Seafood Medley Ceviche Recipe

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.

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.

• 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.

• 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.

• 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.

• 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.

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.