Scallop & shrimp mango ceviche recipe from MasterChef Junior contestant
Shrimp and scallop mango ceviche recipe from MasterChef
Ryan Kate Brandenburg from MasterChef Junior joined Good Day to share her shrimp and scallop mango ceviche recipe.
Ingredients:
- Sea scallops – 1/2 lb, diced into small pieces
- Shrimp – 1/2 lb, peeled, deveined, and chopped into bite-sized pieces
- Limes – 6, juiced (for marinating seafood)
- Lemons – 2, juiced (for extra brightness)
- Red onion – 1/2, finely diced
- Garlic – 1 clove, minced
- Jalapeño – 1, finely chopped (seeded for less heat)
- Avocado – 1 large, diced
- Mango – 1 ripe, diced
- Cherry tomatoes – 1 cup, halved
- English cucumber – 1/2, diced
- Cilantro – 1/4 cup, chopped
- Chives – 2 tbsp, chopped
- Olive oil – 2 tbsp
- Salt – to taste
- Black pepper – to taste
- Cayenne pepper – pinch (or to taste)
- Cumin – 1/4 tsp
Directions:
1. Marinate the seafood:
In a glass or non-reactive bowl, combine diced scallops and shrimp.
Pour in the fresh lime and lemon juice until the seafood is fully submerged.
Add minced garlic, jalapeño, and a pinch of salt. Stir to coat.
Cover and refrigerate for 30–45 minutes, until the seafood is opaque (cooked by the citrus).
2. Prep the produce (while seafood marinates):
Dice your mango, avocado, cucumber, and cherry tomatoes
Julienne or dice the jicama for crunch.
Finely chop the red onion, cilantro, and chives.
3. Drain and assemble:
Once the seafood is "cooked," drain off about half of the citrus juice (optional for less acidity).
Add all chopped vegetables and fruit to the seafood.
Drizzle with olive oil, sprinkle in cumin, cayenne pepper, salt, and pepper to taste.
Gently toss to combine.
4. Chill & Serve:
Let sit in the fridge for another 10–15 minutes to allow flavors to meld.
Serve chilled, optionally with tortilla chips or in small glasses as an appetizer.