Scallop & Shrimp Ceviche Recipe

Prepare seafood

Rinse scallops and shrimp under cold water and pat dry with paper towels. If scallops are large, slice them into 1/4–1/2-inch pieces so they marinate evenly. Cut shrimp into 1/2-inch pieces.

Place scallops and shrimp in a nonreactive bowl (glass or stainless steel). Pour fresh lime and lemon juice over the seafood so it is fully submerged. Stir in kosher salt and black pepper. Cover and refrigerate for 20–30 minutes, stirring once at halfway. The seafood should turn opaque and slightly firm — this indicates it is 'cooked' by the citrus.

While seafood marinates, cut avocados in half, remove pits and dice into 1/2-inch cubes. Place diced avocado in a bowl and squeeze a little lime juice (from the lime wedges) over them to prevent browning.

Finely dice the red onion, mince the jalapeño if using, and coarsely chop the cilantro and mint. Reserve a few extra cilantro leaves for garnish.

If using fresh pineapple, finely dice 1 cup. In a small bowl, combine the diced pineapple, minced white part of the lemongrass, rice vinegar, olive oil, honey, and lime zest. Whisk until honey is dissolved and ingredients are combined. Season with sea salt and taste; adjust acidity or sweetness as needed.

For a smoother dressing, pulse half the pineapple and lemongrass with the liquids in a blender for 5–8 seconds, then stir back into the remainder of the diced pineapple for texture.

Drain the seafood lightly: remove about half of the citrus liquid from the bowl so the ceviche is moist but not soupy (reserve liquid if you want to adjust later). Add the diced red onion, jalapeño, and most of the chopped cilantro and mint to the seafood. Gently fold to combine.

Pour 3/4 of the lemongrass–pineapple dressing over the seafood mixture and fold gently. Taste and add more dressing, salt, or pepper as desired.

Right before serving, gently fold in the diced avocado to avoid mashing. Adjust seasoning with a pinch more salt or a squeeze of lime if needed.

Spoon ceviche into a serving bowl or divide among small bowls. Drizzle a little of the remaining dressing over the top, garnish with extra cilantro leaves and a few mint leaves. Serve immediately with yellow corn tortilla chips and lime wedges on the side.