Delicious Lobster and Scallop Ceviche Recipe

Greetings, dear food enthusiasts! I am thrilled to introduce to you my latest recipe – the Lobster and Scallop Ceviche. Believe it or not, this dish elevates the common seafood salad to a whole new level! If you’re somebody who loves the tangy zest of citrus mixed with succulent seafood, then my recipe will surely make your taste buds dance!

What I love about this recipe is that it’s incredibly versatile and can be adapted to fit your preferences. Do you want a burst of heat? Add some habanero peppers! Want a touch of sweetness? Add some diced avocados! This dish is fully customizable and can cater to any palate.

The key to a fantastic ceviche is in its ingredients – fresh and high-quality ingredients always produce superior results. For this recipe, I use Maine lobster, sea scallops, diced tomatoes, red onions, fresh cilantro, and of course, loads of citrus juices. The combination of acidic juices with fresh seafood creates magic on your plate.

Not only does this dish boast fantastic flavor profiles, but it’s also a healthy choice for those looking to indulge without feeling guilty. Lobster and Scallop Ceviche is low in calories, high in protein, and packed with essential vitamins and minerals. It’s the perfect appetizer, snack, or light meal that will keep you feeling nourished and satisfied.

If you’re anything like me and love an exotic twist on traditional dishes while keeping it simple yet delicious – Lobster and Scallop Ceviche is the right choice for your next culinary adventure! So put on your aprons because we’re about to embark on a journey that will leave your taste buds grateful for days to come.

Why You’ll Love This Recipe

Lobster and Scallop Ceviche
Lobster and Scallop Ceviche

It is my pleasure to introduce you to my Lobster and Scallop Ceviche Recipe – a dish that will make your taste buds dance with joy! This ceviche recipe is the perfect combination of flavors, textures and freshness, making it a dish that you won’t be able to resist. Here are just a few reasons why you’ll love this recipe.

First off, this recipe is a seafood lover’s dream! The succulent chunks of lobster and sea scallops are at the heart of this dish, bringing rich flavor and texture to each bite. This meal is also ideal for those who enjoy fresh, zingy citrus juices perfectly blended with the seafood. I like to use a combination of fresh lime, lemon and orange juices, which give a delicious acidity to the dish.

What sets this ceviche recipe apart from other seafood dishes is how quickly it can be made; it takes no longer than 30 minutes from start to finish! And don’t worry about overcooking the ceviche – it’s all about slicing everything thin enough and letting the citrus juices work their magic.

One of my favorite things about this recipe is how versatile it is. If you’re someone who likes to play around with ingredients, this dish can handle variations easily! Want to add in some avocado or diced watermelon? Go ahead! Want to swap out the lobster for shrimp or fish? No problem! Whether you decide to keep the recipe as is or add your own personal touch – this ceviche recipe can accommodate every creative whim.

And finally, what would any recipe be without some tips and tricks? Before you begin, make sure to have all your ingredients prepped, cleaned and ready to go. Be warned- scallops must be cleaned meticulously – so ensure they are nice and dry before you slice them thinly. When combining everything together, mix thoroughly while being mindful not to let the acid in the citrus juices cook the seafood.

In conclusion, your taste buds will thank you for trying out this Lobster and Scallop Ceviche Recipe. It’s a beautiful blend of flavors and textures that can accommodate a variety of substitutions and variations making it a dish you can customize to suit your liking. So, what are you waiting for? Get into the kitchen, grab those ingredients and start slicing – this is one recipe you won’t want to miss!

Ingredient List

 A burst of fresh flavors in every bite!
A burst of fresh flavors in every bite!

Let’s talk ingredients, because that’s where the magic happens. For this Lobster and Scallop Ceviche Recipe, you’ll need the freshest seafood you can find. We’re talking about 2 small lobsters, Maine lobsters if possible, 4 sea scallops, quartered, and 1/2 pound of bay scallops. You’ll also need a selection of citrus juices: 1 cup of lime juice, zest and juice of 4 limes; juice of 4 lemons; and 3/4 cup of orange juice (about 4 oranges). Other essential ingredients include red onion (diced), fresh cilantro (roughly chopped), tomatoes (diced), avocado (diced), habanero chili pepper (seeded and diced), Spanish olive oil, ketchup, and sea salt to taste. Let’s not forget to breathe in the aroma of freshly squeezed citrus as it begins to mingle with the other flavors in your kitchen for a dish that will be unforgettable.

The Recipe How-To

 Refreshing seafood dish that's perfect for summer.
Refreshing seafood dish that’s perfect for summer.

Preparing the Seafood

Begin by washing and cleaning 2 small lobsters and 4 sea scallops. You should remove their shells, viscera, and intestine.

After they have been cleaned, cut the lobster into small cubes (about ¼ inch thick) and set them aside.

Cut the cleaned scallop horizontally into thin slices, then quarter them. Combine both seafoods in a bowl.

Pour citrus juices on scallops and lobster in a separate bowl; add juice from 4 limes, juice from 4 lemons, zest and juice from one lime, and the juice of 4 freshly squeezed oranges. Mix well to combine.

