Chilean Seafood Ceviche Paleo Lunch – A Fresh and Flavorful Ocean Feast!

Allergens

Shellfish (shrimp)

Ingredients

• 1 lb fresh shrimp, peeled and deveined
• 1 lb sea scallops, washed and patted dry
• 1/2 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1/3 cup finely chopped red onion
• 1/2 cup chopped cilantro
• 1 jalapeño, seeded and minced (optional)
• 1 small avocado, diced
• Salt and pepper to taste
• Olive oil for drizzling
• Lime wedges for serving

Instructions

1. In a large non reactive bowl, combine shrimp and scallops with lime juice and lemon juice. Cover and refrigerate for 30 minutes or until the seafood is opaque and cooked through.
2. Drain the seafood well, discarding any excess liquid.
3. In a separate bowl, mix together red onion, cilantro, jalapeño (if using), avocado, salt, and pepper.
4. Gently fold in the cooked shrimp and scallops until evenly coated with the herb mixture.
5. Drizzle with a bit of olive oil and adjust seasoning as needed.
6. Serve immediately on a platter, garnished with additional cilantro leaves and lime wedges.

Chef’s Insight

Be sure to use high-quality, fresh seafood for this recipe. It will make all the difference in terms of taste and texture.

Notes

Serve this Chilean Seafood Ceviche with plantain chips or lettuce wraps for a fully paleo-compliant meal.