Prawn and Scallop Ceviche with Heirloom Tomatoes

October 5, 2009.   3 Comments.   Categories Appetizers, Chef David Wells, Contributing Chefs, Gluten Free Recipes, Light / Healthy, Salads, Seafood, Summer.  

Ceviche hand held.jpg

Prawn and Scallop Ceviche with Heirloom Tomatoes

Recipe and Photo by Chef David Wells – Grandma Dave


When I am looking for fresh and delicious recipes that focus on health and nutrition as well as culinary wonderment, I turn to Chef David Wells or Grandma Dave.  I’ve known Dave more than twenty years and have enjoyed every moment of our friendship.  During those years, I’ve watched in awe as he’s cultivated his passion as a chef into a business that also focuses on assisting people with any level of nutritional concern – from losing a few pounds to terminal cancer.  Bottom line, he’s one of those incredible people who just makes your life better by knowing him.

With LaVerne and Allison from WomenCARE.JPG

Grandma Dave at Fundraiser for WomenCARE cancer organization

As a chef, his resume is packed with impressive accomplishments . . . from his education and instruction at the nation’s finest culinary academies to his days as a personal chef for celebrities and powerhouse CEO’s.  But what is truly impressive is his cross section of knowledge in nutrition, personal training and culinary arts. 

This year he launched a new website that includes very informational step-by-step videos of his outstanding recipes.  Please check it out and bookmark it to visit often.  You’ll thank me for the recommendation.  Also, look for his incredible line of organic spices and marinades at Whole Foods and other fine gourmet food retailers.  If they don’t carry them. . . ask the Manager of the store to order products by Grandma Dave.

And Dave . . . a big virtual hug to you for being who you are and for allowing me to share your recipes on this website!

The recipe:

Cooking time: zero (8-hour marinade required)

(It is recommended that all seafood be wild, fresh and
ingredients be certified organic)


Serves 6



ounce prawns

ounce scallops

ounce lime juice

finely chopped jalapeño

medium yellow pepper, 1/2 inch dice

medium red pepper, 1/2 inch dice

tablespoon cilantro, chopped

1/2 a
jar of “Grandma Dave’s” Latin Spice Blend

Heirloom tomatoes, seeded and diced into 1/2 inch pieces

medium avocado, 1/2 inch dice

and pepper to taste





Step 1:  Dice seafood into 1/2 inch pieces and combine with all other
ingredients – except avocado and tomato

Step 2:  Marinate in lime juice for at least 8 hours in REFRIGERATOR

Remove completely marinated Ceviche from refrigerator. Drain any

lime juice


Step 3:  Add avocado and tomato and gently mix well


Recipe property of and
NutraCoach © 2002-2009. All Rights


  1. Wow, the cooking way of this dish is great, I’ll try it later and I hope it tastes delicious. Just one suggestion: If you add some cooking pictures it will be easier to follow!

  2. Looks really delicious but I really love Peruvian Ceviche :)

  3. Looks just delicious!

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