Scallop-and-Halibut Ceviche Salad

By Jonathan Reynolds

Updated June 4, 2024

Scallop-and-Halibut Ceviche Salad — Chris Callis for The New York Times. Food Stylist: Rick Ellis.

Total Time: 1½ hours
Rating: 4(60)
Notes: Read community notes

This recipe came to The Times from Fanny Singer, the daughter of Alice Waters, the chef and food activist. It’s inspired by Ms. Singer’s favorite street food. Ceviche is almost always so astringent that the fish loses identity, but the freshness of the ingredients and softness of the lime marinade here are neither confrontational nor eye-squinching. It’s simple stuff: avocado, grapefruit, prickly chile, cilantro, lime and an absolutely fresh sea creature. Making the dish takes a bit of work, but it’s the perfect recipe for when you don’t want to turn on the stove.

Featured in: KITCHEN VOYEUR; Organically Grown

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Ingredients

Yield:serves 8

1¼pounds fresh sea scallops, sliced in half horizontally and then quartered
1¼pounds fresh skinless halibut fillet, cut into half-inch cubes
Sea salt to taste
2cups lime juice (from about 16 limes)
4 to 6Serrano or jalapeño peppers, halved, seeded and finely chopped
2medium shallots, finely chopped
⅓cup chopped cilantro leaves, plus more for sprinkling
½cup extra-virgin olive oil
8leaves Boston or butter lettuce
2grapefruits (one ruby, one white), peeled and segmented
2avocados, peeled and thinly sliced

Ingredient Substitution Guide

Preparation

Step 1
Place the scallops and halibut in separate nonreactive bowls. Season each generously with salt. Add ¾ cup lime juice to each bowl, toss again, cover and refrigerate. After 45 minutes, drain the halibut, discarding the lime juice, and return halibut to the bowl. Fifteen minutes later, repeat with the scallops.
Step 2
Combine the peppers, shallots, cilantro and remaining ½ cup lime juice in a nonreactive bowl, cover and refrigerate.
Step 3
Fifteen minutes before serving, whisk olive oil into shallot mixture. Pour half over the scallops and half over the halibut. Toss and refrigerate for 15 minutes.
Step 4
Line each of eight plates with a lettuce leaf. Top with a layer of grapefruit and a layer of avocado. Adjust seasoning of scallops and halibut. Place a handful of each over the avocado slices and sprinkle with cilantro.

Ratings

4 out of 5

60 user ratings

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jen segal3 years ago

Had some sushi grade left over hamachi that did very well with this prep. Perhaps a tad long marinating for this delicate fish as it was fairly firm when serving. Lovely flavor combinations - Used a fresh baby gem lettuce.

Laura G.6 years ago

Great recipe; first appeared in--maybe Food and Wine?--years ago. Without the grapefuit, avocado, and lettuce, it's still a great basic ceviche. The two fish complement each other nicely but either alone is fine (although scallops area bit rich). I had green gralic from my CSA so subbed that for shallots with fine effect.

Jo6 years ago

This was delicious. I used all scallops and papaya in place of grapefruit. I will be making it often.

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