Mexican

Scallop and Shrimp Ceviche is for Dinner.

Scallop and Shrimp Ceviche takes several minutes to prepare.

Scallop and Shrimp Ceviche takes several minutes to cook.

Scallop and Shrimp Ceviche makes 1 servings.

The ingredients for Scallop and Shrimp Ceviche are:

16 oz Scallops, raw
8 oz Shrimp, cooked
2 serving Lemon, fresh squeezed, juice of one whole lemon
2 lime yields Lime Juice
0.33 cup Orange Juice
1 cup, pared, chopped Cucumber (peeled)
0.5 cup, chopped Onions, raw
2 pepper Jalapeno Peppers
1 cup, chopped or sliced Tomatoes, red, ripe, raw, year round average
1 serving avacado 1 medium
2 tbsp Cilantro, raw

Here is how you make Scallop and Shrimp Ceviche:

Add scallops and cooked shrimp, to juices, onion and chiles, and refrigerate for 1 hour. Add tomatoes, avocado, and cilantro into mixture and sit at room temp for 30 minutes. Season to taste. Garnish with cilantro. Serving Size: 4Number of Servings: 1Recipe submitted by SparkPeople user LYNDAROC1105.

The nutritional information for Scallop and Shrimp Ceviche is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,045.1

• Total Fat: 29.8 g
• Cholesterol: 591.6 mg
• Sodium: 1,261.5 mg
• Total Carbs: 68.4 g
• Dietary Fiber: 11.0 g
• Protein: 133.5 g

Scallop and Shrimp Ceviche is Mexican cuisine.