Seasoning the Ceviche

In this step, you will mix finely chopped habanero pepper or any hot pepper available in your pantry, red onion, diced Spanish red onion or a regular onion will work just fine and a handful of fresh cilantro leaves.

Then add 2 cups of seeded and chopped tomatoes to the bowl. Pour four or five squirts of ketchup into the combination and two spoonfuls of Spanish olive oil. Stir thoroughly to integrate all ingredients

Now pour your mixture over your seafood (scallops and lobsters), stirring occasionally until scallops are opaque for roughly 30 minutes. Be careful not to overcook ceviche otherwise it will have an unpleasant texture.

Once it is done marinating, add half an avocado that has been diced to make it creamier.

Serving Your Lobster Scallop Ceviche

Serve your ceviche chilled in glass bowls garnished with diced avocados, cilantro leaves, and slices of fresh lime if desired. Partner with tortilla chips for an authentic taste!

Enjoy your seafood masterpiece!

Substitutions and Variations

 A delectable seafood feast for both taste and vision.
A delectable seafood feast for both taste and vision.

When it comes to cooking, there’s always room for some experimentation. Even a classic dish such as Lobster and Scallop Ceviche can be modified and perfected to suit your taste buds. Here are some substitutions and variations you can try with this ceviche recipe:

1. Swap the seafood – If you don’t have lobster or scallops on hand, try using shrimp or other types of fish such as cod or tilapia. You can also mix and match different seafood varieties to create a unique blend of flavors.

2. Add a fruity twist – Love the taste of tangy fruits? Add chopped mangoes or pineapples to give your ceviche a fresh taste kick. You can even add watermelon to recreate a popular Mexican dish called “watermelon ceviche”.

3. Get spicy with habanero – Want to turn up the heat? Substitute jalapeno with habanero pepper while making the marinade sauce, this will give your ceviche an extra kick of spice that is sure to satisfy.

4. Mix in some coconut milk – Looking for a twist on the traditional ceviche recipe? Try adding coconut milk for a creamier texture and sweeter flavor.

5. Go vegan – If you are a vegan, you can skip the seafood altogether and mix chopped vegetables like avocado, red onion, cilantro, tomatoes, and lime juice together with some beans-based substitute like chickpeas or tofu.

Don’t be afraid to experiment with different ingredients and methods until you find what suits your taste buds best. Remember, cooking is about having fun and creating delicious meals that reflect your personality and style!

Serving and Pairing

 Fall in love with the rich combination of lobster and scallops.
Fall in love with the rich combination of lobster and scallops.

When it comes to serving and pairing this delicious Lobster and Scallop Ceviche, the options are endless! The bright acidity of the citrus juices combined with the delicate sweetness of the seafood makes this dish incredibly versatile.

To start, I recommend serving this ceviche cold. Allow it to chill in the fridge for at least 30 minutes before serving, as this ensures that all the flavors are evenly distributed and intensified. Once chilled, you can serve it as an appetizer or a light meal.

For a beautiful presentation, you can serve this ceviche in individual bowls or glasses, topped with diced avocado and fresh cilantro. You can also add some texture by topping it with some crunchy tortilla chips or even a sprinkle of toasted coconut.

In terms of pairing, this ceviche recipe pairs perfectly with some crisp white wine or a light and refreshing beer. A dry Riesling or Sauvignon Blanc will complement the acidity of the citrus juices perfectly. If you prefer beer, try a light lager or pilsner.

If you’re feeling adventurous, you can also pair this seafood ceviche with a spicy margarita for a fun and festive twist. The heat from the habanero and the acidity of the citrus juices will complement the tequila beautifully.

No matter how you choose to serve and pair this Lobster and Scallop Ceviche, I guarantee that it will be a hit with your guests!

Make-Ahead, Storing and Reheating

Now, let’s talk about how to make-ahead, store, and reheat this lobster and scallop ceviche recipe for maximum enjoyment anytime. Making a big batch of ceviche ahead of time is an excellent idea if you are expecting guests or if you want to enjoy the ceviche over a couple of days.

To make-ahead this dish, simply prepare it according to the recipe directions, then transfer the mixture into a clean and dry container with a tight-fitting lid. Store in the refrigerator for up to two days.

When serving leftovers, remember that seafood can quickly become overcooked when reheated. Avoid heating your ceviche directly on the stove or in the microwave. Instead, take it out of the fridge and let it sit at room temperature for 10-15 minutes before serving.

As for storing leftovers after reheating, I recommend eating them within one day to avoid any unwanted health risks. To be safe, always check the seafood’s smell and appearance before consuming.

Lobster and Scallop Ceviche is an excellent summer dish for entertaining guests or enjoying any time of year. Making it ahead of time means that you’ll have a healthy snack or lunch waiting for you whenever you’re ready!

Tips for Perfect Results

Some may say that making a perfect ceviche is a difficult task, but as a skilled chef, I assure you that it’s easier than it seems. Here are some tips to ensure that your Lobster and Scallop Ceviche Recipe will turn out perfectly and impress your guests every time.

