Ingredients
Seafood
- ¾ pound Semi-Firm or Firm White Fish (such as snapper, sea bass, or halibut), cut into ½-inch cubes
- ½ pound Bay Scallops, halved (substitute: Shrimp, cut in halves)
Citrus Marinade
- ¾ Cup Lime Juice (about 6 limes)
- ¼ Cup Orange Juice
- 1 tsp Honey (optional, substitute: Agave syrup)
Vegetables and Herbs
- 2 large Plum Tomatoes, seeded and diced (about ¾ cup)
- 1 large Jalapeno, seeded, ribbed, and finely diced
- ½ small Red Onion, finely diced (about ½ cup)
- 1 clove Garlic, minced
- 1 small Avocado, peeled and diced
- ¼ Cup Mint Leaves, gently packed and chopped
- 3 tablespoons Cilantro, gently packed and chopped (substitute: sliced scallions)
Seasoning
- Sea Salt, to taste
- Ground Black Pepper, to taste
Instructions
- Prepare the Fish and Scallops: Place the fish and scallops on a clean work surface. Use a sharp chef’s knife to cut the fish into ½-inch cubes and halve the scallops. Transfer the diced seafood to a large non-reactive mixing bowl and set aside.
- Make Citrus Marinade: In a small bowl, whisk together lime juice, orange juice, and honey until combined.
- Marinate Seafood: Pour the citrus marinade over the diced fish and scallops. Gently stir with a spoon to coat evenly in the citrus juices. Cover the bowl with plastic wrap and refrigerate for 15-20 minutes, stirring halfway through to ensure even marination.
- Add Vegetables and Garlic: To the marinated seafood, add diced tomatoes, jalapeno, red onion, and minced garlic. Season with sea salt and black pepper to taste. Gently toss to combine all ingredients.
- Chill to Finish Ceviche: Cover the bowl again and refrigerate for another 5-10 minutes, or until the seafood is opaque and ‘cooked’ through by the citrus marinade to your preferred doneness.
- Drain and Add Avocado and Fresh Herbs: Drain the ceviche mixture, discarding excess citrus liquid. Transfer to a serving bowl and gently stir in diced avocado, chopped mint leaves, and chopped cilantro. Adjust seasoning with salt, pepper, and extra herbs if needed.
- Serve Immediately: Serve the ceviche chilled immediately with lime wedges and tortilla or plantain chips as desired. Enjoy this refreshing and zesty seafood dish!
Notes
- Use fresh, high-quality firm white fish such as snapper, sea bass, halibut, or mahi-mahi for best texture.
- If you prefer, substitute bay scallops with peeled shrimp cut in halves for a slightly different flavor and texture.
- Use freshly squeezed lime juice for the best citrus flavor. Avoid bottled lime juice to ensure freshness and acidity level.
- Adjust the amount of jalapeno according to your preferred spice level; remove seeds completely for milder heat.
- The marinating time depends on the size of seafood pieces and personal preference; longer marination results in firmer ‘cooked’ ceviche.
- Drain the citrus liquid before serving to avoid the ceviche becoming too watery.
- Ceviche is best served fresh; consume within the same day for optimal taste and safety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (marination time, no heat applied)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Latin American
- Diet: Gluten Free
