Seabass and scallop ceviche

Difficulty: ★★☆


  • 1 lb.Sea bass filet
  • 4 Scallops
  • 2/3 Cup lemon or lime juice
  • 1 Chili pepper
  • 5 Tablespoons olive oil
  • Salt and pepper
  • 1 Yellow pepper
  • 1 Onion
  • 1 Avocado
  • 1/3 Cup peeled pistachios

Category: Main course


Clean and debone fish, remove the loins and chop them in longitudinal strips. Cut scallops into thin slices and set aside. Marinate the fish, scallops and chopped chili in the lemon or lime juice and refrigerate for an hour. Chop the onion, pepper and avocado in fine brunoise. Season with oil and sprinkle with chopped pistachios. It can be served on a bed of lettuce, or as a side dish.