Scallop and Squid Ceviche

Oh hot day!

Seriously, it’s so hot out. Last night when taking photos for another post coming I stepped out to the balcony and I promise on my soul I was dripping sweat 5 minutes in. I fogged my camera up and couldn’t see through the lens. Ridiculous.

I’ll share a little something about myself. I was born here in Houston but I was not meant to stay here. My blood bleeds for cooler weather. There is nothing I dislike more than the Houston weather, especially April through September. Or this entire year if we’re being honest. However, that one day this past “winter” when it reached 27 degrees, HEAVEN.

You know, now that I am started, I’m just going to vent here. What is up with people come this time of year? Two nights ago Caleb and I went down to the grills and people were legit fanning themselves, sweating bullets, and trying to have an outdoor gathering with music and food. One Mom even sprayed her child with ice water. Okay, that last part is totally fabricated but come on. How is that remotely enjoyable? Not to mention that the pool is so warm that algae is successfully making babies all over the place and people are honestly acting as if it is no big deal. I cannot do it.

*Deep breath with smile*

On the other side, this time of year brings a lot of people together which warms my heart. Hah, warm. Last weekend my parents visited my brother and his family while I looked after their pets and home. My parents have two beautiful German Shepherds who love the water. I packed my swimsuit and decided to make the most of my weekend. Friends, I had an absolute blast swimming and lounging with Siri and Alexa. This is Alexa’s first summer, technically, and she’s been so hesitant to leave the first few steps to swim. Once I was in the water with her, with a little push, she became hooked. She was a swimming machine, truly. So much that she made an appearance while I was lounging on the float about every 5 minutes. She got in, swam to me, kissed my face, swam a lap, and got out. The best day!

If you are a Houston native, you most likely have graced El Tiempo with your presence. If you haven’t, I highly recommend you pencil their goodness into your next available weekend. I absolutely love their ceviche. It is made with scallops, calamari, and shrimp and served in a citrus vinaigrette. It’s creative and one of my favorite variations to the classic. While floating the pool with Alexa last weekend, I had a hankering for ceviche but I didn’t want to call it in and hike to the nearest El Tiempo location. Instead, I dressed in my cover-up, adjusted my floppy hat, and went to Kroger!
I opted for frozen squid which turned out great in flavor and was very affordable with a price of $5.99 for a 16oz bag. Although I didn’t use the entire bag, I am not ashamed of letting some of it go. I didn’t plan ahead for the leftovers but next time I will most definitely add it to a “pasta” dish.

Ceviche is simple to make, it just takes a little bit of patience and preparation. Remember to never use a metal bowl when “cooking” your fish. Likewise, I would stay away from plastic as well. A glass container is the best and reduces the possibility of contaminating your dish.

Once the fish is cooked, I suggest straining it in a colander. This will remove the fishy taste and scent, leaving you with fresh protein!

I hope that you enjoy this as an appetizer or dinner! If you decide to mix things up, please share! I would love to try your variation.

Scallop and Squid Ceviche
Cooking time: About 3 hours
Serves 4

1/2 lbs. of fresh Scallops
1/2 lbs. of Calamari
1/4 Red Bell Pepper, diced
2 Garlic Cloves
6 Limes,  5 juiced and 1 juiced separately
1/4 Cup Red Onion, diced
Cilantro, chopped to taste
1 Tablespoon of Olive Oil
1 Teaspoons of Red Wine Vinegar
1/2 Teaspoon of Cumin
1/2 Teaspoon of Salt
Pepper, to taste


  1. In a large glass bowl, combine the scallops and calamari. Pour lime juice over them and cover with cling wrap or lid. Avoid using foil. Store in refrigerator for 2 hours.
  2. In a separate bowl, combine all remaining ingredients except for the additional lime juice. Stir to incorporate. Set aside.
  3. Once the fish is “cooked”, drain the liquid using a colander. You may choose to gently rinse your fish using cold water.
  4. Combine the drained scallops and squid with the bell pepper mixture and stir. Top with the remaining lime juice.
  5. Serve with an avocado, plantain chips, or with a fork.


Bonus photo– The sweetest Alexa swimming away with no care in the world other than who has the next pitch. *SWOON*

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