Delicious Shrimp and Scallop Ceviche Recipe
When I’m in the mood for something light, fresh, and packed with flavor, there’s nothing quite like a good ceviche. As a chef specializing in Brazilian and American cuisine, I’ve mastered the art of preparing this classic seafood dish. Today, I’m going to share with you my recipe for shrimp and scallop ceviche – without onions!
Many traditional ceviche recipes call for onions as a key ingredient. However, some people don’t care for their strong flavor profile or find them difficult to digest. That’s why I’ve come up with a version that doesn’t include them, so everyone can enjoy this delicious dish.
My recipe is simple to make, requires no cooking, and has a vibrant taste that’ll transport your taste buds straight to the beaches of South America. With the perfect balance of tangy citrus juices, succulent shrimp and scallop, and fresh herbs, this ceviche is sure to impress any seafood lover.
So grab some tortilla chips, slice up some avocado and cucumber, and get ready to indulge in a flavor explosion with my shrimp and scallop ceviche!
Why You’ll Love This Recipe
This shrimp and scallop ceviche recipe without onions is a seafood lover’s dream come true. It’s easy to make, requires no cooking, and can be served as an appetizer or main course.
One of the best things about this ceviche recipe is that it’s versatile. You can use any type of seafood you like, including bay scallops, sea scallops, or a mix of shrimp and scallops. And if you’re not a fan of onions, don’t worry – this recipe excludes onions entirely.
The lime juice and other citrus juices in this recipe give the shrimp and scallops a refreshing tangy taste that will awaken your taste buds. Adding oregano, white pepper, salt, and fresh cilantro further enhances its flavor profile.
This dish is perfect for any summer party or gathering. Served with tortilla chips on the side will create an irresistible crunch to compliment your seafood masterpiece. Or try adding diced avocado, chopped tomatoes, black olives, or cucumber to give it an extra touch of freshness.
If you’re looking for a seafood recipe that will impress your guests at any dinner party or family gathering but don’t want to spend too much time in the kitchen, then look no further than this shrimp and scallop ceviche recipe without onions. It’s quick to prepare, deliciously satisfying, and sure to become one of your go-to recipes for years to come.
Ingredient List
Here are the ingredients you will need to make a delicious shrimp and scallop ceviche that is perfect for any occasion:
- 1/2 pound raw shrimp, peeled and deveined
- 1/2 pound bay scallop, rinsed and drained
- 3/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1 cucumber, diced
- 1 large tomato, diced
- 1/4 red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced
- Salt and white pepper to taste
- 1/2 tsp oregano
- Tabasco sauce to taste (optional)
- Black olives (optional)
Note that this recipe is perfect for those who want to make ceviche without onions. Onions can be overpowering in ceviche, so this recipe omits them.
The Recipe How-To
To begin with, rinse the 2 lb shrimp and 1/2 lb bay scallop under cold running water. Pat dry with paper towels. Devein and peel the shrimp, then cut them into large dice using a sharp knife. For the bay scallops, remove the adductor muscle from each scallop and rinse again with cold water. Cut them into smaller pieces than the shrimp.
In a non-reactive bowl, combine the seafood with 3/4 cup lime juice, 1/4 cup lemon juice, 1 tsp oregano, 1 tsp salt, ½ tsp white pepper, and 1/4 tsp Tabasco sauce. Stir well so the citrus juices and seasoning evenly coat all of the seafood. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Meanwhile, dice one fresh tomato, one medium cucumber in small pieces slightly larger than that of the seafood. Also add about half a cup of chopped cilantro to a separate bowl and set aside.
After 30 minutes have passed, stir your seafood mixture again before adding your diced tomato, cucumber and chopped cilantro to it.
To finish, mix well all the ingredients including the juices at the bottom and adjust seasoning to taste. Chill for an additional half hour.
Finally, divide your ceviche mixture into individual bowls and serve with tortilla chips on the side along with sliced avocado and black olives as garnish.
This recipe is easy to make but requires some skills in handling raw fish or seafood! Enjoy this delightful dish that has roots in South American culture and is now famous worldwide thanks to its tangy freshness!
