Summer ceviche

Here’s a summery seafood appetizer that you may have sampled on a Mexican beach. You can make it without turning on a burner, although, if you use shrimp, you may choose to steam them separately. The juice of the limes will cook the fish and scallops as they marinate in the refrigerator.


  • 1 lb. halibut, snapper, flounder or sea bass, or a combination of fish and scallops or fish and shrimp.
  • 5 or 6 limes, or enough to cover the diced seafood
  • 1 cup diced tomato
  • 1 chopped green pepper or other pepper
  • 4 tablespoons chopped cilantro
  • 2 tablespoons chopped parsley
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon oregano
  • 2 chopped jalapeno peppers, more or less according to taste
  • 2 tablespoons white vinegar
  • 1 medium onion, finely chopped
  • 1 diced avocado
  • Dash of Tabasco or other pepper sauce
  • Toast


Dice the seafood in approximately half-inch chunks. Marinate fish or scallops overnight in lime juice in the refrigerator. If using shrimp, steam them, clean them and add to the mix a few hours before serving, because they can become tough if marinaded overnight. Stir frequently to ensure even coverage.

Pour off most of the lime juice, leaving the seafood moist. Add remaining ingredients except avocado. Mix and refrigerate until well chilled.

Add avocado, toss well and serve in a bowl with lime wedges and quartered toast.

Alternatively, dish onto tortilla chips, spread on a tray.

Serves 4 to 6.