City Ceviche

City Ceviche

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"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 essential. Please note that the serving size is meant for appetizer portions."
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1 h 35 m servings 83 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 83 kcal
  • 4%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 5.1g
  • 2%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  1. Remove the tough side muscles from scallops, if necessary; slice scallops in half horizontally.
  2. Fill a 1-quart saucepan 3/4 full with salted water and bring it to a boil. Add scallops and reduce heat to a bare simmer. Poach scallops until just cooked through, about 1 minute. Use a slotted spoon to transfer the scallops to a bowl of ice water to stop the cooking process.
  3. Return the water to a boil and poach shrimp in the same manner, transferring them to a bowl of ice water after they become opaque inside and turn pink, 2 to 3 minutes.
  4. Drain the scallops and shrimp well and pat dry; place them in a glass or ceramic bowl and pour in lime juice and orange juice. Cover and refrigerate for 30 minutes.
  5. Pour off most of the juice from the seafood (just leave it moist) and mix in orange zest, red onion, red and yellow bell peppers, tomato, chile pepper, cilantro, salt, cumin, and cayenne pepper. Refrigerate an additional 30 minutes. Just before serving, gently mix in avocado and drizzle the ceviche with olive oil. Serve in martini glasses or stemmed margarita glasses.


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I tried this ceviche because there was an addition of red and yellow peppers which I had on hand. I really liked the addition of the peppers- it gives an extra crunch and color. This is first ti...

Very good... Best ceviche recipe I've found (and I've tried like 10) only thing I added was hot sauce.. we love spicy :-)

Took too long for something that comes out worse than the individual parts. Better off with shrimp with a little cocktail sauce and scallops with a little butter. Sometimes less is more.

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