Dive into a refreshing and vibrant seafood medley ceviche that brings the taste of the ocean right to your table. This dish combines the zesty flavors of lime juice with the fresh crunch of vegetables, creating a perfect balance of textures and tastes. Ideal for a light lunch or an elegant appetizer, this ceviche is sure to impress.
When preparing this seafood medley ceviche, you might need to visit the seafood section of your supermarket for fresh shrimp and scallops. Freshly squeezed lime juice is essential for the authentic taste, and cilantro adds a unique, aromatic flavor that might not be a staple in every kitchen. Make sure to pick up a ripe avocado for that creamy finish.

Ingredients For Seafood Medley Ceviche
Shrimp: Fresh, peeled, and deveined shrimp are the base of this ceviche, providing a sweet and tender texture.
Scallops: Quartered scallops add a delicate and slightly sweet flavor, complementing the shrimp.
Lime juice: Freshly squeezed lime juice is crucial for marinating the seafood and giving the dish its signature tangy taste.
Red onion: Finely chopped red onion adds a sharp, slightly sweet crunch to the ceviche.
Tomato: Diced tomatoes bring a juicy, fresh element to the mix.
Cucumber: Diced cucumber adds a refreshing crunch and balances the acidity of the lime juice.
Cilantro: Chopped cilantro infuses the dish with a fresh, aromatic flavor.
Salt: Enhances the overall flavor of the ceviche.
Black pepper: Adds a subtle heat and depth to the dish.
Avocado: Diced avocado provides a creamy texture that contrasts beautifully with the other ingredients.
Technique Tip for Making Ceviche
When preparing shrimp and scallops for ceviche, ensure they are as fresh as possible. Fresh seafood will have a mild ocean scent and firm texture. If you notice any off-putting odors or sliminess, it's best to avoid using that seafood. Additionally, when chopping the red onion, soak it in cold water for a few minutes before adding it to the mixture. This will help reduce its sharpness and make the flavor more balanced in the final dish.
Suggested Side Dishes
Alternative Ingredients
shrimp - Substitute with firm white fish (like cod or halibut): Firm white fish can mimic the texture and absorb the flavors well, making it a good alternative for shrimp.
scallops - Substitute with squid rings: Squid rings have a similar texture and can hold up well in the acidic marinade, providing a comparable mouthfeel to scallops.
lime juice - Substitute with lemon juice: Lemon juice has a similar acidity level and can provide the necessary tanginess for the ceviche.
red onion - Substitute with shallots: Shallots offer a milder flavor and can be a good alternative if you want a less pungent onion taste.
tomato - Substitute with red bell pepper: Red bell pepper adds a similar color and a sweet crunch, making it a good substitute for tomato.
cucumber - Substitute with zucchini: Zucchini has a similar texture and can absorb the flavors of the marinade well.
cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can stand in for cilantro if you prefer a different herb.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, giving the dish an extra depth of taste.
black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile, making it a good alternative.
avocado - Substitute with mango: Mango adds a sweet and creamy texture that can complement the other ingredients in a similar way to avocado.
Alternative Recipes Similar to This Ceviche
How to Store or Freeze Your Ceviche
- To store your seafood medley ceviche, transfer it to an airtight container. This will help maintain the freshness and prevent any unwanted odors from seeping in.
- Place the container in the coldest part of your refrigerator. The ceviche should be consumed within 24 hours for the best flavor and texture.
- If you need to store it for a bit longer, you can keep it in the fridge for up to 48 hours. However, be aware that the shrimp and scallops may start to lose their optimal texture.
- Avoid storing the avocado with the rest of the ceviche if you plan to keep it for more than a few hours. The avocado can become mushy and brown. Instead, add it just before serving.
- To freeze the seafood medley ceviche, first remove the avocado. Place the remaining mixture in a freezer-safe container, leaving a bit of space at the top for expansion.
- Seal the container tightly and label it with the date. The ceviche can be frozen for up to one month.
- When ready to enjoy, thaw the ceviche in the refrigerator overnight. Once thawed, add freshly diced avocado before serving.
- Keep in mind that freezing may alter the texture of the shrimp and scallops, so it's best to consume the ceviche fresh whenever possible.
How to Reheat Leftovers
Start by placing the leftover seafood medley ceviche in a shallow, microwave-safe dish. Cover it loosely with a microwave-safe lid or plastic wrap to prevent splattering. Heat on medium power for about 1-2 minutes, checking halfway through to ensure it doesn't overcook. Remember, the goal is to warm it gently, not cook it further.
Alternatively, you can reheat the ceviche using a stovetop method. Place the ceviche in a skillet over medium-low heat. Stir gently and continuously to ensure even warming. This method helps maintain the texture of the shrimp and scallops without making them rubbery.
For a more traditional approach, consider using a double boiler. Place the ceviche in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until it reaches the desired temperature. This gentle heating method helps preserve the delicate flavors and textures of the seafood.
If you prefer a cold option, refresh the ceviche by adding a bit more lime juice and a pinch of salt before serving. This will revive the flavors and give it a freshly made taste without the need for reheating.
Lastly, consider serving the leftover ceviche as a topping for tostadas or crackers. The crunchiness of the base will complement the chilled seafood mixture, offering a delightful contrast in textures.
Essential Tools for Making Ceviche
Mixing bowl: A large bowl used to combine and marinate the seafood with lime juice and other ingredients.
Knife: Essential for finely chopping the red onion, dicing the tomato, cucumber, and avocado, and quartering the scallops.
Cutting board: A sturdy surface to safely chop and dice all the vegetables and seafood.
Citrus juicer: Useful for extracting fresh lime juice efficiently.
Measuring cups: Needed to measure out the lime juice and other ingredients accurately.
Spoon: For mixing the ingredients together gently to ensure even distribution.
Refrigerator: To chill the ceviche if you choose to serve it later.
Serving dish: A dish to present the ceviche attractively when serving.
How to Save Time on Making Ceviche
Pre-prep the seafood: Buy shrimp and scallops that are already peeled and deveined to save time.
Use a food processor: Quickly chop red onion, tomato, and cucumber using a food processor.
Fresh lime juice: Use a citrus juicer to quickly extract lime juice.
Batch chopping: Chop all ingredients like cilantro and avocado at once to streamline the process.
Chill ahead: Prepare the ceviche in advance and let it chill in the fridge, so it's ready to serve when needed.

Seafood Medley Ceviche
Ingredients
Main Ingredients
- 1 lb Shrimp, peeled and deveined
- 1 lb Scallops, quartered
- 1 cup Lime juice, freshly squeezed
- 1 cup Red onion, finely chopped
- 1 cup Tomato, diced
- 1 cup Cucumber, diced
- 1 cup Cilantro, chopped
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 unit Avocado, diced
Instructions
- In a large mixing bowl, combine shrimp, scallops, and lime juice. Let it sit for 10 minutes to marinate.
- Add red onion, tomato, cucumber, cilantro, salt, and black pepper to the bowl. Mix well.
- Gently fold in the diced avocado. Serve immediately or chill for later.
Nutritional Value
Keywords
Suggested Main Courses and Desserts for This Ceviche
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