Scallop & Shrimp Ceviche Recipe

Inspired by JOEY Mayfield

Time45m

Serves4

avocado, red onion, cilantro, mint, lemongrass–pineapple dressing, yellow corn tortilla chips

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Ingredients

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Seafood

10 pieces fresh sea scallops (dry, rinsed)

12 pieces large shrimp (peeled, deveined, tails removed)

Citrus & Marinade

1 cups fresh lime juice (about 4–6 limes)

2 tbsp fresh lemon juice (about 1 lemon)

1 tsp kosher salt

1 tsp black pepper

Dressing (Lemongrass–Pineapple)

3 oz fresh pineapple, finely diced

1 stalk lemongrass stalk (white part only), finely minced

2 tsp Rice vinegar

1 tsp Honey

1 tbsp extra-virgin olive oil

1 tsp Fresh ginger, grated

1 piece red chili (Thai or serrano), seeded and finely minced

Vegetables & Herbs

1 piece ripe avocado, diced

1/2 piece red onion, very thinly sliced

1/4 cups fresh cilantro, leaves roughly chopped

2 tbsp fresh mint leaves, chopped

Finish & Serve

2 cups yellow corn tortilla chips

4 pieces Lime wedges

2 tbsp microgreens or extra cilantro for garnish

Method

Seafood

Prepare and portion

Rinse scallops and pat dry with paper towels. Slice each scallop into 4 thin medallions. Chop shrimp into 1/2-inch pieces (roughly bite-sized). Place scallop and shrimp pieces in a nonreactive shallow glass or ceramic bowl.

Cure in citrus

Pour the fresh lime juice and lemon juice over the seafood so it is just submerged. Stir in 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cover and refrigerate for 20–25 minutes, stirring gently once at 12 minutes to ensure even 'cooking' by the acid. Seafood should turn opaque and firm but still tender.

Dressing (Lemongrass–Pineapple)

While the seafood cures, make the dressing. In a small bowl, combine the finely diced pineapple, minced lemongrass, rice vinegar, honey, grated ginger, minced red chili, and 1 tablespoon olive oil. Season with remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Taste and adjust balance — add a little more honey if too tart, or a teaspoon more vinegar if it needs brightness. Let the dressing sit for 5–10 minutes to allow flavors to meld.

Vegetables & Herbs

Thinly slice the red onion and place in a small bowl with a squeeze of lime juice and a pinch of salt; let sit 5 minutes to soften and remove bite. Dice the avocado just before assembly to prevent browning; toss avocado gently with a teaspoon of lime juice and a small pinch of salt. Chop cilantro and mint and set aside.

Combine & Finish

After the seafood has cured for 20–25 minutes, drain about 75% of the citrus (leave a little for flavor) and discard excess. Add the lemongrass–pineapple dressing to the seafood and gently fold to combine. Fold in the softened red onion, chopped cilantro and mint. Taste and adjust seasoning with salt, pepper, or additional lime juice as needed.

Gently fold in the diced avocado last to avoid mashing. Let the ceviche rest in the refrigerator 5–10 minutes more to marry flavors, but do not marinate longer than 35–40 minutes total to preserve texture.

To serve, place a portion of ceviche in shallow bowls or on individual plates. Sprinkle with microgreens or extra cilantro. Serve immediately with yellow corn tortilla chips and lime wedges on the side.