Tropical Ceviche

Before I posted this recipe I wanted to make sure that it wasn’t just my husband that loved it. He has a fancy palate, but sometimes I feel the need for confirmation from the “outside.” This recipe passed. My friends loved it, and I was very glad Todd didn’t eat it all before we arrived at our friend’s home!

Buy the FRESHEST fish you can find (know your fishmonger) and look for thin-skinned limes since they will yield the most juice. The thick, bumpy-skinned limes have about a ¼” thick peel and barely any juice, no matter how hard you squeeze them. Do NOT buy bottled lime juice – it will have an off flavor.


Tropical Ceviche

Serves an intimate dinner party of 8


  • 1# fresh halibut, cut into small dice
  • ½# fresh scallops, cut into small dice
  • 2C fresh lime juice (5-6 thin-skinned ones)
  • 1 mango, cut into small dice
  • 1-1½C fresh pineapple, cut into small dice
  • 6 plum tomatoes, seeded, and chopped
  • 1 bunch of scallions, the white and part of the green thinly sliced
  • 1 jalapeño, seeded and minced
  • ½ of a sweet onion (or 1 small, red onion), minced
  • ½C fresh cilantro, chopped
  • 3T EVOO
  • 2 limes
  • sea salt and pepper to taste

Directions: Strain the lime juice to remove the pulp. In a large, stainless steel or glass bowl, gently drop in the seafood and cover it with the fresh lime juice. Let sit for 4 hours in the refrigerator to “cook” the fish (the fish will look opaque). After 4 hours, strain and discard the marinade.

Return the “cooked” seafood to the bowl and add the fruit, vegetables, and cilantro. Drizzle with the olive oil and give a gentle stir. Squeeze the extra two limes into the ceviche and give it another gentle toss. Salt and pepper to taste.

Serve with organic, non-GMO tortilla chips.



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