23 Oct 2012

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.



In support of my plea to you to experiment with Mexican cuisine, I offer this easy recipe.  I have served this dish and received rave reviews for over 30 years.  There are few recipes easier and more tasty.  It looks great at a fancy dinner party or prepared just for you, enjoy.

Ceviche is any raw fish marinated in acidic fruit. The acid will cook the fish and you can watch the fish turn from a pinkish grey color to white and opaque in less than an hour.  There is no limit to the variety of fish that can be prepared in this way and each Latin country has their own specialty.

I use scallops most often because I find that they are available year round, are well priced and require very little preparation.  If you choose to use fish fillets, cut them into small pieces before marinating.  Taste the seviche and adjust the seasonings to your personal preferences.



2 pounds baby scallops (if large, cut into smaller pieces)

1 cup lime juice

½ cup lemon juice

½ cup chopped red onion

1 medium tomato, chopped

1 serrano pepper, or more to taste chopped

3 tablespoons chopped cilantro

1 tablespoon olive oil

1 avocado, peeled and sliced

6 romaine lettuce leaves

salt to taste

Equipment: medium glass or ceramic bowl

  • Place scallops, lime and lemon juices, ¼ cup onion, and serrano pepper in the bowl.
  • Cover the bowl and place in refrigerator for 3-4 hours.
  • Remove from the refrigerator and pour off most of the lime juice.
  • Add the tomatoes, cilantro, remaining onion and olive oil to the scallops.
  • On each plate, place a lettuce leaf and fill it with the seviche.  Garnish the plate with slices of avocado.

Serves 6



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