Shrimp and Scallop Ceviche Canapés

Shrimp and Scallop Ceviche Canapés
  • 12 canapés
  • 0:15 Preparation
  • 0:00 Cooking
  • 0:15 Total Time


Add all
  • 7 oz
    (200 g)

    small peeled and deveined , tail-off shrimp, thawed

  • 7 oz
    (200 g)

    small scallops, thawed

  • 1/4 cup
    (60 mL)

    extra virgin olive oil

  • sea salt to taste

  • ground peppercorns to taste

  • 2 Tbsp.
    (30 mL)

    lime juice

  • 2

    shallots, sliced very thin

  • cayenne pepper to taste

  • 12

    endive leaves

  • chives to taste


In a bowl, combine shrimp, scallops and oil. Season. Add lime juice, shallots and, if desired, cayenne. Cover and refrigerate for 2 hours.

Taste ceviche and adjust seasoning if necessary. Spoon ceviche onto endive leaves, decorate with chives and serve immediately.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007