Show: Emeril Live
Episode: Surf's Up
Save Recipe Print
Shrimp and Scallop Ceviche
Total:
2 hr
Prep:
20 min
Inactive:
1 hr 30 min
Cook:
10 min
Yield:
6 appetizer portions
Level:
Intermediate
Total:
2 hr
Prep:
20 min
Inactive:
1 hr 30 min
Cook:
10 min
Yield:
6 appetizer portions
Level:
Intermediate

Ingredients

Directions

Put a 4-quart stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup kosher salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and spread out on a sheet pan to cool.

Once the shrimp are completely cooled, chop into 1/2-inch pieces and put in a medium-sized nonreactive bowl. Add the scallops, lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 1 hour.

Stir the tomatoes, avocado, chopped cilantro, and olive oil into the shrimp and scallop mixture. Allow it to sit at room temperature for 30 minutes, then season to taste with kosher salt.

To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Shellfish and Andouille Gumbo with Shrimp, Scallops, Clams and Oysters with Crispy Okra

Recipe courtesy of Bobby Flay

Main Challenge: Grilled Barramundi with Wasabi Sauteed Shrimp and Scallops in an Asian Broth

Recipe courtesy of Jeffrey Saad

Scallop and Shrimp Cocktail

Recipe courtesy of Marcela Valladolid

Summer Scallop and Shrimp Coctel

Recipe courtesy of Marcela Valladolid

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories