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Ceviche {with Halibut, Scallops & Shrimp}

Libby with Lemony Thyme
5 from 1 vote
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Prep Time 4 hours 30 minutes
Total Time 4 hours 30 minutes
Servings 4 -6

Ingredients
  

  • 1 4- ounce halibut filet
  • 4 large sea scallops
  • 6 ounces medium raw shrimp peeled and deveined
  • 6 - 7 limes
  • 1 tsp. minced garlic
  • 1 Serrano pepper very thinly sliced
  • 1/2 cup plus 2 Tbl. chopped fresh cilantro
  • 1/4 cup diced cucumber
  • 1/4 cup diced Roma tomato
  • 1/4 cup diced yellow bell pepper
  • 1/4 cup diced red onion
  • 1 Fresno pepper thinly sliced
  • 1/4 cup olive oil
  • 2 avocados
  • corn tortilla chips to serve

Instructions
 

  • Cut halibut into 1/2-inch cubes. Place in non-reactive bowl (stainless steel or glass) with 1 tsp. minced garlic, 8-10 slices Serrano pepper, 2 Tbl. fresh chopped cilantro and enough fresh lime juice to cover fish completely (about 4 limes). Cover with plastic wrap and marinate in refrigerator for 4 hours. Drain and discard marinade.
  • Meanwhile, bring a pan of water to boil and blanch shrimp and scallops for one minute. Drain and rinse under cool water. Cut each shrimp into 2-3 pieces and dice scallops.
  • Combine cold cooked halibut with shrimp, scallops, diced veggies and 1/2 cup fresh chopped cilantro. In a small bowl whisk together 1/4 cup olive oil with 4 Tbl. fresh lime juice (about 2 limes). Pour onto ceviche and toss to combine. Chill well, about 30 minutes.
  • To serve, cut avocados in half, discard pits. Scoop out some of the flesh, dice and add to ceviche. Fill avocado bowls with ceviche and serve with corn tortilla chips.