Springtime Halibut & Scallop Ceviche

1¼ hours total6 small portions$5.75/person
Ceviche tends to fall in that category of “special things we love to eat at a restaurant but never make at home.” And yet, prepping a batch of ceviche for a fun occasion is shockingly easy: all you need is super fresh fish, lots of lemons, herbs and aromatics. We'll be serving ours as a hearty appetizer to friends but you can certainly make the portions bigger and turn it into the main event. As soon as jalapenos come into season, we’ll be throwing them in there too, but until then, our springtime version gets its heat from a pinch of Marash chile.


½ lb fresh Halibut, cut into ½” cubes

½ lb fresh Scallops, cut lengthwise and then into quarters

2 cups Lemon Juice (we used about 2 lbs of lemons)

1 Shallot, minced

3 Green Onions, whites and pale green parts chopped roughly

½ cup Cilantro, chopped roughly

2 Japanese Cucumbers, peeled, halved lengthwise and then cut into ½” chunks

Olive Oil


Marash chile

2 Avocados, sliced

Tortilla Chips or Lettuce for serving

Step 1

Place halibut and scallops in separate bowls. Add ½ to ¾ cups lemon juice to each, just enough to cover the fish. Refrigerate both. After 45 minutes, drain the halibut and put it back in the fridge. 15 minutes later, do the same with the scallops.

Step 2

Place shallots and green onions in a small bowl. Cover with ¼ to ½ cup of lemon juice. Allow to macerate in the fridge for at least 15 minutes.

Step 3

When you’re ready to serve, combine in one large bowl the scallops, halibut, a glug of olive oil, and two pinches of salt. With a slotted spoon, take the green onions and shallots out of the lemon juice and add to the bowl with the cilantro and the cucumbers. Mix gently and taste for lemon and salt.

Step 4

Divide into small bowls and finish with slices of avocado and chili flakes to taste. Serve with tortilla chips or lettuce leaves for easy devouring.