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Before you jump to Shrimp & Scallop Ceviche recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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There are a good deal of things that work toward your getting healthy. Not all of them require fancy gym memberships or restrained diets. It is the little things you choose day after day that really help you with weight loss and becoming healthy. Make smart choices every day is a great start. A proper amount of physical activity each day is also important. Don’t overlook that health isn’t only about simply how much you weigh. You need to help make your body as strong you can make it.

We hope you got benefit from reading it, now let’s go back to shrimp & scallop ceviche recipe. To make shrimp & scallop ceviche you need 10 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Shrimp & Scallop

Ceviche:

1. Use minced onion (I like smaller pieces in ceviche, and especially with winter onions that are extra sulfury.)
2. Get seeded and minced cucumber (I like Persian cucumbers aka baby cucumbers)
3. Get diced tomato
4. You need minced jalapeño or serrano chilies (keep seeds if you like it hotter, remove the vein and seeds if you like it milder)
5. Prepare raw Bay scallops (80/100 count), cut into roughly 1/4-inch pieces (you can just do a rough chop - don't have to slice each one individually)
6. Take precooked shrimp (see notes above re: shrimp)
7. Take fresh squeezed lime juice, depending on how acidic you like things (probably anywhere from 4 to 7 limes, depending on size and juiciness)
8. Prepare salt to start
9. Provide sugar to tame the acid of the lime juice
10. Provide chopped cilantro (I use stems and all)

Instructions to make Shrimp & Scallop

Ceviche:

1. Put onions, tomatoes, cucumbers, chilies, shrimps, and scallops in mixing bowl.
2. Squeeze and measure your lime juice and add to ceviche mixture along with salt and sugar.
3. Mix thoroughly and adjust seasoning if needed. You might like a little more salt, depending on how salty your seafood ingredients were to begin with.
4. Add cilantro and stir in to thoroughly incorporate.
5. As long as your scallops are nice and fresh, you could just eat it straight away, but if you like them to steep in the seasoning and lime juice for a while, cover and refrigerate for an hour or two before serving with tostadas or tortilla chips.
6. Enjoy! :)

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