Ingredients6 h 45 m servings 91 cals
- Stir the halibut, shrimp, scallops, lemon juice, and grapefruit juice together in a glass bowl. Cover, and refrigerate at least 6 hours until the halibut turns opaque.
- Stir the bell pepper, jalapeno pepper, onion, olives, ginger, sugar, salt, and tomato paste together in a glass bowl until no chunks of tomato paste remain. Drain the seafood, and add to the vegetable mixture along with the tomatoes. Gently stir until evenly combined, then return to the refrigerator to chill at least 15 minutes before serving.
Per Serving: 91 calories; 1.6 g fat; 9.4 g carbohydrates; 10.8 g protein; 28 mg cholesterol; 524 mg sodium. Full nutrition
ReviewsRead all reviews 3
I took this to a dinner party and had many requests for the recipe. To the previous reviewer (the first one to write a review) please don't rate a recipe as only 3 stars if you have even not mad...
Haven't made this yet, but I have a surplus of grapefruit and lemons from my trees this year, and I love making ceviche with all of the fresh seafood we have here on the northwestern Gulf coast ...