Spicy Shrimp and Scallop Seviche

Spicy Shrimp and Scallop Seviche
Photo by Becky Luigart-Stayner


  • 1 (16-ounce) bottle no salt-added tomato juice
  • 2 tablespoons chopped serrano chile
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 3 cups diced tomato
  • ½ pound medium shrimp, peeled and deveined
  • ½ cup fresh lime juice
  • + 3 more ingredients
    • ½ pound bay scallops
    • ½ cup chopped fresh cilantro
    • 2 cups diced onion

Combine first 7 ingredients in a large bowl; let stand 30 minutes.Cook shrimp and scallops in boiling water 45 seconds. Drain and plunge shrimp and scallops into ice water; drain. Add shrimp and scallops to tomato mixture. Stir in tomato juice. Cover and chill 2 hours.

View full recipe at My Recipes


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