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Fresh Ceviche with Shrimp and Scallops

By Kristin Andrus
Bring a taste of Mexico to the table with this fresh recipe.

Kristin Andrus shares this surprisingly simple ceviche.


Fresh Ceviche with Shrimp and Scallops


  • 1 lb. Sea Scallops
  • 1 lb. Shrimp
  • Juice from 2 limes, 2 lemons, and 1 orange
  • Zest from 1 lime
  • 1 tsp. Garlic Powder
  • 2 tsp. Salt
  • ½ tsp Pepper
  • 1 Avocado, diced and additional for topping
  • ½ Red Onion, minced
  • 1/4 C. Cilantro, chopped
  • Pinch of Crushed Red Pepper
  • 1 Tbsp. EVOO
  • Grapefruit segments
  • Orange segments


Sear scallops until cooked through and cook shrimp if needed. (I like to buy pre-cooked shrimp from seafood counter). Prepare all the other ingredients, and place in a large mixing bowl. Refrigerate Ceviche for at least 2-3 hours to let the flavors combine. Serve on tostada shells or with sweet potato chips. Endive leaves are great too for a low cal option as well.

Find other recipes from Kristin on Instagram @kristinandrus

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