SERVES 2 – 3 People


1/3 Lb Firm White Fish (No Skin)
1/3 Lb Bay Scallops
1/3 Lb Shrimp, Cleaned, Shelled And De-Veined (Or You Can Use Any Combination That You Like)
Juice Of 6-8 Limes, Reserve Zest
I Large Tomato, Diced
1 Green Pepper, Diced
Sat & Pepper To Taste
2 Jalapeno Peppers, Diced Small (You Can Remove Seeds For Less Heat)

2 Tbsp White Balsamic Vinegar
2 Tbsp Extra Virgin Olive Oil
1 Medium Onion, Diced Small
2 Tbsp Fresh Cilantro, Finely Chopped
½ Tsp Ground Cumin
Hot Sauce To Taste (About 2 Shakes)
1 Avocado, Diced
1/3 Cup Green Olives, Sliced.


1.      Dice Fish Into ½ Inch Pieces

2.      Place All Seafood Into Glass Bowl And Cover Completely With Lime Juice. Cover And Refrigerate Overnight, Stirring Gently Often.

3.      A Few Hours Before Serving, Drain Juice From Fish (But Reserve A Bit So Fish Does Not Dry Out). Combine All Additional Ingredients And Gently Fold Into Seafood. Season With Salt & Pepper

4.      Allow Ceviche To Chill In Refrigerator For At Least 2 Hours.

Serve Garnished With Avocado And Olive With A Sprig Of Cilantro


4960 Bethesda Ave,
Bethesda, MD. 20814
Tel: 301-841-8151

Store Hours»
M-F 10am-8pm
Sat 9am-7pm
Sun 10am-6pm

Best of Bethesda

Pescadeli Catering