Sizzling Chilean Seafood Fiesta: Shrimp & Scallop Ceviche with Quinoa, Lime & Cilantro (Gluten-Free)

Allergens

Shellfish (Shrimp and Scallops)

Ingredients

• 1 lb fresh shrimp, peeled and deveined
• 1 lb sea scallops, sliced in half
• 1 cup quinoa, rinsed and drained
• 1/2 cup fresh lime juice
• 1/2 cup fresh lemon juice
• 1/3 cup chopped cilantro
• 1 small red onion, finely diced
• 1 jalapeño pepper, seeded and minced
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• 1/4 cup olive oil
• 2 avocados, sliced (for garnish)
• Lime wedges, for serving

Instructions

1. In a large mixing bowl, combine shrimp and scallops with lime juice, lemon juice, and a pinch of salt. Let the seafood marinate in the citrus mixture for 20 minutes, then drain and set aside.
2. Prepare quinoa according to package instructions. Once cooked, fluff with a fork and let it cool.
3. In a separate bowl, mix together chopped cilantro, red onion, jalapeño pepper, and minced garlic. Add the marinated shrimp and scallops to this mixture, along with a drizzle of olive oil and season with salt and black pepper to taste. Gently toss to combine.
4. Combine the marinated seafood mix with cooled quinoa in a large serving dish, folding gently to incorporate. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. To serve, garnish with avocado slices and additional cilantro leaves. Serve alongside lime wedges for an extra burst of zestiness.

Chef’s Insight

The key to a delicious ceviche lies in the freshness of the seafood and the citrus marinade.

Notes

Use fresh shrimp and scallops for the best flavor and texture. - Feel free to adjust the spice level by adding more or less jalapeño.