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Home » Appetizers

Orange Shrimp and Scallop Ceviche

Published: May 21, 2020 · Last Modified: Mar 31, 2022 by Anecia

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An easy "no-cook" seafood appetizer or main dish, Orange Shrimp and Scallop Ceviche is perfect for the heat of summer! Simple ingredients..great flavor!

A medley of orange, lemon and lime citrus "cooks" the shellfish with a mild, sweet flavor and complements the small amount of heat from the cayenne pepper and red onion!

Serve as an appetizer with tostada chips and guacamole!

Orange shrimp and scallop Ceviche in a glass bowl

You'll love this recipe:

  • Requires no cooking at all! - the citrus juices "cook" the seafood! All you do is combine it and enjoy!
  • Light - perfect for hot summer days when the thought of cooking is unbearable!
  • Keto-friendly - get some Omega-3's and no carbs! 

What is Ceviche?

Ceviche is raw shellfish or fish that is marinated, or "cooked" in citrus juice. The concept of cooking without heat is an old method which hails from South America. 

Also known as "Seviche" or "Cebiche," this raw shellfish dish is typically served as an appetizer.

What you'll need:

Shrimp and scallops in white bowl alongside cut lemons, limes, and orange

Shrimp, scallops, orange, lemon, lime, salt, dill weed, cayenne pepper (optional)

How to make it:

Combine orange, lemon, and lime juice in a bowl; add salt and cayenne pepper; pour over shellfish; combine well

Shrimp and scallops marinating in white bowl of citrus juices

Place in plastic bag and refrigerate at least 1 hour (rotate bag or stir every 15 minutes)

Ceviche and citrus juice in large plastic bag

FAQ's

Is Ceviche safe to eat?

There is a risk to eating any raw meat or seafood and the solution is a combination of Time and Temperature-how long the meat or seafood is cooked, and at what temperature.

In this case, there is no "temperature", but the citric acids denature the proteins in the raw fish, thus "curing" or "cooking" it.

Best practices suggest using commercially frozen seafood that is frozen at -31ºF for 15 days or at -10ºF for 7 days. Together, the freezing temperatures and acidity of the citrus fruits reduce the risk of contamination.

How does citrus juice "cook" raw fish?

Citrus juices cook or "cure" raw fish through a process called denaturation. Without getting too scientific, denaturation is the process of breaking down proteins through either heat or acid.

In Shrimp and Scallop Ceviche, the citric acids break down the proteins in the raw fish, thus "cooking" the fish.

How long should it marinate?

The general consensus is raw fish should marinate in an acidic environment for at least 30 minutes to ensure safe consumption. Interestingly, the longer the raw shellfish or fish marinates, the more opaque and flakier it gets, and it begins to disintegrate.

I prefer the texture and flavor of Orange Shrimp and Scallop Ceviche after 25 minutes of marination; but it's really a personal preference.Infographic showing times to marinate fish in citrus for rare, medium or well done ceviche.

Make this orange shrimp and scallop ceviche and serve it as an appetizer or as a dip with tortilla chips!

orange ceviche in glass bowl garnished with dill and cherry tomatoes

Related recipes:

  • Mexican Shrimp Cocktail 
  • Fish and Chips: No beer batter
  • Salmon Croquettes
Orange Shrimp and scallop ceviche in glass bowl

Orange Shrimp and Scallop Ceviche

Shrimp and scallops marinated or "cooked" in citrus
5 from 3 votes
Print Rate
Course: Appetizer, Entree
Cuisine: American, Mexican, Peruvian
Prep Time: 5 minutes
Cook Time: 0 minutes
Marinate Time: 25 minutes
Total Time: 30 minutes
Total Yield: 2 cups
Author: Anecia Hero
Prevent your screen from going dark

Ingredients 

  • 12 oz. frozen salad shrimp, thawed
  • ½ lb. frozen scallops diced
  • 2 large navel oranges ( about ¼ cup fresh orange juice)
  • 2 large lemons (about ¼ cup fresh lemon juice)
  • 1 lime (about 1 tablespoon fresh lime juice)
  • ½ teaspoon salt
  • 1 tablespoon dill
  • ½ teaspoon cayenne pepper
  • 3 tablespoons red onion chopped
  • 1 avocado diced

Instructions 

  • Rinse and pat dry shrimp and scallops
  • Cut scallops into small pieces
  • Place shrimp and scallops in medium bowl
  • Combine fresh citrus, salt and cayenne pepper in a small bowl; mix well
  • Pour fresh juice over shellfish; combine well
  • Pour the citrus juice and seafood into a large plastic bag; refrigerate and marinate for 25 minutes; rotate bag frequently
  • When ready to serve, use a slotted spoon and plate Ceviche; garnish with dill, red onions and avocado

Notes

  • Marinate seafood at least 25 minutes; anything over that, the fish becomes flaky and more opaque; over 1 hour, the fish begins to disintegrate.

Nutrition Estimate

Serving: 8oz.Calories: 527kcalCarbohydrates: 45gProtein: 53gFat: 18gSaturated Fat: 3gCholesterol: 456mgSodium: 2360mgPotassium: 1293mgFiber: 14gSugar: 17gVitamin A: 701IUVitamin C: 168mgCalcium: 365mgIron: 6mg
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Reader Interactions

Comments

  1. Julie Burleson says

    July 03, 2020 at 1:31 pm

    5 stars
    Great version of ceviche’

    Reply
    • Anecia says

      July 08, 2020 at 1:00 pm

      Thank you, Julie! It's very refreshing in this heat!

      Reply

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Anecia Hero, Food Blogger

About SmartyPantsKitchen

I'm Anecia, a native Texan, author, cook and photographer for SmartyPantsKitchen where I'm sharing Traditional and Contemporary Southern recipes for cooks of all levels. There's nothing fancy or gourmet about my recipes-just easy, simple, delicious and memorable! Take a tour and check out delicious recipes! 

Learn more about me →

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