Recipe Today: Shrimp and Scallop Ceviche

By Anthony Salemme, contributing chef

A light and flavorful appetizer or main course

8 ounces medium-small shrimp, peeled and deveined

8 ounces bay scallops

3/4 cup lime juice (juice from 4-6 limes)

3/4 cup lemon juice (juice from 2-3 lemons)

1 cup finely chopped red onion

1 bunch scallions (chopped fine)

1 cup red bell pepper (chopped into ½ inch pieces)

1 jalapeno (ribs and seeds removed, minced)

1 cup chopped cilantro

1 cucumber (peeled  seeded and diced into 1/2-inch pieces)

Tortilla Chips for scooping

Boil the shrimp: In a medium pot, bring to a boil 1 quart of water, salted with 1 tablespoon salt. Add the shrimp and cook for 1 minute to 2 minutes, max, depending on size of shrimp. (Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

In a bowl add all the remaining ingredients except the tortilla chips. Stir well to combine and refrigerate for 2 hours.  Serve with tortilla chips.

Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at