Eric and Debi's Seafood Seviche

Eric and Debi's Seafood Seviche

3
Eric & Debi 0

"This is a fresh seafood dish that pops with flavor and keeps you coming back for more. Serve with toasted points of fresh, gourmet bread."
Saved
Save
I Made it Rate it Share Print

Ingredients

6 h 45 m servings 91 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 91 kcal
  • 5%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 524 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  1. Stir the halibut, shrimp, scallops, lemon juice, and grapefruit juice together in a glass bowl. Cover, and refrigerate at least 6 hours until the halibut turns opaque.
  2. Stir the bell pepper, jalapeno pepper, onion, olives, ginger, sugar, salt, and tomato paste together in a glass bowl until no chunks of tomato paste remain. Drain the seafood, and add to the vegetable mixture along with the tomatoes. Gently stir until evenly combined, then return to the refrigerator to chill at least 15 minutes before serving.

Reviews

3

I took this to a dinner party and had many requests for the recipe. To the previous reviewer (the first one to write a review) please don't rate a recipe as only 3 stars if you have even not mad...

Haven't made this yet, but I have a surplus of grapefruit and lemons from my trees this year, and I love making ceviche with all of the fresh seafood we have here on the northwestern Gulf coast ...

I also have served this at parties it's always a hit. Nice, light and easy to prepare.