Substitutions and Variations
For this shrimp and scallop ceviche recipe, there are a few ingredients that can be substituted or varied to your liking. Let’s take a look:
– Seafood: If you cannot find bay scallops, you can use sea scallops or a mix of the two. You can also use other raw fish or shellfish, such as white fish, squid, or octopus to create a mixed seafood ceviche.
– Citrus juices: This recipe uses lime juice as the primary citrus juice, but you can also use lemon juice or a mix of both (1/4 cup lemon juice and 1/4 cup lime juice). You can also add orange juice or grapefruit juice for an extra tangy flavor.
– Vegetables: Cucumber and tomato are used to add some crunch and freshness to the ceviche. However, you can add other vegetables such as radish, bell peppers, or even mango for a sweet and spicy twist. Just make sure to cut them in small pieces so they do not overwhelm the seafood flavors.
– Spices and herbs: Oregano is used in this recipe to enhance the seafood flavors, but you can also add other herbs such as mint, basil, or parsley. You can also add some spices such as cumin or chili powder for a smoky kick.
– Onions: Not a big fan of onions? No problem! This recipe is meant to be onion-free, but if you enjoy them feel free to add some thinly sliced red onion for extra crunch and zing.
– Toppings: The ceviche is served with tortilla chips on the side, but you can also serve it over a bed of lettuce leaves for a healthier option. You can also top it with some sliced avocado, black olives, and fresh cilantro for added color and texture.
Remember that ceviche is all about experimentation and personal preferences, so don’t be afraid to play around with the recipe until you find your perfect combination of flavors and textures.
Serving and Pairing
This shrimp and scallop ceviche is perfect for a light and refreshing meal any time of the day. I like to serve it as a starter before a grilled meat or fish dish, or with crispy tortilla chips as an appetizer.
To balance out the acidity, a creamy avocado and some black olives or sliced cucumber can be served on the side. A few dashes of Tabasco sauce can bring some extra heat if desired. Sprinkling chopped cilantro on top will add freshness to the dish.
For pairing options, white wine is always a classic choice. A Sauvignon Blanc or Pinot Grigio would complement the citrus flavors in the ceviche perfectly. If you prefer beer, try a light Pilsner or IPA.
If you want to take it up a notch, try making Peruvian ceviche tostadas by adding coconut milk to the mixture and serving it on top of crispy tostadas with some sliced red onion on top. The possibilities are endless with this seafood ceviche. Enjoy!
Make-Ahead, Storing and Reheating
When it comes to ceviche, the freshness factor is everything. However, this recipe can be made ahead of time by marinating the seafood in lime juice and refrigerating it in an airtight container for up to 2 hours. This way, you can save time and still present your guests with a delicious appetizer.
In terms of storing, any leftovers should be consumed within 24 hours due to the seafood’s delicate nature. It is recommended to refrigerate the ceviche immediately after serving and always keep it covered to prevent contamination. Also, make sure to remove any excess marinade from the dish as this can cause the seafood to break down.
If you have any leftovers, reheating ceviche is not recommended as heat could affect the seafood’s texture and flavor. Instead, enjoy it cold or at room temperature on top of tortilla chips or as a filling for avocado halves.
To avoid food waste, try making smaller portions if you’re not serving a crowd. Alternatively, consider experimenting with different fruits or coconut milk to create Peruvian-style ceviche tostadas or a fish ceviche variation that can be stored for longer periods without compromising flavors.
Overall, this recipe is best enjoyed fresh and consumed immediately. However, by following some simple storage tips and creative variations, you can serve up a delicious seafood ceviche anytime.
Tips for Perfect Results
Preparing the perfect shrimp and scallop ceviche can be a bit tricky, but by following some easy tips, you can ensure delicious results every time. Here are my top tips for perfecting your ceviche recipe:
Firstly, it’s crucial to use only fresh seafood. Make sure that your shrimp and scallops have been properly cleaned and deveined before using them in your recipe. It’s also essential to store them properly in the refrigerator until you’re ready to cook them.
