Mexican Ceviche


Cooking with One Chef One CriticI think I’ve done more cooking segments on TV with Rebecca Quinton of Quintanas in St. John’s than with any other chef, with the exception of Steve. Rebecca is a real pro, and Mexican food with a Texas twist is her specialty. Rebecca hails from Texas: she grew up with the flavours she creates at Quintanas. She prepared this ceviche of scallops for an episode of One Chef One Critic.

  • Yield: 8 Servings


  • 2 lb (1 kg) scallops
  • 1½ cup (375 ml) fresh lime juice
  • 1 cup (250 ml) onion, very finely chopped
  • 1 cup (250 ml) tomato, seeded and finely chopped
  • 2 pickled jalapeño peppers, seeded and slivered
  • 1 cup (250 ml) chopped black olives
  • ½ cup (125 ml) capers
  • 3 tbsp (45 ml) extra virgin olive oil
  • 1 tsp (5 ml) fresh oregano, finely chopped
  • ½ cup (125 ml) fresh cilantro, finely chopped
How to Make It
  1. Combine all ingredients except cilantro in a flat dish and refrigerate overnight.
  2. Before serving, drain completely and garnish with cilantro. Serve with crackers.

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