I was in Puerto Vallarta a couple weeks ago with the dude and some friends, during Memorial Day weekend. We went to celebrate the fact that many of us had just turned 30, and to just get away for a little bit with some good company. Anyway, while we were down I think I must’ve eaten dozens upon dozens of tacos, which were amazing, but what really stuck out to me was the ceviche we got here and there. I haven’t had ceviche in a hot minute, so I was reminded on this last amazingly fun trip just how simple, fresh and delicious ceviche is…AND how easy it is to make at home!
Today we have a super simple version using tilapia (a simple, mild and inexpensive fish) and bay scallops. You can even omit the scallops if you want, but I just absolutely love the light, sweet flavor and soft texture of scallops, they’re like ocean candy to me. So good. While I prefer a very mildly “cooked” ceviche, you can definitely have it “cook” for a longer amount of time, than the 30 minutes to 1 hour directed in the recipe. Just make sure your seafood is very fresh, that’s something that’s needed for a successful ceviche, but other than that you can play around with different things like charred corn kernels, diced radish, green onions, whatever you want!
Makes 1 quart
1 lb. boneless skinless tilapia fillets, diced
1/2 lb. bay scallops, halved
12 large limes, juiced (about 1 1/2 cups)
2 roma tomatoes, seeded and diced
1 jalapeno, seeded and thinly sliced
1/2 avocado, diced
1/2 cup diced cucumber
1/4 cup diced red onion
3 tablespoons minced cilantro
salt and pepper to taste
1. Place tilapia and scallops into a large mixing bowl and top with lime juice. Stir mixture to combine, cover with plastic wrap and refrigerate for about 30 minutes (and up to 12 hours).
2. Remove mixture from the refrigerator and drain. Add remaining ingredients to the bowl and generously season with salt and pepper.
3. Cover and refrigerate for an additional 30 minutes.
4. Serve with extra lime wedges, hot sauce and tostadas.