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Sustainable Seafood: Three-Seafood Ceviche

Updated: May 23, 2019

Monterey Bay Aquarium's Cooking for Solutions offers a wide range of recipes with the help of Seafood Watch® to provide insight on the most environmentally friendly ways to cook delicious seafood.

This recipe comes from Steve Johnson, a talented chef at Hyatt Regency Monterey, awarded Chef of the Year in 2010 there. Johnson is consistently evolving his kitchen, emphasizing presentation while creating exquisite creations that ensure you receive the ultimate culinary experience.

Seafood Watch® currently recommends wild-caught Pacific halibut and handline-caught California halibut, both from the U.S.; farm-raised shrimp from the U.S. and Canada, wild-caught shrimp from the U.S. (except Louisiana) and Canada and all shrimp that are Aquaculture Stewardship Council, Naturland certified; and farm-raised scallops from all sources, wild-caught weathervane scallops from Alaska and all scallops that are Aquaculture Stewardship Council, Marine Stewardship Council, and Naturland certified.

Check here for scallops, here for halibut, and here for shrimp for any updates on to these recommendations since posting.

Three-Seafood Ceviche (serves 4)


For the marinade

  • 1 and 1/4 cups lime juice

  • 1 tbsp. lime zest

  • 1/2 cup rice wine vinegar

  • 1/4 cup sugar

  • 1 tsp. chile flakes

  • 3 tsp. salt

  • 3/4 tbsp. minced ginger

  • 3/4 cup ponzu sauce

For the ceviche

  • 11 oz. scallops, diced 1/4"

  • 11 oz. halibut, diced

  • 11 oz. Pacific white shrimp

  • 1 large red onion, diced

  • 1/2 cup cilantro

  • 2 and 1/4 cups peeled, diced orange

  • 1 and 1/2 cups diced mango

  • 1/4 cup pepper


For the marinade

Place all ingredients in mixing bowl and whisk to combine. Taste to make sure marinade is not too tart.

For the ceviche

Rinse all fish. Place scallops, halibut and shrimp in marinade. Add red onion. Stir all these ingredients together in mixing bowl, cover and refrigerate 4 hours, stirring occasionally.

To finish

Thirty minutes before serving, add cilantro, fruit and pepper. Enjoy!


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