Secondly, it’s important to marinate the seafood for the right amount of time. Typically, the seafood should be marinated in lime juice for about 20-30 minutes or until it turns opaque. Over-marinating can leave the seafood with a rubbery texture while under-marinating can leave the raw flavor behind.
Thirdly, adding salt at the appropriate stage is crucial for ceviche. Salt should never be added to raw seafood as it will cause a chewy texture. Salt should be added after marinating when it is about to be served so that the dish tastes balanced.
Fourthly, handling herbs such as cilantro requires skill as they are delicate items To avoid ending up with over-spiced ceviche make sure you handle leaves gently when picking and then chop them finely.
Lastly, when serving, ensure that you keep it chilled, preferably on ice if possible as this can help preserve the flavors of the seafood and minimize any chance of bacterial growth.
These tips will help you achieve perfect results every time you make shrimp and scallop ceviche, allowing you to create a refreshing appetizer or an exotic main dish that will enchant everyone at your table!
FAQ
As a chef who is passionate about Brazilian and American cuisine, I know how important it is to get everything right when making a recipe. Therefore, I have compiled a list of frequently asked questions and answers to help you overcome any challenge that you may face when making this Shrimp and Scallop Ceviche (No Onions) Recipe. So, let’s dive into some commonly asked questions!
Does ceviche contain onion?
This recipe is a quick and refreshing dish made with tangy citrus juices, fresh shrimp, and a vibrant mix of chopped vegetables, including red onion, jalapeño, cilantro, tomato, and avocado. It’s a classic ceviche recipe that can be easily prepared in just 20 minutes. Let’s dive in and discover the world of ceviche!
Ceviche is a popular dish in Central and South America, consisting of raw seafood that’s marinated in citrus juices, such as lime or lemon. The acidity of citrus juice effectively “cooks” the seafood, turning its texture firm and opaque without the need for heat. The result is a refreshing, tangy, and savory dish that’s perfect for a hot day. Ceviche is a great way to enjoy seafood in a simple yet flavorful way, and it’s easy to customize with different types of seafood and seasonings. With this recipe, you’ll learn how to make a shrimp ceviche that’s sure to impress!
2 How to Choose the Right Shrimp
When it comes to making shrimp ceviche, choosing the right shrimp is essential. The best choice is always fresh, raw shrimp that’s been deveined and peeled. Look for shrimp with a firm, slightly translucent texture and a mild scent of the ocean, without any hint of ammonia or other off odors. If you’re using frozen shrimp, make sure to thaw them in a colander under cold, running water, and blot them dry with paper towels before marinating, as excess moisture can dilute the flavor of the citrus juices.
3 How to Prepare the Vegetables
Chopped red onion, jalapeño, cilantro, tomato, and avocado add a burst of color and flavor to the ceviche. Make sure to chop them into small, uniform pieces so that they’ll blend well with the shrimp. To get the most flavor out of the cilantro, use both the leaves and the stems; the stems have a more intense aroma than the leaves alone. Pit and cube the avocado only when you’re ready to serve to keep it from turning brown, and gently fold it into the ceviche just before serving.
4 How to Marinate the Shrimp
Marinating the shrimp in citrus juice is what gives ceviche its signature flavor and texture. To make the marinade, combine freshly squeezed lime or lemon juice, along with a little olive oil, salt and pepper, and a pinch of sugar to balance the acidity. Pour the marinade over the shrimp and stir well to make sure each piece is coated. The shrimp will start to turn opaque and firm up after about 10-20 minutes. Try not to marinate the shrimp for too long, or it may become tough and chewy.
5 Serving Suggestions
Shrimp ceviche is a versatile dish that can be served in many ways. You can spoon it over a bed of lettuce or mix it with cooked rice or pasta for a heartier meal. Serve it with tortilla chips for a snack or appetizer, or pile it into crispy taco shells for a fun, handheld meal. Top it with sliced avocado, a sprinkle of cilantro, or a drizzle of hot sauce for extra flavor. No matter how you choose to serve it, this shrimp ceviche is sure to be a crowd-pleaser.
