Recipe courtesy of Lemony Thyme
Prep time: 4 hours 30 mins
Total time: 4 hours 30 mins
Author: Libby with Lemony Thyme
Serves: 4-6
Ingredients
- 1 4-ounce halibut filet
- 4 large sea scallops
- 6 ounces medium raw shrimp, peeled and deveined
- 6 – 7 limes
- 1 tsp. minced garlic
- 1 Serrano pepper, very thinly sliced
- ½ cup, plus 2 Tbl. chopped fresh cilantro
- ¼ cup diced cucumber
- ¼ cup diced Roma tomato
- ¼ cup diced yellow bell pepper
- ¼ cup diced red onion
- 1 Fresno pepper, thinly sliced
- ¼ cup olive oil
- 2 avocados
- corn tortilla chips to serve
Instructions
- Cut halibut into ½-inch cubes. Place in a non-reactive bowl (stainless steel or glass) with 1 tsp. minced garlic, 8-10 slices Serrano pepper, 2 Tbl. fresh chopped cilantro and enough fresh lime juice to cover fish completely (about 4 limes). Cover with plastic wrap and marinate in the refrigerator for 4 hours. Drain and discard marinade.
- Meanwhile, bring a pan of water to boil and blanch shrimp and scallops for one minute. Drain and rinse under cool water. Cut each shrimp into 2-3 pieces and dice scallops.
- Combine cold cooked halibut with shrimp, scallops, diced veggies and ½ cup fresh chopped cilantro. In a small bowl whisk together ¼ cup olive oil with 4 Tbl. fresh lime juice (about 2 limes). Pour onto ceviche and toss to combine. Chill well, about 30 minutes.
- To serve, cut avocados in half, discard pits. Scoop out some of the flesh, dice and add to ceviche. Fill avocado bowls with ceviche and serve with corn tortilla chips.
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