Shrimp and Scallop Coconut Ceviche Recipe

A delicate cured fish dish from Mexico with flavours of chilli and citrus.
Cook Time: 30 minutes

Difficulty: Easy
Serves: 4


Scallops; 100 g

Shrimp, peeled and deveined; 200 g

Lime juice; 1/2 cup + 2 tbsp

Lemon juice; 2 tbsp

Olive oil; 2 tbsp

Coconut milk; 1/2 cup

Jalapeno, chopped, halved and seeded; 1

Cilantro, chopped; 1 tbsp

Garlic clove, peeled; 1

Mango, diced; 1

Red onion, thinly sliced; 1/2 small

Salt; 1/2 tsp

Coconut, freshly grated; 1 tbsp


  1. Slice each scallop horizontally into two thinner disks and cut into eight wedges.
  2. Cut the peeled shrimp into chunks that approximately matches the size of the scallop wedges. 
  3. In a bowl, pour enough lime juice over the scallop and shrimp pieces to cover. Toss so that each piece is covered well in the lime juice bath.
  4. Cover top and place the bowl in the refrigerator to marinate for 4 to 10 hours.
  5. In a separate bowl, mix the remaining lime juice with the lemon juice, coconut milk and olive oil.
  6. Add chopped jalapeno, cilantro and garlic to the coconut mixture and stir in the red onion. Season with salt and mix well.
  7. When every chunk of shrimp and scallop is white with no hint of translucence, remove them from the juice.
  8. Strain and discard the lime juice. Combine the seafood and the coconut milk mixture, tossing well.
  9. Add the mango chunks and toss gently. Taste and add more salt or fresh lime juice, if desired.