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Easy, Healthy Food: Shrimp and Scallop Ceviche

quick-and-easy-healthy-shrimp-and-scallop-ceviche-recipe-cinco-de-mayo-summer-appetizer-dinner

I don’t usually make up my own recipes – trust me when I say, it’s better that way {for everyone}. 

There is an exception, however, with Mexican food. 

Growing up in Texas, I consider myself a connoisseur of Tex-Mex and Mexican cuisine. I also consider myself an addict, so I’m used to making a Mexican or Tex-Mex dish at least once a week. 

Living in the heart of Seattle, we have access to fresh seafood and vegetables, and this recipe puts both to good use. The only thing you have to cook is the scallops, and you can even leave those out and still have a tasty dish! 

Click on “Read More” to start the mouth-watering visual feast this dish brings! 




Earlier this week while unpacking groceries, the hubby had a moment when he couldn’t fit anything else into the freezer. So, we tasked ourselves with eating down the stock before we buy more ‘freezer-friendly’ protein. Because of our goal, we’ve been eating a lot of meat and chicken. 

During a freezer dig, the hubsters noticed we had both a small amount of shrimp and some yummy scallops. He requested I make up a ceviche I’ve made before, and because he NEVER asks for anything specific for dinner, I jumped at the chance. 

For those of you who don’t know, ceviche is a very popular dish in Central and Southern America that is typically made from curing seafood in citrus juice. The first time I sampled it was on a beach in Mexico, right off one of those food carts. 

I was quite adventurous in my youth, taking such a chance, wasn’t I? 

Nowadays, because I am feeding a little one, I make sure that everything is cooked. This makes the traditional method of preparing ceviche a non-option. 


For this recipe, I used pre-cooked shrimp because we had it on hand. You can ‘cook’ the shrimp in lime juice and if you’d like to do that, give it a Google.

Although it’s a bit of chopping, it’s not like you’re making a veggie stir fry using cauliflower as rice. And although that is an awesome Paleo-friendly recipe that has no carbohydrates added from rice, it’s a ton of chopping when I forget to use the food processor on the cauliflower. That’s chopping at the carpel tunnel-inducing level. 

This, however is not like that. Elise was playing with our home made play dough in the kitchen while I cut up all the veggies. I didn’t time it, but I would say it didn’t take more than 25 minutes or so because that’s usually her limit with the dough.

quick-and-easy-healthy-shrimp-and-scallop-ceviche-recipe-cinco-de-mayo-summer-appetizer-dinner- toddler-food
quick-and-easy-healthy-shrimp-and-scallop-ceviche-recipe-cinco-de-mayo-summer-appetizer-dinner
A lot of healthy veggies in this one!

The list of ingredients is not that long, but look at all this color! You have to love an easy dish that has nearly every color of the rainbow in it, right? 

Elise at 2.5 years old, is very interested in learning about the fruits and vegetables we eat, so we went through each one. 

She was able to name everything except the jalapeno – which I accidentally left out, by the way. 

Not only did I leave it out of the picture, I left it out of the ceviche! I think it rolled off the cutting board and I found it after I was cleaning up. 

In this ceviche, I used the following because it was what I had on hand. Be creative, search for some recipes and play with it. It’s very forgiving. This makes quite a few servings: we had it for dinner and then a meal the next day. Jeff is a big guy, and paired with tortillas, tortilla chips or tostadas, it’s quite hearty.  

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Just a note about the chopping: think smaller, rather than larger, especially if kids are going to eat it. 

At this point, use whatever means necessary to get all the juice out of those limes. My favorites are rolling them on the counter and using a fork to absolutely maul them beyond all recognition. After I’m done with them, they’re as dry as a bone!

Oh and there’s an added benefit of using citrus: you’ll be able to identify every. single. tiny. cut. on your hands afterwards. Awesome. 

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While you are chopping, you can use that time to thaw your seafood if it was frozen. I don’t recommend cooking the scallops at the same time you’re chopping, but that’s just because: 

  1. Scallops are cooked for a very short time (about 3 minutes, total) and,
  2. I’m horrible in the kitchen and get distracted very easily. 
Scrumptious scallops!

I dumped everything into the dish after chopping it (you know, except the jalapeno that escaped its fate) and then took to the cook… ing. Okay, I was going for a rhyme there and well, you see how it turned out.

