Rock Shrimp & Scallop Ceviche
Prep time
Cook time
Total time
Rock shrimp and scallops come together for a refreshing summer ceviche.
Serves: 3-4 as an appetizer
  • ½ pound rock shrimp, cleaned and deveined
  • ½ pound scallops
  • juice of 4-5 limes
  • juice of 1 lemon
  • 1 shallot, thinly sliced
  • 1 jalapeno, minced
  • 10-12 chives, thinly sliced
  • salt and pepper, to taste
  1. Rinse the shrimp and scallops and pat them dry. Cut the rock shrimp in half, and cut the scallops into similarly sized pieces (I cut each of my scallops into 6 small chunks). Place them in a bowl.
  2. Pour the lime juice and lemon juice over the seafood. Add in your thinly sliced shallot and minced jalapeno, followed by your chives. Mix everything up with your hands to combine. Add a pinch of salt and ground pepper, mix again, then cover tightly with plastic wrap. Refrigerate for at least 2 hours, or as long as 4 hours, taste, adjust seasonings as necessary, and serve. You can eat these with toasts, plantain chips, potato chips, tortilla chips, or on its own.
Recipe by The Crepes of Wrath at