On Line Cookbook


Recipe Information
Elegant Recipe. Looks exciting, tasty, and a great way for someone to enjoy ceviche the first time!


Serves/Makes:4 as main course

  • 1 lb (.5 kg). scallops
  • 1/2 lb (.2 kg). medium shrimp, peeled
  • 2 medium tomatoes, finely diced
  • 1 medium yellow bell pepper, finely diced
  • 1 medium mild red onion, finely diced
  • 1 medium carrot, grated
  • 1/4 cup (60 ml) chopped fresh cilantro
  • 1 small jalapeno, seeded and minced
  • Juice of 1 lemon
  • Juice of 1/2 lime
  • 2 tbsp (30 ml). olive oil
  • 1 tsp (5 ml). minced garlic
  • 1 large avocado, diced
  • 1 tsp (5 ml). kosher salt
  • Fresh ground pepper
  • Bring a large saucepan of water to a boil over medium-high heat.
  • Gently lower the scallops into the water and then remove immediately.
  • Place on a plate to cool.
  • Bring the water back to a boil.
  • Drop the shrimp into the water and turn off the heat.
  • Let sit until the shrimp are bright orange, about 5 minutes.
  • Transfer to a plate to cool.
  • Mix together the tomatoes, bell pepper, onion, carrot, cilantro, and jalapeno.
  • Add the scallops and shrimp to the vegetables.
  • Whisk together the lemon juice, lime juice, olive oil and garlic in a small bowl.
  • Pour over the vegetable and fish mixture and toss to mix evenly.
  • Gently stir in the avocado and salt.
  • Refrigerate until chilled, at least 2 hours.
  • Serve with a grind of fresh pepper.
  • Suggested wines: Byron Pinot Blanc or Caliterra Sauvignon Blanc
This recipe was taken 08/28/01 from the Robert Mondavi Winery website at: http://www.robertmondavi.com/FoodWine/recipe.asp?RecipeID='76'