Get the pan nice-n-hot, dump some unsalted butter in there and cook each side for about a minute and a half. Make sure the scallops aren’t touching, but you don’t have to use a lot of butter at all.  

Scallops are not hard, just don’t over cook them. If you do, enjoy your rubber-like ceviche. Seriously, whatever else is going on can probably wait.

If you’ve never cooked scallops before, here is an Alton Brown step-by-step. 

It really is easy and would make a great option to get a dinner on the table quickly. Instead of munching on them fresh out of the pan, I let them cool and plopped ’em directly into the dish with the rest of the ceviche-fixin’s. Stick it in the fridge for at least 30 minutes, but I usually leave it in there for an hour. 

Healthy Shrimp and Scallop Ceviche

easy-healthy-shrimp-and-scallop-ceviche-recipe

This Healthy Shrimp and Scallop ceviche is so simple and easy to make!

Ingredients

  • 5 Roma tomatoes
  • 4 limes
  • 2 medium avocados
  • 1/2 - 3/4 bell pepper (not green)
  • Shrimp ( I used precooked and 12 of them)
  • 2 Persian cucumbers
  • 2 cloves of garlic
  • 1/3 cup purple onion
  • Scallops
  • cilantro, salt, and pepper to taste

Instructions

For this recipe, I used pre-cooked shrimp because we had it on hand. You can ‘cook’ the shrimp in lime juice and if you’d like to do that.

Although it’s a bit of chopping, it’s not like you’re making a veggie stir fry using cauliflower as rice. And although that is an awesome Paleo-friendly recipe that has no carbohydrates added from rice, it’s a ton of chopping when I forget to use the food processor on the cauliflower. That’s chopping at the carpel tunnel-inducing level. 

Get the pan nice-n-hot, dump some unsalted butter in there and cook each side for about a minute and a half. Make sure the scallops aren’t touching, but you don’t have to use a lot of butter at all.  

Scallops are not hard, just don’t over cook them. If you do, enjoy your rubber-like ceviche. Seriously, whatever else is going on can probably wait.

Did you make this yummy recipe?

Please leave a comment or share a photo and tag me @rufflesandrain

quick-and-easy-healthy-shrimp-and-scallop-ceviche-recipe-cinco-de-mayo-summer-appetizer-dinner- toddler-food

This can be served as an appetizer or a main dish. Because we don’t stand on ceremony ’round here, we serve it with tortilla chips or tostadas. Never heard of them? Try Charras Natural Baked Tostadas 8.5 oz – we use these and love them (partner link). 

This is a perfect dish in the summer when you don’t want to turn on the oven, so be sure to keep it in your back pocket for when the temperatures heat up! Who doesn’t love a no-stove-no-oven-summer dinner recipe? 

Thanks so much for stopping by today and spending some time with us. We’d be grateful if you shared this – the Facebook share button is below the blue social icons or you can pin any image to Pinterest

Or, if you prefer your messages to be quick and easy, click on the prepared tweet below. Thanks again!

Here’s a quick and healthy shrimp and scallop recipe at Ruffles and Rain Boots!



If you’d like to print this recipe, click on the photo below or here for a printable version. 

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Ruffles and Rain Boots, toddler crafts, toddler activities, fun crafts for kids, rainy day activities, sarcastic mom
 
Ruffles and Rain Boots, toddler crafts, toddler activities, fun crafts for kids, rainy day activities, sarcastic mom
 
This was shared on Google+ by Sarah Nenni-Daher
 
This was featured by Jordan’s Onion at the Thank Goodness It’s Thursday party!
 
 

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Becky

Wednesday 27th of January 2016

"Oh and there’s an added benefit of using citrus: you’ll be able to identify every. single. tiny. cut. on your hands afterwards. Awesome. " <---- the sting creeps up and all of a sudden, BURNING. ;)

JcCee Watkins Barney

Tuesday 17th of March 2015

Sometime eating healthy can get bored. I am always looking for healthy, simple, & tasty meals. This fits what I am looking for. I am definitely going to have to try this out. Thanks so much for sharing!

Amy | Canary Street Crafts

Monday 16th of March 2015

This looks really good, Sarah! Pinned the recipe so I can try it for dinner one night!

Sarah Nenni-Daher

Monday 16th of March 2015

Thanks so much, Amy. This is definitely something we love around here and because it's so easy to make and such a small amount of cooking, my daughter even helps out with it. Thanks for coming by!

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