cucumbers and marinate all day, know that they will be softer. You may want to add them toward the end of the marinating time. Enjoy.

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This was my first time making Ceviche, it was so easy and good! I added mango and tuna it turned out amazing. It was a bit spicy but I like that, and I would add more fish next time because I like my Ceviche mostly fish and with this recipe it's a little more veggies than fish. But other than that it was great! And I think someone else wrote it was salty but you don't put the salt in the Ceviche you boil it in the water you cook the shrimp in..

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I just made this, and im not sure if my kosher salt is more salty than others (which its not im just being a smart*** but seriously this is way too salty. i tried feeding it to my husband, he took one bite and almost had to spit it out, i took a few to tyr and pretend it wasnt bad, but i couldnt finish mine either. now i feel like a failure, a bad wife, cook, and im blaming it on this recipe and the fact that 1/4 cup salt is too freaking much!

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This recipe is wonderful. It is fairly easy, the flavors are full and complex, and it looks SO elegant. I can't wait to start a summer BBQ with this as an appetizer followed by some filet mignon and red wine!

Warning: the peppers are a little spicy, so if you're sensitive to that sort of thing you might want to use only half of what the recipe calls for.

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muy bueno