• Prep: 15 min
  • Cook Time:
  • Total: 15 min
  • Serving: 6

Beat the heat with this citrus and spice infused seafood dish that "cooks" in its own marinade. The acids in the lemon and lime juices cook the fish so you don't have to. Buy extremely fresh fish from a respected purveyor and use a stainless steel or glass bowl. This is a perfect dish for outdoor gatherings as well as summer evening patio dining at home. Serve as an appetizer with baked tortilla chips or as a salad with a bowl of richly colored mixed greens.


  • 1 pound boneless, skinless firm white fish, such as halibut, flounder, or sea bass
  • 1 pound scallops
  • Juice of 3 lemons (about 1/2 cup)
  • Juice of 4 to 5 limes (about 1/2 cup)
  • 1/2 teaspoon salt
  • 3 scallions or green onions, chopped (about 1/2 cup)
  • 1, 5-ounce small red onion, chopped (about 1/2 cup)
  • 2 roma tomatoes, chopped (about 1/2 cup)
  • 1 jalapeno, seeded and minced
  • 1 clove garlic, minced
  • 1/4 cup fresh cilantro, chopped (substitute parsley, if preferred)
  • 1/2 cup dry white wine
  • 1 teaspoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • Black pepper to taste


  1. Cut fish and scallops (if using sea scallops) into bite-sized pieces.
  2. In a glass or stainless steel bowl, combine fish, scallops, citrus juice and salt.
  3. Cover and refrigerate, stirring occasionally for 4 hours or until fish is translucent.
  4. Drain and discard liquid.
  5. Add remaining ingredients to fish.
  6. Mix well and refrigerate until ready to eat.
  7. The flavors will develop as the ceviche sits but eat it by the next day because ingredients will begin to break down.
  8. If necessary, drain before serving.
  9. Oven baked tortilla chips make a great accompaniment


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