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California Ceviche

California Ceviche Recipe

  • 1 pound red snapper, cut into 2-inch cubes
  • 8 ounces sea scallops, halved
  • 8 ounces medium shrimp, peeled and deveined
  • 2 ripe tomatoes, diced
  • 1 bunch green onions, thinly sliced on the diagonal
  • 1 small yellow bell pepper, diced
  • 1 carrot, peeled and grated
  • ½ cup chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 1 small jalapeño chile, seeded and minced
  • 1 garlic clove, minced
  • ½ cup red verjus (see Notes)
  • Juice of 1 lime
  • Juice of ½ lemon
  • 1 tablespoon extra-virgin olive oil or lemon olive oil
  • 2 avocados, diced
  • Kosher salt
  • Freshly ground pepper
  • 8 small butter lettuce leaves
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 470kcal (23%)
Total Fat 23g (35%)
Saturated Fat 3g (17%)
Cholesterol 196mg (65%)
Total Carbohydrate 24g
Dietary Fiber 9g
Sugars 8g
Protein 45g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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