Scallop-and-Halibut Ceviche Salad Recipe

Name: Scallop-and-Halibut Ceviche Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds fresh sea scallops, sliced in half horizontally and then quartered; 1 1/4 pounds fresh skinless halibut fillet, cut into half-inch cubes; Sea salt to taste; 2 cups lime juice (from about 16 limes); 4 to 6 Serrano or jalapeno peppers, halved, seeded and finely chopped; 2 medium shallots, finely chopped; ⅓ cup chopped cilantro leaves, plus more for sprinkling; 1/2 cup extra-virgin olive oil; 8 leaves Boston or butter lettuce; 2 grapefruits (one ruby, one white), peeled and segmented; 2 avocados, peeled and thinly sliced

Servings: persons

1 1/4 pounds fresh sea scallops, sliced in half horizontally and then quartered
1 1/4 pounds fresh skinless halibut fillet, cut into half-inch cubes
Sea salt to taste
2 cups lime juice (from about 16 limes)
4 to 6 Serrano or jalapeno peppers, halved, seeded and finely chopped
2 medium shallots, finely chopped
⅓ cup chopped cilantro leaves, plus more for sprinkling
1/2 cup extra-virgin olive oil
8 leaves Boston or butter lettuce
2 grapefruits (one ruby, one white), peeled and segmented
2 avocados, peeled and thinly sliced

1
Place the scallops and halibut in separate nonreactive bowls.
2
Season each generously with salt.
3
Add 3/4 cup lime juice to each bowl, toss again, cover and refrigerate.
4
After 45 minutes, drain the halibut, discarding the lime juice, and return halibut to the bowl.
5
Fifteen minutes later, repeat with the scallops.
6
Combine the peppers, shallots, cilantro and remaining 1/2 cup lime juice in a nonreactive bowl, cover and refrigerate.
7
Fifteen minutes before serving, whisk olive oil into shallot mixture.
8
Pour half over the scallops and half over the halibut.
9
Toss and refrigerate for 15 minutes.
10
Line each of eight plates with a lettuce leaf.
11
Top with a layer of grapefruit and a layer of avocado.
12
Adjust seasoning of scallops and halibut.
13
Place a handful of each over the avocado slices and sprinkle with cilantro.

398

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

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 1/4 pounds fresh sea scallops, sliced in half horizontally and then quartered, 1 1/4 pounds fresh skinless halibut fillet, cut into half-inch cubes, Sea salt to taste, 2 cups lime juice (from about 16 limes), and more.

Yes, Scallop-and-Halibut Ceviche Salad 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!

Scallop-and-Halibut Ceviche Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions