By Lisa Ahier
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Take one look at this ceviche and you'll understand what all the hype is about. 



  • 455 grams halibut fillets, small diced
  • 225 grams spot prawns, small diced
  • 170 grams scallops, small diced
  • 3 cups key lime juice, fresh squeezed
  • 1 cup roma tomatoes, seeded, small diced
  • 1 cup red & yellow peppers, small diced
  • 1/2 cup chives, finely minced
  • 4 serrano chiles, finely minced
  • 2 avocados, small diced
  • 1/2 cup cilantro, finely minced
  • 3 teaspoons salt
  • 1/8 cup olive oil, good quality extra virgin


  1. Marinade fish, prawn and scallops for two to three hours in the fresh lime juice.
  2. Drain the fish and carefully fold in the tomatoes, peppers, chives, chiles, avocado,
  3. Add cilantro and salt to taste.
  4. Keep well chilled.
  5. Drizzle extra virgin olive oil over the ceviche right before serving with gem lettuce leaves and fresh corn chips.


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