Scallop Ceviche with Avocado

Melanie Campbell


I recently had the pleasure of catering a dinner party back in April when it was humid. This light and refreshing ceviche dish was perfect for the party.


★★★★★ 1 vote

15 Min


  • 1 lb
    bay scallops
  • 1/2 lb
    medium shrimp, peeled and deveined, cut in half
  • 1/2 c
    fresh lime juice (6 to 8 limes)
  • 2 Tbsp
    olive oil
  • 1/3 c
    finely minced red onion
  • 1
    roma tomato, seeded and diced
  • 2
    radishes, halved, finely sliced
  • 1/2
    jalapeño pepper, seeded and minced
  • 1/4 c
    chopped fresh cilantro
  • 1 large
    avocado, pitted, peeled and sliced
  • ·
    cilantro sprigs

How to Make Scallop Ceviche with Avocado


  1. Place scallops and shrimp in simmering salted water; cook 1 minute or until just opaque. Drain completely.
  2. Arrange scallops and shrimp in a single layer in a large shallow glass or ceramic dish.
  3. In a medium bowl combine lime juice, oil, onion, tomato, radishes, and salt and pepper to taste. Mix well. Spoon lime juice mixture over scallops and shrimp. Cover and refrigerate 30 minutes to 1 hour.
  4. Spoon scallops and shrimp into individual glass dishes. Serve with avocado slices and cilantro sprigs.

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