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Shrimp and Scallop Ceviche

Shrimp and Scallop Ceviche


  • 1/2 lb. extra-large shrimp
  • 1/2 lb. large sea scallops
  • 1 tsp. fresh lime zest
  • 1/2 cup fresh lime juice
  • 1/2 cup fresh lemon juice
  • 1 small jalapeno chile, stem and seeds removed and minced
  • 1 medium garlic clove minced
  • 4 tbsp. O&CO. Mantinea & Avia Extra Virgin Olive Oil 
  • 4 scallions, sliced thin
  • 1 cup grape tomatoes cut in half
  • 3 tbsp. minced fresh cilantro
  • 1/2 tsp. sugar
  • 1 ripe avocado, pitted and diced


  1. Peel and devein shrimp and cut into thumbnail size pieces.
  2. Remove the muscle from the scallop and cut into quarters.
  3. Combine the zest, juices, jalapeno, garlic and 1/2 teaspoon salt in a medium sized bowl. 
  4. Add the shrimp and scallops, cover with plastic wrap and refrigerate.
  5. After about 25 minutes stir the seafood mixture. 
  6. After 20 more minutes remove the mixture.
  7. Strain shrimp and scallops through a fine strainer and return to bowl. 
  8. Mix in O&CO. extra virgin olive oil, scallions, tomatoes, cilantro, and sugar followed by the avocado.
  9. Season with salt and pepper to taste.
  10. Serve with fresh fried flour and corn tortilla chips.