Shrimp Scallop Ceviche Recipe

Prepare and 'cook' shrimp

Rinse shrimp and pat dry. Chop shrimp into roughly 1/2-inch pieces. Place chopped shrimp in a non-reactive bowl and pour 1/2 cup fresh lime juice over them, stirring to ensure all pieces are covered. Cover and refrigerate for 15–20 minutes, until shrimp turn opaque and firm (shrimp should be fully 'cooked' by the acid).

After the shrimp are opaque, drain off about half the lime juice (leave some for flavor), then add chopped cilantro, finely diced red onion, minced jalapeño, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon olive oil. Stir gently to combine. Taste and adjust salt/heat if necessary. Keep chilled while you prepare other components.

Slice and marinate scallops

Rinse scallops and pat dry. Using a sharp knife, thinly slice scallops across the grain into 1/8–1/4-inch slices (or small medallions). Place scallop slices in a separate bowl and add 1/4 cup fresh lime juice, 1/2 teaspoon sea salt and 1/2 teaspoon honey if using. Gently stir to coat.

Add diced mango, diced red bell pepper and chopped fresh mint to the scallops. Cover and refrigerate for 10–12 minutes — scallops should become opaque but still tender. Taste and adjust seasoning. Keep chilled.

Combine thawed shelled edamame, diced pineapple and thinly sliced green onion in a small bowl. Add 1 teaspoon rice wine vinegar and 1/4 teaspoon sea salt. Toss to combine. This component provides texture and sweetness; refrigerate until ready to assemble.

Taste each ceviche component and adjust seasoning so they are balanced (more lime, salt or honey as needed). If you want a cohesive plate, you can fold a small portion of the edamame-pineapple mix into both the shrimp and scallop bowls (about 1–2 tablespoons each) or serve the mixes side-by-side for contrast.

To plate: spoon shrimp cilantro ceviche and scallop mango ceviche side-by-side or layered in serving bowls. Drizzle each portion sparingly with hot sauce (about 1/2 teaspoon divided) for heat, then finish with a very light drizzle (a few drops) of white truffle oil over the scallop portion to complement the mango and scallop sweetness.

Garnish with microgreens or extra cilantro leaves and serve immediately with tortilla chips or tostada shells and lime wedges on the side. Keep leftovers refrigerated and consume within 24 hours for best quality.