PeruvianMedium · Cold
Sea Breeze Shrimp and Scallop Cocktail
A bright, refreshing seafood cocktail featuring plump shrimp and tender scallops in a zesty lime-tomato sauce with crisp cucumber and creamy avocado. Channeling the citrus-forward precision of Peruvian coastal cooking, this dish is served cold and bursts with clean briny flavors and sharp acidity.
Prep
15 min
Cook
10 min
Rest
15 min
Total
40 min
Method
Prepare the Seafood
1
2
Add the shrimp and scallops to the boiling liquid. Cook for 3-4 minutes — scallops need longer to cook through and reach safe internal temperature. Shrimp will be done sooner but won't overcook if removed at the same time.
3
Immediately drain the seafood into a colander and rinse under ice-cold water to stop the cooking instantly. Pat very dry with paper towels.
4
Transfer the cooled seafood to a large bowl and refrigerate until ready to assemble.
Build the Lime-Citrus Sauce
5
In a medium bowl, whisk together the ketchup and fresh lime juice until smooth.
6
Stir in the finely diced yellow onion, cayenne pepper, and salt. Taste and adjust seasoning — the sauce should be bright, tangy, and gently warming.
7
Cover and refrigerate the sauce for at least 10 minutes to allow the onion flavors to mellow while keeping everything crisp and fresh.
Assemble the Cocktail
8
Remove the chilled seafood from the refrigerator. Cut any larger shrimp in half lengthwise for easier eating.
9
10
Add the diced cucumber and fold in gently to maintain the crunch.
11
Dice the ripe avocado into small cubes and fold into the mixture at the last moment — you want those bright green pieces to stay intact and creamy.
Final Touch and Serve
12
Scatter fresh cilantro leaves over the top for that signature bright, herbaceous finish.
14
Divide among chilled glass cups or wide-brimmed serving bowls. Serve immediately while everything is cold and the textures are distinct.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -3
Calories
262
per serving
High in protein · 39gLow sugar · 8gLow saturated fat · 1g
Protein
39g
Carbs
20g
Fat
5g
Sat. fat
1g
Fiber
5g
Sugar
8g
Sodium
1237mg
Gluten FreePescatarianDairy FreeLow CarbMediterraneanHeart HealthyAnti InflammatoryWeight ManagementHigh ProteinOmega 3 RichLow Sugar
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Grade pending
Environmental impact
Estimated footprint
Grade pending · 85% ingredient coverage
kg CO2e
≥3.2
per serving
Large shrimp, peeled and deveined drives 94% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
8
Sour
2
Bitter
4
Spicy
Textures
TenderCreamyCrisp
Aromas
CitrusHerbalBrinyPungent
Kitchen Equipment
Primary Tool
SaucepanCounter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Boil shrimp and scallops in rolling boil for full 2 minutes until opaque and just set. Internal temperature must reach 145°F minimum to ensure safety.
Cross Contamination
Use separate cutting boards, utensils, and containers for raw seafood. Never place cooked or ready-to-eat items on surfaces that held raw shrimp or scallops.
Storage
Immediately refrigerate cooked seafood at 40°F or below after ice-water rinse. Keep sauce and vegetables chilled separately until assembly. Serve within 2 hours of final assembly.
Shelf Life
Prepared seafood cocktail maintains quality for up to 24 hours refrigerated but is best consumed within 4-6 hours for optimal texture and safety.
High Risk Population
Pregnant individuals, elderly, young children, and immunocompromised persons should only consume fully cooked seafood. Avoid if raw consumption is suspected.
Handling
Pat seafood completely dry after ice rinse and before refrigeration. Excess moisture dilutes the lime-citrus sauce and compromises food safety.
Allergen Warning
This dish contains shellfish (shrimp) and mollusks (scallops). Even after cooking, individuals with seafood allergies must avoid this dish entirely.
Pro Tips
Technique
Two minutes exactly in boiling water — I time it the way she taught me, with a stopwatch in hand. The moment the seafood turns opaque, it goes straight into ice water. That snap stops the cooking and locks in the tender, buttery texture we want.
Substitution
No fresh lime? A good squeeze of lemon will save you, though the brightness shifts slightly. If cayenne feels too harsh, a finely minced serrano pepper stirred into the sauce gives a more floral, green heat that I often prefer.
Presentation
Fold the diced avocado in at the absolute last moment, just before serving. Those bright green cubes should stay intact and creamy, not turn muddy from sitting in the citrus sauce.
From the chef
This cocktail is cold, bright, and built to leave nothing heavy behind — shrimp and scallops briefly blanched and immediately shocked in ice water so they stay plump, then folded into a lime-tomato sauce sharpened with finely diced yellow onion and a precise hit of cayenne. Cucumber stays crisp, avocado goes in last to keep each piece intact and creamy. The sea leaves a signature on everything it touches, and the job here is simply not to hide it. Serve well chilled, and let the lime do its work.
TagsCitrus ForwardSeafoodPeruvianCold DishLimeCayenne
AllergensShellfishMollusk
Source: generated · June 10, 2026