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.  

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Prawn and Scallop Ceviche with Heirloom Tomatoes

Recipe and Photo by Chef David Wells – Grandma Dave

www.grandmadave.com

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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

 

Ingredients:

8
ounce prawns

8
ounce scallops

16
ounce lime juice

1
finely chopped jalapeño

1
medium yellow pepper, 1/2 inch dice

1
medium red pepper, 1/2 inch dice

3
tablespoon cilantro, chopped

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

10
Heirloom tomatoes, seeded and diced into 1/2 inch pieces

1
medium avocado, 1/2 inch dice

Salt
and pepper to taste

 

 

Method:

 

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
excess

lime juice

 

Step 3:  Add avocado and tomato and gently mix well

 

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

3 Comments

  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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