California Ceviche Recipe

Name: California Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound red snapper, cut into 2-inch cubes; 8 ounces sea scallops, halved; 8 ounces medium shrimp, peeled and deveined; 2 ripe tomatoes, diced; 1 bunch green onions, thinly sliced on the diagonal; 1 small yellow bell pepper, diced; 1 carrot, peeled and grated; 1/2 cup chopped fresh cilantro; 2 tablespoons chopped fresh mint; 1 small jalapeno chile, seeded and minced; 1 garlic clove, minced; 1/2 cup red verjus (see Notes); Juice of 1 lime; Juice of 1/2 lemon; 1 tablespoon extra-virgin olive oil or lemon olive oil; 2 avocados, diced; Kosher salt; Freshly ground pepper; 8 small butter lettuce leaves

Servings: persons

1 pound red snapper, cut into 2-inch cubes
8 ounces sea scallops, halved
8 ounces medium shrimp, peeled and deveined
2 ripe tomatoes, diced
1 bunch green onions, thinly sliced on the diagonal
1 small yellow bell pepper, diced
1 carrot, peeled and grated
1/2 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
1 small jalapeno chile, seeded and minced
1 garlic clove, minced
1/2 cup red verjus (see Notes)
Juice of 1 lime
Juice of 1/2 lemon
1 tablespoon extra-virgin olive oil or lemon olive oil
2 avocados, diced
Kosher salt
Freshly ground pepper
8 small butter lettuce leaves

1
Bring a large saucepan of water to a boil.
2
Gently lower the snapper and scallops into the water, and then immediately transfer them to an ice bath with a slotted spoon.
3
Transfer with the slotted spoon to a colander to drain.
4
Add more ice to the water, if needed, to ready the ice bath for the shrimp.
5
Return the water in the saucepan to a boil and add the shrimp.
6
Remove from heat and let sit for 2 minutes.
7
Transfer to the ice bath.
8
Drain and cut the shrimp in half lengthwise.
9
Add to the colander with the other fish.
10
Mix the tomatoes, green onions, bell pepper, carrot, cilantro, mint, jalapeno chile, and garlic together.
11
Add the snapper, scallops, shrimp, verjus, lime juice, lemon juice, and olive oil.
12
Stir to mix well.
13
Gently stir in the avocado and refrigerate for at least 2 hours before serving.
14
Taste and season with salt and pepper.
15
Stack 2 lettuce leaves on top of each other to form a cup and spoon in one-fourth of the ceviche.
16
Repeat to make 4 servings.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 pound red snapper, cut into 2-inch cubes, 8 ounces sea scallops, halved, 8 ounces medium shrimp, peeled and deveined, 2 ripe tomatoes, diced, and more.

Yes, California Ceviche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

California Ceviche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions