Shrimp and Scallop Ceviche

Serves 4-6.

  • ½ lb raw bay scallops
  • ½ lb uncooked small shrimp
  • 1 cup lime juice (freshly squeezed from 6-8 limes)
  • 1 red pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 handful cilantro leaves
  • ½ cup orange juice
  • ½ tsp salt
  • 2 tbsp extra virgin olive oil


  • Combine lime juice, shrimp, scallops in a medium glass bowl. Toss to combine, cover with plastic wrap, and place in refrigerator to marinate for 3 hours or until the shrimp and scallops are white in color.
  • Drain the liquid from the shrimp-scallop mixture, but do not rinse.
  • Add remaining ingredients, toss gently to combine, and serve immediately.