Exciting, Flavorful and easy Mexican Fish Dishes That Can Be Made Ahead! Ceviche and Escabeche


Food should always be exciting, flavorful and healthy! The point of eating is to feed the body, but also the mind!

Central and South America seem to get that!! These two dishes reflect the attitude of the region!

The great thing of these two dishes is that if you are cooking for friends, they are a winner, as they make for relaxing prepare ahead food that tastes phenomenal! Even if you think you can’t cook, you can do this! It is also relaxing weekend food that keeps the weekend celebration feeling going (I always feel that weekends should be a celebration after the work week). You can make it ahead in little time, leave it in the fridge and then watch movies on a Sunday or the NFL, then take this fridge to table with a little in-between prep & throw a salad together.

WINE NOTE: Verdicchio with citrus and almond flavors pairs with both dishes as it compliments the olives in the eschabeche while the citrus matches the fish and lime so well.

Prawn & Scallop Ceviche

7oz/200g large raw shrimp
7oz/200g shelled scallops
5 limes squeezed
2 Tomatoes
1/2 onion (if in the UK use 1 onion as they are smaller)
1 ripe avocado
2 tbsp fresh oregano / 1 tsp dried oregano
Pinch of Himalayan salt
Fresh ground black pepper
A couple of sprigs of fresh oregano to garnish
Tabasco sauce or other hot pepper sauce

 In a large glass dish, spread the shrimp and scallops across and then cover with the juice of the limes. Cover the dish with a lid or food wrap and refrigerate for at least 8 hours or overnight.

Drain the seafood in a colander and then pat dry with a paper towel. Then place the seafood in a bowl.

Cut the tomatoes in half and remove the seeds, then dice the flesh. Dice the onion and peel and dice the avocado.

Add the tomatoes, onion and avocado to the seafood with the oregano. Add a few drops of hot pepper sauce to taste and season.

Garnish and serve.


2lb / 900g of whole fish fillets (I used sea bass)
2 limes squeezed
A good drizzle of olive oil & olive oil spray
6 black peppercorns
3 garlic cloves thinly sliced
1/2 tsp ground cumin
1/2 tsp dried oregano
2 bay leaves
1/3 cup / 50g jalapeno slices chopped (jarred or canned)
1 onion thinly sliced (if in the UK use 2 onions)
1 cup / 250ml white wine vinegar
1 1/4 cups/150g of pimiento stuffed green olives to garnish

Place the fish fillets in a single layer in a shallow glass dish. Pour over the lime juice turning the fillets to ensure they are coated. Cover the dish and marinate for 15 minutes.

Drain the fish in a colander and then pat the fish dry with a paper towel.

Spray a non stick skillet with and place over a medium heat. When warm, saute the fish for 2-3 minutes each side until golden brown. Transfer to a shallow glass dish in a single layer.

Spray the skillet again and place over a low heat. Add the peppercorns, garlic, ground cumin, oregano, bay leaves and jalapenos and cook for 2 minutes. Increase the heat and add the onion slices and vinegar and bring to the boil. Lower the heat and simmer for 4 minutes.

Remove the skillet from the heat and drizzle with olive oil and blend. Pour over the fish and leave to cool.

To serve, drain off the liquid and garnish with the olives.

We prepared a simple green leaf salad with a drizzle of lemon oil and served with some sourdough bread