I am so excited to share this recipe with you! Mostly because it’s delicious, but also because I created it in collaboration with a brand that I love and have been purchasing for quite a few years now. Marina Del Rey offers a fantastic line of frozen seafood products that also include some wild options (which is why I am so loyal to the brand). I was tasked to come up with a variety of recipes using their seafood product and the first one of this series is this scrumptious scallop and shrimp coconut ceviche.
This recipe is basically a simple twist on a classic ceviche, because it incorporates coconut cream. Ceviche is a tropical dish and the little hint of coconut takes that flavour profile up a notch!
I like to serve this as an appetizer, but it is equally great as a main course. You can choose to spice it up by adding more hot pepper, or tone it down by omitting it altogether.
The trick to making ceviche is letting the seafood marinate long enough in the citrus juices, because the acid is what will “cook” the fish. So make sure you give yourself enough lead time to prepare this recipe (see the card for total cook time)!
For this ceviche, I used Marina Del Rey’s frozen scallops from Peru and their frozen wild Argentinian shrimp meat. The latter product is fantastic for recipes like these because the shrimp is already cut into chunks, which makes prepping recipes that call for shrimp meat a breeze. You don’t need to clean, devein or remove the tail. It really is ideal for recipes like ceviche, tacos, salads, etc. The scallops from Peru are great for this dish because of their size. They’re small enough that you don’t need to cut them into pieces to make them work for this recipe (although I suggest just cutting them in half to allow them to “cook” faster in the marinade).
I like to serve this scallop and shrimp coconut ceviche on a coquille St-Jacques dish, because the shell shape lends really well to the essence of this dish. Keeps it cute and on theme, which is always fun when serving. Alternatively, you can also use fresh scallop shells!
This recipe is mouthwatering and delicious and feels like a vacation in every bite!
Scallop & Shrimp Coconut Ceviche
- 4 limes juiced
- 2 lemons juiced
- 2 navel oranges juiced
- 3 garlic cloves minced
- 2 fresh chili peppers sliced
- 1 bag Marina Del Rey scallops from Peru cut in half
- 1 bag Marina Del Rey wild caught Argentinian shrimp meat (these are already cut into chunks, but if the pieces are too large, cut them into smaller chunks – roughly 1/2 inch pieces)
- 1/4 cup fresh cilantro stems removed, roughly chopped (with extra for garnish)
- 2 shallots thinly sliced lengthwise
- 1/2 cup coconut cream
- salt to taste
- In a medium-sized prep bowl, whisk together the lime juice, lemon juice, orange juice, minced garlic and chili peppers until entirely combined.
- Add the seafood to this and toss to coat evenly and entirely (you want to submerge the seafood as much as possible, because the acidity from the juice is what will "cook" the seafood). Cover and place in the fridge to marinate for at least one hour.
- Remove from the fridge and add in the rest of the ingredients (other than the salt). Toss to coat entirely, cover and place back into the fridge for at least another hour.
- Remove from the fridge and strain the liquid through a fine-mesh sieve or strainer. Reserve roughly 1/2 cup of the liquid and add it back into the bowl. Add salt to taste.
- Garnish with some extra cilantro and serve cold.