Scallop & Shrimp Ceviche Recipe

Prepare seafood

Rinse scallops and shrimp under cold water and pat dry. Cut scallops into 1/2-inch dice. If shrimp are large, cut into 1/2-inch pieces; if small, leave whole. Place seafood in a nonreactive bowl (glass or stainless).

Cure with citrus

Pour the fresh lime juice and lemon juice over the seafood until mostly submerged (about 1 cup). Sprinkle 1 tsp kosher salt and 1/4 tsp black pepper over top and gently stir to combine. Cover and refrigerate for 20–30 minutes, stirring once at 15 minutes to ensure even 'cooking'. Seafood should become opaque and firm but still tender.

Drain

After 20–30 minutes, drain off about half of the citrus liquid, leaving enough to keep the ceviche moist (roughly 2–3 tablespoons retained). Taste a small piece to ensure it is opaque and tastes 'cooked'; if not, allow an additional 5–10 minutes and re-check.

Add aromatics and avocado

Fold in the thinly sliced red onion, diced avocado, chopped cilantro, and chopped mint. Gently combine so avocado remains in chunks and doesn't mash.

Make dressing while seafood is curing: In a small bowl, combine the finely chopped pineapple, minced lemongrass, rice vinegar, olive oil, honey, minced jalapeño (if using), lime zest and 1/4 tsp salt. Whisk vigorously until emulsified. Taste and adjust seasoning — add more honey if too tart or a pinch more salt if flat.

Let dressing sit for 5–10 minutes so lemongrass and pineapple flavors meld and slightly macerate.

Stir 2–3 tablespoons of the dressing into the cured and drained seafood mixture to coat. Reserve remaining dressing to spoon over when plating.

Transfer ceviche to a chilled shallow bowl or individual small glasses. Spoon remaining dressing over the top. Garnish with microgreens or additional cilantro and a light sprinkle of black pepper.

Serve immediately with yellow corn tortilla chips on the side for scooping. Ceviche is best eaten within 1–2 hours of preparation for optimal texture; discard after 24 hours.