Easy SoBo Ceviche

Is SoBo the ultimate West Coast restaurant? It started out in 2003 as a purple food truck and the fare issuing from the miniscule kitchen was so good and so pure that it quickly become something of a phenomena. Chef Lisa Ahiers may have more solid and larger surroundings these days but she’s never lost that authentic touch—nor the ability to wow you with simple ingredients.

  • By Chef Lisa Ahiers, SoBo
  • April 23, 2015
  • Yield: 6-8 servings


½ lb halibut, diced small

¼ lb spot prawns or large shrimp, peeled and deveined, diced small

¼ lb scallops, diced small

1½ cups lime juice (preferably key lime) (about 40 key limes or 16 limes)

2 serrano chilies, seeded, diced small

½ avocado, diced small

½ Roma tomato, seeded, diced small

¼ medium red bell pepper, diced small

1 green onion, thinly sliced

¼ cup chopped fresh cilantro

1½ tsp salt

1 Tbsp extra virgin olive oil

1 head gem lettuce (or you can use baby romaine or baby Bibb leaves) or 4 cups tortilla chips


The last thing you want to do on a summer day is spend a lot of time in a hot kitchen. This dish requires no heat and is so quick and easy (although it needs to be prepped a couple of hours in advance) that you can get right back outside to enjoy the sunshine.

This recipe is a lazy Sunday favourite in my household. Ceviche is best eaten within 12 hours of preparation, so keep your batches small, and use the freshest seafood available.

Combine the halibut, prawns, scallops and lime juice in a medium-sized bowl and marinate for 2 to 3 hours in the refrigerator. The marinating is the cooking—the citric acid in the lime juice changes the texture of the fish to that of cooked while retaining the “raw” taste—no heat is used.

Drain off the lime juice and discard. Carefully fold in the chilies, avocado, tomato, peppers, green onions, cilantro and salt. Keep the ceviche well chilled until ready to serve.

To serve, drizzle the olive oil over the ceviche and use the gem lettuce leaves or chips to scoop it up and enjoy.

Cook’s Note: Dicing all the seafood into a uniform size will ensure it  marinates evenly. Dice the vegetables a little smaller than the seafood.

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