shrimp and scallop ceviche recipes

- 2 bowls of ice water
- 2 tablespoons diced red onion
- 2 tablespoons chopped fresh chives
- 1 (8-oz) bottle clam juice
- 2 tablespoons chopped scallions
- 6 tablespoons fresh orange juice
- 1/4 teaspoon crumbled saffron
- 1/2 pound bay scallops (or quartered sea scallops)a red and a green jalapeñ
- o chile, thinly sliced crosswise for garnish
- 1/4 cup fresh lime juice
- 1 pound shelled and deveined shrimp
- 3/4 to 1 teaspoon ají
- amarillo*
- 2 tablespoons diced, seeded yellow tomato
- 1 tablespoon chopped fresh cilantro

- 1 pound medium-small shrimp, peeled and deveined
- 2 Tbsp salt
- 3/4 cup lfresh ime juice
- 3/4 cup fresh lemon juice
- 1 cup finely chopped red onion
- 1 serrano chile, ribs and seeds removed, minced
- 1 cup chopped cilantro
- 1 cucumber, peeled diced into 1/2-inch pieces
- 1 avocado, peeled, seed removed, cut into 1/2-inch chunks

- 1 lb OLA! Cooked Peeled &
- Deveined Shrimp
- 3 lemons, juiced
- 3 limes, juiced
- 1/2 cup cucumber, peeled, seeded and diced into 1/4-inch pieces
- 1/2 cup red onion, finely chopped
- 1 serrano chile, seeded and finely chopped
- 1 cup seeded and diced tomatoes
- 1 avocado, peeled, seeded, and chopped into 1/2-inch pieces
- 1/2 bunch cilantro roughly chopped, plus leaves for garnish

- 1/2 large red onion
- 1 1/4 lbs raw shrimp, butterflied and deveined (21-30 count)
- 1 bunch fresh cilantro
- 1 large red bell pepper
- 1 medium poblano chile or serrano chili pepper
- 1 large yellow bell pepper
- 2 medium cucumbers
- 1 cup lime juice (fresh preferred, bottled okay)
- 1 large orange bell pepper

- 12 large (16 to 20 count) shrimp, peeled and deveined, about 3/4 lb.
- 1 large red bell pepper, stemmed, seeded and cut into 20 squares
- 1 large sweet onion, quartered and each quarter cut into half pieces separated
- 12 sea scallops, about 3/4 lb.
- 1 large green bell pepper, stemmed, seeded and cut into 20 squares
- 1/2 teaspoon lime peel, grated
- 1/4 cup fresh lime juice
- 2 tablespoons vegetable oil
- 2 teaspoons honey
- 1 clove garlic, minced
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 8 (7 to 9-inch) flour tortillas, warmed
- Red and Green Salsa
- 2 firm-ripe avocados, peeled, seeded and chopped into small squares
- 2 teaspoons lime juice
- 1-1/2 cups prepared salsa

- 3 lemons, juice of
- 4 limes, juice of
- 1/2 cucumber
- 1 serrano chili pepper
- 3 lbs small raw shrimp
- 1 cup cilantro leaves
- 3 tablespoons tomato sauce
- salt and pepper
- 1 red onion
- 4 large tomatoes