The Chef

Restaurants

Meals

Drinks

Restaurants›Badfins Food + Brew›Scallop And Shrimp Ceviche Cocktail Recipe

Scallop And Shrimp Ceviche Cocktail Recipe

Name: Badfins Food + Brews SCALLOP AND SHRIMP CEVICHE COCKTAIL Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cups calico scallops (bay scallops), raw, cleaned; 1 cups raw shrimp, medium, peeled, deveined, tails removed, chopped to bite-size; 1 cups fresh lime juice (about 3–4 limes); 2 tbs fresh orange juice (optional, for balance); 1 tsp kosher salt; 1 tsp granulated sugar; 1 tsp black pepper, freshly ground; 0.25 cups red onion, very finely diced; 0.5 cups roma tomato, seeded and small dice; 1 tsp jalapeño or smoked jalapeño (chipotle in adobo if substituting), stem removed, seeds optional, minced; 2 tbs fresh cilantro, finely chopped; 1 each ripe avocado, diced into 1/2-inch pieces; 1 tsp extra-virgin olive oil; 0.25 tsp freshly ground black pepper (finish); 0.5 cups tomato ketchup; 1 tsp smoked jalapeño, minced (or 1 tsp chipotle in adobo, minced); 1 tsp prepared horseradish (or prepared horseradish sauce); 1 tbs fresh lime juice; 0.5 tsp worcestershire sauce; 0.25 tsp hot sauce (optional); 0.25 tsp salt; 2 cups corn tortilla chips, sturdy for scooping; 2 each lime wedges

Inspired by Badfins Food + Brew

Time45m

Serves4

Calico scallops, Shrimp, Avocado, fresh squeezed lime, smoked jalapenos, and house made cocktail sauce. Served with corn tortilla chips.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Seafood

1 cups calico scallops (bay scallops), raw, cleaned

1 cups raw shrimp, medium, peeled, deveined, tails removed, chopped to bite-size

Citrus & Marinade

1 cups fresh lime juice (about 3–4 limes)

2 tbs fresh orange juice (optional, for balance)

1 tsp kosher salt

1 tsp granulated sugar

1 tsp Black pepper, freshly ground

Vegetables & Herbs

1/4 cups red onion, very finely diced

1/2 cups roma tomato, seeded and small dice

1 tsp jalapeño or smoked jalapeño (chipotle in adobo if substituting), stem removed, seeds optional, minced

2 tbs fresh cilantro, finely chopped

Avocado & Finish

1 each ripe avocado, diced into 1/2-inch pieces

1 tsp extra-virgin olive oil

1/4 tsp freshly ground black pepper (finish)

Smoked Jalapeño Cocktail Sauce (house made)

1/2 cups tomato ketchup

1 tsp smoked jalapeño, minced (or 1 tsp chipotle in adobo, minced)

1 tsp prepared horseradish (or prepared horseradish sauce)

1 tbs Fresh lime juice

1/2 tsp Original Worcestershire Sauce

1/4 tsp hot sauce (optional)

1/4 tsp Celtic sea salt

To Serve

2 cups corn tortilla chips, sturdy for scooping

2 each Lime wedges

Method

Seafood Prep & Ceviche Marinade

Clean and chop

Rinse the calico scallops and shrimp under cold water and pat dry. If using larger scallops, slice into 1/4–1/2-inch pieces so all seafood is bite-size. Place scallops and chopped shrimp in a nonreactive bowl (glass or stainless).

Marinate in citrus

Pour the 1 cup fresh lime juice (and optional 2 tbsp orange juice) over the seafood so it is fully submerged. Add 1 tsp kosher salt, 1 tsp granulated sugar, and 1 tsp freshly ground black pepper. Stir gently to combine. Cover and refrigerate for 20–30 minutes, stirring once at 10–15 minutes, until the seafood looks opaque and 'cooked' by the acid. Taste after 20 minutes; if pieces are still translucent, refrigerate up to 10–15 more minutes but avoid over-marinating (max ~45 minutes) to keep texture tender.

Vegetables, Herbs & Avocado

Prepare mix-ins

While the seafood is marinating, finely dice 1/4 cup red onion and place in a small bowl of cold water for 5 minutes if you want to mellow the bite; drain and pat dry. Seed and small-dice 1/2 cup roma tomato. Mince 1 tsp smoked jalapeño (adjust heat to taste). Chop 2 tbsp cilantro. Reserve.

Combine with seafood

When the seafood is ready (opaque), drain off about half of the marinade if you prefer a less liquid ceviche, leaving just enough to coat (about 2–3 tbsp). Add the red onion, tomato, smoked jalapeño, and cilantro to the seafood. Gently fold to combine.

Add avocado

Dice the ripe avocado into 1/2-inch pieces and gently fold it into the ceviche immediately before serving along with 1 tsp extra-virgin olive oil and a final 1/4 tsp freshly ground black pepper. Do not stir aggressively to avoid mashing the avocado.

Smoked Jalapeño Cocktail Sauce

Mix sauce

In a small bowl, combine 1/2 cup ketchup, 1 tsp minced smoked jalapeño (or 1 tsp minced chipotle in adobo), 1 tsp prepared horseradish, 1 tbsp fresh lime juice, 1/2 tsp Worcestershire sauce, 1/4 tsp hot sauce (optional), and 1/4 tsp salt. Whisk until smooth and taste; adjust heat or acidity with more lime or hot sauce as desired. Chill until ready to serve.

Assembly & Serving

Portion cocktail

Spoon the ceviche into chilled cocktail glasses or small bowls, leaving a little space at the top. Drizzle about 1–2 teaspoons of the smoked jalapeño cocktail sauce over each portion or serve the sauce on the side for guests to add. Garnish with a small cilantro sprig and a lime wedge.

Serve with chips

Serve immediately with 2 cups corn tortilla chips per 4 servings for scooping. Recommend serving within 30 minutes of adding avocado for best texture; leftover ceviche (without avocado) can be kept refrigerated up to 24 hours, but texture will degrade.