Shellfish Ceviche

(serves 10)


  • 1 lb raw shrimp, about 35 shrimp total
  • 1 lb bay scallops
  • 1 cup coconut milk
  • 1/2 cup fresh lime juice
  • 1/4 cup finely chopped red bell peppers
  • 1/4 cup finely chopped Serrano peppers, steamed and seeded
  • 3 tbsp chopped cilantro
  • 2 tbsp minced ginger root
  • 1 tsp salt


  1. Thoroughly wash shellfish before preparing.
  2. In a large pot, bring a good amount of water to a boil. Add shrimp and bring to a simmer over medium heat. Cook 1 to 2 minutes until shrimp are opaque.
  3. Add scallops and cook for 1 to 2 minutes until opaque.
  4. Remove shellfish from water and put on ice. Let stand until cooled.
  5. Strain shellfish and slice into small pieces.
  6. Whisk together coconut milk, lime juice, peppers, cilantro, salt and ginger. Toss together with shrimp and scallops.
  7. Wrap everything with plastic wrap and refrigerate at least 6 hours, or until shellfish is thoroughly marinated. Serve cold.

Nutritional Information per Serving

116 Calories

3 g Carbohydrates

0.5 g Fiber

0.5 g Sugars

5.8 g Fat

13.3 g Protein

334 mg Sodium