In summary, this shrimp ceviche recipe is a quick and tasty way to enjoy the flavors of Central and South American cuisine. By choosing the right shrimp, preparing the vegetables properly, and marinating the shrimp in citrus juices, you can create a dish that’s bursting with fresh, delicious flavor. So, grab some shrimp and get ready to make a dish that’s sure to transport you to a sunny shore!
What pairs well with shrimp ceviche?
As a chef who specializes in both Brazilian and American cuisine, I would like to share with you some of my go-to ingredients that will make any meal a hit. For a staple carbohydrate, I recommend exploring various types of rice such as classic white, nutty brown or a flavorful cilantro lime. Additionally, quinoa is a great alternative for those looking for a more protein and nutrient-packed option. In terms of protein, beans are a must-have pantry item that can be used in a variety of dishes. To add some crunch and texture to your meals, I suggest having tortilla chips or potato chips on hand. If you’re feeling adventurous, try topping tostadas with delicious ceviche. For a fresh and classic accompaniment, prepare pico de gallo using standard tomato or other fruit varieties. Lastly, don’t forget to incorporate some veggies into your meals such as sweet potatoes and corn on the cob.
What does the lime juice do in ceviche?
Ceviche is a seafood dish marinated in an acidic mixture, usually containing lime or lemon juice. This marinade causes the fish protein to change its texture and appearance. It turns opaque and becomes firmer, similar to how heat affects it.
Why won t my shrimp cook in lime juice?
Using lime or lemon juice on seafood breaks down the proteins, giving it the appearance of being cooked.
Bottom Line
In conclusion, this shrimp and scallop ceviche recipe is a must-try for any seafood lover. With its zesty lime juice, crunchy cucumber, and refreshing cilantro, each bite is like dancing on a beach in Brazil. The absence of onions is not a deterrent but rather a unique twist on the traditional recipe, making it perfect for those with onion allergies or simply for those who want to try something new.
Whether you are having a summer party with friends or just craving a healthy and delicious seafood dish, this shrimp and scallop ceviche is an excellent choice. And if you do give it a try, don’t forget to pair it with some tortilla chips, sliced avocado, and some hot sauce to take your taste buds to the next level.
In short, this recipe is the ideal dish that combines vibrant flavors and textures that will tantalize your taste buds. I hope that you enjoy making this easy-to-follow recipe as much as I enjoyed sharing it with you.
So why wait? Grab your ingredients and start making one of the best shrimp scallop ceviche recipes out there!
Shrimp and Scallop Ceviche (No Onions) Recipe
Ingredients
- 1/2 lb shrimp, raw, peeled and deveined
- 1/2 lb bay scallop, raw
- 3/4 cup lime juice (should completely cover shrimp and scallops)
- 1/4 cup tequila
- 1/4 cup lime juice (in addition to above lime juice)
- 1/4 cup tequila (in additon to above tequila)
- 1 large fresh tomato, seeded and diced
- 1 large cucumber, peeled, seeded and diced
- 1 cup fresh cilantro, pack loosely in cup, chopped
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon white pepper
- 1/2 teaspoon oregano
- 2 jalapeno peppers, seeded and chopped (wear plastic gloves to handle jalapenos!)
- 1 (3 7/8 ounce) can black olives, sliced
- 1/8 teaspoon Tabasco sauce (or to taste)
- 1 avocado, peeled and sliced (optional)
- 8 ounces tortilla chips
Instructions
- Chop the raw shrimp and scallops (if necessary) into dime size pieces.
- Place in bowl and cover with lime juice, stir in the tequila.
- Mix, cover and refrigerate overnight. (This 'cooks' the seafood).
- Chop all vegetables and herbs/spices (except the avocado) into pieces smaller than the seafood and mix with the 1/4 cup lime juice and tequila. Add Tabasco Sauce. Stir, cover and refrigerate overnight.
- The next day drain the brine from the seafood. Pour the seafood into the vegetable mix. Toss. Serve with guacamole or sliced avocado, additional tabasco sauce on the side and tortilla chips.
Add Your Own Notes
Nutrition
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Dora
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.