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Ceviche from SoBo

Yields1 Serving

From Tofino Time and SoBo - the cookbook.

 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

In 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.