City Ceviche


"A wonderful appetizer to enjoy with friends when San Francisco's Indian summer warms the city. The true way to "cook" the fish is to marinate it in citrus juice overnight. But I find that the poaching process is faster and an easy way to judge if it is indeed "cooked". I often buy precooked shrimp (but NOT frozen!)and just poach the scallops. Best when served with cold beer (we prefer Pacifico) and fresh limes. Using quality and sturdy tortilla chips is quintessential. Please note that the serving size is meant for appetizer portions."
Added to shopping list. Go to shopping list.


0 servings
Serving size has been adjusted!
Original recipe yields 12 servings

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Bring a 1-quart saucepan three-fourths full of salted water to a boil, then add scallops. Reduce heat to a bare simmer and poach scallops until just cooked through, about 1 minute. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water in saucepan to a boil and poach shrimp in same manner. Drain shrimp in a colander and transfer to bowl of ice and cold water to stop cooking. Drain scallops and shrimp well and pat dry. Don’t try to cook the scallops or shrimp through. The lime juice will finish the cooking process.
  2. In a glass bowl, add scallops and shrimp with the lime and orange juice. Cover and refrigerate for a half hour.
  3. Pour off most of the lime juice (just leave it moist) and mix in the peppers, onion, tomato, cilantro, orange zest, salt, cumin and cayenne if using. Refrigerate an additional half hour. Right before serving, add avocado and drizzle with olive oil. Serve in a martini glass or a stemmed margarita glass. For best results, serve with thick and crunchy Casa Sanchez tortilla chips. Enjoy!


Read all reviews 0

Other stories that may interest you