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Shrimp and Scallop Ceviche

James Carrier
Yield Makes 4 cups; 8 to 10 servings
Notes: Chill coconut milk before opening can; before measuring the milk, scrape off the layer of cream that forms on top and save it for other uses such as in soups or curries.


  • 1 pound shelled, deveined shrimp (31 to 40 per lb.)
  • 1 pound bay scallops
  • 1 cup coconut milk (see notes)
  • 1/2 cup lime juice
  • 1/4 cup minced red bell pepper
  • 2 fresh serrano chilies, rinsed, stemmed, seeded, and minced
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons minced fresh ginger
  • 1 teaspoon salt

Nutrition Information

  • calories 137
  • caloriesfromfat 39 %
  • protein 17 g
  • fat 6 g
  • satfat 4.5 g
  • carbohydrate 3.4 g
  • fiber 0.1 g
  • sodium 379 mg
  • cholesterol 84 mg

How to Make It

  1. Rinse shrimp and scallops. Fill a bowl with ice water.

  2. In a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add the shrimp, reduce heat to maintain a simmer, and cook until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 1 to 2 minutes. Remove with a strainer or a slotted spoon and immerse in ice water until cool. Add scallops to simmering water and cook until opaque but still moist-looking in the center (cut to test), 1 to 2 minutes; lift out and immerse in ice water until cool. Drain shrimp and scallops. Cut each shrimp crosswise into thirds.

  3. Meanwhile, in a glass or ceramic bowl, mix coconut milk, lime juice, bell pepper, chilies, cilantro, ginger, and salt. Stir in shrimp and scallops. Cover and chill at least 6 hours or up to 1 day.

  4. Spoon into a large serving bowl or onto a rimmed platter.