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Shrimp and Scallop Ceviche
Source: dLife

Shrimp and scallops mixed with sweet coconut dressing.

Prep Time: 6 hours
Cook Time: 5 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 116.5
Total Carbs 3.1 g
Dietary Fiber 0.5 g
Sugars 0.5 g
Total Fat 5.8 g
Saturated Fat 4.4 g
Unsaturated Fat 0.4 g
Potassium 130.8 mg
Protein 13.3 g
Sodium 334.4 mg
Dietary Exchanges
1 Fat , 2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  raw medium shrimp
1 lb  small scallops
1 cup  canned coconut milk
0 1/2 cup  fresh lime juice
0 1/4 cup  chopped red bell peppers
0 1/4 cup  serrano peppers, chopped
3 tbsp  fresh cilantro
2 tbsp  fresh ginger root
1 tsp  salt
  1. Wash shrimp and scallops.
  2. Boil a large pot of water over high heat. Cook shrimp in simmering water, over medium heat, 1 to 2 minutes, shrimp should be opaque but still moist looking in the middle.
  3. Add scallops to the water and cook 1 to 2 minutes until opaque but still moist in the middle.
  4. Take shrimp and scallops out of water and immerse in an ice bath and let stand until cooled.
  5. Strain shrimp and scallops and slice shrimp into thirds.
  6. Whisk coconut milk, lime juice, bell pepper, chilies, cilantro, ginger, and salt.
  7. Toss mixture with shrimp and scallops. Wrap with plastic wrap and refrigerate at least 6 hours or up to 1 day.

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