Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
City Ceviche Recipe
City ceviche recipe creates excellent appetizers perfect for enjoying with friends when San Francisco's Indian summers warm up urban environments with sophisticated flavors. This metropolitan recipe adapts traditional coastal preparations for city dining while maintaining authentic ceviche characteristics. The urban approach makes traditional seafood accessible to city dwellers.
This city ceviche recipe is an excellent appetizer to enjoy with friends when San Francisco’s Indian summers warm up the city. While marinating in citrus juice overnight is the way to “cook” fish in ceviche, I found that the poaching process is faster and the best and easiest way to judge if it’s cooked. I often buy precooked shrimp (not frozen!) and poach the scallops. It’s best served with cold beer (we prefer Pacifico) and fresh limes. Using quality and sturdy tortilla chips is essential. Please note that the serving size is meant for appetizer portions.
Prep Time:
30 mins
Cook Time:
5 mins
Additional Time:
1 hr
Total Time:
1 hr 35 mins
Servings:
12
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Ingredients
8 ounces sea scallops
8 ounces shrimp, peeled and deveined
½ cup fresh lime juice
2 tablespoons fresh orange juice
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 cup diced seeded tomato
½ cup halved, thinly sliced red onion
½ cup coarsely chopped fresh cilantro
1 small serrano chile pepper, seeded and minced
1 tablespoon grated orange zest
⅛ teaspoon ground cumin
⅛ teaspoon cayenne pepper (Optional)
kosher salt to taste
1 avocado, diced
1 tablespoon olive oil
Directions
Fill a large bowl with ice and cold water; set aside. Remove and discard tough side muscles from scallops, if necessary. Slice scallops in half horizontally.
Fill a 1-quart saucepan 3/4 full with salted water; bring to a boil. Add scallops; reduce heat to a low simmer. Poach until just cooked through, about 1 minute. Transfer scallops using a slotted spoon to the bowl of ice water to stop the cooking.
Return water to a boil. Add shrimp; poach until opaque and pink, 2 to 3 minutes. Transfer shrimp using a slotted spoon to the same bowl of ice water to stop the cooking.
Drain scallops and shrimp; pat dry with paper towels. Transfer to a glass, ceramic, or other non-reactive bowl. Stir in lime juice and orange juice. Cover bowl; refrigerate for 30 minutes.
Drain and discard juice from seafood, leaving it just moist. Add bell peppers, tomato, red onion, cilantro, serano, orange zest, cumin, cayenne pepper, and salt; refrigerate 30 minutes more.
Gently fold in avocado and drizzle with oil just before serving. Serve in martini glasses or stemmed margarita glasses.
Nutrition Facts (per serving)
| 83 | Calories |
| 4g | Fat |
| 5g | Carbs |
| 7g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 83 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 1g | 3% |
| Cholesterol 37mg | 12% |
| Sodium 109mg | 5% |
| Total Carbohydrate 5g | 2% |
| Dietary Fiber 2g | 6% |
| Total Sugars 2g | |
| Protein 7g | 15% |
| Vitamin C 41mg | 45% |
| Calcium 33mg | 3% |
| Iron 1mg | 7% |
| Potassium 293mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
