Prawn and scallop ceviche

    1 hour 15 min

    Ceviche is popular throughout Latin America and this prawn and scallop version is the perfect make-ahead starter. While Peru is most famous for its ceviche, there are variations of the recipe throughout Latin America, and this is one of them!

    119 people made this

    Serves: 12 

    • 1.8kg (4 lb) prawns, shelled and tails removed
    • 450g (1 lb) scallops
    • 6 large limes, juiced
    • 1 large lemon, juiced
    • 1 small onion, chopped
    • 1 cucumber, peeled and chopped
    • 1 large tomato, coarsely chopped
    • 1 fresh jalapeño, chopped
    • 1 serrano chilli, chopped
    • 1 bunch fresh coriander, chopped
    • 1 tablespoon olive oil
    • 1 tablespoon salt
    • freshly ground black pepper to taste

    Prep:15min  ›  Extra time:1hr  ›  Ready in:1hr15min 

    1. In a large glass or ceramic bowl, gently toss the prawns and scallops with the lime and lemon juices. Mix in onion, cucumber, tomato, chillies, coriander, olive oil, salt and pepper.
    2. Cover bowl, and chill ceviche 1 hour in the fridge, until prawns and scallops are opaque.


    The acid in the lemon and lime juices actually 'cooks' the seafood. You can use a variety of fresh seafood other than prawns and scallops, such as sea bass, octopus, squid, crab, halibut and tuna.


    If you cannot find fresh jalapeno and/or serrano chillies, simply use one to two fresh green chillies instead. If you prefer less heat, seed the chillies before adding to the mix.


    Prawn and scallop ceviche
    Prawn and scallop ceviche
    Prawn and scallop ceviche
    Prawn and scallop ceviche

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    Reviews & ratings
    Average global rating:

    Reviews in English (87)


    Lovely and different.  -  19 May 2018


    This was a complete waste of expensive seafood. It takes a whole lot longer than 1 hour for the shrimp and scallops to "cook" in the lime juice and since I listened to this recipe they never fully finished since everything else was already added. This recipe might work if you get pre-cooked seafood, but if you don't then you have to soak the seafood overnight in just lime juice before adding everything else. The 1 hour is very misleading and inaccurate.  -  18 Jan 2009  (Review from Allrecipes US | Canada)


    This dish came out fantastic. I only gave it 4 stars instead of five because I think the measurements are a bit off in this recipe. For instance, I served 12 people on easter with using 2 1/2 lbs shrimp (4 seemed Way too much), 2 cucumber, 1 lb immitation crab (instead of scallops), and 1 large onion. This made so much that I had a hard time finding a bowl to hold it. It was hit at our feast and everyone had some; as well many went for seconds. I still had nearly half a bowl of leftovers! (which is fine by me  -  24 Mar 2008  (Review from Allrecipes US | Canada)