Shrimp and Scallop Ceviche

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Recipe from executive chef/partner Deborah Scott

Indigo Grill

1536 India St., Little Italy



In 2001, San Diego chef Deborah Scott joined together with the Cohn Restaurant Group to introduce the new era of Indigo Grill. The 3,700-square-foot venue boasts distinct dining spaces including a coveted “al-fresco” style outdoor patio and an interior communal table that seats up to 20 patrons. Scott’s unique take on modernized New-Western cuisine derives inspiration from the Pacific Northwest Sea Border and features bold flavors with influence from Oaxaca up to Alaska.



Chef Deborah Scott’s Shrimp & Scallop Ceviche is both fresh and bold with a dash of citrus. There is a hint of heat from the jalapeño and the dish is topped off with one of Scott’s signature “artful” garnishes.



Shrimp and Scallop Ceviche

Serves 2 plentifully


2 pounds fresh scallops

2 pounds fresh shrimp



2 large onions, chopped

2 jalapeños, stemmed, seeded and minced

10 tomatoes, chopped

10 cucumbers, peeled, seeded and chopped

2 bunches cilantro, cleaned and chopped

1 cup lime juice

4 tablespoons orange juice


Marinate seafood and vegetables in non-reactive container.  Cover mixture and chill.  Marinate for 30 minutes to 2 hours (more than a two-hour marinade and the seafood will toughen). Salt and pepper to taste. Garnish with baked corn chips, fresh avocado or orange slice.

Categories: Food & Drink