Scallop or Shrimp Ceviche

Yields 6 Servings

  • 1 lb bay scallops or 1lb shrimp
  • 1 hot red pepper (julienned)
  • 1 red or yellow pepper (julienned)
  • 1 small red onion
  • 2-3 cloves garlic (minced)
  • 1/4-1/2 cup brown sugar
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped parsley
  • 4-5 limes (zested & juiced)
  • 1 cup rice vinegar
  • 1-2 tsp corriander
  • 1-2 tsp cumin
  • salt & pepper to taste
  1. In a large bowl, combine all ingredients except the peppers.   (If using shrimp, poach shrimp prior to combining with the rest of the ingredients.   Shock in cold water, strain and combine with the other ingredients.)
  2. Toss gently but thoroughly, being certain the scallops are well coated and below the surface of the citrus juice.
  3. Cover and refrigerate for at least 4-5 hours, or until scallops lose their translucent appearance.  Stir them occasionally while the marinating.
  4. Combine the peppers  in a small bowl and add to the marinated scallops and shrimp just before serving.
Side DishesElizabeth Calawaceviche, shrimp, scallop, red pepper, yellow pepper, hot pepper, onion, garlic, cilantro, parsley, lime, corriander, cuminComment