1. Purchase the Freshest Seafood

Make sure you purchase the freshest seafood available. Fresh lobster and scallops are paramount for making a delicious ceviche.

2. Don’t Overcook the Seafood

Ceviche is all about “cooking” the seafood with acid from citrus juice, and overdoing it can ruin the dish. Make sure to let it marinate for the optimal time of 10-15 minutes until fully cooked.

3. Cut Seafood into Uniform Slices

When slicing seafood, make sure you cut them into uniformly sized pieces so they’ll cook evenly.

4. Add Avocado Just Before Serving

If adding avocado to your recipe, wait until just before serving to add it so it stays fresh and doesn’t turn brown.

5. Serve Chilled

Make sure your serving bowl is chilled in advance or set on ice for at least 30 minutes before filling, this will keep your ceviche cold and fresh for longer.

By using these tips, you’ll create an exceptional Lobster and Scallop Ceviche Recipe that will impress even the most discerning palate. Enjoy!


Now that you have all the information to make this delicious lobster and scallop ceviche recipe, it’s time to tackle some frequently asked questions. Let’s address any concerns you may have so that the process can be seamless, and your dish can come out perfect every time. Read on below for more information.

How long should ceviche sit?

The cooking time for ceviche depends on the size of the fish. Ideally, it takes around 30 minutes to an hour for the citric acid to cook the fish. If you leave it for longer, say two hours, the ceviche will still be tasty, but it will have a more pickled flavor that can be discerned in the taste.

What are the ingredients for seafood ceviche?

For this recipe, we’ll need some delicious and fresh seafood such as red snapper, tilapia, Corvina, sea bass, mahi-mahi, halibut, dorado or shrimp. We’ll be using lime juice as the primary ingredient for flavoring, along with red onion, tomato, cucumber, cilantro, jalapeno, and of course, salt and pepper. All of these ingredients come together to create a mouth-watering dish that is sure to impress!

Can you overcook ceviche?

It is important to be mindful when preparing ceviche as it is possible to overcook it. Leaving the proteins in the acid for an extended period of time or using a highly acidic base can cause the proteins to curdle and become overcooked. Although ceviche can be made with various types of fish, caution must be exercised during the preparation process.

How do you know when ceviche is done?

When preparing thin slices of fish, we aim to have it cooked just enough to turn opaque but not too much that it falls apart. A good cook time for this is around 20-30 minutes.

Bottom Line

Now that you have read through this delicious Lobster and Scallop Ceviche Recipe, I would like to leave you with a few thoughts.

Firstly, I hope you give this recipe a chance and try it out at home. Not only is it incredibly flavorful and satisfying, but also it is healthy and easy to make. Secondly, don’t hesitate to experiment with ingredients and make your own substitutions according to your individual tastes. You can use shrimp instead of scallops, or add some diced avocado for a creamier texture, or a few dashes of hot sauce for extra heat.

Lastly, remember that cooking is all about having fun and enjoying the process as much as the result. So put on some music, grab a glass of wine, and don’t be afraid to make mistakes – they often lead to new discoveries!

I hope this recipe inspires you to explore other ceviche recipes, like fish or shrimp ceviche with coconut milk, watermelon ceviche with cilantro, or seafood ceviche with Spanish olive oil. The possibilities are endless! Bon appétit!

Lobster and Scallop Ceviche

Lobster and Scallop Ceviche Recipe

If you've never had ceviche before, or if you've had it but never knew how it was made, this is the recipe to try. You can also use all scallops or any type of meaty white fish. The key is to make sure you cut everything into smallish (like 1 to 1 1/2" sized) pieces.
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Prep Time 30 mins
Cook Time 4 hrs
Course Appetizer
Cuisine Peruvian
Calories 324 kcal


  • 1/2 maine lobster
  • 1/2 lb sea scallops, cleaned and patted dry
  • 4 oranges, juiced
  • 4 lemons, juiced
  • 4 limes, juiced
  • 1 bermuda onion, sliced thin
  • 2 small tomatoes, chopped
  • 3 tablespoons fresh cilantro, chopped
  • 1/2 small habanero, chopped
  • 1/4 cup Spanish olive oil
  • 1/4 cup ketchup
  • salt & fresh ground pepper
  • avocado, for garnish
  • plantain chips, for garnish


  • Blanch lobster in boiling water for 6 minutes. Remove from heat. Put lobster on ice bath. Once cool, cut lobster into small pieces.
  • Cut the cleaned scallops into thin slices. Combine scallops and lobster in a bowl. Pour the citrus juices over scallops and lobster. Add the onions, tomatoes, cilantro, habanero, olive oil, ketchup, salt, and pepper. Mix gently to coat the scallops and lobster. Cover the bowl tightly, refrigerate for 4 hours to "cook".
  • Drain the juice, and arrange on plates. Garnish with fresh avocado and plantain chips.

Add Your Own Notes


Serving: 446gCalories: 324kcalCarbohydrates: 43.8gProtein: 17gFat: 14.9gSaturated Fat: 2.1gCholesterol: 36.6mgSodium: 322.4mgFiber: 11.1gSugar: 19.2g
Keyword Easy, European, Spanish
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.