Shrimp and Scallop Ceviche with Tequila

Shrimp and Scallop Ceviche with Tequila: This ceviche recipe is a easy, light appetizer made with tequila and lime marinated shrimp and bay scallops, fresh oranges, jalapeno peppers and cilantro.

Ceviche is surprisingly easy to prepare and makes a wonderful appetizer for parties because all the prep work is done in advance. Our recipe features shrimp and bay scallops that have been marinated in a combination of tequila blanco and freshly squeezed lime juice. Fresh oranges, grape tomatoes, jalapeño peppers, onion and cilantro add an amazing blend of flavors, colors and textures to the finished dish.

Shrimp and Scallop Ceviche with Tequila

  • Ingredients:
  • 3/4 pound small or medium shrimp, peeled, deveined and cut into bite-sized pieces
  • 3/4 pound bay scallops
  • 2 tablespoons extra-virgin olive oil
  • 1 large clove garlic, very finely chopped
  • 3/4 to 1 teaspoon salt
  • Freshly ground black pepper
  • 1/2 cup freshly squeezed lime juice (4 to 5 limes)
  • 1/4 cup tequila blanco
  • 1/2 cup red onion, chopped
  • 1 or 2 jalapeño peppers, seeded and chopped
  • 1/2 pint grape tomatoes, halved lengthwise
  • 2 navel oranges, peeled and cut into bite-sized pieces
  • 2 tablespoons chopped cilantro

Bring a medium pot of salted water to a boil and fill a large bowl with ice water.

Working in batches, add half the shrimp to the boiling water and cook for 1-1/2 minutes. Using a large slotted spoon, remove and immediately plunge the shrimp into the ice bath for 1 minute. Transfer to a plate lined with paper towels to drain. Repeat with the remaining shrimp and scallops, adding more ice to the water as needed.

Place the parboiled shrimp and scallops in a shallow, non-reactive bowl. Add the olive oil, garlic, salt and a few grinds of black pepper and toss.

Add the lime juice, tequila and red onion, combine well, cover and place in the refrigerator to marinate for 4 to 8 hours.

You'll know the seafood and fish are done when they are white and opaque. Drain off the marinade and add the jalapeño and grape tomatoes. Taste and adjust the salt and pepper as needed.

Cover and return to the refrigerator for 30 minutes.

Just before serving, add in the oranges and cilantro. Serve in a martini glass along with warm tortilla chips if desired.

Makes 6 to 8 servings

Recipe Notes:
If you're certain that your seafood and fish are incredibly fresh, you can skip the parboiling step above, but we think it's best to eliminate any risks by pre-cooking the shrimp and scallops before marinating.

For a variation, don't hesitate to try other fruits like mango, papaya, pink grapefruit or a combination, in place of the oranges

comments & replies

This is a nice cerviche flavor profile. But like you say in ur notes I would recommend to folks to just always buy fresh seafood and allow their acid to cerviche the seafood rather than boil to cook.

This sounds lovely. I love the tequila with it!

«  Chicken Rice Bowl with Soy-Mushroom Sauce Mirin-Marinated Strip Steaks with Scallion-Kale Ramen  »

find a recipe

follow us

weekly newsletter

from around the web