Fresh, Delicious Ceviche

Its healthy, fresh and Ceviche..... great summer starter.


Escolar 100 Gram , thinly sliced
Yellowfin tuna 110 Gram , thinly sliced
Bay scallops 120 Gram , cut in half
Ground cumin 1/2 Teaspoon
Juice of lemon 2
Lime juiced 1
Orange juiced 1/2
Shallot 1/2 Medium , finely diced
Tomatoes 2 Medium , finely diced
Habanero To Taste , finely diced
Cucumber 50 Gram , peeled, seeds removed and finely diced
Chopped fresh cilantro To Taste
Olive oil 3 Tablespoon
Salt To Taste



1. Into a roasting tray or bowl, place tuna, escolar, and bay scallops as shown in the video. Sprinkle cumin on top.

2. In a separate bowl, mix together lime, lemon, and orange juice.

3. Strain and pour juice over the fish in roasting pan. Cover and place the pan in refrigerator for 20-25 minutes.


4. In a bowl, add shallot, tomato, habanero, cucumber, and cilantro.

5. Drizzle olive oil and season with salt.

6. When the fish is marinated, strain the juice and add scallops to the bowl with shallot tomato mixture. Mix well.


7. On a platter, lay tuna, escolar slices and spoon scallop tomato mixture on top.


8. Finish with a pinch of salt, lime zest, orange zest, fresh parsley and a drizzle of olive oil. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Servings: 3

Nutrition Facts

Serving size

Calories 340Calories from Fat 188

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 341 mg14.21%

Total Carbohydrates 11 g3.7%

Dietary Fiber 1 g4%

Sugars 5 g

Protein 27 g54%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet