Seafood Medley Ceviche

Name: Seafood Medley Ceviche
Prep time: 30 min
Yield: 8
Ingredients: 1/2 pound scallops, cut into small chunks; 1/2 pound shrimp, cut into small chunks; 1/2 pound tilapia, cut into small chunks; 2 lemons, juiced; 2 limes, juiced; 1 orange, juiced; 1 serrano pepper, diced; 1 avocado, diced; 1 tomato, seeded and diced; 1/2 cucumber, peeled and diced; 1/2 red onion, diced; 1/8 cup chopped fresh cilantro; 4 cloves garlic, minced; 1/4 cup tomato and clam juice cocktail; 2 tablespoons white wine vinegar; 1 teaspoon salt; 1 teaspoon lemon pepper; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon ground white pepper

⏱️ Ready in 30 min 🥄 Prep 30 min 👥 8 servings 👁️ 16 views

The combination of the different types of seafood marinated in citrus juices is sure to get heads turning at your table! This recipe really lets the seafood shine with every bite while being complemented by the spice of the serrano and the flavor of the other added vegetables and seasonings. Serve with chips, on a tostada, or eat it right out of the bowl! Enjoy!

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🔗 Recipe adapted from AllRecipes

#Ceviche #Under 1 Hour #Under 30 Minutes #Snack

📊 At a Glance

Prep 30 min

Serves 8

Difficulty Hard

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 159

% Daily Value*

Total Fat 5g 6%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 491mg 21%

Total Carbohydrate 13.5g 5%

Dietary Fiber 4.4g 16%

Total Sugars 3.7g

Protein 18g 36%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Combine scallops, shrimp, tilapia, lemon juice, lime juice, orange juice, and serrano in a large bowl.

Refrigerate for 1 hour, stirring every so often.

Combine avocado, tomato, cucumber, red onion, cilantro, and garlic in a medium bowl.

Whisk tomato and clam juice, vinegar, salt, lemon pepper, Worcestershire sauce, and white pepper together in a small bowl.

Pour over avocado mixture and stir well.

Drain some of the citrus juices off the seafood mixture and fold in avocado-tomato juice mixture.

Stir together and refrigerate for another 20 minutes.