Sunday Brunch: Shrimp and Scallop Ceviche

Name: Sunday Brunch: Shrimp and Scallop Ceviche
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 4 Bibb lettuce leaves; 1 jalapeño, minced; 59 milliliters lemon juice; 59 milliliters lime juice; 227 grams scallops (cut in half if large); 227 grams shrimp, peeled and deveined; 1 tomato, diced

Sunday Brunch: Shrimp and Scallop Ceviche might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 19g of protein, 1g of fat, and a total of 109 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have bibb lettuce leaves, jalapeño, lime juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 25 minutes. This recipe is typical of South American cuisine. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Combine shrimp, scallops, tomato, jalapeño and optional vegetables if using in large bowl. Toss with lemon and lime juice and let sit in the refrigerator for 20 minutes, or until shrimp are pink. Season to taste with salt and serve over Bibb lettuce.

Ingredients you will need

Butter Lettuce

Lime Juice

Vegetable

Scallops

Shrimp

Tomato

Lemon

Salt

Equipment you will use

Bowl

Equipment

Bowl

Ingredients

Servings:

Bibb lettuce leaves 1

jalapeño, minced 59milliliters

lemon juice 59milliliters

lime juice 227grams

scallops (cut in half if large)227grams

shrimp, peeled and deveined 1

tomato, diced

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.