Scallop and Prawn Ceviche Recipe
For lovers of ceviche and seafood, in this recipe we bring a different option, in which we will combine the exquisite flavors of shrimp with scallops, avocado and other ingredients that we detail below. If you have a meal with friends or family and you still don’t know what to cook, without a doubt you will be the perfect host with this starter. In addition, it is the perfect option to serve during the Christmas festivity, or other celebrations. Keep reading and discover the steps to learn how to prepare this sophisticated scallop and shrimp ceviche.
Ingredients to make Ceviche of scallops and prawns:
- 500 grams of fresh scallops
- 1 unit of fresh avocado
- 12 units of Prawns or fresh prawns
- 1 unit of purple onion
- 100 milliliters of evaporated milk
- 2 teaspoons of coriander
- 4 units of Lemons
- 1 pinch of mango chili
- 1 pinch of salt
- 1 pinch of black pepper
How to make Scallop and Shrimp Ceviche:
1.The first step to make this recipe is to pre-list the ingredients for the scallop ceviche. The mango chili is optional, if you don’t get it you can use any other type of chili.
2.The first thing we are going to do is clean the prawns or prawns, removing the shell that covers them and removing the vein from the loin, since this is the intestine of the animal. Once this is done, take a deep pot with enough water over medium heat, when it reaches the boiling point add all the shellfish and cook for 30 seconds , remove immediately and stop cooking with cold water to prevent overcooking.
3.Once the seafood is cold, cut it into medium pieces (reserve four prawns or prawns to decorate the dishes) and take them to a bowl to mix them with the rest of the ingredients and continue with the preparation of the scallop ceviche.
4.Add the finely chopped red onion and the lemon juice. Let marinate in this liquid for approximately 15 minutes.
5.Once the scallop ceviche ingredients are marinated, add the finely chopped cilantro and the avocado in medium squares. If the avocado is very ripe and falls apart when you cut it, it doesn’t matter if you put it in, so the important thing is that it mixes well with our ceviche.
6.Finally, add the evaporated milk and the mango chili. Remember that if you don’t have mango chili you can add the spicy of your choice, I wanted to choose this because I find the mixture of flavors delicious. Rectify with salt or black pepper if you consider it necessary, and we will have our recipe ready.
7.Serve the scallop and shrimp ceviche recipe decorating each of the plates with a whole shrimp on top and sprinkling a little fresh coriander. I thought it was a very nice presentation to serve the ceviche in margarita glasses, as it gives an elegant touch to our recipe. You can accompany this entrenate with tortilla chips or fried green plantain pieces.
