Bay Scallop Ceviche
Recipe type: Appetizer
Cuisine: Mexican
Typically served in the summer months as a light dinner or as an appetizer for entertaining. In addition to shrimp, ceviche (suh- VEE-chay) can also be made with sh or octopus.
  • 1 pound raw shrimp or bay scallops, peeled and deveined
  • 1 cup lime juice
  • 1 cup minced cilantro
  • 1 1⁄2 cups diced red onion
  • 2 diced tomatoes
  • 2 cucumbers, seeded and diced
  • 5 serranos, stems removed and minced
  • 2 tablespoons oregano
  • salt and pepper to taste
  • 1 cup tomato puree
  • 2 avocados, sliced
  • tostadas, saltines, hot sauce, black pepper to serve
  1. Wash the shrimp and mince into small pieces. Place in a large bowl and toss with lime
  2. juice. Refrigerate for 2-3 hours.
  3. Meanwhile, stir together cilantro, onion, tomato, cucumber, serranos and oregano in a medium bowl. Once the shrimp marinates, remove any excess moisture that accumulated into a small bowl. Reserve in case you need to add liquid at the end.
  4. Add the cilantro onion mixture to the large bowl of shrimp along with the tomato puree. Season with salt and pepper to taste. Serve with avocado slices and saltine crackers or tostadas.
Recipe by Cooking with Books at