Ceviche from SoBo

Name: Ceviche from SoBo
Prep time: PTM
Ingredients: 16 oz. halibut fillet, finely diced; 8 oz. spot prawns, finely diced; 6 oz. scallops, finely diced; 3 cups key lime juice; 1 cup roma tomatoes, seeded and finely diced; 1 cup red and yellow bell peppers, finely diced; 1/2 cup chives, finely chopped; 4 serrano chiles, finely diced; 2 avocadoes, finely diced; 1/2 cup cilantro, finely minced; 3 tsp. salt; 1/4 cup good quality extra-virgin olive oil

appetizers, seafood

March 4, 2016

From Tofino Time and SoBo - the cookbook.

Ingredients

16 oz. halibut fillet, finely diced

8 oz. spot prawns, finely diced

6 oz. scallops, finely diced

3 cups key lime juice

1 cup roma tomatoes, seeded and finely diced

1 cup red and yellow bell peppers, finely diced

1/2 cup chives, finely chopped

4 serrano chiles, finely diced

2 avocadoes, finely diced

1/2 cup cilantro, finely minced

3 tsp. salt

1/4 cup good quality extra-virgin olive oil

Directions

1In a large glass bowl, combine the halibut, prawns, scallops and lime juice and let marinate for 2-3 hours. Drain and gently fold in the remaining ingredients. Serve with lettuce leaves and fresh corn chips, drizzled with a little more olive oil.

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