Summertime Ceviche

We love, love, love ceviche and it’s a great summertime staple. Fresh, healthy, low in fat and calories, it’s a great appetizer and can be served with tortilla chips, atop a crispy tortilla, or in a fancy schmacy martini glass as we did this week.

It’s a perfectly acceptable diet food and fits in well on the whole foods diet I am trying to maintain. Full of bright flavors from lime, cilantro and peppers, it only takes a few minutes to make (and then several hours to marinate). Most of the effort is in the chopping of ingredients, but it is well worth it. 

I just assemble all the ingredients, spend a little time with my knife and a chopping board, and pour it all into a large, non-reactive bowl. A few hours in the refrigerator and you have a tasty treat. So what are you waiting for?

Mrs. B’s Ceviche

½ pound bay scallops, diced

½ pound raw, peeled and deveined shrimp

½ cup red onion, minced

2 peppers, seeded and diced (jalapenos, pasilla, Anaheim)

3 Roma tomatoes, seeded and diced

2 garlic cloves, minced

½ cup chopped cilantro

8 ounces fresh lime juice (approx. 8 limes)

Mix all ingredients in non-reactive bowl (ceramic, glass, plastic). Cover with lid or plastic wrap and refrigerate for 4+ hours, stirring occasionally.

Yield: 4-6 servings