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Shrimp, Scallop and Peach Ceviche

Shrimp, Scallop and Peach Ceviche

Shrimp, Scallop and Peach Ceviche

Popular throughout Latin America, ceviche is simply raw fish or seafood marinated in citrus juice. It's especially common in countries that border the Pacific coast, including Peru, where it’s considered the national dish.

Ceviche is technically uncooked fish, as no heat is used in its preparation. By marinating it in juice with citric acid, you change the proteins and alter their chemical and physical properties, making it safe to consume. Here we’re using grapefruit, orange and lime juices to make shrimp, scallop and peach ceviche; shrimp and peaches are a classic ceviche pairing, and this recipe helps you make the most of peach season before it comes to an end this month.

CEVICHE 101. The best fish to use for ceviche are typically sea bass, striped bass, grouper, sole or flounder, as their semi-firm flesh and more neutral flavor stand up well to marinating. Freshwater fish like trout don’t work as well; definitely stay away from oily fish like tuna or mackerel.

Shrimp, Scallop and Peach Ceviche

Serves | 4 |

Shrimp and Scallops

  • 1 lb shrimp (16/20 count), peeled and deveined, sliced into ¼-inch pieces
  • 1 lb bay scallops, sliced into ¼-inch pieces
  • zest of 1 lime
  • ¹⁄₃ cup freshly squeezed grapefruit juice
  • ¹⁄₃ cup freshly squeezed lime juice
  • ¹⁄₃ cup freshly squeezed orange juice


  • 2 medium peaches, peeled, sliced into ¼-inch pieces
  • 2 finely diced serrano chiles
  • 2 finely diced shallots
  • ¼ cup fresh cilantro, finely chopped, plus more for garnish
  • kosher salt and freshly ground black pepper

To Serve

  • kosher salt and freshly ground black pepper
  • 1 to 2 Tbsp extra virgin olive oil
  • plantain chips or pita bread

| Preparation – Shrimp and Scallops | In a large mixing bowl, add shrimp and scallops. Toss with lime zest and citrus juices and let marinate for 30 minutes, tossing occasionally. Strain shrimp and scallops and transfer to a small bowl; reserve juice marinade in a separate large mixing bowl and set aside. Refrigerate for 1 to 1½ hours before serving; remove from refrigerator 5 minutes before serving.

| Preparation – Peaches | In reserved large mixing bowl with juice marinade, combine peaches, serrano chiles, shallots and cilantro and season with salt and pepper; toss gently to combine.

| To Serve | In a large serving bowl, combine shrimp and scallops with peach mixture and toss to combine. Season with salt and pepper to taste, drizzle with olive oil, garnish with reserved cilantro and serve with plantain chips or pita bread.

GET HANDS-ON! Join Feast Magazine and Schnucks Cooks Cooking School at 6pm on Wed., Sept. 19, at the Des Peres, Missouri, location to make the dishes in this month’s menu. Tickets are just $45 for a night of cooking, dining and wine. RSVP at or call 314.909.1704.


  • Peruvian Quinoa Salad
  • Shrimp, Scallop and Peach Ceviche
  • Salsa-Glazed Baked Fish
  • Mashed Potatoes With Avocado
  • Brazilian Fudge Brigadeiro

LEARN MORE: In this class, you’ll learn how to upgrade classic mashed potatoes with fresh avocado. You’ll also learn how to make a fudgy version of brigadeiro, a traditional Brazilian dessert made with condensed milk.

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