You do not need to go to Mexico to eat a great ceviche.  Actually, is very easy to make!  My ceviche of course is outstanding.  It is a great dish, always, but especially if you are on a diet, it is the right thing to eat: low in calories, yet you feel good after eating it and do not go to bed dreaming of food.


Ceviche with scallops, pear tomatoes, cilantro, and avocado.

Ceviche can be served as an entree or as appetizer in a formal dinner.

Here the food is cooked with acid rather than fire, but practically speaking is still fully cooked food.



So this is how you make it.

Ingredients (for 4 to six appetizer portions)

  • 2 pounds of lemons or limes
  • 1 pound of sea scallops, or mixed fish. You can use any fish you want: swordfish, tuna, clams, shrimp, etc. The only thing is, if you use fish other than scallops, double the time you marinate the fish in lemon/lime.
  • 1 bunch of fresh cilantro, minced
  • 8 oz of pear tomatoes, sliced in halves. A mix of yellow, orange, and red pear tomatoes makes the dish more colorful.
  • 3 ripe avocados, peeled and cut into bite-sized pieces.
  • 1 tablespoon extra-virgin olive oil
  • ½ cup of tomatillo sauce (homemade or from a store – I use the tomatillo sauce from Frontera Grill)
  • 1 Jalapeño pepper, minced
  • Salt to taste (I like to use black salt, which looks better when it’s served)


  1. Squeeze the lemons or limes into a glass bowl.
  2. If you are using scallops, slice them perpendicularly, about 4 slices per scallop. If you are using other fish, cut into bite-sized pieces.
  3. Gently mix and cover with plastic. Refrigerate at least 20 minutes, and up to 2 hours. Be careful not to “overcook” the fish as it marinades in the lemon/lime juice.
  4. Separately, mince the cilantro, cut the pear tomatoes into 2 or 4 pieces (depending on size), and peel and cut avocado in slices 1 inches long, 3-4 mm thick.
  5. Put in a bowl, add ½ cup of tomatillo sauce, and 1 or more minced jalapeño peppers.
  6. Add 1 tablespoon olive oil and black salt to taste. Mix these ingredients together just before you are ready to eat.
  7. Drain the scallops/fish though a colander, put the scallops/fish in a bowl, add the reserved tomato/cilantro/avocado/tomatillo mixture and gently mix the ingredients together.
  8. Serve individual portions in a nice cup or bowl over a piece of lettuce as garnish, as the picture below demonstrates.Ceviche In Bowls