Before the current Poke Bowl/Ceviche trend, I first heard about ceviche from a roommate in college, who had lived abroad in South America the semester before, and had learned about it from her host parents. She was marinating fish in lime juice and telling me it was going “cook” the fish — without any use of heat! I was VERY skeptical, that can’t be a real thing? Right?! I mean I’m all about raw fish in sushi, but to take non-sushi grade fish and eat it without applying heat.. that went against everything I’d ever thought I knew about cooking fish. Well a few hours later, she had actually cooked the fish in just lime juice!
Fast Forward to present, and after many years of experimenting with many different recipe and ingredients, I discovered my new favorite way to make and consume ceviche! Scallops + Halibut + a hint of sweetness added to the regular ceviche lime mixture with orange juice and mango = a whole new AMAZING flavor profile!!
Also I want to thank my wonderful and talented boyfriend, Sharif for helping me create, eat, photograph and edit this ceviche recipe.
- 8 ounces fresh Halibut
- 12 ounces fresh Bay Scallops
- Juice of 1 large fresh orange
- Juice of 8-10 limes (more as needed)
- Zest of 1 lime
- 1 cup chopped fresh cilantro
- 2 cups diced Persian cucumber
- 1/2 cup diced red onion
- 2 jalapeños, finely chopped (Seeds and white meat removed for less heat)
- 5 tablespoons olive oil
- Salt and freshly cracked black pepper
- 1 mango cubed
- 2 Avocados sliced and diced
- 3 roma tomatos diced
- Put your fresh scallops into a large bowl and then cut the halibut into small bite sized pieces (about 1/2 inch each) and add to the bowl.
- Cut persian cucumber into small bite sized pieces, dice the red onion and jalapeños, and de-stem and chop the cilantro. Add to bowl with the scallops and halibut.
- Then to the bowl, add the juice of the limes, orange juice, lime zest, cilantro, olive oil, salt and freshly cracked black pepper. Combine so all the fish is covered in the lime and orange juice. Cover with saran wrap and refrigerate for 2-3 hours.
- After 2-3 hours the fish should be “cooked,” meaning that each piece of fish has a white opaque look. If the fish still looks raw, re-cover it and put it back in the refrigerator for an additional 30 minutes to an hour.
- Once the fish has been cooked fully, add the mango, avocado, and tomato to the same bowl. Gently mix to combine.
- Taste and season with additional salt, pepper or lime juice as needed.
- Serve and enjoy!