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Shrimp Ceviche

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Published under: MexicanSaladShrimp


  • Fresh Scallops – 8
  • Shrimp in Shells – 16, large
  • Sea Bass Fillets – 2, about 150 gms each, skinned
  • Lemon – 1, large
  • Red Onion – 1, thinly sliced
  • Lime – 1
  • Red Chilli – 1/2, seeded and finely chopped
  • Extra Virgin Olive Oil – 3 tblsp
  • Salad Greens
  • Lemon Wedges
  • Pepper


  1. If the scallops are in shells, use a small knife to pry the shells open, then rinse under cold running water.
  2. Cut the scallops and coral free from the shells.
  3. Slice the flesh into 2 to 3 horizontal slices each.
  4. Place in a nonmetallic bowl with the corals.
  5. Remove the heads and peel the shrimp.
  6. Using a small sharp knife, devein them and add to the scallops.
  7. Cut the sea bass fillet into thin slices across the grain and add to the bowl of seafood.
  8. Firmly roll the lemon and lime backward and forward on a counter to help release the juice.
  9. Cut the lemon in half and squeeze the juice over the fish.
  10. Repeat with the lime.
  11. Gently stir to coat the seafood well in the citrus juices, then cover with the plastic wrap, and chill in the fridge for 2 hours or until the seafood becomes opaque, but do not let stand for longer otherwise the seafood will be too soft.
  12. Using a slotted spoon, transfer the seafood to another bowl.
  13. Add the onion, chilli and olive oil.
  14. Stir gently.
  15. Set aside at room temperature for about 5 minutes.
  16. Spoon the seafood onto individual serving plates.
  17. Serve immediately with salad greens, lemon wedges and black pepper.

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