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Summertime Cilantro, Scallop and Shrimp Ceviche

Summer, summer, summer. Summer during quarantine can be hard, right? Good thing we have food to help us a little bit with that. I’m posting this recipe because you guys asked A LOT for it on Instagram.

You know I love ceviche, Mexican or Peruvian, doesn’t matter I love them all. I had tons of cilantro in the fridge the other day so had to make something about it. Try this one for Sunday brunch, just open your window to get a little sun and pop a bottle of prosecco, you know, it is not brunch without bubbles!

This is my take on a Shrimp and Scallop green ceviche.


  • 1 lb. of shrimp pealed and deveined.

  • 1 lb. of scallops.

  • 1 green apple chopped in batons.

  • 1 large avocado.

  • 2 sticks of celery, chopped.

  • 1 large cucumber thinly sliced.

  • 1 cup of fresh lime juice.

  • 1 tsp kosher or pink salt.

  • 2 radishes (I had some watermelon radishes available).

For the sauce

  • 2 cups of fresh cilantro.

  • ¼ cup of white wine vinegar (I used champagne vinegar because that’s what I had).

  • 2 tsp fish sauce.

  • The juice of 5 large limes.

  • 1 serrano pepper (add more if you like it hotter).

  • Kosher or pink salt to taste.

  • 1 tsp black ground pepper.


  1. Use a large bowl and add scallops and shrimp, season with salt and add lime juice. Let it cook for about 20 minutes. Then discard half of its juices and reserve.

  2. Add apple, celery, cucumber to the same bowl, mix carefully and place bowl in the fridge for the mixture to cool for about 20 more minutes.

  3. While mixture is in the fridge, blend all the sauce ingredients at once and reserve.

  4. Time to plate. Divide the ceviche into two large flat places and add half of the green sauce in each place. Top with sliced avocado and some radishes.

You can totally add more serrano peppers once you serve and remember to taste for seasoning as well. Have this with your favorite chips or tostadas.

Thank you for requesting this recipe. Hope you guys are staying safe!


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