Serves 8-10 people


For the Pickled Red Onion

1 red onion, sliced thin
1 cup red wine vinegar
2 cups water
3 Tbsp sugar
2 Tbsp salt

For the Ceviche

1 pound rock shrimp
1 pound bay scallops
½ tsp whole black pepper
1 tsp whole cumin
1 tsp while all spice
1 Tbsp coriander
½ Tbsp chili powder
1 tsp nutmeg
Zest of one each lemon, lime and orange, chopped
Juice of one each lemon, lime and orange
3 avocados, diced
¼ cup seasoned rice vinegar
¼ cup cilantro, minced
½ cup coconut milk (unshaken, top layer only)
1 tsp sugar

For Garnish

1 cup pistachios, toasted and chopped

Special Equipment

Food processor
Large stock pot
Slotted spoon
Large nonstick sauté pan


For the Pickled Red Onion

With a mandolin, very thinly slice your onions into a bowl.
In a small pot combine red wine vinegar, water, sugar and salt and bring to a boil. Turn off the heat and then add in sliced onions and rest while preparing ceviche, or up to 1 hour.
When onions are pink strain out and reserve a few tablespoons of liquid to add to ceviche if desired. Chop onions roughly and add to ceviche.

For the Ceviche

In a large pot of salted boiling water, blanch your rock shrimp for 1-2 minutes. With a slotted spoon pull the shrimp out and shock in an ice bath. Remove from the ice bath, dry and reserve for later. Repeat with scallops. Set aside.
Toast whole black pepper, cumin and all spice in a dry pan and then grind and add coriander, chili powder, nutmeg and citrus peel in small bowl and add to shrimp and scallops. Mix well.
Add in the avocado, citrus juice, rice vinegar, coconut milk and sugar (you can always add more citrus or onion juice if the ceviche seems dry).

To Serve

Make sure all ingredients are combined well, serve in rocks glasses or other small containers and garnish with toasted pistachio.

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