Peruvian Shrimp and Scallop Ceviche

  • 20 mins
  • 13 ingredients


  • 1 pound of small shrimp, peeled and deveined
  • 1 pound of scallops (if you use sea scallops cut each scallop into 3 or 4 even pieces)
  • 1 hot red chili pepper
  • 1 tbs coriander seeds
  • Fresh cracked black pepper to taste
  • kosher salt to taste
  • 8 leaves of Boston or butter lettuce
  • Juice of 8 limes
  • 1 avocado
  • 1 ripe tomato
  • 1/2 of an English cucumber peeled and seeded
  • 2 shallots diced
  • 1 small bunch of cilantro
 In Lima Peru ceviche is a way of life with well over 2,000 ceviche restaurants the variety’s seem almost endless. Here is a version I think you will enjoy.


  • Juice the limes in a non-reactive bowl add the shrimp and scallops
  • In a spice mill grind the coriander seeds and black pepper. Dice the red pepper finely and  add to bowl. Mix well and refrigerate for 2 hours.
  • Dice cucumbers, tomatoes and shallots
  • Remove scallops and shrimp form refrigerator and add the cucumbers , tomatoes, chopped cilantro and shallots. Stir well and let sit for 15 minutes.
  • Dice avocado and add the bowl and gently mix.
  • Season with salt and pepper to taste
  • Pour off  and reserve the marinade.
  • Place ceviche in lettuce cups, garnish with cilantro.
  • You may pour the reserved marinade into individual shot glasses for drinking.(This is called leche de tigre. The milk of the tiger)

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